These fresh lemon glaze pancakes will revolutionize your breakfasts!
Pancakes have a rich history dating back centuries, a comfort food enjoyed across cultures and continents. Originating from ancient civilizations, pancakes have evolved to suit different tastes and styles, becoming a staple in countless breakfast tables around the world. In this recipe, we infuse a burst of zesty flavor into traditional pancakes with a tangy Fresh Lemon Glaze, adding a delightful twist to the classic breakfast fare. The combination of fluffy pancakes and the citrusy punch of lemons make these pancakes an invigorating and refreshing way to start your day!
Why You Should Make This Recipe
Making these pancakes is super easy and it makes your breakfast exciting! Imagine having pancakes that taste sweet and a little sour from the lemon – it’s a delicious combination. This recipe is great for everyone, whether you’re a pancake pro or trying it for the first time.
Everything you’ll need
Whether you’re a pancake aficionado or a novice in the kitchen, this delightful and easy-to-follow recipe will make you a breakfast hero. Here’s everything you’ll need to make them:
- Pancake Mix: A premade mixture of flour, baking powder, and other ingredients that simplifies pancake prep.
- Milk: Adds moisture and richness to the pancake batter.
- Eggs: To provide structure and help bind the pancake batter together.
- Lemon Zest: The outer peel of a lemon, grated to add a burst of lemony flavor.
- Lemon Juice: Infuses the pancakes with a tangy, citrus taste.
- Sugar: To enhances the sweetness and adds a slight caramelization to the pancakes.
- Butter: For flavor and to create a tender texture in the pancakes.
- Vanilla Extract: Adds a sweet and aromatic taste.
The Details
Step #1: In a mixing bowl, combine the pancake mix, milk, eggs, lemon zest, sugar, melted butter, vanilla extract, and salt. Mix until just combined and no large lumps remain. Let the batter rest for 5 minutes.
Step #2: Place a non-stick griddle or pan over medium heat and allow it to preheat.
Step #3: Pour a ladleful of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Step #4: In a small bowl, mix the lemon juice and a bit of lemon zest with powdered sugar until you get a smooth glaze consistency.
Step #5: Stack the pancakes on a plate and drizzle the lemon glaze over the top. Serve warm and enjoy the citrusy goodness!
This Fresh Lemon Glaze Pancake recipe promises a delightful breakfast that will make your morning brighter. The tangy lemon glaze takes the traditional pancake experience to new levels, leaving you wanting more with each bite. Enjoy this burst of sunshine on your plate!
More Breakfast Recipes:
Classic Christmas Butter Cookies To Pair With Hot Coffee
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
Preparing the Dough
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
Chilling the Dough
- Divide the dough into two portions. Wrap each portion in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour, or until it is firm enough to roll out.
Baking the Cookies
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness.
- Use a cookie cutter to cut out your desired shapes and place them on a baking sheet lined with parchment paper.
- Roll out the second portion of dough and cut out more shapes, placing them on another lined baking sheet.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
YUM! These pancakes are SO delicious and easy to make, and I will absolutely make them again.
Thank you Savannah!