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.

Lemon Pancakes: Easy, Fluffy & Delicious Recipe

Description

Start your day with these fluffy lemon pancakes, a delightful twist on a classic breakfast. These pancakes are light, airy, and bursting with fresh lemon flavor, perfect for any special occasion or a simple weekend treat. Enjoy a stack of sunshine that’s easy to make and even easier to love.

Ingredients

Scale

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups milk (whole, 2% or skim)
1 large egg
1 tablespoon lemon zest (from 1-2 lemons)
¼ cup fresh lemon juice
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and lemon juice.
Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix. A few lumps are okay.
Heat a lightly greased griddle or non-stick pan over medium heat.
Pour ¼ cup of batter onto the hot surface for each pancake.
Cook for 1-3 minutes on each side, until golden brown and cooked through, flipping when bubbles appear on top.
Serve immediately with your favorite toppings, such as maple syrup, lemon whipped cream, and fresh berries.

Notes

For extra fluffy pancakes, don’t overmix the batter.
Use fresh lemon zest for the best flavor. Zest the lemon before juicing.
For lemon poppy seed pancakes, add 2 teaspoons of poppy seeds.
For lemon blueberry pancakes, stir in ⅔ cup of fresh or frozen blueberries.
Use room temperature eggs and milk for a lighter texture.
To keep pancakes warm, place on a wire rack on a baking sheet in a 200°F oven (after preheating for 5-10 minutes then turning it off).
Pancakes can be stored in an airtight container in the fridge for up to 4-5 days or frozen.
Reheat in a microwave or oven.
If the batter is too thick, add a little milk.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 110 kcal
Sugar: 8 g
Sodium: 177 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 27 mg