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Fluffy Lemon Pancakes

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
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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.
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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.

Nutrition

Serving: 3 pancakes | Calories: 352kcal | Carbohydrates: 52g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 118mg | Sodium: 456mg | Potassium: 315mg | Fiber: 3g | Sugar: 12g | Vitamin A: 598IU | Vitamin C: 29mg | Calcium: 218mg | Iron: 3mg
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