Lemon Pancakes

My lemon pancakes are light, fluffy, and bursting with fresh citrus flavor—an easy, twist on buttermilk pancakes, ready in under 30 minutes.

👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
skillet
microwave

📝 Preparation Steps

To Make the Lemon Pancake Batter

In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

(10 oz/284 g) all-purpose flour2 cupsbaking powder2 teaspoons(16 fl oz/480 ml) buttermilk2 cupsbaking soda1 teaspoonsalt1 teaspoon

In a large measuring jug whisk the eggs, buttermilk, butter, lemon juice, lemon zest, sugar, vanilla extract and salt until combined.

(10 oz/284 g) all-purpose flour2 cupslarge eggs (, at room temperature)2(16 fl oz/480 ml) buttermilk2 cupslemon zest1 tablespoonsalt1 teaspoon

Add the wet ingredients into the dry ingredients and stir gently just until the large lumps disappear. The batter should still have small lumps throughout.

To Cook and Serve the Lemon Pancakes

Set a skillet over medium-low heat. Once heated, lightly brush the skillet with vegetable oil.

Pour ⅓ cup (2 ½ oz / 71 g) of batter into the center of the skillet.

Cook until bubbles form on the surface and the edges look set, about 1½ minutes.

Flip and cook for another 1½ minutes, until golden brown and cooked through.

Transfer to a plate and cover loosely with a clean kitchen towel to keep warm while cooking the remaining pancakes.

Serve warm with maple syrup, fresh berries and lemon wedges. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a skillet.

(10 oz/284 g) all-purpose flour2 cups(16 fl oz/480 ml) buttermilk2 cupsMaple syrup, fresh berries and lemon wedges, (, for serving)

Lemon Pancakes

🥘 Ingredients

🍳 Cookware

📝 Preparation Steps

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