Weekends at our house are reserved for pancake breakfasts, and these Lemon Pancakes are a big hit! They are so thick and fluffy, you’d never know there were no eggs used in this recipe!
My favorite way to serve these pancakes is with a big pad of butter, topped with fresh macerated berries. These are seriously so good!
- 1 1/2 cups Flour
- 3 1/2 tspn Baking Powder
- 2 tbsp Sugar
- 1/2 tspn Salt
- 1 1/4 cup Milk
- 3 tbsp Melted Butter
- 1 tbsp Lemon Extract (optional)
- 1 tbsp White Vinegar
- Zest of one Lemon
- Add flour, baking powder, sugar, salt and the zest of one lemon into a large bowl, whisking to combine
- Add milk, lemon extract (if using) and white vinegar into a separate smaller bowl