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Gluten-Free Meyer Lemon Buttermilk Pancakes

40 faves
Nutrition per serving    (USDA % daily values)
CAL
697
FAT
54%
CHOL
70%
SOD
134%

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Ingredients for 4 servings

2 tablespoons sugar

Zest of 2 meyer lemons (you can substitute 2 small, regular lemons)

2 1/2 cups buttermilk, more or less depending on your flour

4 tablespoons butter, melted & cooled, plus more butter for cooking

2 eggs

2 cups gluten-free flour (I use Cup 4 Cup, see note above to substitute your own GF or standard AP flour)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

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