Lemon Zest Pancakes
These Lemon Pancakes are thin and delicate yet bursting with fresh lemon flavor. If you have 1 lemon + basic pantry ingredients, you’re ready to make them!
Ingredients
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 large egg
- Grated zest of 1 large lemon about 1-1/2 teaspoons
- 1 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Nonstick cooking spray
- Whipped cream, maple syrup, fresh berries, lemon zest curls, and/or fresh mint, for serving
Instructions
- Preheat oven to 200 degrees F.
- In small bowl, whisk flour, sugar, baking powder and salt until well combined. In medium bowl, whisk egg. Add grated lemon zest, milk, butter and vanilla and whisk until smooth.
- Add lemon juice and flour mixture to milk mixture and whisk until just combined. Batter will be slightly lumpy; this is OK. Do not overmix.
- Heat griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/4-cupfuls onto griddle. Cook 1 to 3 minutes per side or until golden brown and cooked through (pancakes are ready to flip when surface of batter is covered in bubbles).
- Transfer cooked pancakes to rimmed baking sheet and transfer to oven to keep warm. Repeat process with remaining pancake batter. Serve pancakes with desired toppings.
Notes
- Recipe adapted from Martha Stewart.
Serving: 2pancakes, Calories: 244kcal, Carbohydrates: 34g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 543mg, Potassium: 148mg, Fiber: 1g, Sugar: 9g, Vitamin A: 333IU, Vitamin C: 1mg, Calcium: 206mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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