Mini Lemon Pancakes (Eggless)
The perfect breakfast to enjoy as we welcome Spring time! Our mini Lemon Pancakes are tiny bites of zesty bliss! They brighten up the morning with a hint of lemon and vanilla. We like to make them mini to mix it up but you can certainly enjoy these pancakes at regular size too! They are perfect topped with a squeeze of lemon juice and powdered sugar. Or top them with fresh blueberries!
Find the simple recipe below. We also substitute the egg with applesauce that gives them a subtle sweetness which pairs well with the zesty lemon flavor!
Mini Lemon Pancakes
Ingredients
1 1/2 cups flour
2 1/2 tsp baking powder
pinch of salt
1 tbs sugar
1 1/4 cups whole milk
1/4 cup unsweetened applesauce
3 tablespoons melted butter + 3 more tablespoons of butter to grease the pan
1 tsp vanilla extract
juice + zest of one lemon
Serves about 30+ mini pancakes or 12-15 regular sized pancakes
Directions
Step 1: Start by mixing together your dry ingredients; the flour, baking powder, salt in a bowl and then set aside.
Step 2: In another bowl whisk together the wet ingredients; the milk, applesauce, lemon zest, lemon juice and vanilla.
Step 3: Now gently combine the wet and dry ingredients. Mix in the melted butter and whisk until a batter forms. Some lumps are ok.
Step 4: Warm a griddle pan or fry pan on medium low heat. Add a bit of butter to the pan and once it fully melts spoon the pancake batter onto the pan. To make mini pancakes use a tablespoon measure. To make regular sized pancakes use a 1/4 cup measure.
Step 5: Once the pancakes start to bubble it is time to flip them. Let them cook for about a minute or two more after flipping then take them off. Add more butter to the pan before adding more pancake batter!
Step 6: We like to enjoy these pancakes with butter, a squeeze of lemon juice and powdered sugar. But you can add fresh blueberries and syrup too! Enjoy these little light pancakes perfect for Spring time or Easter brunch!