Start your day with a stack of these easy, tasty Lemon Pancakes! They're full of zesty lemon and are topped with lemon-infused whipped cream.
Lemon pancakes are a delicious, zesty breakfast option and are sure to give you a refreshing start to your day.
They are also a great way to add some zingy flavor to a traditional breakfast dish!
They can be made with fresh or bottled lemon juice and can be topped with lemon whipped cream. Or, try them with powdered sugar, lemon syrup, or other toppings of your choice.
I love serving them with lemon cream, plus a drizzle of homemade Blackberry Syrup for a contrast of flavors.
I'm a huge breakfast person. It's the BEST meal of the day, right?
Why You'll Love This Recipe
- Lemon pancakes are a unique and delicious way to enjoy pancakes.
- Adding lemon is a great way to add a little extra flavor to your breakfast.
- You can easily customize them with different toppings or add-ins. Try adding a handful of raisins or white chocolate chips!
- Lemon pancakes are a zingy twist on a classic breakfast staple.
- They are a great way to get a burst of citrus flavor to start your day.
- Lemon pancakes are a great way to use up any leftover lemons you may have.
- They are freezable, so make extra and freeze them for another morning.
- These pancakes can be made quickly and easily for a quick breakfast.
- They are a perfect balance of sweet and tart flavors.
- Lemon pancakes are a great way to impress your friends and family.
You only need simple everyday ingredients to whip up a batch of lemon pancakes!
For the lemon pancakes:
- Flour - you just need regular all-purpose (aka plain) flour.
- Milk - You can use 2% or whole milk.
- Sugar - A little regular white granulated sugar sweetens up the pancakes.
- Egg - you'll need 1 egg.
- Oil - use vegetable or canola oil, or any light low-flavor oil.
- Lemon juice - fresh or bottled lemon juice.
- Vanilla - a little pure vanilla extract adds sweetness and flavor.
- Lemon zest - if you're using freshly squeezed lemon juice, add in some lemon zest for extra flavor. If you're using bottled lemon juice then feel free to omit the lemon zest.
For the lemon whipped cream (optional):
- Heavy cream - aka double cream. Or use unwhipped whipping cream.
- Sugar - regular white granulated sugar.
- Lemon juice - fresh or bottled.
- Lemon zest (optional).
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Lemon pancakes are super easy to make! They're just like regular fluffy pancakes, but with added lemon flavors. Follow these instructions for how to make them.
Whisk the flour, sugar, baking powder in a bowl.
In a jug, whisk the milk, egg, oil, vanilla and lemon zest.
Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk to combine. The batter will be slightly lumpy.
Heat a griddle or non-stick frying pan over a medium heat and spray with non-stick cooking spray or lightly coat with a little oil.
When the pan is hot, for each pancake spoon 2-3 tablespoons (or ¼ cup) of batter onto the skillet.
Cook for about 2 minutes, until the surface of pancakes start to form bubbles, then carefully flip over with a spatula, and cook for a further 1-2 minutes until browned on the other side. Repeat with the remaining batter.
NOTE: If the pancakes start to get too browned, lower the heat.
For the lemon cream, add all ingredients to a bowl and beat until thick.
Serve the pancakes warm, topped with the lemon cream and slices of lemon or lemon zest.
- Dairy Free - use vegan milk, such as soy, and vegan cream for the lemon cream.
- Swap the lemon for lime for a totally different zesty flavor.
- Eggless - swap the egg for a mashed banana or a 'flax egg' by stirring 1 tablespoon of ground flaxmeal into 3 tablespoons of water and letting it sit and thicken for a few minutes.
Lemon Pancake Toppings
- You'll love the easy lemon whipped cream (recipe below).
- Serve the British way with a little butter, squeeze of lemon juice and a sprinkling of white sugar.
- Top with Maple Pan-Fried Bananas.
- Serve with Stewed Prunes, Stewed Rhubarb or Stewed Plums.
- Try serving your lemon pancakes with an easy homemade pancake syrup! Try:
Store: Store pancakes wrapped in the fridge for up to 3 days.
Reheat: Reheat your pancakes in the toaster (as long as they had no toppings), or in a skillet/frying pan.
Freeze: You can freeze your pancakes, with a square of waxed paper or baking parchment paper between each one, in a ziploc bag in the freezer for up to 3 months. Allow to thaw then reheat as above.
Don't overmix your pancake batter. Just mix it until it comes together, but it doesn't have to be smooth. Lumps are just fine! Over-mixing causes the batter to develop too much gluten which makes pancakes a bit tough.
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
- 2 cups all-purpose flour plain flour, 240g
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ¾ cups milk 400ml
- ½ cup oil vegetable or canola 120ml
- 1 large egg
- 4 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the lemon cream
- ½ cup heavy cream double cream 120ml
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
For the pancakes
- Whisk the flour, sugar, baking powder in a bowl.
- In a jug, whisk the milk, oil, egg, vanilla and lemon zest.
- Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk to combine. The batter will be slightly lumpy.
- Heat a griddle or non-stick frying pan over a medium heat and spray with non-stick cooking spray or lightly coat with a little oil.
- When the pan is hot, for each pancake spoon 2-3 tablespoons (or ¼ cup) of batter onto the skillet.
- Cook for about 2 minutes, until the surface of pancakes start to form bubbles, then carefully flip over with a spatula, and cook for a further 1-2 minutes until browned on the other side. Repeat with the remaining batter.
- NOTE: If the pancakes start to get too browned, lower the heat.
- For the lemon cream, add all ingredients to a bowl and beat until thick.
- Serve the pancakes warm, topped with the lemon cream.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.