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!

  • 01 Apr 2025
  • Cook time 15 min
  • Prep time 10 min
  • 4 Servings
  • 7 Ingredients

Lemon buttermilk pancakes

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:

1/4 cup self-raising flour
36g
1 tbsp sugar
16g
1 tsp baking soda
5g
2 cups buttermilk
460g
1 egg
50g
1 tbsp butter
16g
2 tbsp lemon zest
30g

Instructions:

1. Prepare Dry Ingredients:
- 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.
2. Prepare Wet Ingredients:
- In a separate bowl, whisk together 2 cups buttermilk, 1 egg, and 1 tbsp melted butter until well combined.
3. Mix Wet and Dry Ingredients:
- 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.
4. Add Lemon Zest:
- Gently fold in 2 tbsp of grated lemon zest, ensuring it is evenly distributed throughout the batter.
5. Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
6. Cook the Pancakes:
- 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.
7. Serve:
- 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 Size150 grams
Energy
Calories 99kcal5%
Protein
Protein 2.71g2%
Carbohydrates
Carbohydrates 11g3%
Fiber 0.28g1%
Sugar 3.81g4%
Fat
Fat 4.50g5%
Saturated 2.12g7%
Cholesterol 60mg-
Vitamins
Vitamin A 50ug6%
Choline 44mg8%
Vitamin B1 0.04mg3%
Vitamin B2 0.05mg4%
Vitamin B3 0.15mg1%
Vitamin B6 0.01mg0%
Vitamin B9 11ug3%
Vitamin B12 0.13ug5%
Vitamin C 0.00mg0%
Vitamin E 0.13mg1%
Vitamin K 0.33ug0%
Minerals
Calcium, Ca 9mg1%
Copper, Cu 0.02mg2%
Iron, Fe 0.32mg3%
Magnesium, Mg 4.82mg1%
Phosphorus, P 36mg3%
Potassium, K 30mg1%
Selenium, Se 6ug11%
Sodium, Na 360mg24%
Zinc, Zn 0.27mg2%
Water
Water 11g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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