If you love starting your day with pancakes but want something lighter, fresher, and full of sunshine, then Lemon Pancakes are exactly what you need.
These pancakes are soft, airy, and infused with the perfect balance of sweet and tangy lemon flavor. Every bite tastes like springtime — bright, comforting, and just the right amount of indulgent. Whether you top them with butter and syrup, or a sprinkle of powdered sugar and fresh berries, they’ll bring a little sunshine to any morning.
🍋 Why You’ll Love These Lemon Pancakes
Fresh, zesty flavor: The lemon juice and zest give these pancakes a refreshing twist.
Fluffy and soft: Buttermilk and baking powder make them irresistibly light.
Simple ingredients: You probably already have everything in your kitchen.
Beautifully versatile: Perfect for breakfast, brunch, or even dessert.
🥞 Ingredients You’ll Need
1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup buttermilk (or milk + 1 tbsp lemon juice as a substitute)
2 large eggs
3 tablespoons melted butter (plus more for the pan)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from 1–2 lemons)
½ teaspoon vanilla extract
(Optional: 1 tablespoon poppy seeds for Lemon Poppy Seed Pancakes)
👩🍳 How to Make Lemon Pancakes
How to Make Lemon Pancakes
1. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. This forms the base of your pancake batter.
2. Combine Wet Ingredients
In another bowl, whisk together buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla. The combination of lemon and buttermilk creates a rich, tangy flavor that makes these pancakes stand out.
3. Make the Batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if the batter is a little lumpy — overmixing can make pancakes dense.
4. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly butter it. Pour about ¼ cup of batter for each pancake.
Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Keep cooked pancakes warm in a low oven (about 200°F / 95°C) while you finish the batch.
5. Serve and Enjoy
Stack your pancakes high and serve warm with your favorite toppings — a pat of butter, a drizzle of maple syrup, or even a dusting of powdered sugar. For an elegant brunch touch, add fresh blueberries or raspberries and a spoonful of whipped cream.
🍽️ Delicious Topping Ideas
Lemon glaze: Mix powdered sugar with a little lemon juice for a tangy drizzle.
Berry compote: Simmer blueberries, strawberries, or raspberries with a touch of sugar.
Honey and yogurt: For a lighter twist.
Cream cheese topping: Blend softened cream cheese with a bit of powdered sugar and lemon zest.
💡 Tips for Perfect Lemon Pancakes
Use fresh lemon juice: It makes all the difference in flavor — bottled juice can taste bitter.
Don’t overmix: Stir just until the ingredients come together for light, fluffy pancakes.
Keep them warm: Stack them on a baking sheet in a 200°F oven while cooking the rest.
Add poppy seeds: For a bakery-style Lemon Poppy Seed Pancake variation.
Make them ahead: The batter can rest in the fridge for up to 24 hours — just stir before cooking.
🌞 Final Thoughts
These Lemon Pancakes are the perfect way to brighten up any morning. They’re light, fluffy, and bursting with a citrusy flavor that feels like a ray of sunshine on your plate.
Whether you serve them for a lazy weekend brunch or a weekday pick-me-up, these pancakes will make everyone smile — and come back for seconds.
So grab some lemons, heat up your griddle, and get ready to flip your way to happiness!
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