These pancakes don't taste like lemon but the texture is so light and airy. More of a thin delicate pancake than a thick lumberjack pancake.
1 1/4 cups buttermilk
1/4 vegetable oil
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
dash of salt
1 tsp lemon juice
In a large mixing bowl, whisk the buttermilk, vegetable oil, vanilla and sugar. Add flour, baking powder, baking soda and salt to the same bowl and mix gently into the buttermilk mixture with a spatula.
In a separate bowl, whisk the egg and lemon juice together, gently stir into the batter. Refrigerate batter for at least 30 minutes, up to 1 hour.
Heat a large skillet or griddle over medium heat and grease with butter. Pour about 1/3 cup of batter per pancake onto the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown other side, about two more minutes.