These light, fluffy pancakes are filled with citrus flavor from the fresh lemon zest and juice and are balanced out nicely by the sweetness of the white chocolate chips.
Ingredients
2 whole Lemons zested and juiced
2-1/4 cups milk
1 Tablespoon Vanilla Extract
3 cups Flour
1/4 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 large Eggs lightly Beaten
1?2 cup white chocolate chips
1/4 cup Butter Melted
Instructions
- Combine milk and lemon juice. Gently stir in the vanilla.
- Combine the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently until almost combined. Stir in the eggs, then the melted butter. Stir in the lemon zest last.
- Heat an electric griddle and coat with cooking spray. Ladle six spoons of batter onto griddle, evenly spaced apart. Sprinkle white chocolate chips evenly on top of each pancake. Cook until bubbles start to form on the surface then flip. Cook other side until golden brown. Transfer pancakes to serving dish.
- Serve with butter, syrup, chopped nuts, and extra white chocolate chips and lemon zest. Enjoy!