Lemon Pancakes Recipe

Stack of light lemon pancakes with fresh whipped cream.

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 109kcal

Author: MaryAnne

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.

Nutrition