Can I make these on an electric griddle?

Yes, absolutely! Just follow the instructions of your griddle's manufacturer.

Do I have to freeze them on a baking sheet first?

No, it's not necessary. It just helps to have them separated. Most of the time, I don't have space in my freezer for a baking sheet so I just freeze them wrapped in foil in a container.

Can I make these sugar-free?

You can use a sugar-free syrup for the batter and for serving. Instead of powdered sugar, you can dust the pancakes with powdered erythritol. Keep in mind this will change the flavor of the pancakes.

Fluffy Lemon Pancakes

Name: Lemon Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¼ cups flour (I used Bob’s Red Mill 1:1 gluten-free flour); 2 tsp baking powder; 1/2 tsp baking soda; 2 large eggs; 2 tbsp maple syrup; 1 tsp vanilla extract; 3 tbsp melted butter; ½ tsp fine sea salt; 2 cups buttermilk (see notes on how to make dairy-free buttermilk); ¼ cup freshly squeezed lemon juice (2 lemons); 2 tbsp fresh lemon zest (2 lemons); Butter or oil for cooking as needed; For serving: maple syrup, nut butter, berries, almond butter, whipped cream, extra lemon zest

Description

These Lemon Pancakes are light, fluffy, and packed with bright lemon flavor without being tart. They're freezer-friendly and great for meal prep!

Ingredients

Units Scale

2 1/4 cups flour (I used Bob’s Red Mill 1:1 gluten-free flour)
2 tsp baking powder
1/2 tsp baking soda
2 large eggs
2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp melted butter
1/2 tsp fine sea salt
2 cups buttermilk (see notes on how to make dairy-free buttermilk)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tbsp fresh lemon zest (2 lemons)
Butter or oil for cooking as needed
For serving: maple syrup, nut butter, berries, almond butter, whipped cream, extra lemon zest

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Instructions

Mix together flour, baking powder, and baking soda in a medium bowl and set aside.
In a large mixing bowl, whisk together eggs, maple syrup, vanilla extract, melted butter, and sea salt.
Whisk in buttermilk, lemon juice, and lemon zest.
Add the dry ingredients to the wet ingredients and whisk until just mixed. Be careful not to overmix the batter.
Heat a large pan over medium-high heat and add a knob of butter.
Spoon the batter into the pan to make pancakes. Don’t overcrowd your pan. I like to make 3-4 pancakes in a large pan.
Cook the pancakes for 2-3 minutes on one side till the sides set a bit and bubbles start to form.
Flip and cook for another 2 minutes until golden.
Serve with toppings of your choice and enjoy!

Notes

Vegan buttermilk : Measure 2 cups of almond milk, remove 2 tbsp of the milk, and add 2 tbsp of lemon juice, apple cider vinegar, or white vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it curdles and thickens slightly.

Keep finished pancakes warm while you cook the rest of the batter: Preheat your oven to 200F (90C). Lay the pancakes out on a baking sheet in a single layer and keep in the oven.

Fridge: Store in an airtight container in the fridge for 3-4 days.

Freezer: Store in foil and a freezer bag or a freezer-safe container for up to 3-4 months.