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Pancakes on a plate with a fork.

Fluffy Lemon Pancakes

Megan Weimer
These lemon pancakes have a deliciously bright and citrusy flavor from fresh lemon juice and lemon zest. They're extra fluffy with golden brown crispy edges and taste like a warm sunny morning! Top them with blueberries, Greek yogurt, and maple syrup.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Course Breakfast and Brunch
Cuisine American
Servings 3
Calories 353 kcal

Equipment

Ingredients
  

Instructions
 

  • In a large mixing bowl, sift the all purpose flour through a fine mesh sieve to prevent flour lumps. Gently whisk in baking soda, baking powder, and salt.
    1 ½ cup all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt
  • In a medium mixing bowl, stir the cane sugar, egg, oil, milk, lemon juice, and vanilla extract together. Make sure to tap the flour off of your whisk before your stir the wet ingredients or use a clean whisk.
    2 tablespoon cane sugar, 1 cup milk, 2 tablespoon avocado oil, 1 egg, 1 tablespoon vanilla extract, 3 tablespoon lemon juice
  • Pour the wet ingredients into the flour mixture. Whisk until barely combined. Then, gently fold in the lemon zest with a rubber spatula.
    2 ½ tablespoon lemon zest
  • Let the batter rest for about 10 minutes so the leaveners can activate.
  • Preheat the griddle to 350F or skillet to medium heat and prepare it with a little oil or cooking spray. Add ¼ cup of batter to the surface. Cook for 3-4 minutes or until the surface of the pancake looks less shiny and has bubbles on it. Flip and cook for 2-4 more minutes. The finished pancakes should be cooked through and golden brown with crispy golden edges. Repeat cooking 1-2 pancakes at a time until you have used all the batter.
  • Serve the pancakes hot dusted with powdered sugar and topped with whipped cream, maple syrup, and fresh fruit

Video

Notes

You can use cold eggs and milk.
Don't overmix the batter.
Use fresh lemon juice and lemon zest if possible.
Storage- Let the pancakes cool completely before storing them in an airtight container. Store them in the refrigerator for up to 4 days. Reheat on the griddle or in a pan on medium-low heat or in the microwave for 30 seconds or so.
Freezing- Place the cooked pancakes in a gallon freezer bag, arranging them in a single layer. Then, store in the freezer for 3-4 months.

Nutrition

Serving: 3pancakesCalories: 353kcalCarbohydrates: 63.2gProtein: 11.3gFat: 5.1gSaturated Fat: 1.9gCholesterol: 61mgSodium: 471mgPotassium: 453mgFiber: 2.5gSugar: 13.1gCalcium: 227mgIron: 3mg
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