Dinners, Dishes and Desserts · by Erin Sellin★ 4.1 (9)
Lemon Pancakes
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 19%
CARBS 40G57% OF CAL
4G FIBER25G OTHER11G TOTAL SUGAR
FAT 8G27% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes flavored with bright lemon zest and juice. Serve warm with berries, whipped cream, or syrup for a classic breakfast or brunch.
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View the full recipe on Dinners, Dishes and Desserts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup lemon juice (about 3 lemons)
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter
- 2 Tablespoons lemon zest (about 2 lemons)
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 19%
CARBS 40G57% OF CAL
4G FIBER25G OTHER11G TOTAL SUGAR
FAT 8G27% OF CAL
4G SAT4G 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
- 421mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.