These fluffy egg-free lemon pancakes are a delightful twist on the classic breakfast favorite, offering a light and zesty flavor.
Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Sift the dry ingredients together to ensure a smooth batter.
Juice the lemon and mix it with the milk. Let it sit for a few minutes to curdle.
This step creates a buttermilk substitute, adding tanginess and helping the pancakes rise.
Add the vanilla extract to the wet mix and stir.
Vanilla enhances the overall flavor of the pancakes.
Pour the wet mix into the dry mix and stir until just combined. Avoid overmixing.
Overmixing can make the pancakes dense. A few lumps in the batter are okay.
Heat a lightly greased griddle over medium heat.
Ensure the griddle is evenly heated before adding the batter.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface before flipping.
Flip the pancakes and cook until golden brown on the other side.
Check the underside for a golden color before removing from the griddle.
Serve the pancakes warm with your favorite toppings.
Keep pancakes warm in a low oven while cooking the rest.
