Grilled Bacon Wrapped Jalapeño Poppers {The Improved Recipe

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

Tomorrow is the first day of fall. To celebrate, get outside and fire up the grill, because you are going to want to make some of these grilled bacon wrapped jalapeño poppers.

Warning!! Once you take a bite of one of these babies, you will become addicted!

My love for jalapeño poppers was introduced by my sweet mama. I find it hard to believe my mama turned me onto jalapeño poppers, because I didn’t grow up with a lot of spicy food. On Christmas Eve, instead of a traditional-style meal, mama likes to make different types of heavy appetizers and finger foods. She started doing many years ago, when our family Christmas meal seemed to be just a repeat of Thanksgiving, a month prior. My family enjoys this Christmas tradition even today. Her jalapeño poppers are part of the this Christmas tradition. She fills the jalapeños with a basic cream cheese filling, sprinkled with cheddar cheese and bread crumbs mixture, baked in the oven until the cheese is bubbling hot and a nice golden brown. They are delicious and my family gobbles them up.

It was a few years ago on “Staycation“, when the grilled bacon wrapped version of the jalapeño poppers donned our grill for the first time. They were out of this world delicious and it was hard to wait for them to cool enough before popping them in our mouths and not burn our tongues.

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

Since then, I have learned new ways to introduce flavors to food and I have come up with an improved recipe for these jalapeño poppers. Like the filling for the zesty cheese stuffed mini peppers the filling for these grilled bacon wrapped jalapeño poppers is made with both extra-sharp cheddar and cream cheese, lime zest, cumin, onion and garlic powder and lime juice. The jalapeños are sliced in half lengthwise, stuffed with this zesty cheese mixture then wrapped in bacon. With the addition of new ingredients they are practically bursting with the flavor!

Here’s the improved recipe that we make now:

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

Grilled Bacon Wrapped Jalapeno Poppers | Servings: 4-6 | Time: 40 Minutes

Ingredients:

  • 6 large jalapeño peppers, whole
  • ½ cup cream cheese, softened
  • ½ cup extra-sharp cheddar cheese, shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • juice of ½ a lime
  • 6 slices of bacon

Directions:

Preheat a charcoal or gas grill to high.

Prepare the peppers: Wash and drain the peppers well. Cut the stem off each jalapeño; cut in half lengthwise. Using a small spoon, scrape out seeds and membranes.

Lay the halves aside, but paired together. This makes it easier to pair them back up after stuffing.

In a small bowl, mix cream cheese and cheddar cheese, garlic and onion powders, cumin, cayenne pepper, lime zest and lime juice, until well blended.

Stuff the jalapeño halves, by spooning the cream cheese mixture into both halves of each jalapeño slice. Stick jalapeño back together again, wrapping each whole pepper with a slice of bacon to hold it together.

Use a wet toothpick to secure the bacon, if needed.

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

Arrange bacon-wrapped poppers on a grilling tray or directly on the grate, over medium heat. Grill turning occasionally, until the bacon is crispy and the pepper is cooked through, about 15 to 20 minutes. 

Don’t worry, some of the cheese may come out while cooking. It’s fine… We use a metal grilling tray for these. It makes grilling these even easier and corrals some of that oozing cheese from dropping through the grate. 

Caution: The filling is hot! Cool at least 5 to 10 minutes before serving.  

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com

I hope you will enjoy the improved version of the grilled bacon wrapped jalapeño poppers this beautiful fall season. They are perfect for watching football games on t.v. and perfect for gatherings of friends and family.

Have a great weekend!

p.s. Jose is producing, but his peppers are not large enough for Jalapeno Poppers. His babies were pardoned from this meal!

These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor! | TheMountainKitchen.com
Print
Grilled Bacon Wrapped Jalapeño Poppers
Prep Time
10 mins
Cook Time
20 mins
Total Time
45 mins
 
These grilled bacon wrapped jalapeño poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and bursting with flavor!
Course: Appetizer, Side Dish, Snack
Author: Debbie Spivey
Ingredients
  • 6 large jalapeño peppers whole
  • ½ cup cream cheese softened
  • ½ cup extra-sharp cheddar cheese shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • juice of ½ a lime
  • 6 slices of bacon
Instructions
  1. Preheat a charcoal or gas grill to high.
  2. Prepare the peppers: Wash and drain the peppers well. Cut the stem off each jalapeño; cut in half lengthwise. Using a small spoon, scrape out seeds and membranes.

    Lay the halves aside, but paired together. This makes it easier to pair them back up after stuffing.

