recipe

These ultrafluffy pancakes are a lemony twist on a diner classic.

safety
  • Uses a knife
  • Uses the microwave
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 50 minutes
yield
  • Serves 4

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Prepare Ingredients

1⅓ cups (6⅔ ounces)
all-purpose flour
¼ cup (1¾ ounces)
sugar
¾ teaspoon
baking soda
½ teaspoon
baking powder
½ teaspoon
salt
1⅓ cups (10⅔ ounces)
buttermilk
1
large egg plus 1 large egg yolk
½–1 teaspoon
grated lemon zest plus 4 teaspoons juice, zested and squeezed from 1 lemon
3 tablespoons
unsalted butter, melted and cooled
½ teaspoon
vegetable oil

Gather Cooking Equipment

2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
Large stovetop griddle or electric griddle
Paper towel
⅓-cup dry measuring cup
Ruler
Spatula
Serving plates
1
 
1⅓ cups (6⅔ ounces)
all-purpose flour
¼ cup (1¾ ounces)
sugar
¾ teaspoon
baking soda
½ teaspoon
baking powder
½ teaspoon
salt

In large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

 
2
 
1⅓ cups (10⅔ ounces)
buttermilk
1
large egg plus 1 large egg yolk
½–1 teaspoon
grated lemon zest plus 4 teaspoons juice, zested and squeezed from 1 lemon
3 tablespoons
unsalted butter, melted and cooled

In medium bowl, whisk buttermilk, egg and egg yolk, and lemon zest and juice until combined. Add melted butter and whisk until well combined.

 
3
 

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.

 
4
 
½ teaspoon
vegetable oil

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.

 
5
 

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.

 
6
 

Cook until edges are set and first side is deep golden brown, 2 to 3 minutes. Use spatula to flip flapjacks and cook until second side is golden brown, 1 to 2 minutes. (If you’re using a stovetop griddle set over 2 burners on your stove, 1 side of your griddle may cook faster than the other.)

 
7
 

Use spatula to transfer pancakes to plates. Repeat portioning and cooking with remaining batter. Turn off heat. Serve.