Step 1

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

Step 2

In a separate bowl, add eggs; lightly beat. Pour in buttermilk, and oil, stir well.

Step 3

Add the wet ingredients to the dry ingredients, 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!

Step 4

Preheat a lightly greased breakfast griddle to 350 degrees F or a non-stick skillet over medium-low heat.

Step 5

Pour about ¼ cup of the batter onto a hot, lightly greased griddle or non-stick skillet, 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.

Step 6

Serve warm with toppings of your choice.