Strawberry and Lemon Pancakes

These bright and lively pancakes are the perfect breakfast—or dessert. Enjoy their sweet and citrusy flavor with maple syrup and butter.

Serves: 2Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 1 1⁄4 cups unbleached all-purpose flour
  • 1⁄4 cup sugar
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. kosher salt
  • 1 cup whole milk
  • 2 Tbsp. lemon juice
  • 1 large egg
  • 1⁄2 tsp. almond extract
  • 1 cup diced strawberries
  • 1 1⁄2 tsp. grated lemon zest


  • Preheat a large nonstick skillet or griddle over medium-high heat.
  • In a large bowl mix flour, sugar, baking powder, baking soda, and salt. Add milk, lemon juice, egg, and almond extract. Stir until just combined. Fold in strawberries.
  • Pour 1⁄4 cup batter onto hot skillet or griddle. Cook for 2 minutes until bubbles form in the center of the batter. Flip and cook for an additional 2 minutes. Repeat with remaining batter.
  • Top with lemon zest and serve immediately.