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Lemon Pancakes

These pancakes were incredible! I may never make pancakes the same way again in all honesty! I wager the secret is using fresh squeezed lemon although I’ll have to try bottled lemon juice next time and see how it compares. Either way MAKE. THESE. PANCAKES! Also we served them with blackberry syrup and it was divine!!


1 cup flour

2 tbsp. granulated sugar

1 tsp. baking powder

1/4 tsp. salt

1 tbsp. lemon zest

2 tbsp. melted butter

2 tbsp. fresh squeezed lemon juice

1 egg

1/2 tsp. vanilla

3/4 cup milk ( may need to add more to thin the batter)


In a small bowl, combine flour, sugar, baking powder, salt, and lemon zest. In a separate bowl, combine butter, lemon juice, egg, vanilla, and the egg. Combine the wet ingredients with the dry ingredients and whisk until combined.

Heat a greased skillet over medium high heat and pour 1/4 cup batter into the pan. Wait until bubbles form and flip when golden brown.

Enjoy with blackberry or other fruit flavored syrups day a large part of butter, YUM!

Note: My only regret with this recipe was that one batch does not equal many pancakes. I would double the recipe for a family of four and even triple or quadruple if making for a large gathering.

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