I’ve been sitting here, trying to write this post for awhile and just keep coming up empty. Nothing witty, no good stories to tell…nothing. Writer’s block? Probably not. End of the week brain fog, is more likely the case. I’m ready for the weekend and Saturday morning pancakes. Specifically, fluffy, lemony pancakes with sweet blueberries and vanilla bean syrup. Yep, I think that will clear my foggy brain up rather nicely.

lemon pancakes with vanilla bean syrup

I used Meyer lemons because they are in season and I was lucky enough to snag a few at the store this week. If I ever live somewhere warmer, I’d like to have a backyard full of citrus trees. Oh, and avocado trees too. We all have dreams, right?

lemon pancakes with vanilla bean syrup

Lemon Pancakes with Vanilla Bean Syrup

yields 6-8 pancakes

1 cup white whole wheat flour (you can sub with all-purpose flour too)

1 tablespoon baking powder

1/4 teaspoon salt

zest of 1 lemon

1 cup non-dairy milk

2 tablespoons melted butter

3 tablespoons freshly squeezed lemon juice

Combine the flour, baking powder, lemon zest and salt in a medium bowl. Separately combine the milk, butter and lemon juice. Add the milk mixture to the dry ingredients and mix just until combined. It’s okay to have a few lumps, over mixing makes for tough pancakes.

Heat a nonstick griddle over medium-high heat (325 degrees).

Pour a 1/4 cup of batter onto the heated griddle. Cook the pancakes for a couple of minutes or until bubbles appear on the surface. Slide a spatula under the pancake and flip it. Cook the pancake on the other side for another 2 minutes or until golden brown.

lemon pancakes with vanilla bean syrup

Vanilla Bean Syrup

1 cup granulated sugar

1 cup water

1 vanilla bean

Combine water and sugar in a small saucepan over medium-high heat. Split the vanilla bean down the middle and scrape out the center. Add to sugar/water mixture, bring to a boil and then reduce heat to a simmer. Continue to simmer until sugar is dissolved. Remove from heat. Pour over lemon pancakes as syrup.

lemon pancakes with vanilla bean syrup

Here are a few of our other favorite pancakes…for Saturday morning, or any morning for that matter….

Peanut Butter Pancakes

Pancakes

Zucchini Pancakes

Cinnamon Pancakes with Apple Topping

Wishing you a relaxing weekend!

Alison

14 Responses to Lemon Pancakes with Vanilla Bean Syrup

  1. erin says:

    I can commiserate with the foggy brain and I can only be thankful that it’s Friday!

    These pancakes sound (and look) absolutely delightful (perfect for a slow Saturday morning!) Have a great weekend Alison!

  2. Alison says:

    Thanks Erin…hope you have a great weekend too!

  3. Those lemons look so vibrant and beautiful! I’m such a fan of lemon, especially in pancakes and combined with blueberries = awesome! And that vanilla bean syrup looks amazing! I have to try something like that :)

    • Alison says:

      Thanks Heidi! I love the vibrant color or lemons, especially Meyer lemons. Their color is such a wonderful combination of yellow and orange!

  4. Janae says:

    Hey, I dream of citrus and avocado trees, too – and I live in southern California! The problem with living here is that real estate costs do not match my dreams… Pancakes look lovely though; I’d like to give these a try (esp. with that syrup on top). I hope you have a bright, sunny weekend!!

  5. Oh the bright lemon flavor mixed with that vanilla syrup. Looks lovely!

  6. brookeO says:

    Citrus in winter is one of the greatest ways to brighten things up. I can’t wait to give these a try!

    • Alison says:

      Brooke — Agreed. Citrus is a highlight of these winter months. I love their brilliant color and flavor!

  7. M says:

    I just made these and they’re amazing! Thanks for sharing!

  8. […] bean syrup to pour over these instead of maple syrup and got the idea from my friend Alison from This Homemade Life. Of course you could use maple syrup, but I love how this vanilla syrup goes with the vanilla […]

  9. irene says:

    Hi!
    These look great and I’d like to try them, but do you think the recipe would work well with regular milk?
    Thanks!

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