Simple Lemon Pancakes
Make a stack of sunny lemon pancakes that are fluffy and have the most subtle and delightful lemon flavor to them.
Equipment
- griddle
Ingredients
- 2 fresh lemons
- ¾ cup milk
- 1 large egg
- 1 tablespoon vanilla
- 1 cup all purpose flour
- 4 teaspoons baking powder
- ¼ cup sugar
- ¼ teaspoon salt
- 2 tablespoons oil or butter
Instructions
- Measure ¾ cup milk in a small mixing bowl. Add the juice from two squeezed lemons (around ¼ cup lemon juice). Allow that to sit while you mix together the dry ingredients.
- In a large mixing bowl, mix the dry ingredients: flour, baking powder, sugar, and salt.
- Add to the milk mixture the egg, vanilla, and oil. Whisk together. Do not overmix.
- Heat a large skillet over medium heat, and coat with cooking spray or butter.
- Pour 1/4 cupfuls of batter onto the skillet and let cook.
- Cook until bubbles appear on the surface and the outside of the pancake is slightly set up. Flip with a spatula, and cook until browned on the other side.
- Top with strawberries, lemon zest, and a dusting of powdered sugar!
Notes
- When should you flip pancakes? Be patient and wait until the outside edges are beginning to set up and the inside is bubbly. Flip using your wrist.
- How to freeze pancakes: Freeze them on a cookie sheet so they don’t stick together. After 15 minutes, place them in a ziplock until ready to use. Reheat in a microwave or toaster.
- Don’t over stir. When you see your batter bubbling, do not stir the bubbles out. The bubbles give rise to the pancake batter.