Description
Deliciously fluffy pancakes infused with lemon zest and lavender for a delightful breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon dried lavender
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, melted
Instructions
- In a large bowl, whisk together flour, sugar, lavender, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, lemon juice, lemon zest, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a griddle or skillet over medium heat and lightly grease.
- Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or fresh berries.
Notes
- For a stronger lavender flavor, increase the amount of dried lavender used.
- These pancakes can also be made dairy-free by substituting almond milk for buttermilk.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg