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!
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
Make a well in the center of your dry ingredients and pour in your melted butter, followed by the rest of your wet ingredients. Whisk gently to fully combine – Do not over mixI like to use a 1/3 cup measure to pour my batter into a greased pan. After you pour your batter, spread it out just a bit with the back of your measuring cup or spoon, but do not spread it out too thin. Using Meduim/Low heat, cook each pancake until golden brown on the bottom, before flipping it over to brown on the other side.Keep cooked pancakes in a warm oven until you’re ready to serve.This recipe will give you about 6 super thick pancakes. I’d say each adult would probably eat two…so if you’re feeding a crowd, you may want to double up on this recipe.
