Lemon Pancakes

These sweet, fluffy lemon pancakes are the perfect way to wake up in the morning. They’re bursting with lemon flavor and taste incredible with a drizzle of maple styrup and fresh berries.

This is a basic pancake recipe with the addition of grated lemon and lemon juice, which both add a refreshing and unique flavor. I used buttermilk for moistness and a slight tang that complements the lemon perfectly. If you prefer regular milk, simply mix the milk with the lemon juice and let it sit for 5 minutes before pouring into the wet ingredients. I love to serve these pancakes with maple syrup, but you can also use fresh berries, berry compote, grated white chocolate, or mascarpone cream.

How to make lemon pancakes

1. Make the pancake batter: In a large bowl, mix lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.
2. In a separate medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract, and lemon juice.
3. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Be careful not to over mix.
4. Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook for1-2 minutes until the surface of each pancake has some bubbles. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
5. Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.

Tip: Add a handful of blueberries to the batter to make lemon blueberry pancakes!

Lemon pancake toppings

The opportunities for toppings are endless! Here are some of my favorites:

• Maple syrup (an obvious choice)
• Berry compote
• White chocolate ganache (Use a 1.5:1 ratio of white chocolate to heavy creamy and drizzle on your pancakes)
• Fresh berries (blueberries and raspberries are my two favorites)
• Whipped cream
• Cream cheese frosting

Can I make lemon pancakes in advance?

I recommend making the pancake batter fresh when you’re ready to use it so the baking powder and baking soda are at their max potential. However, you can make the pancakes and refrigerate or even freeze them. They can stay frozen for up to 2 months. To thaw, place in the fridge overnight and heat in the oven to warm.

What can I se if I don’t have buttermilk?

If you don’t have buttermilk, you can substitute with regular milk. I recommend adding the lemon juice to the milk 5 minutes before making the batter, which actually curdles it and turns it into homemade buttermilk!

More of my favorite pancake recipes

• Classic Buttermilk Pancakes: Nothing beats the classics! These pancakes are fluffy and full of flavor.
• Pumpkin Pancakes: Perfect for fall, these pancakes are made with pumpkin spice and pumpkin puree.
• Apple Cinnamon Pancakes: Topped with juicy, caramelized apples.
• Ricotta Pancakes: Light, fluffy, and not overly sweet.
• Chocolate Pancakes: Rich, thick chocolate pancakes topped with smooth chocolate ganache.
• Chocolate Chip Peanut Butter Pancakes: Topped with warm, creamy peanut butter and lots of chocolate chips.

4.75 from 8 votes

Lemon Pancakes

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

YIELD: 8 pancakes

 

These lemon-scented fluffy pancakes have a sweet, tangy flavor and are the perfect way to wake up in the morning. Best topped with maple syrup and fresh berries!

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Ingredients

• Zest and juice from one lemon (about 1 tablespoon zest, 1/4 cup juice)
• 3 tablespoons (37g) granulated sugar
• 1 cup (140g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup (240 ml) buttermilk*
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30g) butter, melted
• Canola oil/cooking spray , for coating the pan

Instructions

1. In a large bowl, mix lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.
2. In a separate medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract and lemon juice.
3. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Be careful not to over mix.

4. Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of the pancakes have some bubbles. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.

5. Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.
6. *Buttermilk can be substituted with milk. Mix the milk and lemon juice together and let sit for 5 minutes before adding to the wet ingredients.