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
Details
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.
You'll also love
- Frosty Pumpkin Squares 0/5 (0 Votes)
- GREEK SALMON AND ORZO 5/5 (3 Votes)
- Dutch Apple Pie with Sour Cream... 0/5 (0 Votes)
- Iced Almond Lemonade Tea 0/5 (0 Votes)
Review this recipe