Lemon Pancakes Recipe

Lemon pancakes lemon peels on top with a cut slice on a fork.

5 from 1 vote

Lemon pancakes are fluffy and soft buttermilk pancakes loaded with lemon flavor from fresh lemon juice and lemon zest! I made sure to include lots of tips for making the best pancakes including some allergy alternatives.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: (makes 6-8 pancakes)

Calories: 347kcal

Author: Lyuba Brooke

Ingredients

2 cups low fat buttermilk
4 tbsp melted butter
2 egg
2 tbsp lemon juice
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 lemons - Zest from 2 large lemons zest only

US Customary - Metric

Instructions

In a medium mixing bowl, combine buttermilk, eggs, vanilla extract, brown sugar, and lemon juice. Pour in melted butter and whisk well.
Add flour, baking powder, baking soda, salt, and lemon zest. Whisk just until smooth and combined. Don’t over-mix, whisk just until the ingredients are well incorporated.
Let the batter sit for a few minutes as you preheat a skillet or a griddle.
It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.
Add a little oil to the pan and spread it around to grease it.
Use a 1/3 cup scoop or an ice cream scoop with release to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip.
(It will take 4-6 minutes for each pancake to cook.)

Notes

To Keep Pancakes Warm: Whether you're using a pan or a griddle to cook, making several batches will give cooked pancakes time to cool. To keep them warm while cooking the rest is easy. Preheat the oven to 200° and keep cooked pancakes on a baking sheet in the oven.
Storing: If you have any leftover, you can store leftovers in the refrigerator or freeze them! To store them for a few days, simply keep them in an airtight container in the refrigerator. Pancakes usually keep for up to 3 days.
Reheating: reheat the pancakes in a warm, preheated skillet until they’re just heated through. You can also reheat them one at a time in the microwave for a few seconds or in a toaster oven. If the pancakes are small enough, you can even reheat them in a toaster.
Gluten free: Just use all-purpose gluten free flour instead of regular flour. Personally, I prefer the 1:1 baking all purpose gluten free flour either from Bob’s Red Mill or King Arthur. Please keep in mind that the texture will be somewhat different. It will be a bit more grainy and crumbly, as many gluten free baked goods tend to be. It will still be amazing!

Nutrition