  3. In a small bowl, mix cream cheese and cheddar cheese, garlic and onion powders, cumin, cayenne pepper, lime zest and lime juice, until well blended.
  4. Stuff the jalapeño halves, by spooning the cream cheese mixture into both halves of each jalapeño slice. Stick jalapeño back together again, wrapping each whole pepper with a slice of bacon to hold it together. 

    Use a wet toothpick to secure the bacon, if needed.

  5. Arrange bacon-wrapped poppers on a grilling tray or directly on the grate, over medium heat. Grill turning occasionally, until the bacon is crispy and the pepper is cooked through, about 15 to 20 minutes.
Recipe Notes

Don't worry, some of the cheese may come out while cooking. It's fine... We use a metal grilling tray for these. It makes grilling these even easier and corrals some of that oozing cheese from dropping through the grate. 

Caution: The filling is hot! Cool at least 5 to 10 minutes before serving.


Ina’s Salmon Tacos

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

I don’t think I could ever in a million years get tired of tacos. I LOVE THEM! That’s why I knew I had to try Ina Garten’s Roasted Salmon Tacos.

I saw Ina make these salmon tacos on her newest television series called: Cook Like a Pro: Weeknight Dinners“. I would probably never see her shows anymore, because I rarely watch live television. I am so glad I didn’t miss this recipe. All I have to say is: THANK GOD FOR DVR! Amen.

I made these salmon tacos during the peak of salmon season, so we were able to get some fresh Sockeye Salmon from The Fresh Market, that had been flown in fresh from Alaska. It was hard not to throw this piece of fish on a cedar plank and smoke his ass like we normally would do, but THIS piece of fish was for tacos and that made it all ok! The producers of the show sure knew when to air this episode and I am thankful they did. Being able to get fresh fish was amazing, so you can imagine my horror when I thought I had ruined it!

Just like anyone else, I’m always trying to save a few bucks here and there. When I saw the price of chipotle chili powder, I freaked out a little. I then took notice that whole dried chipotle chilies cost half as much as the ground chili powder. I have an old coffee grinder at home I have converted into a spice grinder for grinding peppercorns and other spices. I decided that I would try grinding up those chipotle chilies myself and save a whopping $3.00 at the cash register that day.

I got home and took a couple of the chipotle chilies out of the bag and threw them into my trustworthy coffee spice grinder. Sure enough the chipotles ground up beautifully and within a matter of seconds I had the purest chipotle chili powder money could buy, but $3.00 cheaper!

The excitement about the money savings did not last long. I was in trouble!! I took the fish out of the oven and gave it a taste. That’s when I discovered my home ground chipotle chili powder was hotter than 40 HELLS!! I didn’t take into consideration that my fillet was smaller than what the original recipe called for. I had put way too much chipotle powder on that beautiful salmon fillet!

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

Fortunately, I was able to scrape some of the chipotle seasoning off with the side of a fork and the creamy avocado and tangy slaw stood up to the heat of the chipotle seasoning and offset it.

CRISIS AVERTED!

Ina’s original recipe said to add the Sriracha directly to the smashed avocado, but I was afraid to add too much more heat to the tacos. I decided to hold back and add a few drops when serving. Holding back on the Sriracha allowed us to add the amount we preferred. I added a lot more Sriracha than I thought I would have. Don’t think it isn’t needed, because it is. The Sriracha wasn’t about added heat. It actually rounded out all the flavors even more!

Fresh and simple, the tangy dill slaw with cucumbers adds a nice toothy crunch offset by smooth avocados the perfect match to the heat to Ina’s salmon tacos. Transform “Taco Tuesday” into a gourmet weeknight meal. It’s really easy!

Here’s how I made them:

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

Ina’s Salmon Tacos | Servings: 4-6 | Time: 70 Minutes

Recipe adapted from “Cooking for Jeffrey” by Ina Garten

The Slaw:

  • ¾ pound green cabbage, cored and finely shredded
  • ½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  • ¼ cup good white wine vinegar
  • 3 tablespoons minced fresh dill
  • Kosher salt and fresh cracked black pepper, to taste

The Salmon:

  • Olive oil, for greasing baking dish
  • 1 ½ to 2 pounds center-cut fresh salmon fillet
  • 1 to 2 teaspoons chipotle chili powder, depending on size and thickness of filet
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice, divided
  • 8-12 (6-inch) flour or corn tortillas
  • 3 ripe Hass avocados, seeded and peeled
  • Sriracha, for serving (optional)

Directions:

One Hour before serving marinate the slaw: add the cabbage, cucumber, vinegar, dill, together in a large bowl. Season with salt and pepper, to taste; toss with tongs. Cover and refrigerate, until ready to serve.

