Lemon Strawberry Pancakes
Enjoy a fresh and flavorful brunch with fluffy lemon strawberry pancakes, bursting with citrus zest and juicy berries, topped with warm maple syrup and a dusting of powdered sugar.
Ingredients
1cup of all purpose flour
2 tbsp sugar
1 tsp baking powder
1/4 taps baking soda
1/8 tsp salt
2 tbsp lemon zest
2-3 tbsp lemon juice
1 c milk, ultafiltered lactose free
1 Eggland's Best egg, large
1 tbsp butter, unsalted
1 tsp vanilla extract
Preparation
- Combine all your dry ingredients in one bowl and whisk your wet ingredients together in another. This helps ensure everything blends smoothly.
- Create a well in the center of your dry ingredients, then gradually pour in your wet mixture. Gently fold everything together until you have a smooth, lump-free batter.
- Heat your griddle or pan to medium. Pour batter to make golden, fluffy pancakes. Stack them high on your serving plate.
- Topped them with creamy Greek yogurt and fresh, juicy strawberry slices.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 382 |
| Fat | 9g |
| Saturated Fat | 4.5g |
| Sodium | 300mg |
| Carbohydrates | 60 |
| Dietary Fiber | 2g |
| Protein | 11g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!