These super citrusy, lemon pancakes are light, fluffy and filled with tons of lemon zest and lemon juice! They are easy to make and great for those weekend mornings when you feel like whipping up a special batch of homemade pancakes. Serve these lemon pancakes with with fresh berries and some pure maple syrup for a beautiful and delicious breakfast. You are going to love this easy to make lemon pancake recipe that is packed with some serious citrus flavor. You can even make this batter ahead of time (which I love to do)! We almost always have a jelly jar full of pancake batter somewhere in the refrigerator.
In this post, I'll walk you through how to make the lemon pancake batter, how to fry the pancakes, and storage tips for any leftover batter.
What You'll Love About This Recipe:
- a fun twist on a traditional pancake - perfect for company or a special breakfast
- really easy to make - one bowl and less than 10 minutes to make the batter
- a nice spring/summer recipe
- these pancakes are refreshing, light, fluffy and super citrusy
Light and Fluffy Lemon Pancakes
How to Make the Lemon Pancake Batter:
You'll start by combining your dry ingredients in a large mixing bowl. Whisk together the flour, sugar, baking powder and salt in your mixing bowl. Next, you'll zest the two lemons directly into the dry ingredients.
In a large measuring cup, you'll melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, you'll add the milk to the butter and warm in the microwave for an additional 45 seconds. IMPORTANT: You want to be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you combine them in the next step.
Next, you'll add the juice of two lemons and the vanilla extract to the milk and butter. Finally, you will whisk the eggs into the milk and butter.
Add the liquid ingredients with the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
How to Cook Lemon Pancakes:
Choose your favorite frying pan or griddle and warm over medium heat. Spray the pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle. When the middle of each pancake is bubbly and the edges look like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
Serving the Lemon Pancakes:
Serve pancakes fresh with your favorite berries and some warm maple syrup. These pancakes would also be delicious if topped with a homemade whipped cream like this one!
You can store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Other delicious breakfast recipes
Other delicious breakfast recipes- Vegan Peach and Almond Smoothie
- Tropical Green Smoothie
- Best Gluten Free Pancakes
- Macadamia Nut Banana Bread with Chocolate and Coconut (Gluten-Free)
- Apple Butter Bread
- Maple Pancakes
- Orange Almond Baked Oatmeal
Light and Fluffy Lemon Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 2 lemons, zested (about 2 tablespoons)
- 4 tablespoons unsalted butter
- 1 ½ cups whole milk
- juice of two lemons (¼ - ⅓ cup)
- 2 teaspoons vanilla
- 2 large eggs
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl. Next, zest the two lemons directly into the dry ingredients.
- In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.
- Next, add the juice of two lemons and the vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.
- Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle. One the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- Serve pancakes fresh with your favorite berries and some warm maple syrup. These pancakes would also be delicious with a homemade whipped cream.
- You can store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Nutrition
Love pancakes as much as we do? Check out our most popular pancake recipe here!
What is the correct amount of lemon? The lemons on the tree here are quite small and I'm not sure how many to use
Hi!
Thanks for reaching out!! I would go with 2 tablespoons of zest and 1/4 - 1/3 cup of lemon juice. I just updated the recipe to reflect this as well. Thanks so much and I hope your pancakes are delicious!! I'm super jealous that you have a lemon tree in your yard...❤️ 🍋