Lemon Pancakes

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fluffy Lemon Pancakes are the ultimate flavorful Mother’s Day brunch highlight or breakfast treat that kids and adults love! These buttermilk pancakes, made in one bowl, are bursting with citrus flavor, just perfect for spring!

• Fresh flavor: The lemon brightness perfectly balances the richness.
• Gorgeous texture: Baking soda, baking powder, and buttermilk make them light and tender.
• Meal-prep ease: Make and freeze individually for an extra-special weekday breakfast.
• Ready in 45 minutes: Go from mixing to enjoying in under an hour.
• Enjoy simple, or make them fancy: Go classic with butter and maple syrup, or lean into a dessert vibe with a simple glaze made by mixing sifted powdered sugar and lemon juice.

I tested this lemon pancake recipe over the winter, thinking about spring brunches and sunny weekend breakfasts. I’m picky about pancakes (I did own a breakfast catering company!), and I’m happy to say these lemon pancakes are even more flavorful, light, and fluffy than I hoped for. They’re pretty enough for guests, and easy enough for a family breakfast! I don’t think we can ever have enough pancake recipes, so also check out my Maple Pancakes, Carrot Cake Pancakes, Flourless Oat Pancakes, and Fluffy Banana Pancakes.

The most important thing to remember when making pancakes is to have a light touch. Stop mixing when the flour is just combined! Don’t worry about getting rid of all of the small lumps. Mix lightly, your pancakes will be springy, fluffy, and tender.

Table of Contents

• What are Lemon Pancakes?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Lemon Pancakes
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Brunch Recipes

What are Lemon Pancakes?

Lemon Pancakes are soft and pillowy griddle cakes made with simple kitchen ingredients. The lightly sweet batter is accented with lemon juice and zest. Buttermilk with baking soda in the recipe gives a tender texture and a subtle tang. Pancakes have roots in ancient Greece and Rome, where people baked small breads or cakes sweetened with honey on hot stones. In addition to breakfast and brunch, pancakes are delicious as a snack or breakfast for dinner!

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• Skillet

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour gives the lemon pancakes enough structure while still being tender.
• Substitutes: For gluten-free pancakes, use a 1:1 gluten-free baking mix such as my Easy Almond Flour Baking Mix or another gluten-free flour.

Baking powder

• Baking powder is double-acting, which gives the pancakes a steady rise and contributes to a fluffy texture.

Baking soda

• Baking soda reacts with the acid in the buttermilk and the maple syrup, producing carbon dioxide bubbles that give these easy lemon pancakes lift.
• Additionally, baking soda helps make the pancakes golden brown.

Salt

• Salt keeps these lemon pancakes from tasting flat.

Eggs

• Eggs bring the pancake batter ingredients together into a cohesive mixture.
• Importantly, the eggs give the pancakes richness and flavor.
• Substitutes: Instead of a regular egg, you can use a flaxseed or a chia seed egg. For each egg, mix 1 tablespoon of ground flaxseed or chia seed with 3 tablespoons of water. Let the mixture sit for 5 minutes and then mix it into the batter (the pancakes will be slightly denser).
  • You can also use 1/4 cup (2 oz/57 g) of yogurt or sour cream for each egg (the pancakes will be softer).
    • See my guide to egg substitutes in baking recipes for more ideas.

Buttermilk

• Buttermilk reacts with the baking soda to make the lemony pancakes fluffy.
• Substitute: No worries if you’re out of buttermilk—make your own with my quick recipe.
  • You can also use an equal amount of thinned yogurt in place of the buttermilk.

Butter

• Butter contributes richness and deep flavor.
• Importantly, butter adds moisture.
• Substitute: Use the same amount of melted coconut oil if you prefer.

Lemon juice

• Lemon juice adds a tangy, bright flavor.
• Importantly, lemon juice helps activate the baking soda.
• Use fresh lemon juice for the best flavor.

Lemon zest

• Lemon zest contributes concentrated lemon flavor and aroma because it contains citrus oil.
• Zest the lemon right before you juice it.

Granulated sugar

• Granulated sugar makes the pancakes lightly sweet.
• Additionally, sugar contributes to the browning.

Vanilla extract

• Vanilla extract adds depth and warmth.
• Additionally, vanilla enhances the lemon flavor and rounds out the acidity.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

How to Make Lemon Pancakes

1. Combine dry ingredients: In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

2. Mix wet ingredients: In a large measuring jug, whisk the eggs, buttermilk, butter, lemon juice, lemon zest, sugar, vanilla extract and salt until combined.
3. Combine the wet and dry ingredients: Add the wet ingredients into the dry ingredients and stir gently just until the large lumps disappear. The batter should still have small lumps throughout.

