Lemon Pancakes: Easy, Fluffy & Delicious Recipe

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Start your day with a stack of light, fluffy, and flavorful lemon pancakes. This easy recipe brings a burst of sunshine to your breakfast table with a perfect balance of sweet and tangy flavors. You’ll love how simple these are to make and how amazing they taste!

fluffy lemon pancakes slightly golden brown

Why We Love This Lemon Pancakes Recipe

I’m always on the lookout for recipes that are both easy and delicious, and these lemon pancakes definitely fit the bill! They’ve become a favorite in my kitchen, and I think you’ll understand why. Here are some of the reasons why I think you’ll love this recipe:

Easy to Make: This recipe is so simple, using common ingredients and straightforward steps, which makes it perfect for busy weekday mornings or a relaxing weekend brunch. You don’t need any fancy techniques or equipment to whip up a stack of these.
Fluffy Texture: Achieving that light, airy texture is key to a great pancake, and this recipe delivers. A combination of baking powder and baking soda, along with the perfect batter consistency, ensures that each pancake is wonderfully fluffy.
Versatile: These lemon pancakes aren’t just for breakfast. They’re also great as a special brunch treat or even a light dessert. You can enjoy them plain or top them with a variety of delicious additions.
Customizable: It’s easy to add mix-ins to make these pancakes your own. Whether you’re a fan of poppy seeds or blueberries, this recipe is easily adaptable.
Perfect for Any Occasion: Whether it’s a regular weekday breakfast or a special celebration, these lemon pancakes are always a good idea. They add a refined and flavorful touch to any meal.

Ingredients to Make Lemon Pancakes

Before we start, let’s gather all of the necessary ingredients. This recipe uses pretty common ingredients that you probably already have in your kitchen!

a high quality flat lay image of all the ingredients lemon pancakes

Dry Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 ¼ cups milk (whole, 2%, or skim)
½ cup fresh lemon juice, from 2 lemons
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted, plus extra for the pan
1 tablespoon lemon zest, from 1 lemon

Ingredient Notes

Some recipes suggest using aluminum free baking powder.
Sift the flour before measuring for the best consistency.
Make sure to zest your lemons before you juice them, it can be dangerous to zest a cut lemon.
When melting butter, don’t overheat it, you want it melted but not hot, this prevents it from cooking the eggs when you add them.

Substitutions & Variations

One of the best things about these lemon pancakes is that you can easily modify them to suit your preferences or dietary needs. Here are a few ideas:

Dairy-Free: To make these pancakes dairy-free, use plant-based milk, such as almond, soy, or oat milk, and substitute the butter with vegan butter or a neutral oil.
Gluten-Free: If you need to make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum. If not, add ¼ teaspoon of xanthan gum.
Lemon Poppy Seed Pancakes: For a delightful twist, add 2 teaspoons of poppy seeds to the batter along with the lemon zest. Be sure to add the poppy seeds before mixing the wet and dry ingredients to prevent overmixing.
Lemon Blueberry Pancakes: If you love blueberries, gently stir in ⅔ cup of fresh or frozen blueberries to the batter after mixing.
Extra Lemon Flavor: If you want an extra lemony flavor, you can add lemon extract to the wet ingredients .

Equipment Needed for Lemon Pancakes

You don’t need a lot of fancy equipment to make these lemon pancakes. Here’s a list of the essential tools:

Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Griddle or large non-stick skillet
Spatula
Lemon Zester
Lemon Juicer

How to Make Lemon Pancakes

Now, let’s get to the fun part – making the pancakes! This step-by-step guide will make sure you create the perfect stack of lemon pancakes.

Prepare the Lemon Whipped Cream (Optional): If you decide to top your pancakes with lemon whipped cream, I recommend making it first so it’s ready when your pancakes are done. In a medium-sized bowl, combine ½ cup heavy cream, 2 tablespoons of sifted powdered sugar, and the zest of ½ a large or 1 small lemon. Using a hand mixer, beat on medium speed until stiff peaks begin to form. Be careful not to over-mix it, as it can become grainy quickly. Cover the bowl and place it in the fridge while you make the pancakes.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that everything is evenly distributed.
Add Lemon Zest: Zest your lemon directly over the dry ingredients. This helps capture all those flavorful oils from the lemon rind.
Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, eggs, melted butter, vanilla extract, and lemon juice.
Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. It’s okay if there are a few small lumps in the batter. Do not overmix because this will make your pancakes tough.
Rest the Batter: Let the batter rest for about 5 minutes while you preheat your griddle or pan. This allows the batter to thicken slightly.
Preheat Griddle: Heat a lightly greased griddle or non-stick skillet over medium heat. You can lightly grease it with butter or cooking spray.
Cook the Pancakes: Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 1-3 minutes until bubbles appear on the surface and the edges begin to look set.
Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown on the other side.
Repeat: Repeat the process with the remaining batter.
Serve: Serve immediately while they are warm, and with your favorite toppings.

