Light and Fluffy Lemon Pancakes

4.72 from 7 votes

Light and Fluffy Lemon Pancakes

These lemon pancakes are light, fluffy and filled with tons of lemon! They are easy to make and feel like a special treat on a weekend morning. Perfect covered with fresh berries and some pure maple syrup, you are going to love this easy to make, super citrusy lemon pancake recipe.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 111kcal

Author: Amanda Smallwood

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 cooking spray or add a bit of butter to the pan. Once the pan is warm, use ¼ cup measuring cup to pour circles of pancake batter onto the frying pan or griddle. Cook the pancakes on the first side for 1-2 minutes. Once the middles are bubbly and the edges look golden brown, flip the pancakes and cook for an additional 1-2 minutes or 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.

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