Easy Lemon Pancakes from Scratch
Recipe type: Breakfast
Serves: 3-4
  • 1 lemon, zested and juiced
  • 3 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups milk
  • 1 egg
  1. In a small bowl using your fingers, rub the lemon zest into the sugar until it is fragrant. Add the sugar, flour, baking powder, and salt to a medium bowl and whisk to combine.
  2. In a separate bowl or a large measuring cup, whisk together the milk, egg, and the lemon juice. Pour the milk mixture into the flour and stir just until combined. The batter should remain lumpy.
  3. Heat a griddle to medium. Add a small bit of butter or oil to the hot griddle. Pour pancake batter onto the griddle, about 1 cup at a time, leaving room between the pancakes.
  4. Cook for 3-5 minutes, until bubbles appear all across the top of the pancake. Flip and continue cooking another 1-2 minutes until golden brown and cooked through.
  5. Remove pancakes to a plate and repeat until all batter is used. Serve warm.
Suggested topping:
Rub the thinly sliced rhubarb and 1 tablespoon of lemon zest in 2 tablespoons granulated sugar to release aromatics and infuse the sugar. Sprinkle over warm pancakes with additional butter, if desired. Serve immediately.
Recipe by Life Your Way at https://lifeyourway.net/easy-lemon-pancakes-from-scratch/