Lemon Fluffy Breakfast Pancake (Printable)

Fluffy, zesty pancakes brightened with fresh lemon juice and zest, ideal for a morning treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - Zest of 1 large lemon
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ For Cooking

12 - 1 tablespoon unsalted butter or oil for greasing

→ To Serve (optional)

13 - Maple syrup
14 - Fresh berries
15 - Extra lemon zest
16 - Powdered sugar

# How to Make It:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, leaving small lumps; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form and edges are set.
06 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and fully cooked. Repeat with remaining batter.
07 - Serve warm topped with maple syrup, fresh berries, extra lemon zest, or powdered sugar as preferred.

# Expert Advice:

01 -
  • They taste bright and summery even on gray mornings, like you've added actual joy to the griddle.
  • The recipe is forgiving enough for quick weekday breakfasts but impressive enough to make for guests without stress.
  • Fresh lemon zest makes them feel special without requiring any fancy techniques or ingredients you don't already have.
02 -
  • Don't overmix the batter—I learned this the hard way after making dense pancakes that tasted good but had the texture of a sponge instead of clouds.
  • Fresh lemon juice matters more than bottled; the brightness is what makes this recipe sing, and bottled juice tastes flat and sad by comparison.
  • Your pan temperature is everything; too hot and you'll burn the outside before the inside cooks, too cool and they'll be pale and rubbery.
03 -
  • Zest your lemon before cutting it in half for juice—whole lemons are easier to zest than halves, and you won't accidentally lose precious zest in the pulp.
  • Let your batter rest for two or three minutes after mixing; it seems counterintuitive, but this actually helps the leavening agents do their job more effectively without requiring you to overmix.

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