Lemon Pancakes

Fluffy and delicious with just the right amount of lemon flavor, these Lemon Pancakes are the perfect breakfast food. Serve them up with Homemade Buttermilk Syrup for a decadent meal that you won’t forget.

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If you saw my Salt Lake Staycation video a couple of weeks ago, these Lemon Pancakes just might look familiar. I had some lemon pancakes at a restaurant in Salt Lake called Lazy Day Cafe and they were so good. They served them with a buttermilk syrup, and the combination was just a home run.

I knew when I got home I needed to recreate that recipe.

(PS – see that Salt Lake Staycation here!)

But as luck would have it, it seems like all of the recipes that I think will be easy to perfect end up being the hardest. But I persevered and made batch after batch until I had these just right. And these are definitely just right. Nice and fluffy, with the perfect amount of lemon. If you are a lemon lover like I am, these will be your favorite. And even if you don’t love lemon, these might make you change your mind!

See how to make these Lemon Pancakes here:

If you want to see how easy these pancakes are, watch the video above.

How to Make Lemon Pancakes

These Lemon Pancakes are as easy as making regular Homemade Pancakes – super easy!!

1. Start by combining your dry ingredients – flour, baking powder, baking soda, and salt. Then you’ll stir in some lemon zest.
2. Then mix together your wet ingredients – milk, lemon juice, melted butter, eggs, and vanilla. Then stir in the sugar.
3. Mix the dry ingredients into the wet ingredients. You don’t want to overmix the batter, but you don’t want large chunks of the dry ingredients left. Some lumps are ok – just make sure they are small.
4. Pour the batter onto a hot skillet or griddle. I like to use a 1/4 or 1/3 cup measuring cup.
5. Let the pancakes cook until they the batter is bubbling and the underside is browned, then flip the pancake over.
6. Cook the second side, then it’s ready to be consumed!

More Toppings for Lemon Pancakes

I love, love, love the Buttermilk Syrup that I served with these. But in case you want to try something else, check out this Strawberry Syrup Recipe (strawberry and lemon go so well together!) or my mom’s famous Lemon Sauce.

More Pancake Recipes

Red Velvet Pancakes with Cream Cheese Drizzle
Carrot Cake Pancakes
Strawberry Pancakes
Cheesecake Pancakes
The Best Pancake Recipe
Whole Wheat Oatmeal Chocolate Chip Pancakes
Whole Wheat Blender Pancakes
Apple Cider Pancakes with Caramel Apple Syrup

Tools Used to Make these Lemon Pancakes

I love my Pancake Skillet!
A good Pancake Turner is a must.
A syrup jar is a great addition, as well.

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Lemon Pancakes

5 from 3 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Course: Breakfast

Cuisine: American

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Fluffy and delicious with just the right amount of lemon flavor, these Lemon Pancakes are the perfect breakfast food. Serve them up with Homemade Buttermilk Syrup for a decadent meal that you won’t forget.

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Ingredients

• ▢ 2 3/4 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 2 tablespoon lemon zest
• ▢ 1 1/2 cups milk
• ▢ 1/2 cup fresh lemon juice
• ▢ 2 eggs
• ▢ 3 tablespoons unsalted butter melted and slightly cooled
• ▢ 2 teaspoons vanilla extract
• ▢ 1/4 cup granulated sugar
• ▢ Homemade Buttermilk Syrup

Instructions

• Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.
• In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.
• Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour.
• Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.
• Remove from the griddle and continue to cook until all of the pancakes are cooked.
• Serve with Homemade Buttermilk Syrup.

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition counts do not include the buttermilk syrup.

Nutrition Information

Calories: 522kcal (26%), Carbohydrates: 83g (28%), Protein: 15g (30%), Fat: 13g (20%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 4g, Cholesterol: 123mg (41%), Sodium: 575mg (25%), Fiber: 3g (13%), Sugar: 21g (23%)

Keywords: lemon pancakes