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Lemon pancakes feel like warm weather, sunshine, and good energy! With their light & fresh lemon taste and fluffy texture, they’re sure to add a bit of happiness to any breakfast or brunch!
A refreshing spin on a classic.
Who doesn’t love a stack of pancakes in the morning (or any time really)? This recipe takes a delicious classic and adds some bright and bold lemon flavor to make them extra special.
Why You’ll Love These Lemon Pancakes:
- Bright & fresh – the addition of fresh lemon juice and zest makes them delicous and refreshing.
- Versatile – top them with fresh berries, lemon curd, lemon glaze, powdered sugar, whipped cream, or jam – the possibilities are endless.
- Easy – these pancakes may feel fancy, but they’re super easy to prepare.
Tips for Success:
- Don’t overmix the batter – overmixing can create dense pancakes. It’s alright to have a few lumps in the batter.
- Use fresh lemon juice and zest – bottled lemon juice and lemon extract just doesn’t compare to freshly squeezed lemon juice. For the best lemon flavor, use fresh lemon juice and zest. It’s definitely worth it.
- Medium or medium-low heat – if your pan is too hot, the pancakes will burn before they cook through.
Serving Ideas
Top these pancakes with fresh fruit, whipped cream, a drizzle of honey, lemon curd, lemon glaze, jam, a dusting of powdered sugar, yogurt, or anything else you can think of.
I enjoy using a combination of toppings, including fruit and my homemade lemon curd and lemon glaze. Links to those recipes are below:
Equipment
While you don’t need any fancy equipment for this lemon pancake recipe, I enjoy using the following:
- Zester – using a zester is the easiest way to get lemon zest. Before I purchased one, I would use a cheese grater because it was all I had on hand, but I find the zester easier to use.
- Griddle – you can use a regular pan, but I prefer to use a griddle because you can fit more pancakes on it at a time.
Simple Lemon Pancakes
Equipment
- Zester optional
- Griddle optional
Ingredients
- 3 tbsp butter melted
- 1/4 cup lemon juice freshly squeezed
- 1 cup milk
- 2 eggs
- 1/4 cup sugar
- 1 pinch salt
- 2 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups flour
Instructions
- In a mixing bowl, whisk together melted butter, eggs, lemon juice, milk, salt, sugar, and lemon zest, until smooth.
- Add baking powder and baking soda. Whisk until thoroughly combined.
- Add flour and stir until combined. Don't overwork the mixture – some lumps are ok.
- Let pancake batter rest for 5-10 minutes while you preheat a pan or griddle over medium-low to medium heat.
- Lightly grease your preheated pan with butter or oil. Ladle about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes and cook the other side for another 1-2 minutes, or until lightly golden and cooked through.
- Enjoy! Serve the pancakes with fruit, lemon glaze, lemon curd, or your favorite toppings.
Notes
- Lemon Curd (https://brooksidekitchen.com/lemon-curd/)
- Lemon Glaze (https://brooksidekitchen.com/quick-lemon-glaze/)
I hope these lemon pancakes bring brightness and joy to your morning. If you make them, please let me know your thoughts by leaving a comment with a rating below. You can also tag me on Instagram @BrooksideKitchen with the hashtag #brooksidekitchen–I’d love to see your recreations!
