Lemon Pancakes – a delicious recipe with Lemons, Milk, Vanilla, Flour, u00bc, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
2
Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.
3
Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.
4
Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)
612
kcal
Calories
19
g
Fat
93
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole Lemons, 2-1/4 cups 2% Milk, 1 Tablespoon Vanilla, 3 cups Flour, and more.
Yes, Lemon Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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