I used to think pancakes were boring. A vehicle for syrup, a carb-heavy snooze-fest. Then I added lemon zest.
Game over. The first time I made these buttermilk pancakes with lemon zest, it was a religious experience. The fluffy interior, the tangy buttermilk, and that bright, aromatic citrus punch?
It’s a flavor explosion that makes regular pancakes taste like cardboard. This recipe for buttermilk pancakes with lemon zest is the only one you’ll ever need. Trust me, your breakfast game is about to level up.
It’s all about the one-two punch of flavor.
The buttermilk brings this incredible tang and tenderness, while the lemon zest adds a fragrant, sunny brightness that cuts through the richness. It’s not just a pancake; it’s a mood. Remember those heavy, leaden pancakes from your childhood?
These are the complete opposite. They’re light, airy, and sophisticated without being pretentious. Who knew a little citrus could solve so many breakfast problems?
Table of Contents
Ingredients
Gathering your ingredients is the first step to pancake nirvana.
You probably have most of this in your pantry right now. The star, obviously, is the lemon. Don’t you dare use bottled lemon juice.
We need the essential oils in the zest for that powerful aroma. Here’s your shopping list.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (shaken well)
- 2 large eggs
- 1/4 cup unsalted butter, melted (and slightly cooled)
- Zest of 2 large lemons
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Whisk your dry ingredients. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.A good whisk here prevents those bitter baking soda pockets. Nobody wants that surprise.
- Combine your wet ingredients. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.Gently fold in the glorious lemon zest. The smell alone is worth the effort.
- Marry the wet and dry. Pour the wet mixture into the dry ingredients.Stir with a spatula until just combined. A few lumps are perfect; overmixing is the enemy of fluffy pancakes. IMO, this is the most crucial step.
- Let the batter rest.Allow it to sit for 5-10 minutes. This lets the baking agents activate and the flour hydrate, leading to a taller, fluffier pancake. Patience is a virtue, especially at 8 AM.
- Cook to golden perfection.Heat a non-stick skillet or griddle over medium heat. Lightly grease it. Pour 1/4 cup of batter for each pancake.Cook until bubbles form on the surface and the edges look set, then flip. Cook for another minute or so until golden brown.
Storage Instructions
Yes, you can have these citrus-kissed delights anytime. For the fridge, let the pancakes cool completely.
Stack them with parchment paper in between and store in an airtight container for up to 3 days. For the freezer, follow the same method. They’ll keep for up to 2 months.
Reheat in a toaster for a quick, perfect breakfast. This is the ultimate batch prep hack for busy mornings.
Why You’ll Love This buttermilk pancakes with lemon zest
- Next-Level Flavor: The lemon zest transforms a simple classic into something truly special and restaurant-worthy.
- Meal Prep Hero: They freeze and reheat beautifully, making a gourmet breakfast possible on a hectic Tuesday.
- Total Crowd-Pleaser: Whether it’s a lazy weekend brunch or feeding hungry house guests, this recipe delivers every single time.
Common Mistakes to Avoid
- Overmixing the batter. You’ll develop gluten and get tough, chewy pancakes.It’s a breakfast, not a workout for your biceps.
- Using a screaming hot pan. The outside will burn before the inside cooks. Medium heat is your best friend here.
- Pressing down on the pancakes with the spatula.You’re squeezing all the air out! Just let them cook in peace.
Alternatives and Variations
Feel free to get creative! For a dairy-free version, use plant-based milk with a tablespoon of lemon juice or vinegar to mimic buttermilk.
A gluten-free 1:1 flour blend works wonderfully. Add in blueberries, chocolate chips, or even a sprinkle of poppy seeds for a fun twist. The basic formula for these fluffy buttermilk pancakes is incredibly adaptable.
FAQs
Can I freeze this?
Absolutely! These pancakes freeze like a dream. Just make sure they are completely cool before stacking and freezing. They reheat perfectly in a toaster or oven.
What’s the best substitute for buttermilk?
No buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for 5 minutes until it curdles. It’s a perfect stand-in for your lemon buttermilk pancakes.
How long does it stay fresh?
In an airtight container in the fridge, they are best within 3 days. For longer storage, the freezer is your best bet for up to 2 months.
Is this kid-friendly?
Are you kidding? Kids go nuts for these. The lemon flavor is bright but not overpowering. It’s a great way to make a classic breakfast feel new and exciting for the whole family.
Can I prep it ahead of time?
You can mix the dry ingredients the night before. In the morning, just combine with the wet ingredients. FYI, the batter itself doesn’t hold well for more than an hour, so cook it fresh for the best results.
Final Thoughts
This recipe for buttermilk pancakes with lemon zest is a total game-changer. It’s simple enough for a weekday but special enough for a celebration. The bright, zesty flavor will have everyone asking for your secret.
I promise, once you try these, there’s no going back. Now get cooking, and tell me in the comments what you think!
Buttermilk Pancakes with Lemon Zest
Equipment
- Mixing bowls
- Whisk
- Spatula
- non-stick skillet or griddle
- zester or microplane
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (shaken well)
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- zest of 2 large lemons
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to avoid bitter baking soda pockets.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. Gently fold in the lemon zest.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined — a few lumps are okay. Do not overmix.
- Let the batter rest for 5–10 minutes to activate the leavening and hydrate the flour for fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look set, then flip and cook until golden brown.
Notes
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