Lemon Pancakes

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Lemon Pancakes
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.
active:
30 mins
total:
30 mins
Servings:
4
Lemon Pancakes Caitlin Bensel

Ingredients

Directions

  • 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

Serving Size:
4 pancakes
Per Serving:
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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023
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