These fluffy lemon pancakes are bursting with bright lemon flavor. But let's talk texture: they're light and tender on the inside, with a slightly crispy and golden brown exterior. Top them with fresh berries, whipped cream, or maple syrup for the perfect spring breakfast.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
I'm quite picky when it comes to pancakes, as the texture is just as important as flavor for me. I tested four different lemon pancake recipes before landing on this one that created the perfect texture and also TONS of bright lemon flavor.
If you're a fan of lemon, I guarantee you will love these homemade lemon pancakes. I recommend using room temperature eggs and milk to ensure a light and fluffy pancake texture, like my zucchini pancakes and banana oat pancakes.
Jump to:
⭐️ Why These Lemon Pancakes are the Best
- Easy pancakes with bright lemon flavor
- Light and tender inside with a slightly crisp exterior
- Kid-friendly recipe
- Can be prepped up to 24 hours ahead of time
- Freezer-friendly pancakes
🍋 Notes on Pancake Ingredients
- Baking powder - This is your leavener for the pancakes and makes them super fluffy.
- Eggs - Make sure you use room temperature eggs to help incorporate air when they are whisked. This will ensure light and fluffy pancakes.
- Lemon zest - Adds lots of citrus flavor; you'll need about about 3 lemons
- Fresh lemon juice - Provides fresh lemon flavor to really make these pancakes lemon-forward.
- Whole milk - Be sure to use room temperature milk, as this will create fluffier pancakes.
- Unsalted butter - This helps us control the amount of salt in our pancakes.
📝 Pancake Variations & Substitutions
- Make lemon poppy seed pancakes: Add 1 tablespoon of poppy seeds when you combine your dry ingredients.
- Make lemon blueberry pancakes: After the pancakes are poured into the skillet, place a small handful of blueberries on each pancake before flipping.
- Gluten-free pancakes: Substitute all-purpose gluten free flour using a 1:1 ratio.
- Dairy-free pancakes: Substitute plant-based milk for the whole milk, and plant-based butter for the unsalted butter.
🥞 How To Make Lemon Pancakes
(Printable recipe card is below)
In a small bowl, whisk the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together eggs and lemon zest until combined. Whisk in the lemon juice, vanilla extract, milk, and melted butter until smooth.
Stir dry ingredients into wet ingredients, mixing just until combined with some lumps. Don't overmix!
If not serving pancakes immediately, prep a large baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm.
Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.
Scoop ¼-cup dollops of pancake batter into pan. Cook until bubbles appear on the surface and start to pop, about 3 to 4 minutes. Flip pancakes and cook another 2 to3 minutes, until golden underneath.
Transfer pancakes to prepared baking sheet to keep warm. Repeat with remaining batter. Serve pancakes with fresh whipped cream, maple syrup, or fresh fruit.
👩🏼🍳 Expert Tips for the Best Pancakes
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: After pancakes have completely cooled, wrap individual pancakes in foil and transfer to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat: These pancakes can be reheated in the microwave or oven. To reheat in the oven, preheat oven to 350 degrees F. Place pancakes (in a single layer) on a baking sheet, cover with foil, and heat until thoroughly warmed, about 10 minutes.
- Make ahead: Blend pancake batter, then cover and chill in the refrigerator for up to 24 hours before using.
- Make sure your pan is hot.This ensures golden brown pancakes. If you find that they're cooking too quickly and/or are starting to burn, turn down your heat.
- Use room temperature eggs and milk. This allows you to whip more air into the pancake batter, creating a lighter and fluffier texture.
🫐 Pancake Topping Ideas
I like to eat these homemade citrus-y pancakes with butter and a sprinkle of confectioner's sugar, but here are some additional topping suggestions:
- fresh berries
- maple syrup or your favorite maple syrup substitute
- raspberry jam
- lemon curd
- whipped cream
☕️ More Breakfast Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Lemon Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 large eggs, room temperature
- 1 ½ Tablespoons lemon zest (about 3 lemons)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 ½ cups whole milk, room temperature
- 3 Tablespoons unsalted butter, melted (plus more more cooking)
- whipped cream, powdered sugar, or maple syrup for serving
Instructions
- In a small bowl, whisk the flour, sugar, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together eggs and lemon zest until combined. Whisk in the lemon juice, vanilla extract, milk, and melted butter until smooth.
- Stir dry ingredients into wet ingredients, mixing just until combined with some lumps. Don't overmix!
- If not serving pancakes immediately, prep a large baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm.
- Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.
- Scoop ¼-cup dollops of pancake batter into pan. Cook until bubbles appear on the surface and start to pop, about 3 to 4 minutes. Flip pancakes and cook another 2 to3 minutes, until golden underneath.
- Transfer pancakes to prepared baking sheet to keep warm. Repeat with remaining batter.
- Serve pancakes with fresh whipped cream, maple syrup, or fresh fruit.
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- Make ahead: Blend pancake batter, then cover and chill in the refrigerator for up to 24 hours before using.
- Make sure your pan is hot. This ensures golden brown pancakes. If you find that they're cooking too quickly and/or are starting to burn, turn down your heat.
Barb says
I am not a big pancake fan but I would try these! I love lemon and they just sound so good!
MaryAnne says
I hope you give them a try! 🙂
Geert Vandecasteele says
Een eetlepel citroenschil,kan je dit tot een gladde massa kloppen samen met met de overige ingr
ediënten ?
Mvg
MaryAnne says
Hi Geert, I had to enter this into Google Translate haha, but yes, you can mix in the lemon zest with the other ingredients! Enjoy!