These easy, fluffy Lemon Pancakes are packed with fresh, bright flavor thanks to real lemon juice and zest. You can drizzle them with our lemon glaze (totally optional but so good), keep it classic with butter and maple syrup, or toss in some blueberries for that lemon blueberry combo everyone loves. Plus, we've got a whole list of topping ideas to mix things up.
No need to stop with this breakfast treat, we've got a whole lineup of lemon recipes from breakfast to dessert and even some savory dishes.
Every now and then, a recipe comes along that's so good, you want to make it for breakfast, lunch, and dinner. This is one of those! We've been tweaking and testing this one for a couple of years, chasing that perfect balance - fluffy, lemony (but not too lemony), and just plain delicious.
These are perfect for any spring or summer weekend breakfast, but they're extra great for a Mother's Day brunch. Bright and fresh, yet still tender and cozy!
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Why this recipe is great
- Tastes incredible! Using both lemon juice and zest in the batter means that bright, citrusy flavor is front and center.
- Quick and Easy! In just 10 minutes you can be ready to start cooking!
- Versatile topping options means you can have a new taste experience each time.
Lemon pancake ingredients
This recipe calls for the typical pancake ingredients, plus fresh lemons. The specific quantities are in the recipe card below.
- Flour: All-purpose flour is the perfect middle ground to provide softness but at the same time structure.
- Sugar: Granulated white sugar provides a clean sweetness.
- Leavening agents: This recipe uses both baking soda and baking powder. Here's the deal: freshness matters. If they've been open for more than 6 months, it is time for a fresh box to make sure you get that perfect rise and truly fluffy pancakes.
- Eggs: Large eggs are the stand size.
- Milk: Whole milk is best but 2% milk can be used in a pinch.
- Vanilla: Pure vanilla extract rounds out the flavor and provides a nice balance to the tartness of the lemon.
- Butter: Butter's claim to fame? Flavor! It adds that rich, delicious taste that takes these pancakes to the next level!
- Lemons: We use fresh lemons as we need both the fresh lemon zest and the fresh lemon juice.
- Salt: Just a pinch highlights the flavors.
Helpful kitchen tools
How to make lemon pancakes
In a large mixing bowl mix the all-purpose flour, baking powder, baking soda and the pinch of salt. Whisk together to distribute the ingredients equally.
In a large liquid measuring cup, mix the eggs, regular milk, melted butter, vanilla, lemon juice, lemon zest, and sugar.
Pour the liquid ingredients over the top of the dry ingredients. Mix until just combined. Be sure not to over mix in this step. That creates a batter that produces tough pancakes. For tender pancakes use a gentle hand.
Allow the batter to sit for just 5 minutes. That gives the baking powder and soda time to activate, but not too long that the pancakes go flat. It is the perfect sweet spot.
On a hot griddle or skillet warmed over medium-high heat, spread a layer of butter or oil. Then scoop a scant half of a cup of batter onto the cooking surface.
You want to watch the edges carefully. As they begin to dry out and the bubbles on the top began to pop, it is time to flip them. This usually takes about 3-4 minutes.
Flip the pancakes, they should be a nice golden brown, and cook for 2-3 minutes more or until the under side is goden brown as well.
Serve while warm with butter and syrup or see the list below for topping ideas.
Hint: The best tip we have for working with citrus is to use the microplane to remove the lemon peel where the essential oils are, just be careful to skip the white pith that is under the skin. Once the zest is removed them cut in half and juice them. If you juice the lemons first, it will be very difficult to get the zest off afterwards.
Topping Ideas
- As pictured in the post, Lemon Glaze is our favorite way to serve these.
- Fresh berries
- Strawberry Topping
- Raspberry Topping
- Triple Berry Topping
- Blueberry Topping (Use the raspberry recipe above and substitute in blueberries).
- Any of the sweet Flavored Butters.
- Thin layer of Lemon Curd.
- A dollop of whipped cream.
How to keep pancakes warm for a group
When making pancakes for more than 3-4 people, it is hard to keep the first ones warm enough while cooking up the rest. Here are best tips:
- Use a large pancake griddle or two large skillet to make the most at once.
- Before cooking, place a wire rack in a large cookie sheet and turn the oven to warm. Once they are finished cooking, place them in a single layer on the rack and set the cookie sheet into the warm oven.
