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Lemon Zephyr Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Lemon Zephyr Pancakes Recipe

Branch out a bit from your comfy pancake recipe and try these. The hint of lemon reveals itself on the first bite, and the texture is as light as a breeze. They're particularly lovely with raspberry syrup.

At a glance

Prep
Bake
Total
Yield
10 medium (4") pancakes
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup old-fashioned rolled oats
  • 1 1/4 cups buttermilk*
  • 1 tart cooking apple (Granny Smith preferred), peeled and grated
  • rind of 1 lemon, grated (zest)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 2 tablespoons butter, melted
  • 10 scrapes fresh nutmeg, or 1/4 teaspoon ground nutmeg
  • *See "tips," below.

Instructions

  1. Place the oats in a mixing bowl and pour the buttermilk over them. Let the oats soak while you peel and grate the apple and zest the lemon.
  2. In a small bowl, whisk together the salt, baking soda, baking powder, and flour; set aside.
  3. Add the apple, lemon zest, egg, butter, and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients until evenly moistened,
  4. Bake pancakes by the 1/4-cupful on a preheated greased griddle. Serve with warm maple, raspberry, or strawberry-rhubarb syrup.
  5. Yield: 10 medium (4") pancakes.

Nutrition Information

  • Serving Size 1 pancake, 68g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 112
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 27mg
  • Sodium 82mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.