Lemon Pancakes – light and fluffy pancakes full of lots of bright lemon flavor. Great topped with berries, whipped cream or syrup.
There is just something about a big stack of fluffy pancakes on a weekend morning. And if it is a gloomy day these lemon pancakes will seriously brighten up your day! Banana Pancakes are usually my go-to, because I seem to always have a couple of bananas to use up.
But these lemon pancakes just scream spring and summer and are so light and fluffy. Plus you can top them with so many different things to really bring out the flavor.
These pancakes are great topped with just about anything from maple syrup to Strawberry Syrup and everything in between. As you can see here I went with a simple whipped cream and strawberries and it was absolutely perfect.
The blueberry sauce with these Blueberry Waffles would be amazing, lemon and blueberries are the perfect pair.
What You’ll Need
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Lemon Juice
- Lemon Zest
- Vanilla Extract
- Melted Butter
How Do You Make Lemon Pancakes
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In a liquid measuring cup whisk together buttermilk, lemon juice, eggs, vanilla and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients as well as adding in the lemon zest. Stir until it is just combined and not flour streaks remain.
- Scoop pancakes that are about 1/4 cup of batter onto a hot griddle or skillet. Cook for 3-4 minutes until lots of bubbles form on the surface of the pancake.
- Carefully flip over and cook for an additional 3 minutes.
- Remove and serve immediately.
You can make your own! Measure 1 1/4 cup of milk for the recipe and and pour 1 Tablespoon of white vinegar over the top. Let it sit for 5 minutes and then continue with the recipe. Regular milk will work in this recipe as well, buttermilk just makes them light, fluffy, and gives them a little more flavor.
I almost always make a double batch of pancakes because they freeze so well, and are great to have on hand for busy mornings. You can always refrigerate them for a couple days if you don’t have much left. Or place the pancakes on a baking sheet in a single layer. Put in the freezer until the pancakes are frozen. Then remove and place in a freezer safe plastic bag. Then you can take out just 1 or 2 and microwave on a busy morning.
The best way to reheat leftover pancakes is in the microwave. If they are from the fridge, usually 30-40 seconds is enough time for 1 pancake. If they are frozen, I like to do 45 seconds, flip and then another 45 seconds. It will depend on how many you are doing and how powerful your microwave is.
- The best way to scoop pancakes is an ice cream scoop. Not only is it easy, every pancake is the same size, which means they cook for the same amount of time.
- This recipe is best with fresh squeezed lemon juice. There is just something better about fresh squeezed lemons that make these pancakes delicious. The bottled stuff will work the flavors just won’t be quite as bright and fresh.
- When you are making pancakes, one trick to get fluffy pancakes is not to touch them. So many people after they flip their pancakes they press down on them. DON’T DO IT! This does nothing but flatten them and make them tough. Let them puff up and get fluffy.
- Be careful not to over mix your batter. Just like when you make muffins or cakes you want to mix until the flour streaks just disappear. If you keep mixing this is what can lead to a tough and not fluffy pancake.
- Chocolate Pancakes
- Strawberry Shortcake Pancakes
- Cinnamon Roll Pancakes
- S’mores Pancakes
- Protein Pancakes
- Pumpkin Chocolate Chip Pancakes
- Red Velvet Pancakes
- Birthday Cake Pancakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup lemon juice (about 3 lemons)
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter
- 2 Tablespoons lemon zest (about 2 lemons)
- Preheat griddle to 350º F or a large skillet to medium heat.
- In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Set aside
- In a liquid measuring cup mix together buttermilk, lemon juice, eggs, vanilla and melted butter. Stir until well combined.
- Pour milk mixture into dry ingredients. Add lemon zest. Stir until just combined and the flour streaks just disappear.
- Grease or spray pan with non-stick spray. Scoop pancakes about 1/4 cup of batter onto hot pan. Cook for 3-4 minutes, until lots of small bubbles form on the surface.
- Carefully flip pancakes and cook for about 3 more minutes until they are cooked through.
- Remove from the pan and serve.
Amount Per Serving Calories 286Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 79mgSodium 633mgCarbohydrates 45gFiber 1gSugar 11gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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