Lemon Breakfast Pancake (Print)
Fluffy, zesty pancakes infused with fresh lemon for a bright morning treat.
# Ingredient list:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup buttermilk
07 - 1 large egg
08 - 2 tbsp unsalted butter, melted
09 - Zest of 1 large lemon
10 - 2 tbsp fresh lemon juice
11 - 1 tsp vanilla extract
→ For Cooking
12 - 1 tbsp unsalted butter or oil
→ To Serve
13 - Maple syrup
14 - Fresh berries
15 - Extra lemon zest
16 - Powdered sugar
# Directions:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, combine the buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk vigorously until the mixture is smooth and uniform.
03 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; retain small lumps to ensure the pancakes remain fluffy and avoid overmixing.
04 - Place a nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with butter or oil.
05 - Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
06 - Turn the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through. Repeat this process with the remaining batter.
07 - Serve the pancakes warm, garnished with maple syrup, fresh berries, a sprinkle of powdered sugar, or extra lemon zest as desired.
# Expert Tips:
01 -
- They're fluffy and tender without being heavy, and that lemon note wakes up your whole mouth.
- You probably already have everything in your kitchen, and they come together in under 30 minutes.
- They freeze beautifully, so you can make a double batch and have easy mornings for weeks.
02 -
- Fresh lemon juice is non-negotiable; bottled juice tastes plasticky and will ruin the whole point.
- Measure your lemon zest before you juice the lemon, or you'll end up squeezing it and losing half the zest in the process.
- Don't skip the buttermilk substitution unless you absolutely have to; regular milk won't give you the same tender crumb.
03 -
- Keep cooked pancakes warm in a 200-degree oven while you finish the batch instead of stacking them on a plate where they steam and get soggy.
- If your batter sits for more than 5 minutes, the leavening agents start to do their job and you'll lose some lift; cook them right after mixing.