Lemon Pancakes
Light and fluffy pancakes with a bright lemon flavor, topped with powdered sugar and toasted almonds. A quick and easy breakfast or dessert.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 1 whole lemon
- 1 teaspoon baking powder
- ¼ cup slivered almonds
Instructions
- 1
In a medium bowl, whisk together the 1 cup flour, 1 tsp baking powder, and a pinch of salt. In another bowl, beat the 1 egg with 1 cup milk and the zest and juice of the 1 lemon.
- 2
Pour the wet ingredients into the dry and stir until just combined; the batter should be slightly lumpy. Do not overmix.
- 3
Heat a lightly oiled griddle or nonstick pan over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2 minutes, then flip and cook until golden, about 1 minute more.
- 4
Toast the 1/4 cup slivered almonds in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3 minutes.
- 5
Serve the pancakes warm, topped with the toasted almonds and a dusting of powdered sugar.
Tools you’ll need
- mixing bowls
- whisk
- griddle or nonstick skillet
- spatula
- measuring cups and spoons
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