Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Preheat a non-stick skillet over medium heat and pour in the batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with additional lemon zest and syrup if desired.
Notes
- For extra fluffiness, beat the egg whites separately and fold them into the batter before cooking.
- Adjust the lemon juice based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg