• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Lemon Pancakes

    Published: Jan 17, 2023 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Stack of pancakes with text: Lemon Pancakes with Lemon Cream.
    Stack of pancakes with text: How to make lemon pancakes.

    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.

    Plate of lemon pancakes.
    Lemon Pancakes

    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?

    If you love these lemon pancakes, you'll also love Almond Milk Pancakes, Fluffy Blackberry Pancakes, Gingerbread Fluffy Vegan Pancakes.

    Or, check out these other Breakfast Pancake Ideas or this Pancake Board (Breakfast Charcuterie Platter).

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Lemon Pancake Toppings
    • Storage
    • Top tip
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    1. Lemon pancakes are a unique and delicious way to enjoy pancakes.
    2. Adding lemon is a great way to add a little extra flavor to your breakfast.
    3. You can easily customize them with different toppings or add-ins. Try adding a handful of raisins or white chocolate chips!
    4. Lemon pancakes are a zingy twist on a classic breakfast staple.
    5. They are a great way to get a burst of citrus flavor to start your day.
    6. Lemon pancakes are a great way to use up any leftover lemons you may have.
    7. They are freezable, so make extra and freeze them for another morning.
    8. These pancakes can be made quickly and easily for a quick breakfast.
    9. They are a perfect balance of sweet and tart flavors.
    10. Lemon pancakes are a great way to impress your friends and family.

    Ingredients

    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.

    Instructions

    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.

    Flour and dry ingredients in a bowl.

    Whisk the flour, sugar, baking powder in a bowl.

    Jug of egg and milk.

    In a jug, whisk the egg, oil, vanilla and lemon zest.

    Wet batter in bowl of flour mixture.

    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.

    Mixed pancake batter.

    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.

    Table with a plate stacked with lemon pancakes.

    Substitutions

    • 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:
      • Cherry Syrup
      • Rose Syrup (rose and lemon taste incredible together - be sure to serve with Rose Lemonade)
      • Lavender Syrup
      • Blueberry Syrup
      • Peach Syrup

    Storage

    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.

    Top tip

    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.

    Close up of a stack of pancakes topped with cream and lemon slices.

    ⭐⭐⭐⭐⭐ 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!

    📖 Recipe

    Wooden table with a plate of lemon pancakes.

    Lemon Pancakes

    Kate Hackworthy | Veggie Desserts
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    Servings 6
    Calories 463 kcal

    Equipment

    • mixing bowl
    • skillet, frying pan or griddle

    Ingredients
     

    • 2 cups all-purpose flour plain flour, 240g
    • 3 tablespoons sugar
    • 4 teaspoons baking powder
    • 1 ¾ cups milk 400ml
    • 4 tablespoons lemon juice
    • 1 large egg
    • ½ cup oil vegetable or canola 120ml
    • 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

    Instructions
     

    For the pancakes

    • Whisk the flour, sugar, baking powder in a bowl.
    • In a jug, whisk the 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.

    Notes

    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.

    Nutrition

    Calories: 463kcalCarbohydrates: 46gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 53mgSodium: 46mgPotassium: 467mgFiber: 1gSugar: 13gVitamin A: 467IUVitamin C: 6mgCalcium: 228mgIron: 2mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Breakfast Recipes

    • Mango Pineapple Smoothie
    • Broad Bean Frittata
    • Stewed Prunes
    • Peach Muffins with Vanilla Glaze
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Tayler

      January 24, 2023 at 4:44 pm

      5 stars
      We had these lemon pancakes for breakfast this morning and they were delightful! So fresh and sweet!

      Reply
    2. Helen

      January 19, 2023 at 3:06 pm

      5 stars
      I love everything with lemon! These pancakes were a really delicious breakfast.

      Reply
    3. Beth

      January 17, 2023 at 3:35 pm

      5 stars
      I love pancakes, and I love lemon in anything. This is so perfect for me! That lemon whipped cream really makes it.

      Reply
    4. Holley

      January 17, 2023 at 3:30 pm

      5 stars
      As a lemon lover, these are the ultimate pancakes! Can't go wrong with this delicious breakfast!

      Reply
    5. Kushigalu

      January 17, 2023 at 3:01 pm

      5 stars
      Never tried lemon pancakes before. Sounds delicious thanks for sharing

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts