Lemon Pancakes (The Old Paths Recipe)

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If there is one thing we definitely need before we start on our journey together down the old paths, is this  –  a hearty breakfast, right!?!  A day just isn’t a new day without waking up to the aroma of fresh brewed coffee (yes, I still use my trusty o’ Mr. Coffee), and a plate of food that is rich in protein and carbs.

Now, Rip loves eggs, toast and turkey bacon – that is his staple breakfast – but sometimes I need to change things up a bit. And one thing that man absolutely loves is anything lemon. Lemon drops, lemon meringue pie, lemon squares, and even, lemon scented “anything.”  If it has the smell of lemon, he thinks it smells ‘clean.’

That’s why today’s recipe is one of my favorites. I found this on The Pioneer Woman’s website and loved it so much! But then I had to make a little change of my own – just to lemon-it-up a bit more for my man.

Lemon pancakes ingredients



2 whole lemons
2-1/4 cups 2% Milk
1 Tablespoon Vanilla
3 cups Flour
1/4 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 whole Eggs, Beaten
1/4 cup Butter, Melted

Zest both lemons. Set aside. Measure the milk and add the juice of both of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla. *If you want it less lemony, use only 1 1/2 of the lemon juice. The Pioneer Woman’s recipe calls for 1 1/2 lemon juice.

Lemon zest

Whisk together the flour, sugar, baking powder, and salt.

flour in bowl

Pour in the milk/lemon mixture, stirring gently. When it’s halfway mixed together, stir in the eggs, then the melted butter. *Make sure the butter is melted, not boiling. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.

Heat an iron skillet over medium heat, then add 2 tablespoons butter. If the butter gets too heated, it will turn brown and when you go to pour in your batter it will make the pancakes dark. So heat the butter, but be sure to not over heat it.

Butter in skillet

When it’s melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.

pancakes in skillet

Serve with butter, syrup, and extra lemon zest.

lemon pancakes on plate

*Prep came from The Pioneer Woman’s page, with 2 small changes of my own only because Rip likes things REALLY lemony!


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lisa rippy

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