Expert Tips for Perfect Lemon Pancakes

Making the perfect lemon pancakes is all about a few key techniques. Here are some expert tips that I’ve learned over time to help you achieve pancake perfection every single time:

Don’t Overmix: One of the most common mistakes is overmixing the batter. Overmixing develops the gluten in the flour, which results in tough, flat pancakes. Mix until the wet and dry ingredients are just combined, leaving some lumps.
Use Fresh Lemon: Freshly squeezed lemon juice and zest provide the best and most vibrant lemon flavor. I always recommend avoiding bottled juice, as it tends to taste more sour and less fresh. The fresh zest will also give off an incredible aroma.
Control the Heat: Cook your lemon pancakes over medium heat to ensure they are cooked through and golden brown without burning. Adjust the heat as needed to ensure each side cooks for 1-2 minutes. If you notice your pancakes are cooking too quickly, turn down your heat. Make sure your pan is hot before you start cooking to get golden brown pancakes.
Use the Right Amount of Leavener: This recipe calls for both baking powder and baking soda. These help to create the perfect rise and that delicious griddled taste we all love. Make sure your leavening agents are fresh . Some recipes call for aluminum free baking powder.
Check for Doneness: Flip your pancakes when you see bubbles begin to appear and pop on the surface and the edges look set. The surface of the pancake should also start to look matte and lose its shine. Only flip your pancakes once for the best finish. If the pancake is browning too quickly on the bottom, lower your heat. You can use a toothpick to check if the pancakes are cooked all the way through, if it comes out clean, they are ready.
Don’t Over-thin the Batter: Having a slightly thicker batter will help you achieve those light and fluffy pancakes. If your batter is too thin, you will end up with flat, dense pancakes. If you want a thinner pancake, it’s better to use less batter than to thin the batter out too much.

Serving Suggestions

These lemon pancakes are so good that they can be enjoyed on their own, but here are some of my favorite ways to serve them to really take them to the next level:

a visually appealing plate of lemon pancakes

Classic: Serve warm with a pat of butter and a drizzle of pure maple syrup. This classic combination is always a winner, and the sweetness of the maple syrup complements the tangy lemon perfectly.
Berry Delight: Top your pancakes with a mix of fresh berries like blueberries, raspberries, or strawberries. Add a dollop of whipped cream or mascarpone cream for an extra special treat. The freshness of the berries enhances the bright lemon flavor.
Lemon Lover: For those who love all things lemon, drizzle your pancakes with lemon curd or a lemon glaze, and sprinkle some extra lemon zest on top for an intense lemon experience.

Leftovers & Storage Tips

If you happen to have any leftover lemon pancakes, here are some tips on how to store and reheat them:

Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. This will keep them fresh and ready for your next meal. You can also store the batter in the refrigerator for 2-3 days.
Freeze: To freeze your lemon pancakes, place them on a baking sheet and allow them to cool completely. Once they’re cool, wrap them individually in foil or place them in a freezer-safe container. Be sure to use parchment paper squares between them to prevent sticking. They can be stored in the freezer for up to 3 months.
Reheat: When you’re ready to eat them, you can reheat your pancakes in a microwave, oven, or toaster. To reheat in the oven, preheat the oven to 350°F (175°C) and bake for about 10 minutes, or until they are thoroughly warmed. You can also reheat them in a pan on the stovetop over medium heat.

FAQs

Can I make these pancakes ahead of time?

Yes, you can make the batter up to 24 hours in advance and store it in the refrigerator. You can also make the pancakes and keep them warm in the oven on a wire rack on a baking sheet. Preheat your oven for 5-10 minutes to 200°F, then turn the oven off before placing your cooked pancakes in to keep warm.

Why are my pancakes not fluffy?

The main reason why pancakes turn out flat and not fluffy is because of overmixing the batter. Overmixing develops the gluten in the flour, resulting in dense, tough pancakes. Be sure to mix until the ingredients are just combined, and that your leavening agents are fresh.

Can I make these without lemon?

While it’s possible, the flavor won’t be balanced without the acidity of the lemons. The lemon flavor is what makes these pancakes unique and delicious. If you prefer a classic pancake recipe, you should try one that is made without lemon.

Can I make these pancakes bigger or smaller?

Absolutely! You can make these pancakes any size you want, from silver dollar to full dinner plate size. Just keep an eye on the cooking time and adjust as needed.

Can I add lemon zest to pancake mix?

Yes, you can! Simply add the zest directly to the dry ingredients to add some lemon flavor.