Simple Lemon Pancakes (uses fresh lemon!)
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.
Servings: 10 -12 pancakes
Calories: 161kcal
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
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.
- 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.
Nutrition
Serving: 1pancake | Calories: 161kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 281mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg
