Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
These ingredients are simple and easy to find. I love that they can be mixed and matched with what you have on hand!
Instructions
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk together the milk, egg, melted butter, lemon juice, and lemon zest.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Heat a skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with toppings like syrup, berries, or whipped cream.
Notes
- For extra flavor, add more lemon zest or a splash of vanilla extract.
- These pancakes freeze well; just reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg