Pancakes aren’t just breakfast food in our family, which is just fine by me since I’m not much of a morning person. Although I have been trying to teach the older kiddos how to make pancakes from scratch in the hopes that some of my early risers will take some initiative…
But until that happens, we regularly have “breakfast for dinner,” and the kids get a huge kick out of it. Our favorite pancake recipe is an adaptation of the Ultimate Melt-In-Your-Mouth Pancakes from Betty Crocker — only we use my homemade Bisquick mix substitute instead of a boxed mix.
I also prefer to use fresh lemon juice, and while I’m at it, I zest the lemon into the mix before juicing it. It’s the little things that can make a big difference.
My family thinks my homemade pancakes are even better than the boxed stuff! And who am I to argue with them?Print
- 2 cups homemade Bisquick mix substitute
- 1 cup milk
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 2 teaspoons baking powder
- 2 eggs
- zest of one lemon (optional)
- Heat skillet over medium-high heat and grease with the oil of your choice. We like to use coconut oil.
- Whisk all ingredients together until combined. The batter will still be a little lumpy.
- Pour by 1/4 cups onto skillet and cook until the edges are dry. Flip pancakes and cook until golden.