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Lemon Pancakes Recipe

Megan
These lemon pancakes are soft, light and fluffy pancakes bursting with fresh and bright lemon flavor. They’re incredibly easy to make using basic pantry ingredients. Top these lemon sugar pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.
4.85 from 13 votes
Prep Time 15 minutes
Cook Time 6 minutes
0 minutes
Total Time 21 minutes
Course Breakfast, brunch
Cuisine American
Servings 16 pancakes

Equipment

  • 1 non stick skillet or griddle
  • 1 large mixing bowl
  • 1 ¼ cup measuring cup

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 3 tbsp (38 g) granulated sugar
  • 2 teaspoon baking powder
  • ¾ tsp baking soda
  • ½ teaspoon salt
  • 2 large eggs (US), room temperature
  • zest of 3 lemons
  • 3 tbsp (43 g) unsalted butter, melted
  • ¼ cup (59 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • cups (415 ml) milk, room temperature

Instructions
 

  • Heat a non stick skillet or griddle to low-medium heat.
  • In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.
  • Whisk the eggs and lemon zest together until combined. Whisk in the melted butter, lemon juice, vanilla extract and milk together until smooth and well combined.
  • Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.
  • In a preheated non stick skillet or griddle, melt some butter on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy lemon pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3-4  minutes for these lemon pancakes. Flip the pancakes and cook for an additional 3-4 minutes.
  • Serve these lemon pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.

Notes

Store leftover pancakes: Place the pancakes in an airtight container for up to 1 week in the fridge. Although, these lemon pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
Freeze the pancakes: Make sure the pancakes are completely cooled to room temperature. Lay them in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months. 
To thaw the pancakes: The easiest and fastest way to thaw the lemon  pancakes is to lay about 1-2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
Keyword Lemon Pancakes, Lemon Pancakes Recipe, Pancakes with Lemon
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