Go Back

Fluffy Lemon Pancakes

Delightful pancakes that are light, airy, and infused with vibrant lemon zest and juice, perfect for elevating your breakfast experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Almond milk or coconut milk can be used for a dairy-free option.
  • 1 large egg For a vegan version, substitute with flaxseed meal.
  • 2 tablespoons melted butter Use plant-based butter for vegan variation.
  • Zest of 1 lemon
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, mix the milk, egg, melted butter, lemon zest, and lemon juice. Stir until the mixture is smooth and combined.
  3. Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. It's okay if there are a few lumps; overmixing can lead to dense pancakes.
Cooking
  1. Preheat a non-stick griddle or frying pan over medium heat. Lightly grease it with a little butter or oil if needed.
  2. Pour about 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown.
  3. Enjoy these delightful fluffy pancakes warm, topped with your choice of syrup, fresh fruit, or even whipped cream!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between pancakes for up to 2 months. Reheat in a toaster or microwave with a damp paper towel to maintain moisture.