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These homemade lemon pancakes are the perfect way to start your day! Light and fluffy, with just a hint of zesty lemon flavor in every bite. They are a simple, but delicious twist on traditional pancakes.
Homemade Lemon Pancakes Recipe
This homemade lemon pancakes recipe has the perfect balance of flavors, with just the right amount of citrus. Every fluffy bite is perfect, especially when they are topped with a tiny bit of butter and syrup, or fresh blueberries. And they are easy to make on the stove top, or on a griddle, in just a few minutes!
I love making these homemade lemon pancakes for Christmas morning breakfast, or for a family brunch. They make breakfast just a little bit extra special. And these fluffy pancakes make your kitchen smell amazing first thing in the morning.
Ingredients You Will Need
- milk: Provides moisture and helps create a soft, fluffy texture.
- fresh lemon juice: You will need 4-6 regular lemons to squeeze out a 1/2 cup of lemon juice.
- all-purpose flour: Flour is the base of the recipe and will give the pancakes their fluffiness.
- salt: Enhances the flavor when making pancakes.
- baking powder: Helps the pancakes rise, making them light and fluffy.
- baking soda: Works with the lemon juice to give extra lift and tenderness.
- sugar: Adds a touch of sweetness to balance the tangy lemon.
- eggs: Help bind ingredients together.
- melted butter: Adds moisture to the pancakes.
- lemon zest: The zest is going to be helps enhance the lemon flavor.
How to Make Lemon Pancakes
STEP 1: In a large mixing bowl, combine the milk and the lemon juice. Set the bowl aside to allow them to mix together.
STEP 2: Once the milk and lemon juice are combined, add in the flour, salt, baking powder, baking soda, and sugar. Use a whisk to stir the ingredients together. Once combined, add in the eggs, melted butter and lemon zest. If the mixture is too thick, add in a teaspoon of milk or water if necessary.
STEP 3: Heat a medium skillet on the stove top, or use an electric griddle, and coat with a pat of butter, or lightly spray with cooking spray. Once the pan or griddle is heated, measure about 1/3 cup of the pancake batter and pour into the center of the pan.
STEP 4: Cook on one side until the pancake begins to have small bubbles, then flip to the other side and cook for an additional 30 seconds.
Serve with maple syrup or blueberry syrup, and fresh strawberries, raspberries, or blueberries, if desired.
Lemon Pancakes Tips and Variations
- Use Fresh Lemons: Freshly squeezed lemon juice and zest are the best options for the true flavor of lemon.
- Zest First: It’s so much easier to zest the lemons before you try to juice them. If you squeeze them first, they don’t hold their shape as well and will be harder to zest while they are flat.
- Don’t Overmix: When combining wet ingredients with the dry ingredients, just lightly stir to combine. If you overmix, the pancakes can lose their fluffiness.
- Let the Batter Rest: Letting the batter sit for a few minutes so the ingredients can combine and settle. This makes the pancakes a little fluffier.
- Control the Heat: Cook pancakes on low to medium heat to help them cook evenly, without burning. If you use high heat, they easily burn on the outsides, while the batter inside will not be cooked.
- Add Berries: Add fresh or frozen blueberries into the batter before cooking the pancakes. I also like to top them with blueberries and whipped cream for a perfect flavor combination.
- Keep Them Warm: When making large batches to feed a crowd, place the pancakes on a baking sheet as you make them, and then place them in the oven on 200 degrees F to keep them warm until you are ready to serve them. You can also keep them in a slow cooker on low heat.
Allow leftover pancakes to cool completely before storing. Then place them in an airtight container or wrap them in plastic wrap. Keep in the refrigerator for up to 3-4 days.
For longer storage, freeze the pancakes. Place the cooled pancakes in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months.
To reheat refrigerated or frozen pancakes, use a toaster, air fryer, or microwave. For frozen pancakes, no need to thaw—just add a few extra seconds to the heating time. A toaster or air fryer will help restore their crispy edges, while the microwave is best for a quick, soft texture.
More Breakfast Recipes
Lemon Pancakes
Equipment
- 1 Skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
Ingredients
- 1 cup milk
- 1/2 cup fresh lemon juice
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1 tablespoon lemon zest
Instructions
- In a large mixing bowl, combine the milk and the lemon juice. Set the bowl aside to allow them to mix together.
- Once the milk and lemon juice are combined, add in the flour, salt, baking powder, baking soda, and sugar. Use a whisk to stir the ingredients together. Add in the eggs, melted butter and lemon zest. If the mixture is too thick, add in a teaspoon of milk or water if necessary.
- Heat a medium skillet on the stove top, or use an electric griddle, and coat with a pat of butter, or lightly spray with cooking spray.
- Once the pan or griddle is heated, measure about 1/3 cup of the pancake batter and pour into the center of the pan. Cook on one side until the pancake begins to have small bubbles, then flip to the other side and cook for an additional 30 seconds.
- Serve with maple syrup or blueberry syrup, and fresh strawberries, raspberries, or blueberries, if desired.
Lemon pancakes, wow!! Now that’s amazing.