Description
Fluffy lemon cranberry pancakes are a bright and tangy breakfast treat. They’re light, airy, and packed with fresh cranberries and lemon zest.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tbsp lemon zest
- 1 cup fresh cranberries, chopped
- 1 tbsp lemon juice
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, mix milk, egg, melted butter, lemon zest, and lemon juice.
- Combine wet and dry ingredients until just mixed.
- Fold in chopped cranberries.
- Heat a skillet over medium heat and lightly grease it.
- Pour ¼ cup batter for each pancake and cook until bubbles form.
- Flip and cook the other side until golden brown.
- Serve warm with maple syrup.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Fresh cranberries provide the best flavor, but dried can be used if soaked first.
- Adjust sugar based on tartness preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American