- If you don't have oven space, grab and extra large pot or dutch oven. As the pancakes come off, set them inside and over the pot with the lid. If there is too much moisture being created, lay a towel over the top of the pan and then palce the lid on. The towel will catch any condensation.
FAQs
We don't recommend bottled lemon juice for this one. It's been heated and processed, which really changes the flavor. For the most delicious lemon flavor, you'll want the zest anyways, so you might as well use fresh juice while you're at it. It really does make all the difference!
Two main things can make these pancakes less fluffy: allowing the batter sit too long before cooking, or using old baking powder or soda. We've had the best results with fresh leaveners, so much so that we date the package when we open it and toss it after 3-6 months, no matter how full it is. This has been key to our success with recipes that call for either of these ingredients.
To save leftovers, let the pancakes cool to room temperature first, then layer them in an airtight container. They'll keep in the fridge for up to 5 days. If you want to store them longer, pop them in a freezer bag and freeze for up to 3 months.
Tips & tricks
- A thinner spatula will get under the pancakes and flip them better.
- Do not over mix the batter. It will make for a tough pancake.
- If the batter sits too long they will lose their lift. Don't add the wet ingredients to the dry ingredients until you are within 5 minutes of cooking.
- We find that an electric griddle cooks them more evenly, but a skillet will work as well.
- Use fresh baking powder and baking soda for ultimate fluffiness.
More breakfast recipes
Looking for other recipes like this? Try these:
- Oven Baked Bacon (Hands-Free)
- Skillet Potatoes (Delicious!)
- Fresh Fruit Salad
- Monkey Bread with Rhodes Rolls
- Egg Bake with Bacon and Green Chilis
- Lemon Scones (So tender!)
- Easy Breakfast Biscuit Bake (5 Ingredients!)
- Hash Browns in the Oven
Recipe
Simple Lemon Pancakes (uses fresh lemon!)
Equipment
- electric griddle OR large skillet
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup lemon juice
- ¼ cup sugar
- 2 tablespoon butter melted and cooled
- 2 tablespoon lemon zest about 2-3 large lemons
- 2 large eggs
- 1 teaspoon vanilla
- Oil or additional butter for cooking
- Double recipe of Lemon Glaze optional
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.2 cups flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large liquid measuring cup or medium bowl, mix together the eggs, milk, vanilla, lemon juice, lemon zest, sugar, and melted butter.1 cup milk, ¼ cup lemon juice, ¼ cup sugar, 2 tablespoon butter, 2 tablespoon lemon zest, 2 large eggs, 1 teaspoon vanilla
- Pour the liquid over the try and whisk until just combined. Be careful not to over mix the batter.
- Turn on pan or griddle to medium-high heat until hot. Place a thin layer of oil or butter on the hot cooking surface.Oil or additional butter for cooking
- Scoop batter onto the griddle, using just under ½ cup of batter per pancake. Allow to cook until the edges appear cooked and start to dry out, bubbles begin to pop, and bottom of the pancake is golden brown.
- Flip pancakes and continue to cook until golden brown. Serve with syrup or toppings of your choice.Double recipe of Lemon Glaze
Notes
- A thinner spatula will get under the pancakes and flip them better.
- Do not over mix the batter. It will make for a tough pancake.
- If the batter sits too long they will lose their lift. Don't add the wet ingredients to the dry ingredients until you are within 5 minutes of cooking.
- We find that an electric griddle cooks them more evenly, but a skillet will work as well.
- Use fresh baking powder and baking soda for ultimate fluffiness.
- As pictured in the post, Lemon Glaze is our favorite way to serve these.
- Fresh berries
- Strawberry Topping
- Raspberry Topping
- Triple Berry Topping
- Blueberry Topping (Use the raspberry recipe above and substitute in blueberries).
- Any of the sweet Flavored Butters.
- Thin layer of Lemon Curd.
- A dollop of whipped cream.
- Use a large pancake griddle or two large skillet to make the most at once.
- Before cooking, place a wire rack in a large cookie sheet and turn the oven to warm. Once they are finished cooking, place them in a single layer on the rack and set the cookie sheet into the warm oven.
- If you don't have oven space, grab and extra large pot or dutch oven. As the pancakes come off, set them inside and over the pot with the lid. If there is too much moisture being created, lay a towel over the top of the pan and then palce the lid on. The towel will catch any condensation.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These are a great choice if you want to add some fresh flavor to your breakfast.