Lemon Buttermilk Pancakes Recipes

FLUFFY LEMON BUTTERMILK PANCAKES

Steps:

• Preheat a griddle or large skillet over medium-low heat. Use a paper towel to coat lightly with the vegetable oil. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 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. You can use a handheld mixer for this as well.
• 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.
• Raise the heat under the griddle or skillet to medium and ladle the batter by 1/2 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.
• Remove to a plate and keep warm in a low oven until all of the batter is used and you are ready to serve. Wipe the griddle with more oil between batches if needed. Serve with maple syrup and the berries, if desired.

BISQUICK BUTTERMILK LEMON PANCAKES

Steps:

• Beat all ingredients with whire whisk until well blended.
• Pour by spoonfuls onto a hot griddle, greased.
• Cook until edges are lightly brown. Turn, cook until golden brown.

BUTTERMILK PANCAKES

Steps:

• Whisk together flour, sugar, baking soda, egg and 1 cup buttermilk.
• Whisk until smooth.
• Heat a griddle over moderate heat until hot.
• Brush lightly with vegetable oil.
• Using a ¼ cup measure filled halfway, make 6 pancakes.
• Serve with butter and warmed maple syrup or honey.