Best Lemon Juice Pancakes Recipes

LEMON PANCAKES

Lemon Pancakes image

These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup

Provided by Fiona Dowling

Time 15m

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups milk*
1/2 cup lemon juice (, freshly squeezed)
2 large eggs
2 tsp vanilla extract
3 tablespoons unsalted butter (, melted)
1/4 cup granulated sugar
2 tablespoons lemon zest

Steps:

In a large bowl whisk together the flour, baking powder, baking soda and salt.
Whisk together the milk and lemon juice.
In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
Then whisk the milk mixture into the bowl with the eggs.
Gently fold the wet ingredients into the dry ingredients.
Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
Repeat with the rest of the batter.

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES

Ultimate Melt-in-Your-Mouth Pancakes image

You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Steps:

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g

LEMON-JUICE PANCAKES

Lemon-Juice Pancakes image

I had planned Pancakes for breakfast this morning. This is an Old Family Recipe from scratch that has 1 tsp Lemon Juice (from concentrate). Tastes better with syrup, honey, peanut butter, jelly, jam, preserves, gravy.

Provided by DIryshe

Categories Breads

Time 25m

Yield 4-6 cakes, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups water
1 cup flour
2 large eggs
1 teaspoon baking powder
1 teaspoon lemon juice (from concentrate)

Steps:

Mix water, eggs, and lemon juice in a medium size bowl. Beat well.
Stir in flour, adding a little at a time.
let stand 10 minutes.
*cook on medium heat*.
Spread one ladle in circular form on oiled griddle.
Cook until golden brown on the underside.
Flip cake.
Repeat step 5.

Nutrition Facts : Calories 151.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 128.8, Carbohydrate 24.4, Fiber 0.8, Sugar 0.3, Protein 6.4

LEMON PANCAKES

Lemon Pancakes image

These lemon pancakes are the best pancakes that you will EVER eat! They are soft, delicious, and have the slightest hint of lemon flavor that will go perfect with just about any topping that you put on them!

Provided by Alyssa Rivers

Categories Breakfast brunch

Time 20m

Number Of Ingredients 10

Ingredients

2 cups All-Purpose Flour ((scoop and level to measure))
¼ cup Granulated Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 3/4 cups Milk
1/4 cup Fresh Lemon Juice
1 large Egg
1/2 cup Oil ((canola or vegetable))
1 teaspoon Vanilla Extract ((or lemon extract))
1-2 Tablespoon Lemon Zest ((more if you desire))

Steps:

In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Set aside.
In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated. Stir in the lemon zest.
Stir the wet ingredients into the dry ingredients. Whisk just until combined. (batter will be slightly lumpy)
Preheat a non-stick skillet or griddle on medium-high heat. Spray with non-stick cooking spray or coat with butter.
Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!

Nutrition Facts : ServingSize 3 pancakes, Calories 308 kcal, Carbohydrate 34 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 30 mg, Sodium 177 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g

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