Light and fluffy Lemon Pancakes with a sweet Homemade Strawberry Syrup. Perfect for weekend brunch or even as breakfast for dinner!
I have a confession to make. I stink at making pancakes. I don’t know what it is, but I am never able to make these perfectly round, golden brown pretty pancakes. It’s not the recipes, because they always taste really good. But they look…well, not so pretty.
I’ll admit, it’s kind of hard to image that looking at these photos, because I think they look pretty gosh darn delicious. And they really are. The lemon flavor is just subtle enough to let you know it’s there without being so sour it makes your toes curl. The fresh strawberry syrup (that is so, so incredibly easy) is literally the “icing” on the pancake.
I added chunks of fresh strawberry for a little texture. You could enjoy these pancakes with just a little fresh lemon juice and powdered sugar too, if you’re out of strawberries. No matter how you top them, these lemon pancakes are sure to alter your breakfast, lunch or dinner reality forever. Enjoy!
Lemon Pancakes with Fresh Strawberry Syrup
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1/4 cup granulated sugar
- 3 eggs
- 1 1/2 cups nonfat milk
- 3 tablespoons melted and cooled butter
- 1 large lemon zested and juiced
- 1/2 teaspoon vanilla
- Powdered Sugar or Strawberries for garnish
- 3 cups strawberries hulled and cut into chunks (about 2 pints)
- 1 cup sugar
- 2 tablespoons lemon juice
- 3 tablespoons water
- Crack the eggs into a medium sized bowl and whisk lightly with a fork to combine. Stir in milk, vanilla, cooled butter, lemon zest and juice.
- In a separate, large bowl, whisk flour, baking powder salt and sugar together until combined. Make a well in the center and pour in wet ingredients. Stir gently just until combined. Batter will be lumpy.
- Heat a large skillet or griddle on medium-low heat. Melt a 1/2 tablespoon of butter or vegetable oil in the skillet. Pour batter in 1/4 cup portions onto the hot skillet and cook until small bubbles start to form on the surface; about 1-2 minutes. Flip pancakes and cook an additional minute.
- Serve hot with powdered sugar or fresh strawberry syrup.
- !Strawberry Syrup
- Combine ingredients in a small saucepan over medium-low heat. Cook, stirring often, until strawberries are soft. Mash with a ricer or potato masher. Continue to cook on low for a few more minutes. Remove from heat and cool slightly. Taste and adjust sugar as desired. Sauce will thicken as it sits. Serve warm over hot pancakes.
For more breakfast ideas, try these: