Pancakes are weekend magic, and this version takes the classic stack and lifts it with fresh lemon zest and warm vanilla. The combo is bright, fragrant, and not too sweet, perfect for a drizzle of maple syrup or a dusting of powdered sugar. Quick mix, short cook, and you’re eating in under 20 minutes. These Lemon Vanilla Pancakes will make you a guaranteed breakfast legend!
Lemon Vanilla Pancakes
Lemon Vanilla Pancakes
Servings 10 Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1 egg
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tsp lemon juice
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, vanilla, lemon zest, and lemon juice.
- Pour wet into dry and stir until just combined — batter should be a little lumpy.
- Heat a nonstick pan or griddle over medium. Butter lightly, then scoop ¼ cup batter per pancake. Cook until bubbles form, flip, and cook 1–2 more minutes.
- Stack, top with syrup, fruit, or powdered sugar, and serve hot.
