Bright, zesty, and irresistibly fluffy, these lemon pancakes are the perfect way to start your morning. Made with pantry staples and a generous splash of fresh lemon juice, they’re a sunny twist on a classic breakfast favorite. Whether you top them with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream and berries, these lemon-scented pancakes bring a burst of flavor to every bite. They’re quick to whip up and ideal for weekend brunches, breakfast-for-dinner, or anytime you want a citrusy pick-me-up.
Love lemons like I do, then don’t miss this incredible No-Bake Lemon Cheesecake and this Velvety Lemon Cake.
Why I Love This Recipe
- No fancy ingredients: Made with ingredients you likely already have in your pantry and fridge.
- Fresh, bright flavor: The lemon juice gives these pancakes a light and tangy flavor that balances the sweetness beautifully.
- Quick & easy: Ready in under 30 minutes, making them perfect for busy mornings or last-minute cravings.
- Small-batch friendly: Easily halved, making it a great choice for small households.
Ingredients You’ll Need
Step-by-Step Photo Instructions
FAQs: Lemon Pancakes
- How will I know they are done on the pan? You will know when they are done cooking when they start to golden and you see no more wet batter on the sides.
- What can I top them with? Top with powdered sugar, lemon slices, lemon zest, syrup, whipped cream, and more!
- Is there any fruit I can add to the batter that would go well with the lemon flavor? Yes! Blueberries, raspberries, and other berries go well with lemon and would make a great addition.
- What type of milk works well with this recipe? Whole milk works best, but you can use almost any milk you have, it even works with oat milk or water.
Lemon Pancakes
These lemon pancakes are easy to make and result in the fluffiest pancakes with a hint of lemon flavor that is just enough to make them want to enjoy these pancakes all summer long.
Estimate Recipe Cost $1.99
Ingredients
Step by Step Directions
- Start by adding the vegetable oil, milk, lemon juice, and vanilla to a large measuring glass, or a small bowl, gently stirring, and letting sit while you assemble the dry ingredients.
- In a large bowl, stir together all of the dry ingredients and then make a well in the center. Add the wet ingredients to the dry and stir until there are no more dry spots.
- Start heating your pan, on medium heat, with the butter to melt it.
- Then add about ⅓ cup of the batter to the pan and cook until the bottom is golden, flip and cook on the other side until golden. This will take longer with the first pancake, and then about 1-3 minutes per side for the rest of the pancakes.
- Repeat step 4 until there is no more batter.
- Serve and enjoy with syrup or your favorite pancake toppings.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze.
Tried this recipe?
Let us know how it was!How To Store Leftovers
- Refrigerator: Store pancakes in an airtight container or zip-top bag for up to 3 days. Place parchment paper between each pancake to prevent sticking.
- Freezer: Let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Again, parchment paper between layers helps prevent sticking.
- Reheating:
- Microwave: Wrap in a damp paper towel and heat for 20–30 seconds per pancake.
- Oven: Reheat at 350°F for about 6-7 minutes, or until warm.
- Toaster: Great for a slightly crispy edge! Toast on medium until heated through.
