Fluffy Lemon Buttermilk Pancakes

By Jaclyn

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp kosher salt
• 1 cup buttermilk, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp lemon zest (from 1 lemon)
• 3 eggs, divided, at room temperature

Preparation

Step 1

1. Preheat a griddle or large skillet over medium-low heat. Use a paper towel to coat lightly with butter. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a liquid measuring cup, combine the buttermilk, vanilla, lemon zest, and egg yolks. Stir together with a fork. In a separate medium bowl, whisk the egg whites until soft peaks form, about 3 minutes.
3. Add the buttermilk mixture to the flour mixture and gently stir together with a rubber spatula until nearly, but not completely, incorporated. Now gently fold in the egg whites, being careful not to deflate the whites, until the mixture is just barely combined.
4. Raise the heat under the griddle or skillet to medium and ladle the batter by ½ cupfuls. Cook until bubbles start to form on the surface of the first side, about 2 minutes. Flip the pancakes and cook for an additional minute or until cooked through.