These pancakes are perfect for a spring or summer breakfast – light and fluffy with a hint of lemon. They are the perfect base for fresh berries and maybe a spoonful of sweetened yogurt or cream. I love these – they taste like sunshine! This recipe is from the Joy of Cooking – one of my favorite cookbooks!

Lemon Cream Pancakes

1 cup all-purpose flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1/3 cup milk

grated zest of two lemons

1/4 cup fresh lemon juice

3 tablespoons butter, melted

1 egg

1 1/2 teaspoons vanilla

Quickly mix the liquid ingredients into the dry ingredients. The batter will be thick and bubbly. Cook on a non-stick griddle, flipping when bubbles appear on the surface. Serve warm with berries and cream. Enjoy!

The total cost for this recipe is $2.65 and it makes twelve, 4-inch pancakes – not too bad! I’m not sure how much pancake mix is, I don’t buy it because I think it’s just as easy to mix them from scratch.

What are your favorite spring/summer breakfast ideas? I’d love to hear from you! I hope you try these pancakes – you will love them!