Lemon Pancakes – simple perfection!
Bright and fresh, these lemon pancakes are just what you need to start your day with a healthy dose of good vibes.
Lemon pancakes are lightly sweetened and flavored with real lemon juice. They’re everything you’ve ever wanted in a fresh lemon pancake!
About these lemon pancakes
- Versatile: 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 or lemon whipped cream. You can’t beat it!
- Wholesome: 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.
- Bright and Cheery: 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!
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. Make sure to use freshly squeezed lemon juice, and zest the lemon first!
How to make lemon pancakes
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.
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.
Add batter to hot griddle by 1/4 cupfuls. Cook for 3-4 minutes or until bubbles appear and don’t pop.
Flip and cook for 2-4 more minutes or until golden brown and cooked through.
How to make them your own
- Add toppings: These pancakes are extremely versatile. Try them with lemon cream cheese glaze, sweet cherries, a fresh fruit chutney, blueberry sauce, or strawberry sauce.
- Make it a stack: 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 & Reheating
- Fridge: Allow leftover pancakes to cool and then store in the refrigerator for up to four days.
- Reheating: 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.
More lemony recipes
- Lemon Blueberry Ricotta Pancakes
- Lemon Poppy Seed Pancakes
- Lemon Pancake Mix Donuts
- Lemon Dutch Baby with Lemon Curd and Blueberries
Get the Recipe: Lemon Pancakes
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 milk, lemon zest, 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.
Frustrating recipe, get to the end and realise you are yet to add lemon peel and milk!!!! Think this recipe needs some rewording as now have over mixed batter and lumpy batter after mixing them in at the end
Lumpy pancake batter is okay, as over mixing will create tough pancakes. However, you are right that a couple of ingredients were missing from the instructions! Apologies for that, and thank you for pointing it out. I fixed the recipe to include those ingredients.
To clarify, do you mean Vanilla Extract or what?
Yes, the recipe calls for pure vanilla extract. 🙂
These are delicious!!!
Thank you so much!
I am making these now. I am going to try them as sheet pan pancakes. My back hurts today so it seemed easier.
Sheet pan pancakes are the best!
I made them and they turned out delicious!
I’m so glad to hear that! Thanks for leaving a review!
These were delicious! Easily my new favorite pancake recipe 🙂
We did notice that we had to turn the heat down somewhat, in comparison to our usual pancake recipe. Just mentioning it here, in case this info helps someone else!
Thanks for the review and the helpful feedback! I’m so glad you liked them!
I added some smoked pecans to the recipe yum yum! Thank you for the recipe.
So glad you liked them! Thank you for leaving a review!
I made these pancakes. They were a delight, came out super fluffy. Will be making them again and again.
Thank you for sharing this. God bless you.
So glad you liked them! Thanks for taking the time to leave a review!
Tried making this and the pancakes were pretty good texture wise, but the actual taste was kinda bland and i couldnt really taste the lemons. Idk if it was just my tastebuds but i’d try and add 1-2 more lemons to get more flavor.
Did you remember to use the zest?