These ultrafluffy pancakes are a lemony twist on a diner classic.
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In large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In medium bowl, whisk buttermilk, egg and egg yolk, and lemon zest and juice until combined. Add melted butter and whisk until well combined.
Add buttermilk mixture to flour mixture. Use rubber spatula to stir gently until just combined (batter should remain lumpy—do not overmix). Let batter sit for 10 minutes.
Meanwhile, add oil to large stovetop griddle or electric griddle. Use paper towel to spread oil into thin, even coating over surface of griddle. Discard paper towel. For stovetop griddle, place over 2 burners and heat over low heat for at least 5 minutes. For electric griddle, heat to 350 degrees.
When batter is ready, if using stovetop griddle, increase heat to medium and heat for 1 more minute.
To make medium-size flapjacks: Use ⅓-cup dry measuring cup to scoop ⅓ cup batter onto griddle. Use rubber spatula to scrape batter from cup and spread into 5-inch circle. Repeat 3 more times, leaving space between mounds of batter.
To make large-size flapjacks: Use ⅓-cup dry measuring cup to scoop ⅔ cup batter onto griddle. Use rubber spatula to scrape batter from cup and spread into 7-inch circle. Repeat 1 more time, leaving space between mounds of batter.