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

After slaw has marinated, preheat the oven to 425 degrees F.

Brush a baking dish with olive oil; place the salmon skin side down into the prepared dish.

In a small bowl, mix the chili powder, lime zest; season with salt, to taste. Brush the salmon with 1 tablespoon of the lime juice, sprinkle with the chipotle seasoning.

Place the prepared salmon into the preheated oven; roast for 12 to 15 minutes, or until the salmon is just cooked through. 

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

Note: Cooking time may vary due to the thickness of the salmon filet.

Add the avocados and remaining 2 tablespoons of lime juice to a small bowl; season with salt and pepper to taste. Mash to desired consistency.

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

To serve: Warm the tortillas over a gas burner on the stove top, or per package instructions. Lay 2 warm tortillas onto each serving plate. Dollop with avocado and some large chunks of the roasted salmon. 

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

Top with some slaw and serve with sriracha!

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com

These salmon tacos are messy, but oh so delicious! You’ve got to try this recipe!

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos. | TheMountainKitchen.com
Print
Ina’s Salmon Tacos
Prep Time
20 mins
Cook Time
15 mins
Total Time
1 hrs
 

Fresh and simple, the tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados the perfect match to the heat to Ina's salmon tacos.

Course: Main Course
Author: Debbie Spivey
Ingredients
The Slaw:
  • ¾ pound green cabbage cored and finely shredded
  • ½ seedless cucumber unpeeled, halved lengthwise, seeds removed and very thinly sliced
  • ¼ cup good white wine vinegar
  • 3 tablespoons minced fresh dill
  • Kosher salt and fresh cracked black pepper to taste
The Salmon:
  • olive oil for greasing the pan
  • 1 ½ to 2 pounds center-cut fresh salmon fillet
  • 1 to 2 teaspoons chipotle chili powder
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice divided
  • 8-12 6-inch flour or corn tortillas
  • 3 ripe Hass avocados seeded and peeled
  • Sriracha for serving (optional)
Instructions
  1. One hour before serving marinate the slaw: add the cabbage, cucumber, vinegar, dill, together in a large bowl. Season with salt and pepper, to taste; toss with tongs. Cover and refrigerate, until ready to serve.

  2. After slaw has marinated, preheat the oven to 425 degrees F.

    Brush a baking dish with olive oil; place the salmon skin side down into the prepared dish.

  3. In a small bowl, mix the chili powder, lime zest; season with salt, to taste. Brush the salmon with 1 tablespoon of the lime juice, sprinkle with the chipotle seasoning.
  4. Place the prepared salmon into the preheated oven; roast for 12 to 15 minutes, or until the salmon is just cooked through.
  5. Add the avocados and remaining 2 tablespoons of lime juice to a small bowl; season with salt and pepper to taste. Mash to desired consistency.
To serve:
  1. Warm the tortillas over a gas burner on the stove top, or per package instructions. Lay 2 warm tortillas onto each serving plate. Dollop with avocado and some large chunks of the roasted salmon. Top with some slaw and serve with sriracha!

Recipe Notes

Cooking time may vary due to the thickness of the salmon filet.

Recipe adapted from "Cooking for Jeffrey" by Ina Garten


Roasted Cauliflower Black Bean Tostadas {A Meatless Monday Recipe

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

This recipe for roasted cauliflower black bean tostadas is my new favorite recipe for two reasons:

Reason #1:  They are quick and easy; ready in 30 minutes or less!
Reason #2:  They are a healthy and flavorful way to enjoy Mexican food on Meatless Monday!

As much as I enjoy cooking, I do not want to when things get hectic and I won’t. Finding time to cook, especially during the week is a challenge. I am always looking for recipes to make, where I don’t have to feel like I am a slave in the kitchen. That challenge is often made even more difficult, when you have intentions of serving healthful, nutritious meals.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

If you find yourself a juggling act between balancing work and family, while trying to put something delicious, fast and healthy on the table, you need to add this no fuss recipe for roasted cauliflower black bean tostadas to your rotation. These tostadas can be ready in less than 30-minutes including the prep and cook time!

These easy vegetarian tostadas feature toasted flour tortillas loaded with roasted cauliflower seasoned with traditional Mexican herbs and spices and refreshing lime juice, paired with hearty black beans and topped off with pico de gallo, cheese and cilantro or your choice of favorite toppings.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Roasted Cauliflower Black Bean Tostadas | Servings: 4 | Time: 30 minutes

Ingredients:

Directions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil;  brush with oil or spray with non-stick cooking spray.

