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Lemon Pancakes

Delicious lemon breakfast pancakes ready to serve on a rustic plate
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Think of these as a giant hug from the sun. They aren’t those heavy, dense pancakes that sit in your stomach like a brick. Instead, they’re light, tangy, and have a beautiful golden edge. It is the perfect way to make a regular morning feel a little more special without spending hours in the kitchen.

Ingredients

Scale

The Dry Base

  • 2 ¼ cups Flour (Bob’s Red Mill 1:1 GF or All-Purpose)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda

The Flavor Makers

  • 2 Large Eggs
  • 2 cups Buttermilk (or milk plus 1 tbsp lemon juice)
  • 3 tbsp Unsalted Butter (melted)
  • 2 tbsp Fresh Lemon Zest
  • ¼ cup Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • ½ tsp Sea Salt
  • Maple Syrup (for sweetness)

Instructions

  1. Prep the Dry Foundation: Whisk your flour, baking powder, and baking soda in a medium bowl. This ensures your pancakes rise evenly rather than lopsided.
  2. Whisk the Wet Mix: In a large bowl, beat the eggs with the maple syrup, vanilla, and salt. Stir in the buttermilk, lemon juice, and zest. Slowly pour in the melted butter while whisking.
  3. Mix Gently: Add the dry ingredients to the wet. Stop mixing as soon as the flour streaks are gone. A few lumps are totally fine—they keep the pancakes tender.
  4. Get the Pan Ready: Heat a non-stick skillet over medium-high heat. Add a tiny bit of butter. You’ll know it’s ready when a drop of water dances on the surface.
  5. The Sizzle and Flip: Pour about ¼ cup of batter per pancake. Wait for bubbles to pop on the surface and the edges to look dry. Flip and cook for another minute until golden brown.

Notes

Pro Tips & Tricks

  • Zest First: It is a nightmare to zest a lemon after it’s been squeezed. Always grate the peel while the lemon is still whole.
  • Don’t Overmix: If you stir too much, you’ll end up with rubbery pancakes. Lumps are your friends here.
  • The Buttermilk Hack: If you’re out of buttermilk, just add a splash of lemon juice to regular milk and let it sit for five minutes.

Serving Suggestions

  • I love stacking these high with a dollop of Greek yogurt or a smear of almond butter. Finish with a drizzle of maple syrup and a few fresh mint leaves for a restaurant look.

Storage & Reheating

  • Fridge: Keep in a sealed container for up to 3 days.
  • Freezer: Freeze them in a single layer before bagging them. They stay fresh for 2 months.
  • To Reheat: Skip the microwave. Pop them in the toaster to get those edges crispy again!

Find it online: https://recipesh.com/lemon-pancakes/