These lemon pancakes have a bright, sunny flavor from fresh lemon juice and zest. They’re extra fluffy with golden edges and pair beautifully with summer berries or syrup. If you want a pancake that’s a bit more special, try these. 
I’ve wanted a lemon pancake recipe for a while—something simple but different, with the taste of sunshine. These deliver: the lemon flavor is fresh and bright without being sour, and it balances nicely with a hint of butter that every good pancake needs. The result is a slightly elevated, yet easy breakfast treat.
Lemon Pancake Recipe
These pancakes are made much like classic buttermilk pancakes and come together quickly. 
The lemon flavor comes from fresh lemon zest and lemon juice. I’ve made them with regular lemons and Meyer lemons—both are excellent. I don’t recommend bottled lemon juice; fresh juice keeps the flavor bright and avoids excess sourness.
To boost richness and flavor we add melted butter, granulated sugar and vanilla. The sugar helps create golden edges and gives the pancakes the right light sweetness.
These pancakes are fairly thick by design. If you’d rather have thinner pancakes, reduce the flour to 2 cups instead of 2 1/4 cups. 
Helpful tips for the best pancakes:
- Bring ingredients to room temperature so they mix evenly. You can place an egg in lukewarm water for 5 minutes and warm the milk briefly, or leave them on the counter 10–15 minutes beforehand.
- Don’t overmix the batter. A few lumps are fine and help keep the pancakes tender and fluffy.
- Grease the pan or griddle with a neutral oil rather than butter; oil tolerates higher heat and is less likely to burn.
- If pancakes brown too quickly but remain raw inside, your pan is too hot—lower the heat and cook more gently.
Serve these lemon pancakes with fresh fruit, whipped cream, syrup, or a fruit topping for brunch or breakfast. They feel a bit more special than ordinary pancakes while remaining simple to prepare. 
Lemon Pancakes
Fiona Dowling
10 mins
5 mins
15 mins
16 pancakes
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Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups milk*
- 1/2 cup lemon juice, freshly squeezed
- 2 large eggs
- 2 tsp vanilla extract
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons lemon zest
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda and salt.
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Whisk the milk and lemon juice together. This adds a tangy base similar to buttermilk.
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In a separate bowl or liquid measuring cup, whisk the eggs, vanilla, melted butter, sugar and lemon zest.
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Stir the milk mixture into the egg mixture until combined.
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Gently fold the wet ingredients into the dry ingredients. Do not overmix—some small lumps are fine.
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Heat a griddle to 350°F or a frying pan over medium-low heat and lightly grease with oil or non-stick spray.
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Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until both sides are golden.
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Repeat with the remaining batter and serve warm.
Notes
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