Learn how to make Lemon Pancakes that are fluffy and pillowy on the inside, crispy around the edges, and infused with zesty lemon flavor.
Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
In a small bowl, combine the sugar and lemon zest, massaging together to extract the flavor and infuse the sugar.
In another small bowl, add the lemon juice to the milk, stir, and set aside to slightly curdle to make acidified buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, lemon zest sugar, and salt.
Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat.
Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
Continue to fry the pancakes, 2 or 3 at a time, until all of your batter is used up, adding butter when necessary. Serve warm with maple syrup. Enjoy!
For thicker, perfectly round pancakes, use pancake molds! Link to the ones I use below.