Ingredients
Equipment
Method
- Whisk flour, sugar, baking soda, and salt together in a large bowl. Set this dry mixture aside.
- In a separate bowl, mix the buttermilk, eggs, melted butter, and lemon zest until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently only until the ingredients are just combined. It is fine if the batter has a few small lumps.
- Allow the batter to rest for five minutes. During this time, heat a non-stick skillet over medium heat and brush it lightly with some butter.
- Spoon 1/4 cup of batter onto the hot skillet for each pancake. Watch for bubbles to appear on the surface, then flip the pancake carefully. Cook for another 1 to 2 minutes.
- Stack the finished pancakes on a warm plate. Serve them drizzled with maple syrup and topped with berries or extra butter if desired.
- If the batter seems too thick, add a small amount of milk to thin it out.
- For a fluffier result, separate the eggs. Whisk the egg whites until they form soft peaks, and then gently fold them into the batter at the very end.
- Keep the skillet temperature consistent. If the heat is too high, the outside of the pancake will brown before the center is cooked through.
Notes
If the batter feels too thick, add a splash of milk. For extra fluff, separate the eggs; whisk whites to soft peaks and fold in at the end. Keep the skillet temperature steady; too hot will brown the outside before the inside cooks.