Little Lemon Pancakes Recipe

Name: Little Lemon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; 3 teaspoons baking powder; 3 tablespoons sugar; ¼ teaspoon salt; ¼ cup skim milk; ½ cup club soda; 1 egg yolk; 1 -2 lemon, zest of, of; 1 teaspoon vanilla; 1 tablespoon canola oil; 2 egg whites

Servings: persons

½ cup all-purpose flour
3 teaspoons baking powder
3 tablespoons sugar
¼ teaspoon salt
¼ cup skim milk
½ cup club soda
1 egg yolk
1 -2 lemon, zest of, of
1 teaspoon vanilla
1 tablespoon canola oil
2 egg whites

1
Combine flour, baking powder, sugar, and salt in large bowl.
2
Add milk, club soda, egg yolk, lemon zest, vanilla and oil.
3
Beat well.
4
In a separate bowl, beat egg whites with electric mixer until stiff peaks form.
5
Gently fold egg whites into batter.
6
Spray a large nonstick frying pan with cooking spray.
7
Over medium-high heat, drop batter by tablespoonfuls to make 2-inch pancakes.
8
Cook until golden brown on both sides, turning once.
9
(Be careful not to let them burn-- doesn't take long to cook!
10
).

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup all-purpose flour, 3 teaspoons baking powder, 3 tablespoons sugar, ¼ teaspoon salt, and more.

Yes, Little 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.

Little Lemon Pancakes

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