Bright and fresh, these lemon pancakes are just what you need to start your day with a healthy dose of good vibes.

Stack of lemon pancakes topped with powdered sugar and lemon wheel.

Lemon pancakes are lightly sweetened and flavored with real lemon juice. They’re everything you’ve ever wanted in a fresh lemon pancake! 

These fluffy pancakes are the perfect way to enjoy a warm, sunny morning or to transform a gloomy day into a cheery one. Give them a try today and you’ll be glad you did!

About these lemon pancakes

These pancakes go with everything, from maple syrup to blueberry sauce to lemon glaze! If you like sweet and tart bites together, you’ll love these pancakes topped with honey and fresh cherries. If you’re looking for an afternoon treat, try these pancakes with a little ice cream and lemon curd. You can’t beat it!

This healthy recipe is low in sugar and made with wholesome real ingredients like eggs, flour, and grated lemon zest. If you have whole wheat flour on hand, you can increase the protein and add a hearty, nuttier flavor to your lemon pancakes. 

Lemon pancakes are a taste of sunshine on a plate. Whip up a batch the next time you’re looking to brighten your day and your tastebuds. And don’t be surprised if you’re left with a sunny disposition all day long.

Try them with a blueberry smoothie or a mimosa for an extra sunny morning!

Stack of pancakes topped with whipped cream and lemon zest.

What you need

This is a really doable recipe; you might already have all the ingredients on hand! As always, scroll down for a full, printable recipe.

  • Dry Ingredients: Flour, sugar, baking powder, baking soda, salt
  • Wet Ingredients: Milk, eggs, vanilla, melted butter, lemon juice, lemon zest
Overhead view of ingredients needed for recipe.

How to make it

Preheat griddle to medium heat. In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, vanilla, and melted butter.

Wet ingredients in a glass mixing bowl.

Add wet ingredients to dry ingredients and mix lightly. Fold in lemon zest, but don’t overmix the batter (it will make your pancakes tough). It will bubble up and get somewhat fluffy, don’t worry, and don’t be tempted to stir out the bubbles.

Dry ingredients on top of wet ingredients.

Add batter to hot griddle by 1/4 cupfuls. Cook for 3-4 minutes or until bubbles appear and don’t pop.

Pancake batter being poured onto a griddle.

Flip and cook for 2-4 more minutes or until golden brown and cooked through.

Cooked pancakes on black griddle.

How to make them your own

  • These pancakes are extremely versatile. Try them with lemon cream cheese glaze, sweet cherries, a fresh fruit chutney, blueberry sauce, or strawberry sauce.
  • For a beautiful presentation, layer the pancakes with vanilla whipped cream and sprinkle with powdered sugar. Top with a spoonful of red berries for contrast

Storage Suggestions

Allow leftover pancakes to cool and then store in the refrigerator for up to four days.

Reheating Tips

Pancakes can be reheated on a griddle over medium-low heat, in the microwave for 20-30 seconds, or in a toaster or toaster oven.

Pancakes on a platter with lemon slices.

More lemony recipes

Stack of pancakes with whipped cream, powdered sugar, and lemon zest.

Get the Recipe: Lemon Pancakes

Bright and fresh, these lemon pancakes are just what you need to start your day with a healthy dose of good vibes.
5 from 1 vote

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup milk
  • 1 tablespoon lemon zest, from 1 lemon
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • ½ cup freshly squeezed lemon juice, from 2 lemons

Instructions

  • Preheat griddle to medium heat.
  • In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together eggs, vanilla, butter. Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir.
  • Drop batter by ¼ cupfuls onto hot griddle.
  • Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.

Notes

  • Makes 20-24 pancakes, depending on size.
Serving: 4pancakes, Calories: 285kcal, Carbohydrates: 42g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 465mg, Potassium: 158mg, Fiber: 1g, Sugar: 9g, Vitamin A: 338IU, Vitamin C: 9mg, Calcium: 155mg, Iron: 2mg