Wash the cauliflower and cut it into medium-sized florets. Toss onto the prepared baking sheet.

In a small mixing bowl, add the taco seasoning ingredients, olive oil and lime juice. Whisk ingredients together, until well blended.

Pour over the cauliflower florets. Toss until the cauliflower is well coated.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Bake the florets for 15 to 20 minutes, pull the baking sheet out; toss and bake until tender about 10 to minute minutes longer. Remove from oven.

While the cauliflower is roasting, make the pico de gallo, as well as drain and rinse beans.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Toast the tortillas over an open flame on a gas stove, grill or broil in the oven until crispy. Top the tortillas with cauliflower and black beans and suggested toppings or any toppings you choose.

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com

Any recipe that has supper ready in less than 30-minutes is a winning recipe in my book. How about yours? I want to hear from you. Comment below!

Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings! | TheMountainKitchen.com
Print
Roasted Cauliflower Black Bean Tostadas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Delicious cauliflower black bean tostadas: roasted cauliflower seasoned with Mexican spices paired with hearty black beans and your choice of toppings!
Course: lunch, Main Course, Meatless Monday / Vegetarian
Servings: 4
Author: Debbie Spivey
Ingredients
  • 1 large head cauliflower
  • 2 tablespoons homemade taco seasoning
  • 2-3 tablespoons olive oil
  • juice of one lime
  • 15 ounce can black beans drained and rinsed
  • 4 6-inch flour or corn tortillas, toasted
  • 1 avocado pitted and sliced or diced
  • pico de gallo  shredded cheese, sour cream, fresh cilantro (topping suggestions are optional)
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil;  brush with oil or spray with non-stick cooking spray.

  2. Wash the cauliflower and cut it into medium-sized florets. Toss onto the prepared baking sheet.

  3. In a small mixing bowl, add the taco seasoning ingredients, olive oil and lime juice. Whisk ingredients together, until well blended.

    Pour over the cauliflower florets. Toss until the cauliflower is well coated.

  4. Bake the florets for 15 to 20 minutes, pull the baking sheet out; toss and bake until tender about 10 to minute minutes longer. Remove from oven.

  5. Toast the tortillas over an open flame on a gas stove, grill or broil in the oven until crispy. Top the tortillas with cauliflower and black beans and suggested toppings or any toppings you choose.

Recipe Notes

While the cauliflower is roasting, make the pico de gallo, as well as drain and rinse beans.


Fluffy Lemon Zest Buttermilk Pancakes

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

How has your week been going? Did you have to get back into the whole back to school routine and realize that whether you want to admit it or not, summer is over? Perhaps this week has been a little rough on you and your family? If so, these fluffy lemon zest buttermilk pancakes may be exactly what your family needs this weekend for an old-fashioned Sunday morning breakfast.

I have three teachers in my family and a best friend that is a school teacher too. They all get excited about school starting a new year. I expect that from teachers, it’s their job and passion to teach students, but you folks with children are strong people! Although you don’t have to go to school, you have to relive it through your children. Having to go to school was bad enough the first time, and I am glad that part of my life is over and done with.

I CANNOT imagine having first days of school again. I can honestly say I was a horrible student. My parents got called to school a lot to have conferences with my teachers. As they put it,  “I scraped by with the skin of teeth”. I didn’t give a rat’s ass about school. I actually failed off the softball team my 9th grade year and didn’t even give a damn. (I loved softball) I was a sophomore in high school when I finally woke up and realized that I had to get out of school to make something of my life… that and I met a boy I really liked. I knew if I wanted to see him I had to keep my grades up to get out of my parent’s house. Starting that year, all those D-‘s and F’s turned into B’s and a couple of A’s. For the first time in my life I was on the Honor Roll! Two years later, I graduated high school and as an honor student. I made it out of there and somehow made it into college, where I graduated a semester early on the Dean’s List, with honors. Something I never imagined in a million years. People always talk about goals, well in my experience, floundering around works just as well, you just have to find something that drives you!

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

So what’s does all of this have to do with fluffy lemon zest buttermilk pancakes?

This week I couldn’t help but think of everyone going back to school and getting back into routine. I thought about how this fluffy lemon zest buttermilk pancake recipe might help everyone celebrate a good week back at school or be a pick-me up for those who struggled a bit. This recipe is probably my favorite pancake recipe of all time. They are buttery and fluffy, with a slight hint of lemon flavor. Adding fresh lemon zest is the easiest way to add a zing of sweet citrus flavor to the pancakes. These pancakes have a way of brightening up your morning and put you in a great mood for the rest of the day. 

