Simple Lemon Pancakes
These bright and fluffy lemon pancakes are the perfect addition to any breakfast or brunch! They're light, refreshing, and super delicious!
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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
Notes -
You can use more or less milk depending on how thick you like your pancakes.
If you would like to top your pancakes with lemon curd or lemon glaze, for even more lemon flavor, I've included links to each of those recipes below:
- Lemon Curd (https://brooksidekitchen.com/lemon-curd/)
- Lemon Glaze (https://brooksidekitchen.com/quick-lemon-glaze/)