When the weekend rolls around, I just crave something bright that doesn’t take all morning, you know? Forget boring old butter and syrup; we are going for full-on sunshine in every bite! My absolute favorite discovery last spring was nailing these light and fluffy Lemon Pancakes. I must have tried four different batches just to get that lemon flavor *just right*—I wanted true citrus zing without making them too sour or grassy. I finally landed on using both zest and a splash of juice, and trust me, those little bright flakes of zest are what make all the difference in the world. These only take about 25 minutes total, so we get maximum flavor for minimum effort. Get your griddle ready!
Why You Will Crave These Lemon Pancakes
Honestly, these citrus pancakes jump straight to the top of the breakfast rotation the moment you try them. You’re going to love them for these reasons:
- They are unbelievably light and fluffy—no lead weights here!
- The lemon flavor is intensely bright and fresh; it wakes you right up.
- You can whip up the entire batch in under 25 minutes, which is perfect for busy mornings. I keep a few tips in my general baking guide over at baking tips to make you a better baker if you want to look ahead!
- Everything comes together in just two bowls, meaning cleanup is super quick, too.
Essential Ingredients for Perfect Lemon Pancakes
The magic behind these bright citrus pancakes really comes down to how fresh your ingredients are, especially that beautiful lemon! You’ll notice we don’t use buttermilk here, but if you’re out of milk, don’t panic! I explain how to make a quick substitution over on my buttermilk tips page at make buttermilk substitutions if you need it. For right now, let’s stick to the list provided for that light, fluffy result we talked about.
You’ll need:
- 1 1/2 cups all-purpose flour – this is our base.
- 3 1/2 teaspoons baking powder – this is non-negotiable for the fluff factor!
- 1 teaspoon salt – just to balance everything out.
- 1 tablespoon white sugar – just a hint of sweetness.
- 1 1/4 cups milk – cold milk is fine, but room temperature melts the butter slightly better.
- 1 egg – make sure it’s given a good whisk!
- 3 tablespoons melted butter – nothing beats real butter flavor.
- 1 teaspoon lemon extract – this gives us that background perfume.
- 1 tablespoon lemon zest – this is the flavor powerhouse! Make sure it’s fresh.
- 2 tablespoons lemon juice – again, keep it fresh for that delicious tang.
If you find you want an even sharper kick next time, I sometimes bump that zest up to two teaspoons—it’s so worth the extra grating time! These simple components come together incredibly fast, usually in just about 10 minutes before hitting the hot griddle.
Step-by-Step Instructions for Fluffy Lemon Pancakes
I know you want to get that 10 minutes of prep time done fast, but trust me, patience during the mixing phase is what gives you truly fluffy pancakes. We need to keep gluten development to an absolute minimum, or these bright citrus ones end up chewy! The whole cooking process only takes about 15 minutes, but that crucial first step ensures they don’t stick together like glue.
If you’re interested in seeing another great, fast pancake recipe, check out my guide on perfect homemade pancakes in 10 min prep. For our lemon flapjacks, here’s how we do it.
Mixing the Dry and Wet Components
First thing first: keep those two groups separate! In your big bowl, just whisk the flour, baking powder, salt, and sugar together until they look uniform. In another bowl—I use a measuring cup for smaller batches—you’ll combine the milk, egg, melted butter, lemon extract, that gorgeous zest, and the lemon juice. Whisk this wet mix well until happy and incorporated. Now, grab that wet mix and pour it right into the dry stuff. Mix it with a wooden spoon or spatula, but stop the second they meet! Seriously, I mean it—lumps are your friends here. Overmixing is the enemy of light Lemon Pancakes, so weird lumps are perfectly fine. If you can wait five minutes after mixing for the batter to rest, it really helps the baking powder activate before it hits the heat.
Griddling Your Perfect Lemon Pancakes
Get your griddle temperature right, it should be medium-high. You want it hot enough to sizzle when you drop a test drop of water, but not smoking! Lightly oil the surface. Use about 1/4 cup of batter for each pancake. You’ll cook these for about 2 to 3 minutes on the first side. The visual cue is key: wait until you see those lovely little bubbles pop up all over the surface and the edges start to look a little set, almost matte. That’s your signal to flip! Cook the second side until it’s golden brown, which usually takes just 1 to 2 minutes more. This recipe should give you about 8 lovely servings, perfect for sharing—or not!
Tips for Making the Best Lemon Pancakes Every Time
Even though these Lemon Pancakes are so simple, a couple of little tricks can take them from great to absolutely unforgettable. First, try to let your milk and egg sit out on the counter for about 15 minutes before you start mixing. Room-temperature ingredients actually mix into the batter smoother, which means you’re less likely to overwork them later. It’s a tiny step, but I notice the fluff factor increases!
Also, what do you do when you’ve got that perfect golden first batch sizzling away and you still have half the batter left? Don’t put the finished pancakes straight onto a cold plate! That immediately steams them and makes them lose their beautiful texture. Instead, keep them warm in a *very* low oven—think 200°F—on a wire rack set over a baking sheet. This keeps them toasty and ready without losing that fresh-off-the-griddle crispness. I talk about how temperature control impacts baking hugely in my general baking guide over at baking tips to make you a better baker, and it applies perfectly here!
