Pancakes remind me of Sundays. Growing up, on Sundays after church we would head to the local breakfast restaurant and I would always order a huge stack of pancakes. Or the cinnamon swirl french toast. But usually the pancakes. My favorite part was picking what syrup I would have with it. Sometimes blueberry, sometimes boysenberry, sometimes strawberry, but always delicious. You can’t really go wrong with pancakes and syrup. I’m constantly dreaming up new variations for my Sunday morning pancakes, and this is my latest creation. I’m not sure what took me so long to think of it, because it’s so simple.
These lemon pancakes are so light and fluffy, we couldn’t stop eating them! You may want to double (or triple or quadruple) the recipe if you have a hungry family. My little family of 2 adults and 2 kids polished off these pancakes in no time. These would be great for a weekend brunch, they are super simple to whip up, and they are subtle, yet scrumptious.
Try topping these with this blueberry sauce. It is unbelievably delicious! You could get the blueberry sauce on the stove and let it simmer away while you prep the pancakes. They should both be ready about the same time!Print
- 1 1/2 cups lowfat milk
- 1/4 cup lemon juice (about 2–3 lemons’ worth)
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/4 cup canola oil
- zest from 2 lemons
- Combine milk and lemon juice and allow it to sit while you get the rest of the ingredients mixed together. Mix together flour, sugar, baking powder, baking soda, and salt. Whisk together milk mixture with eggs, oil, and lemon zest. Stir together the wet and dry ingredients just until combined. Using a 1/4 cup, scoop pancake batter onto nonstick pan over medium heat. Cook until lightly brown on each side. Serve with syrup or blueberry sauce. Enjoy!