Preheat the griddle to 350 degrees Fahrenheit or heat a large pan over medium high heat.
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a smaller bowl, whisk together the buttermilk, lemon juice, egg, almond extract and zest together.
Pour the wet ingredients into the dry ingredients and stir to combine. The batter will be bubbly, airy, thick and lumpy. Try to not over mix - aim for 15 seconds of whisking tops.
Ladle about 1/4 cup of the batter on the hot pre-heated griddle or pan. Let the batter bubble and then flip until you cook all the pancakes.
Pile your pancakes and top with a dusting of powdered sugar, whipped cream, butter, maple syrup and toasted almonds if desired!
Buttermilk substitute: make your own buttermilk with 2 tablespoons white vinegar or lemon juice mixed into 2 cups whole milk. Let the milk sit for 5-10 minutes to allow the milk to curdle and thicken a bit.
When zesting the lemons, try to zest just the top in order to avoid the pith aka the bitter white part. If the pith gets into the batter, you'll notice a bitter taste to the pancakes.
If toasting the almonds, heat a pan over medium heat and add a few handful of unsalted sliced almonds to .5-1 tablespoon butter. Toast until golden brown or your desired toasted level!
Storage: You can put the pancakes in the refrigerator and eat them within the week or store for longer in the freezer. They heat up well in the microwave and taste amazing when you toast them afterwards to help re-crisp the butter edges!