Boyd Recipes

Delicious recipes from our kitchen to yours

Lemon Pancake

Lemon Pancake

Ingredients

  • 2 whole lemons, zested & squeezed
  • 2-1/4 cups milk
  • 1 tbsp vanilla
  • 3 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1/4 cup melted butter

Instructions

  1. Add 3/4 of the lemon juice to the milk, then set aside for 5 minutes.
  2. Mix dry ingredients in mixing bowl.
  3. Add soured milk and vanilla, stirring gently, until partly combined.
  4. Add eggs and melted butter.
  5. All lemon zest.
  6. Adjust with milk or flour to desired consistency.
  7. Cook like normal pancakes 1/4-1/2 cup at a time.

Notes

  • This originally was a Pioneer Woman recipe. What I particularly liked about it was combining buttermilk pancakes with lemon pancakes by using the common substitute of souring milk with lemon juice to replace butter milk.