Go Back
0 from 0 votes
Topdown view of a plate of fluffy lemon pancakes served with fresh berries on top and coffee on the side
Print Recipe
Lemon Pancakes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

My lemon pancakes are light, fluffy, and bursting with fresh citrus flavor—an easy, twist on buttermilk pancakes, ready in under 30 minutes.

Servings: 8 pancakes
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs , at room temperature
  • 2 cups (16 fl oz/480 ml) buttermilk
  • ¼ cup (2 oz/57 g) butter , melted
  • ¼ cup (2 fl oz/60 ml) freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • Maple syrup, fresh berries and lemon wedges, , for serving
Instructions
To Make the Lemon Pancake Batter

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

  2. In a large measuring jug whisk the eggs, buttermilk, butter, lemon juice, lemon zest, sugar, vanilla extract and salt until combined.

  3. 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.

To Cook and Serve the Lemon Pancakes

  1. Set a skillet over medium-low heat. Once heated, lightly brush the skillet with vegetable oil.

  2. Pour ⅓ cup (2 ½ oz / 71 g) of batter into the center of the skillet.

  3. Cook until bubbles form on the surface and the edges look set, about 1½ minutes.
  4. Flip and cook for another 1½ minutes, until golden brown and cooked through.
  5. Transfer to a plate and cover loosely with a clean kitchen towel to keep warm while cooking the remaining pancakes.
  6. Serve warm with maple syrup, fresh berries and lemon wedges. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a skillet.
Recipe Notes
  • 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.