Lemon buttermilk pancakes
Enjoy fluffy and tangy Lemon Buttermilk Pancakes with our easy-to-follow recipe. Made with self-raising flour, sugar, baking soda, buttermilk, a touch of butter, and fresh lemon zest for a burst of citrus flavor. Perfect for a delightful breakfast or brunch treat!
- 03 Jun 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Lemon buttermilk pancakes are a delightful twist on the classic breakfast staple. The combination of zesty lemon and tangy buttermilk creates a light and fluffy pancake that's perfect for any morning. Whether you're cooking for family or treating yourself, this easy-to-follow recipe will have you enjoying a delicious stack of pancakes in no time.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1/4 cup self-raising flour, 1 tbsp sugar, and 1 tsp baking soda. Stir until the ingredients are well blended.
- In a separate bowl, whisk together 2 cups buttermilk, 1 egg, and 1 tbsp melted butter until well combined.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if the batter is a little lumpy.
- Gently fold in 2 tbsp of grated lemon zest, ensuring it is evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm. Continue with the remaining batter.
- Serve the lemon buttermilk pancakes hot, with your favorite toppings such as extra lemon zest, butter, maple syrup, or fresh berries.
Tips:
- For extra fluffy pancakes, make sure not to overmix the batter. A few lumps are perfectly fine.
- Allow the batter to rest for a few minutes before cooking. This will help the pancakes rise better.
- Use fresh lemon zest for the best flavor. The zest contains essential oils that add a vibrant taste to the pancakes.
- Cook the pancakes on a preheated griddle or skillet over medium heat to ensure even cooking.
- Serve your pancakes warm with toppings of choice like maple syrup, fresh berries, or a dollop of whipped cream.
With these lemon buttermilk pancakes, you've just created a breakfast that’s both refreshing and satisfying. The bright lemon zest perfectly complements the tanginess of the buttermilk, resulting in a stack of pancakes that are light, fluffy, and full of flavor. Enjoy them with a drizzle of maple syrup or a dusting of powdered sugar for a truly delightful morning treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 99kcal | 4% |
| Protein | |
| Protein 2.71g | 2% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.28g | 1% |
| Sugar 3.81g | 4% |
| Fat | |
| Fat 4.50g | 5% |
| Saturated 2.12g | 7% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 44mg | 8% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.15mg | 1% |
| Vitamin B6 0.01mg | 0% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.33ug | 0% |
| Minerals | |
| Calcium, Ca 9mg | 1% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 4.82mg | 1% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 30mg | 1% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 11g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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