Step 1

Heat a non stick skillet or griddle to low-medium heat.

Step 2

In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.

Step 3

Whisk the eggs and lemon zest together until combined. Whisk in the melted butter, lemon juice, vanilla extract and milk together until smooth and well combined.

Step 4

Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.

Step 5

In a preheated non stick skillet or griddle, melt some butter on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy lemon pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3-4  minutes for these lemon pancakes. Flip the pancakes and cook for an additional 3-4 minutes.

Step 6

Serve these lemon pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.