Lemony Sweet Pancake
Introduction: Welcome to a culinary journey where fluffy pancakes meet zesty lemony goodness! Our Lemony Sweet Pancakes are not just your ordinary breakfast fare; they’re a symphony of flavors that will awaken your taste buds and leave you craving more. Made with simple yet wholesome ingredients, these pancakes are not only incredibly delicious but also easy to prepare, making them perfect for lazy Sunday mornings or busy weekday breakfasts. Join us as we explore the art of creating these delightful pancakes and discover how to infuse your mornings with a burst of citrusy sweetness.
Ingredients:
- 3/4 cup of unsweetened plant milk, chosen for its creamy texture and dairy-free goodness.
- Juice from one large lemon, yielding approximately 3–4 tablespoons of fresh lemon juice for a vibrant citrus flavor.
- Zest from one large lemon, adding a fragrant and aromatic essence to the pancakes.
- 1 1/2 cups of all-purpose flour, providing the perfect balance of texture and structure.
- 2 teaspoons of baking powder, ensuring that the pancakes rise to fluffy perfection.
- 1/2 teaspoon of baking soda, for that extra lift and lightness.
- 1/4 teaspoon of salt, enhancing the overall flavor profile of the pancakes.
- 1 1/2 tablespoons of poppy seeds, adding a delightful crunch and visual appeal.
- 1/4 cup of unsweetened plant-based yogurt, contributing to the fluffy texture and moistness of the pancakes.
- 1/4 cup of maple syrup, for natural sweetness and a hint of caramel-like flavor.
- 1 teaspoon of vanilla extract, infusing the pancakes with warm and comforting undertones.
Instructions:
- Begin by creating a “buttermilk” mixture in a small bowl by combining the unsweetened plant milk, lemon zest, and freshly squeezed lemon juice. Set this mixture aside to allow the flavors to meld and develop.
- In a separate medium mixing bowl, combine all the remaining dry ingredients: all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk these ingredients together until well combined, ensuring there are no lumps.
- Once the dry ingredients are mixed, add the unsweetened plant-based yogurt, maple syrup, vanilla extract, and the prepared “buttermilk” mixture. Gently whisk everything together until a thick and luscious batter forms. It’s okay if the batter is slightly lumpy; this adds to the fluffy texture of the pancakes.
- Preheat a greased griddle or non-stick skillet over medium heat. Spoon approximately 1/4 cup of the pancake batter onto the griddle for each pancake, allowing space between each pancake for spreading.
- Cook the pancakes for 3-4 minutes on the first side, or until golden brown and bubbles begin to form on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden and cooked through.
- Repeat the process with the remaining pancake batter, greasing the griddle as needed between batches.
- Once all the pancakes are cooked to fluffy perfection, serve them warm and enjoy as desired.
Conclusion:
Congratulations! You’ve mastered the art of making our delightful Lemony Sweet Pancakes. With their fluffy texture, zesty lemon flavor, and subtle sweetness, these pancakes are sure to become a favorite in your breakfast rotation. Whether enjoyed with a drizzle of maple syrup, a dollop of plant-based yogurt, or a sprinkle of fresh berries, these pancakes are guaranteed to brighten your morning and leave you feeling satisfied and energized. So why wait? Whip up a batch of these mouthwatering pancakes and start your day on a deliciously sweet note.
Lemony Sweet Pancake
Lemony, super fluffy, perfectly sweet and easy to make. ? They also are great to freeze ahead so you can make everyday pancake Sunday if you really wanted to. ?
3/4 cup unsweetened plant milk
Juice from one large lemon (about 3–4 tbsp of lemon juice)
Zest from one large lemon
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp poppy seeds
1/4 cup unsweetened plant based yogurt
1/4 cup maple syrup
1 tsp vanilla extract
In a small bowl create a “buttermilk” mixture by combining milk, lemon zest and juice and set aside. Combine all remaining dry ingredients in a medium mixing bowl and whisk well. Add in the yogurt, maple syrup, vanilla, and “buttermilk” mixture and whisk into the dry ingredients until a batter forms. You do not need to make the batter perfectly smooth or lump free. Preheat a greased griddle to medium heat and spoon 1/4 cup of the batter on to your griddle and cook the pancake for 3-4 minutes or until golden before flipping to the other side to cook for about 2-3 minutes or until golden. Repeat this process with the remaining pancake batter. Once done cooking, serve as desired.