If you've never experimented with bubbles in your homemade pancakes for maximum fluffiness, today is the day. In this iteration, we used La Croix's newest flavor, key lime, for an indulgent, oh-so-tropical taste. Topped with toasted coconut flakes, graham cracker crumbs, whipped cream, and maple syrup, this breakfast treat has all the same flavors as your favorite slice of key lime pie.
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 large eggs
1 tablespoon fresh lime zest (key lime, if possible)
2 tablespoons fresh lime juice (key lime, if possible)
1 teaspoon vanilla extract
3/4 cup key lime flavored seltzer (such as La Croix)
4 tablespoons unsalted butter, melted
Toasted coconut, for serving (optional)
Graham cracker crumbs, for serving (optional)
Whipped cream, for serving (optional)
Maple syrup, for serving (optional)
How to Make It
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Whisk together milk, eggs, zest, lime juice, and vanilla extract in a separate bowl. Stir in seltzer. Add the wet mixture to the dry mixture, stirring until just incorporated. Gently stir in melted butter; let stand 5 minutes.
Pour ¼ cup of batter per pancake onto a hot, lightly-greased, non-stick griddle and cook 3 to 4 minutes per side. Top pancakes with coconut, graham cracker crumbs, whipped cream, and maple syrup, if desired. Serve immediately.
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