Creative Variations for Your Lemon Pancakes
Once you tackle the basic recipe, you’ll find these Lemon Pancakes are fantastic starting point for creativity! Like I mentioned, bumping that lemon zest to two teaspoons gives you a sharp, vibrant flavor that feels almost electric. But if you want to add texture, grab some frozen blueberries—don’t thaw them! Just fold about a cup right into the batter at the very end. Trust me, they burst open beautifully when they hit the hot griddle.
And speaking of changes, if you happen to have buttermilk sitting around or want to try something tangier, you can absolutely swap the milk out for buttermilk. It reacts beautifully with the baking powder for an even fluffier result. If you need to whip up a batch of buttermilk first, check out my easy guide on make buttermilk substitutions right here on the site. They are delicious either way, but those blueberries make these citrus pancakes truly special!
Serving Suggestions for Your Bright Lemon Pancakes
Now that you’ve flipped those glorious, fluffy pancakes, what are we putting on top? These Lemon Pancakes deserve the best! The simplest choice, straight from my notes, is a quick simple lemon glaze made from powdered sugar and a squeeze of lemon—it just doubles down on that sunshine flavor.
But wow, if you want to go fancy, a dollop of freshly whipped cream makes them feel like dessert. Or, for something brighter, fresh raspberries or sliced strawberries pair just fantastically with lemon. Honestly, even just a light dusting of powdered sugar lets that beautiful citrus flavor really shine through.
Storage and Reheating Lemon Pancakes
I hope you managed to save a few of these, because they are nearly as good the next day—if you reheat them right! If you have leftovers, first thing: Cool them completely! Trying to put warm pancakes into storage traps condensation, and nobody wants soggy Lemon Pancakes later.
Once they’re fully cool, place them in an airtight container and tuck them into the fridge. They’re good for up to three days this way. Reheating is super simple; the toaster works amazing if you have only one or two—they get crispy edges again! You can also stack a few on a microwave-safe plate for about 20 seconds. If you’re doing a whole big batch, just toss them back onto a warm (not sizzling hot!) griddle for just one minute per side to bring back that original fluff.
Frequently Asked Questions About Making Lemon Pancakes
I get so many questions about tweaking this recipe, which is great because it means you all are excited to make these bright citrus pancakes! Here are a few things folks ask me most often:
Can I use bottled lemon juice instead of fresh?
You absolutely can, but please know that the flavor payoff won’t be the same. Fresh lemon juice has oils and acidity that bottled juice just can’t replicate. For the best Lemon Pancakes, fresh is always the way to go, but if you’re in a pinch, bottled works for moisture—just temper your expectations on the bright flavor!
How do I prevent these fluffy pancakes from sticking to my griddle?
Sticking is such a pain! First, make sure your griddle is properly preheated over medium-high heat. Second, use a tiny bit of neutral oil or clarified butter, and wipe the excess off with a paper towel before you pour the batter. Keeping the surface lightly greased, not swimming in oil, is key for those beautiful golden rounds.
Is there an easy way to make this recipe gluten-free?
Yes! Since the texture relies heavily on not overmixing, you can get away with swapping the all-purpose flour with a good quality 1-to-1 gluten-free baking blend—the kind that already contains xanthan gum. Just be extra gentle when mixing so you don’t start developing what little gluten structure is there. For more on tweaking flour types, check out my general tips here: baking tips to make you a better baker.
Why does my batter have lumps? Should I keep mixing?
No, no, no! If your batter has lumps, you are doing it right! Those lumps are just little pockets of flour that haven’t been completely hydrated yet. If you keep mixing until the batter is perfectly smooth, you develop gluten, and that turns fluffy pancakes into flat, rubbery discs. Embrace the lumps!
Estimated Nutrition Facts for These Lemon Pancakes
I always like to give a heads-up on what’s in these beauties, just so you know what you’re digging into! Remember, this is just an estimate, and it all depends on how generously you pour that batter onto the griddle. These figures are calculated based on the recipe yielding 8 servings, meaning two small pancakes make up one serving size.
Here’s the breakdown per serving size (2 pancakes):
- Calories: 220
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 350mg
You’ll also get about 32 grams of carbohydrates, 6 grams of protein, and a little bit of fiber sitting around 1 gram. It’s a great way to start the day!
Estimated Nutrition Facts for These Lemon Pancakes
I always like to give a heads-up on what’s in these beauties, just so you know what you’re digging into! Remember, this is just an estimate, and it all depends on how generously you pour that batter onto the griddle. These figures are calculated based on the recipe yielding 8 servings, meaning two small pancakes make up one serving size.
Here’s the breakdown per serving size (2 pancakes):
- Calories: 220
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 350mg
You’ll also get about 32 grams of carbohydrates, 6 grams of protein, and a little bit of fiber sitting around 1 gram. It’s a great way to start the day!
Print
Simple Lemon Pancakes
- Total Time: 25 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A recipe for light and fluffy pancakes flavored with fresh lemon zest and juice.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Mix flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk together milk, egg, melted butter, lemon extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 1 to 2 minutes more.
- Serve immediately.
Notes
- For extra flavor, make a simple lemon glaze using powdered sugar and lemon juice to drizzle on top.
- If you prefer a tangier flavor, increase the lemon zest to 2 teaspoons.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 50
Keywords: lemon pancakes, breakfast, griddle cakes, citrus pancakes, fluffy pancakes