Fluffy Lemon Pancakes Recipe

Recipe

An easy recipe for fluffy lemon pancakes made with simple ingredients and fresh lemon juice and zest for a bright lemon flavor in every bite.

These lemon pancakes are soft and fluffy, with fresh lemon flavor in every bite. A simple recipe to brighten up your weekend breakfast.

fluffy stack of lemon pancakes on a plate, topped with blueberries and lemon zest. the stack has been sliced and a couple pieces are pierced through a fork to show their fluffy texture

Fresh Lemon Pancakes

Laura fuentes holding a skillet of food standing in front of a blue door

On weekends, when the fridge is bare and I want breakfast to feel like brunch, I make these lemon pancakes. They have the signature fluffy texture of my famous pancake recipe and the brightness of my lemon ricotta pancakes in one. They’re delicious and easy to make, and I know you’re going to love them!

Ingredients

These pancakes start with all-purpose flour, sugar, baking powder, and baking soda for a light, fluffy texture. Milk and eggs make the batter, while melted butter keeps the pancakes soft and tender. You'll use both the zest and juice of fresh lemons so the lemon flavor comes through in every bite, plus a pinch of salt to balance everything out.

How to Make These

Make the batter.
Whisk the dry ingredients together, then add wet ingredients, including the lemon zest. Mix it to combine, until there’s no visible flour left.
Let the batter rest.
Let the batter sit for 5 minutes before cooking so the flour has time to absorb the liquid and your first pancake comes out as good as the last.
Cook the pancakes.
Cook them over medium heat on a greased non-stick surface for about 2 minutes per side.

cooking lemon pancakes on a griddle. on left, first side of pancakes, on the right, after flipping

Serve.
Serve these lemon pancakes warm, topped with more lemon zest, blueberries, and a dollop of yogurt on top or syrup.

fluffy stack of lemon pancakes on a plate, topped with blueberries and lemon zest.

Laura’s Tips for the Best Lemon Pancakes

Do I need baking powder and baking soda?

Using both baking powder and baking soda gives these pancakes a light and airy texture, similar to classic buttermilk pancakes. You can omit the baking soda and increase the baking powder to 2 ½ teaspoons.

Why is my batter lumpy?

You want these airy lumps, which are a reaction of the baking soda and the lemon juice (an acid) and will give your pancakes a light texture. Don’t overmix.

Mix-ins and Variations

You can add ½ cup blueberries (fresh or frozen) to the batter, right before cooking.
Make these gluten-free by using a 1:1 gluten-free baking flour.

Preventing them from burning

Make sure your pan isn’t too hot, especially between batches. If your butter or grease gets dark, rinse the pan and reduce the heat.

Making these ahead and storing leftovers

The batter should be cooked the day it’s mixed for the best pancake texture. Once cooled, store leftovers in an airtight container in the fridge for up to 4 days, or freeze them in a zip bag for up to 3 months.

Topping lemon pancakes

I like to add a dollop of Greek yogurt (plain or vanilla) on top, more lemon zest if you have extra, fresh berries (blueberries or strawberries pair well), or powdered sugar and a light drizzle of pancake syrup.

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Fluffy Lemon Pancakes

Servings: 4

Prep Time: 10

Cook Time: 10

An easy recipe for fluffy lemon pancakes made with simple ingredients and fresh lemon juice and zest for a bright lemon flavor in every bite.

5 from 1 vote

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Ingredients

1 ½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
1 ½ cups milk
2 lemons, juiced and zested
2 large eggs
3 tablespoons butter, melted and cooled

Instructions

Make the pancake batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center by pushing some of the flour to the sides.
Pour the milk into the middle of the bowl, and add the eggs, lemon juice, lemon zest, and melted butter. Whisk the eggs first, breaking them up into the liquid with a fork, then work from the outside of the bowl in to mix the batter. The batter is on the thick side but not dense, with an airy and slightly lumpy feel.

Wait 5 minutes

Let the batter rest in the bowl for 5 minutes. With a silicone spatula, it one gentle turn around the bowl to mix it right before cooking.

Cook the pancakes:

Heat a large non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ¼ cup of batter per pancake.
Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula after flipping, this removes the air bubbles that make these fluffy pancakes.
Remove the pancakes and serve immediately, or keep them warm in a 200F preheated oven until the remaining batter is cooked.

Serve and store:

Serve these lemon pancakes with butter and your favorite pancake syrup or toppings, such as a dollop of Greek yogurt and berries, or powdered sugar.
Store cooled pancakes in the fridge for up to 4 days or freeze them in a zip bag for up to 3 months.

Notes

If you only have 1 lemon, use it. The recipe still works; it will just be less citrusy.
Using both baking powder and baking soda gives these pancakes a light and airy texture. You can omit the baking soda and increase the baking powder to 2 ½ teaspoons.
You can add ½ cup blueberries (fresh or frozen) to the batter, right before cooking.
Make these gluten-free by using a 1:1 gluten-free baking flour.

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