Fluffy Spiced Lemon Pancakes

My weekends usually call for a fluffy stack of pancakes and these Spiced Lemon Pancakes are just one of the many varieties I like to whip up. What can beat your fork cutting through a buttery, zesty, maple-syrup-drenched stack of goodness on a cheery, lazy weekend?

The key to most simple recipes like this is using flavorful and fresh ingredients. Even though it has few steps and simple ingredients, take your time with it – patience and attention to the smallest of details is really what makes a final dish shine and taste good 🙂

If you have questions along the process of how to make this, head over to my instagram so I can connect with you and answer any questions you might have via DMs. @thefoodiecutie Happy cooking!IMG_5845

INGREDIENTS

  • AP Flour, 2 cups
  • Sugar, 1/4 cup
  • Baking Powder, 2 tsp
  • Baking Soda, 1 tsp
  • Cinnamon, 1/4 tsp
  • Nutmeg, 1/4 tsp
  • Salt, 1/2 tsp
  • Warm Milk, 1 cup
  • Lemon Juice, 2 tbsp
  • Unsalted Butter, 1/2 stick (1/4 cup), melted
  • Egg, 1, separated
  • Vanilla Paste, 1 tsp
  • Optional, Lemon Zest, 1 tsp

HOW TO MAKE IT

Dry Ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together. Set aside.

Liquid Ingredients. In a microwave safe cup or bowl, add the milk and butter and warm it in the microwave until the butter is just about melted (about 45 seconds). Be careful to not boil the milk – it should just be warm. Remove from the microwave and add in the lemon juice. Mix together and set aside.

The Batter. Now add the separated egg into the flour mixture along with a little of the milk mixture and whisk together. Add the milk mixture little by little and keep whisking until the batter forms. Once all the milk has been added in, mix in the vanilla paste and lemon zest. Whisk until everything is fully combined, but don’t over mix it. Let the batter rest for about 10-15 minutes to let the ingredients combine.

Make pancakes. Heat a skillet on medium low heat and lightly grease it with butter. Once the skillet is hot, pour about 1/4 cup of batter in a gentle stream so that a round shape forms. Cook on one side until you see tiny little holes form on top of the pancake and then flip the pancake. When the pancake flips, you should see it slightly rise a little. Cook for about 30-45 seconds. Done!

Top with fresh fruits, syrup, honey, or preserves.

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