Rainy weekend mornings are the perfect time to get in the kitchen and cook up a batch of deliciously sweet lemon vanilla pancakes! These easy homemade pancakes are brimming with the wonderful aromas of lemon zest and real vanilla bean. They’re also made with whole wheat pastry flour, which adds whole grain and fiber to the mix.
If you’ve never made your own pancakes before, you’ll be pleasantly surprised at how easy it is to ditch the box and go homemade! Head below for our versatile lemon vanilla pancake recipe.
Whole Wheat Lemon Vanilla Pancakes
(adapted from Brooklyn Supper)
Prep time: 10 minutes
Cook time: 20 minutes
2 tablespoons sugar
4-inch section of vanilla bean, split
2 tablespoons unsalted butter, melted and cooled
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup sour cream
1/4 cup fresh squeezed lemon juice
1 1/2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons lemon zest
Slide a baking sheet into the oven and preheat it to 200 degrees F.
Preheat your skillet over medium heat.
Melt the butter and set aside to cool.
In a small bowl, rub the split vanilla bean into the sugar and then discard the pod. This will help to disperse the vanilla beans.
In a large bowl, combine the flour, baking powder, and sea salt.
In a medium bowl, use a fork to combine the sour cream, lemon juice, and milk. Add the eggs and vanilla sugar. Fold wet ingredients into the dry, stirring just until combined. Fold the vanilla extract and lemon zest into the batter. Finally, stir in the melted butter.
Add a teaspoon of neutral oil to the hot skillet. Drizzle in 2 – 3 tablespoons of batter for each pancake. Cook for 3 – 4 minutes on each side or until golden brown. Keep cooked pancakes on the baking sheet in the warm oven.
Serve with room temperature butter and maple syrup.
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