Here’s the recipe:

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

Fluffy Lemon Zest Buttermilk Pancakes | Servings: 6 | Time: 20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Kosher salt
  • 2 tablespoons granulated sugar
  • zest of one lemon
  • 2 large eggs lightly beaten
  • 2 cups buttermilk
  • ¼ cup vegetable oil + some for griddle, as needed
  • maple syrup, pats of butter, sweetened whipped cream, powered sugar, for serving, (optional)

Directions:

Combine all of the dry ingredients and lemon zest in a large bowl with a whisk; stir well.

Add the egg mixture to the flour mixture, stirring until dry ingredients are moistened and no large clumps of flour are visible.

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

Preheat a lightly greased breakfast griddle to 350 degrees F.

Pour about ¼ cup of the batter onto a hot, lightly greased griddle, for each pancake. Cook the pancakes until the tops are covered in bubbles and edges are lightly browned, about 2 ½ minutes; turn and cook other side for about a minute. Repeat the process until all of the batter is used.

Serve warm with toppings of your choice.

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

NOTES:
Add a few fresh berries directly onto the pancake batter, if desired.
Do not over mix. The batter does not need to be beaten smooth. Lumps are ok!
You could actually store unused batter in the fridge for up to a week.

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com

These fluffy lemon zest buttermilk pancakes are the fluffiest pancakes you will ever eat and for some reason adding lemon to anything somehow makes feel lighter to eat too. Rich and tangy all at the same time, these buttermilk pancakes are easy to make on a lazy weekend morning.

I sincerely wish everyone a great school year with lots of lazy pancake weekends!

Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time! | TheMountainKitchen.com
Print
Fluffy Lemon Zest Buttermilk Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Brighten your day with lemon zest buttermilk pancakes. Buttery and fluffy, with a slight hint of lemony flavor. My favorite pancake recipe of all time!
Course: Breakfast
Servings: 6
Author: Debbie Spivey
Ingredients
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Kosher salt
  • 2 tablespoons granulated sugar
  • zest of one lemon
  • 2 large eggs lightly beaten
  • 2 cups buttermilk
  • ¼ cup vegetable oil + some for griddle as needed
For Serving: maple syrup, pats of butter, sweetened whipped cream, powered sugar, (optional)
Instructions
  1. Combine all of the dry ingredients and lemon zest in a large bowl with a whisk; stir well.
  2. In a separate bowl, add eggs; lightly beat. Pour in buttermilk, and oil, stir well.
  3. Add the egg mixture to the flour mixture, stirring until dry ingredients are moistened and no large clumps of flour are visible.

    Do not over mix. The batter does not need to be beaten smooth. A few lumps here and there are ok!

  4. Preheat a lightly greased breakfast griddle to 350 degrees F.
  5. Pour about ¼ cup of the batter onto a hot, lightly greased griddle, for each pancake. Cook the pancakes until the tops are covered in bubbles and edges are lightly browned, about 2 ½ minutes; turn and cook other side for about a minute. Repeat the process until all of the batter is used.
  6. Serve warm with toppings of your choice.
Recipe Notes

Add a few fresh berries directly onto the pancake batter, if desired.

Do not over mix. The batter does not need to be beaten smooth. Lumps are ok!

You could actually store unused batter in the fridge for up to a week.


25 Labor Day Recipe Ideas {Labor Day 2017

5 crowd pleasing Labor Day recipe ideas cover appetizers, grilled meat, side dishes desserts and even some vegetarian recipes for Meatless Monday. Have fun!

Are you looking for some last-minute crowd pleasing cookout recipe ideas to celebrate summer’s last Hoorah this Labor Day Weekend?

If so, we have some recipes we’d like to share with you that are great for a weekend of grilling and entertaining. These 25 crowd pleasing Labor Day recipe ideas cover appetizers, grilled meat, side dishes desserts and even some vegetarian recipes for Meatless Monday. And here they are…

25 Labor Day Recipe Ideas to help you celebrate the holiday weekend:

(Simply click the photo for the recipes)

APPETIZERS


GRILLING


 

SIDE DISHES


 

DESSERTS


 

VEGETARIAN / MEATLESS MONDAY


 

We hope these Labor Day recipe ideas help you celebrate the final days of summer with good food, family and friends.

Be safe and have fun!

We’d love to hear from you? What are your plans for the weekend? Doing anything fun? Comment below!