Lemon zest and juice add zip and brightness to these easy lemon pancakes. Top them off with honey or maple syrup, butter and a pinch of lemon zest for an added citrusy kick.

Emily Nabors Hall
EatingWell.com, July 2021

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Credit: Caitlin Bensel

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk all-purpose flour, whole-wheat flour, sugar, lemon zest, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs, oil, lemon juice and vanilla together in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until mostly smooth.

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  • Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Cook pancakes in batches, using scant 1/4 cup batter per pancake, until golden brown, about 2 minutes per side. If desired, garnish with lemon zest and serve with butter, syrup and/or honey.

Nutrition Facts

411 calories; fat 18g; cholesterol 96mg; sodium 471mg; carbohydrates 51g; dietary fiber 3g; protein 12g; sugars 10g; niacin equivalents 3mg; saturated fat 2g; vitamin a iu 173IU; potassium 270mg.
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