Pancakes are a pretty quintessential breakfast food, right? I can’t think of too many a breakfast table that don’t include at least some variation of the fluffy treat. We tend to stick to the more traditional pancakes around here, laden with chocolate chips and slathered with classic maple syrup. But sometimes, it is fun to throw a wrench in the mix.
This version uses meyer lemons and buttermilk for a nice, light, brightly flavored pancake. I also used vanilla bean powder in my batter instead of vanilla extract. I had it on hand and thought it would give the pancakes a really pretty, speckled appearance. Of course, use regular vanilla extract if that is what you have on hand, it doesn’t make much difference. Once finished, drizzle on some blueberry pancake syrup for a great flavor combination.
- 1 egg
- 1 cup flour
- 1 tablespoon sugar
- zest of 1 meyer lemon
- juice of ½ meyer lemon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons melted butter
- In a small bowl, combine sugar and lemon zest until combined. In a large bowl, whisk together eggs, buttermilk and butter. Add flour, sugar, baking powder and baking soda.
- Stir until just combined. Do not overmix.
- Heat a griddle over medium heat. Add a pat of butter and coat the griddle. Add 2 heaping tablespoons of pancake batter to the pan. Heat until bubbles form and pop on the top.
- Carefully flip and cook an additional two minutes until pancakes are cooked through. Place on an oven-safe plate and rest in a 200 degree oven while you finish the remaining pancakes.