4. Heat skillet: Set a skillet over medium-low heat. Once heated, lightly brush the skillet with vegetable oil.
5. Add batter: Pour ⅓ cup (2 ½ oz / 71 g) of batter into the center of the skillet.
6. Cook pancake: Cook until bubbles form on the surface and the edges look set, about 1½ minutes.

7. Flip and finish pancake: Flip and cook for another 1½ minutes, until golden brown and cooked through.

8. Keep warm before serving: Transfer to a plate and cover loosely with a clean kitchen towel to keep warm while cooking the remaining pancakes.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use buttermilk substitute if you run out. My recipe is quick and easy.
• Do not overmix the batter. A few small lumps ensure tender pancakes.
• Let the batter rest for 5 minutes before cooking. The rest improves flavor and texture.
• Keep your skillet at the right temperature.  The skillet should stay at medium-low or low heat (not medium heat). If the pan gets too hot, the outside of the pancakes can burn before the inside gets cooked.
• It is best to use oil instead of melted butter in the skillet. Butter can burn easily while cooking.
• Before flipping the pancake, use the spatula to lift up an edge and peek underneath. If the pancake isn’t a deep golden brown yet, cook a little longer.
• Flip the pancakes gently with a wide spatula. Be sure to avoid pressing down on the pancake as it cooks.
• Pause and wipe the pan out, and then add more oil if needed. This will help if your pancakes are browning unevenly or if they’re getting too dark.
• Keep the pancakes warm. If your oven has a warm setting, you can also place a baking sheet in the oven and transfer the pancakes to it while you cook them.
  • Remove the pancakes as soon as you are done cooking the batch so they don’t dry out.

Make-Ahead and Storage Instructions

Make-ahead tips

• For quick weekday breakfasts, flash-freeze pancakes on a tray lined with parchment, and then wrap individually and transfer to a freezer bag or freezer container for up to two months.
  • Defrost for 30 seconds in the microwave.

How to store leftovers

• Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat gently in the microwave or on a skillet.
• For longer storage, freeze the pancakes on a parchment-lined tray until solid, then transfer to an airtight container for up to two months.
  • Defrost for about 30 seconds in the microwave.

FAQs

Can I make this lemon pancake recipe gluten-free?

• Yes, you can make this lemon pancake recipe gluten-free.
• Instead of all-purpose flour, use a 1:1 gluten-free baking mix such as my Easy Almond Flour Baking Mix or another gluten-free flour.

How do I make lemon pancakes without eggs?

• Instead of a regular egg, you can use a flaxseed or a chia seed egg. For each egg, mix 1 tablespoon of ground flaxseed or chia seed with 3 tablespoons of water. Let the mixture sit for 5 minutes and then mix it into the batter (the pancakes will be slightly denser).
• You can also use 1/4 cup (2 oz/57 g) of yogurt or sour cream as a substitute for each egg (the pancakes will be softer).
  • See my guide to egg substitutes in baking recipes for more ideas.

What are some flavor variations and topping ideas I can use with this lemon pancake recipe?

• For Lemon-Berry Pancakes, stir 1 cup of fresh blueberries, raspberries, cut-up strawberries, or blackberries into the batter when you add the flour.
  • Note that I don’t recommend adding frozen berries as they can cause watery batter and raw centers.
  • If you only have frozen berries, you can make my Blueberry Topping instead to serve with the pancakes.
• Make Lemon-Poppyseed Pancakes by adding 2 tablespoons of poppy seeds to the batter when you fold in the flour.
• Top the pancakes with shredded, toasted coconut
• Sprinkle with toasted slivered almonds or toasted, chopped pistachios
• Add a different flavor note by mixing in 1/4 teaspoon of almond extract or a pinch of cardamom.
• Serve the pancakes with lemon curd or raspberry jam.
• Top with whipped cream or coconut whipped cream.

More Brunch Recipes

• Sheet Pan Pancakes
• Bacon and Cheese Cornmeal Waffles
• Easy Soufflé Pancake
• French Toast Croissant Casserole
• Cinnamon Roll Pancakes

Try These Recipes!

Carrot Cake Baked Oatmeal

Sourdough Blueberry Muffins

Creamy Irish Oats Recipe (Steel Cut Oats)

Sheet Pan Pancakes