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These Lemon Pancakes are soft, fluffy, and filled with bright fresh lemon flavor for the perfect spring breakfast or brunch recipe. They are easy to make and taste delicious served with maple syrup, whipped cream, or fresh berries.
Why You’ll Love These Lemon Pancakes
These homemade lemon pancakes are soft, buttery, fluffy, and filled with fresh citrus flavor. They are easy to make from scratch and perfect for brunch parties, holidays, or weekend breakfasts.
What Do Lemon Pancakes Taste Like?
Lemon pancakes taste light, fluffy, buttery, and filled with bright citrus flavor. The lemon adds a fresh flavor without making the pancakes too tart or overpowering.
If you love easy brunch recipes, you may also enjoy these easy to make Homemade Pop Tarts, gooey Homemade Cinnamon Rolls, protein packed Egg Bites, or simple brunch drinks like these Peach Mimosas, or a citrusy Limoncello Spritz.
Table of Contents
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.
A full list of ingredients and measurements is included in the recipe card below.
Variations
Add blueberries: Fresh blueberries pair perfectly with the lemon flavor.
Make lemon poppy seed pancakes: Add poppy seeds to the batter for extra texture and flavor.
Use buttermilk: Replace the milk with buttermilk for extra soft and fluffy pancakes.
Add a lemon glaze: Drizzle the pancakes with a simple lemon glaze for a sweeter brunch recipe.
Make mini pancakes: Smaller pancakes are perfect for brunch boards, baby showers, or spring brunch spreads.
How to Make Lemon Pancakes
- In a large mixing bowl, combine the milk and the lemon juice. Slowly 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.)
- 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.
Lemon Pancakes Tips
- Do not overmix the batter: Overmixing can make the pancakes dense instead of fluffy.
- Use fresh lemon juice and zest: Fresh lemon gives the pancakes the best flavor.
- Cook over medium heat: Cooking the pancakes too hot can brown the outside too quickly.
- Let the batter rest: Allowing the batter to sit for a few minutes can help create fluffier pancakes.
- Serve warm: Lemon pancakes taste best fresh off the griddle.
Best Toppings For Lemon Pancakes
These lemon pancakes pair perfectly with:
- Fresh strawberries
- Blueberries
- Raspberries
- Maple syrup
- Whipped cream
- Powdered sugar
- Lemon curd
- Honey
Serve These Lemon Pancakes With
These lemon pancakes pair perfectly with easy brunch recipes like these colorful Fruit Skewers, a simple Berry Caprese Salad, sweet Peach Mimosas or Watermelon Lemonade, or these Hydrangea Cupcakes for a beautiful brunch spread.
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.
Dense pancakes are usually caused by overmixing the batter. Stir the ingredients just until combined for soft and fluffy pancakes.
More Easy Breakfast Recipes
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Homemade Pop Tarts
Breakfast
Homemade Cinnamon Rolls
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon pancakes, wow!! Now that’s amazing.