Lemon Juice Pancakes Recipes

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LEMON PANCAKES



Lemon Pancakes image

These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup

Provided by Fiona Dowling

Categories     Breakfast

Time 15m

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups milk*
1/2 cup lemon juice (, freshly squeezed)
2 large eggs
2 tsp vanilla extract
3 tablespoons unsalted butter (, melted)
1/4 cup granulated sugar
2 tablespoons lemon zest

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda and salt.
  • Whisk together the milk and lemon juice.
  • In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
  • Then whisk the milk mixture into the bowl with the eggs.
  • Gently fold the wet ingredients into the dry ingredients.
  • Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
  • Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
  • Repeat with the rest of the batter.

LEMON PANCAKES



Lemon Pancakes image

Lemon zest and juice add zip and brightness to these easy lemon pancakes. Top them off with honey or maple syrup, butter and a pinch of lemon zest for an added citrusy kick.

Provided by Emily Nabors Hall

Categories     Healthy Pancakes Recipes

Time 30m

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup whole-wheat flour
2 tablespoons granulated sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 ¼ cups low-fat buttermilk
2 large eggs
¼ cup canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
Butter and/or pure maple syrup or honey (optional)

Steps:

  • Whisk all-purpose flour, whole-wheat flour, sugar, lemon zest, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs, oil, lemon juice and vanilla together in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until mostly smooth.
  • Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Cook pancakes in batches, using scant 1/4 cup batter per pancake, until golden brown, about 2 minutes per side. If desired, garnish with lemon zest and serve with butter, syrup and/or honey.

Nutrition Facts : Calories 411 calories, Carbohydrate 51 g, Cholesterol 96 mg, Fat 18 g, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 471 mg, Sugar 10 g

LEMON DRIZZLE PANCAKES



Lemon drizzle pancakes image

Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser

Provided by Anna Glover

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 12

200g self-raising flour
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
3 eggs
25g butter , melted, plus extra for frying
1 lemon , zested
100ml double cream
2 tbsp icing sugar
100g lemon curd
1 lemon , pared zest, plus 1 tbsp juice

Steps:

  • Whisk all of the pancake ingredients together in a large bowl until smooth.
  • Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
  • Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
  • Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
  • To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.

Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES



Ultimate Melt-in-Your-Mouth Pancakes image

You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 14

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

LEMON-JUICE PANCAKES



Lemon-Juice Pancakes image

I had planned Pancakes for breakfast this morning. This is an Old Family Recipe from scratch that has 1 tsp Lemon Juice (from concentrate). Tastes better with syrup, honey, peanut butter, jelly, jam, preserves, gravy.

Provided by DIryshe

Categories     Breads

Time 25m

Yield 4-6 cakes, 4-6 serving(s)

Number Of Ingredients 5

2 cups water
1 cup flour
2 large eggs
1 teaspoon baking powder
1 teaspoon lemon juice (from concentrate)

Steps:

  • Mix water, eggs, and lemon juice in a medium size bowl. Beat well.
  • Stir in flour, adding a little at a time.
  • let stand 10 minutes.
  • *cook on medium heat*.
  • Spread one ladle in circular form on oiled griddle.
  • Cook until golden brown on the underside.
  • Flip cake.
  • Repeat step 5.

Nutrition Facts : Calories 151.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 128.8, Carbohydrate 24.4, Fiber 0.8, Sugar 0.3, Protein 6.4

ROMANTIC LEMON CHEESECAKE PANCAKES



Romantic Lemon Cheesecake Pancakes image

These delicate pancakes are elegant enough for dessert!

Provided by fortuitous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 ½ teaspoons white sugar
2 teaspoons butter, melted - divided
confectioners' sugar for dusting
1 teaspoon lemon juice
½ lemon, cut into wedges

Steps:

  • Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
  • Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  • Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  • Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  • To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g

PANCAKES WITH LEMON AND SUGAR FOR SHROVE TUESDAY - PANCAKE DAY



Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day image

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans

Provided by French Tart

Categories     Breakfast

Time 25m

Yield 10-14 Pancakes

Number Of Ingredients 7

110 g plain flour
2 large eggs
275 ml 1% low-fat milk
salt
2 ounces butter
1 -2 fresh lemon
caster sugar, for sprinkling

Steps:

  • You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.
  • Sift the flour and a pinch of salt into a large bowl. Make a well in the centre with the back of a spoon then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
  • Pour the pancake batter into a jug or a bowl with a pouring lip.
  • Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. (I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan.) Pancakes should always be cooked in butter.
  • Melt 2 oz of butter in a pan, pour the excess in to a bowl; then add 2 tablespoons of the melted butter to the batter and whisk it inches.
  • Pour the batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
  • Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
  • If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160°C Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
  • TO SERVE.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up into long tubes. Serve sprinkled with a little more sugar and lemon juice and extra wedges of lemon.
  • To FREEZE.
  • Pancakes freeze VERY well, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.

LEMON-SOUR CREAM PANCAKES



Lemon-Sour Cream Pancakes image

Up your pancake game with our Lemon-Sour Cream Pancakes. Lemon-Sour Cream Pancakes have just the right amount of tangy zing to start off your day.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 4 servings, 3 topped pancakes each

Number Of Ingredients 9

1/2 cup flour
3 Tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup BREAKSTONE'S Sour Cream
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 cup fresh blueberries
1/4 cup maple syrup

Steps:

  • Combine flour, sugar, baking soda and salt.
  • Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
  • Serve topped with blueberries and syrup.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9863 g, Sugar 0 g, Protein 7 g

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