Meyer Lemon Pancakes
This twist on classic pancakes uses Meyer lemons for a light and citrusy take on a favorite brunch item! Try these Meyer Lemon Pancakes with fresh fruit for a delightful spring brunch.
Equipment
- Digital Food Scale
- Small Pot
- Mixing Bowl
- Whisk
- Cast Iron Skillet
Ingredients
- 113 grams salted butter (melted)
- 191 grams all purpose flour
- 28 grams cane sugar
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- ¾ cup milk
- ¼ cup Meyer lemon juice
- ¼ teaspoon lemon flavor
- 1 Meyer lemon (zest)
- olive oil cooking spray
- blueberries (for serving)
- maple syrup (for serving)
Instructions
- In a small saucepan, add the butter and melt completely. Remove from heat.
- In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together.
- Add the egg, milk, lemon juice, lemon flavor, and lemon zest, and whisk to combine completely.
- Add in the melted butter and whisk to combine completely.
- In a large skillet over low to medium heat, grease it well with butter or olive oil. Use ¼ cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes.
- Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
- Serve immediately with fresh blueberries and maple syrup.
Video
Notes
Tips
- If you don't have salted butter, and only have unsalted, just add ¼ teaspoon of fine sea salt to the recipe.
- If you don't have Meyer lemons, you can can make this recipe with regular lemons as well. They will just have a slightly different flavor that is a little more tart, but they will still be amazing homemade lemon pancakes.
- I always use an organic olive oil cooking spray for pancakes. This is because pancakes take time and patience, and if you are using butter to grease the pan, the butter can start to brown, which will alter the flavor. If you don't have an organic olive oil cooking spray, just a little bit of organic olive oil will also do the trick - or even organic coconut oil.
- Pancakes take patience! Make sure to be patient with them, and cook on low so they don't burn.
- I served these with blueberries but you can also do raspberries, strawberries, blackberries, whipped cream or anything else you like!
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 228kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 340mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 421IUVitamin C: 5mgCalcium: 127mgIron: 1mg
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