The Recipe Critic · by Alyssa Rivers★ 4.2 (7)
Lemon Pancakes
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 13%
CARBS 30G40% OF CAL
3G FIBER18G OTHER9G TOTAL SUGAR
FAT 17G50% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy lemon pancakes with a subtle bright citrus flavor. Perfect for breakfast topped with your choice of syrup or fresh fruit.
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Nutrition & ingredients
Ingredients
serves 8- 2 cups All-Purpose Flour ((scoop and level to measure))
- ¼ cup Granulated Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 3/4 cups Milk
- 1/4 cup Fresh Lemon Juice
- 1 large Egg
- 1/2 cup Oil ((canola or vegetable))
- 1 teaspoon Vanilla Extract ((or lemon extract))
- 1-2 Tablespoon Lemon Zest ((more if you desire))
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 13%
CARBS 30G40% OF CAL
3G FIBER18G OTHER9G TOTAL SUGAR
FAT 17G50% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 179mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.