Fluffy Lemon Zest Buttermilk Pancakes

Fluffy Lemon Zest Buttermilk Pancakes

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 a 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 the griddle, as needed
  • maple syrup, pats of butter, sweetened whipped cream, powdered 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 the 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!

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!
Course Breakfast
Cuisine American
Keyword lemon zest, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 317kcal

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

    • Combine all of the dry ingredients and lemon zest in a large bowl with a whisk; stir well.
    • In a separate bowl, add eggs; lightly beat. Pour in buttermilk, and oil, stir well.
    • 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!
    • 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.

    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.

    Nutrition

    Calories: 317kcal | Carbohydrates: 40g | Protein: 8g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 580mg | Potassium: 341mg | Fiber: 1g | Sugar: 8g | Vitamin A: 210IU | Calcium: 179mg | Iron: 2.3mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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    The Mountain Kitchen

    Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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