LEMON BUTTERMILK PANCAKES RECIPES

LEMON PANCAKES RECIPE | EATINGWELL

Lemon Pancakes Recipe | EatingWell image

Lemon zest and juice add zip and brightness to these easy lemon pancakes. Top them off with honey or maple syrup, butter and a pinch of lemon zest for an added citrusy kick.

Provided by Emily Nabors Hall

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
¾ cup whole-wheat flour
2 tablespoons granulated sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon baking powder
¼ teaspoon baking soda
? teaspoon salt
1?¼ cups low-fat buttermilk
2 large eggs
¼ cup canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
Butter and/or pure maple syrup or honey (optional)

Steps:

Whisk all-purpose flour, whole-wheat flour, sugar, lemon zest, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs, oil, lemon juice and vanilla together in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until mostly smooth.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Cook pancakes in batches, using scant 1/4 cup batter per pancake, until golden brown, about 2 minutes per side. If desired, garnish with lemon zest and serve with butter, syrup and/or honey.

Nutrition Facts : Calories 411 calories, CarbohydrateContent 51 g, CholesterolContent 96 mg, FatContent 18 g, FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 2 g, SodiumContent 471 mg, SugarContent 10 g

LEMON-POPPY SEED BUTTERMILK PANCAKES RECIPE - SILVANA ...

Lemon-Poppy Seed Buttermilk Pancakes Recipe - Silvana ... image

One editor said these light but chewy pancakes should be called “awesomecakes (that just happen to be gluten-free).” The poppy seeds add an appealing crunch. Slideshows: More Delicious Pancakes

Provided by Silvana Nardone

Total Time 30 minutes

Yield Makes 15 three-inch pancakes

Number Of Ingredients 13

Ingredients

1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1 tablespoon poppy seeds
6 tablespoons unsalted butter, melted and cooled, plus more for the griddle
Warm pure maple syrup, for serving

Steps:

In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt.
In a medium bowl, whisk the buttermilk with the eggs, vanilla, zest, lemon juice, poppy seeds and the 6 tablespoons of melted butter. Using a wooden spoon, stir the wet ingredients into the dry ingredients just until combined.
Heat a large nonstick skillet or griddle and brush lightly with melted butter. Scoop 1/4-cup mounds of batter into the skillet and spread 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Transfer the pancakes to plates and serve with maple syrup.

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