Make the batter:

Cup of Yum
1. In a small bowl, combine the flour, sugar, and baking soda.
2. In a separate large bowl, whisk the eggs. Once there are no visible whites, add the milk, melted butter, vanilla extract, and lemon juice.
3. Add the dry ingredients into the large bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are ok.

Cook the pancakes:

1. Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides.
3. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

1. Serve the pancakes warm with your favorite toppings.

Storage:

1. This recipe makes 12 pancakes, so you can store leftover batter in the fridge overnight or cooked and cooled pancakes for up to 4 days. To freeze, lay banana pancakes flat on a parchment-lined baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, toaster oven, or a pan over low-medium heat.