Lemon Pancakes
There’s something undeniably refreshing about pancakes kissed with the bright flavor of lemon. These Lemon Pancakes are fluffy, tangy, and perfect for a weekend brunch or a delightful breakfast treat any day of the week. The zesty lemon flavor adds a vibrant twist to traditional pancakes, making them an exciting choice for both kids and adults. Whether you’re drizzling them with maple syrup or enjoying them plain, these Lemon Pancakes are sure to bring a smile to your face and a burst of sunshine to your morning.
Why It Works Every Time
The beauty of these Lemon Pancakes lies in their simplicity and the balance of ingredients. The combination of all-purpose flour, baking powder, and fresh lemon juice creates pancakes that are light and fluffy, while the addition of lemon zest elevates the flavor profile. The sugar enhances the sweetness, and the milk provides the necessary moisture. It’s a foolproof recipe that yields delicious results every time, making it a staple in any kitchen.
Shopping List
- 2 cups All-Purpose Flour (scoop and level to measure)
- 1 cup Granulated Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 3/4 cups Milk
- 1/4 cup Fresh Lemon Juice
- 1 large Egg
- 1/2 cup Oil (canola or vegetable)
- 1 teaspoon Vanilla Extract (or lemon extract)
- 1-2 Tablespoon Lemon Zest (more if you desire)
Before You Start: Equipment
- Large Mixing Bowl – for combining dry and wet ingredients.
- Whisk – to mix the batter smoothly.
- Griddle or Non-Stick Skillet – for cooking the pancakes evenly.
- Measuring Cups and Spoons – for accurate ingredient measurements.
- Spatula – for flipping the pancakes without breaking them.
Lemon Pancakes: From Prep to Plate
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Make sure your lemon is fresh for the best flavor. Zest the lemon before juicing it to get the most aromatic oils from the peel.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 4 teaspoons of baking powder, and 1/2 teaspoon of salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix together 1 3/4 cups of milk, 1/4 cup of fresh lemon juice, 1 large egg, 1/2 cup of oil, and 1 teaspoon of vanilla extract (or lemon extract). Whisk until the mixture is smooth.
Step 4: Combine Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients. Gently stir using a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add Lemon Zest
Fold in 1-2 tablespoons of lemon zest into the batter for that extra zing. If you love lemon, feel free to add more!
Step 6: Heat the Griddle
Preheat your griddle or non-stick skillet over medium heat. You can lightly grease it with a bit of oil or butter if desired.
Step 7: Cook the Pancakes
Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Step 8: Serve and Enjoy
Serve your Lemon Pancakes warm with your favorite toppings. Maple syrup, fresh berries, or a dusting of powdered sugar make excellent choices.
In-Season Flavor Ideas
- Add fresh blueberries to the batter for a delightful twist.
- Top with whipped cream and a sprinkle of extra lemon zest.
- Incorporate poppy seeds for a unique texture and flavor.
- Serve with a lemon curd topping for an extra citrusy punch.
Missteps & Fixes
Even the best cooks can make mistakes. Here are a few common missteps with solutions:
- Pancakes are too dense: This could be due to overmixing the batter. Mix just until combined for fluffy pancakes.
- Pancakes stick to the pan: Ensure your skillet is adequately heated and greased before pouring in the batter.
- Pancakes don’t rise: Check that your baking powder is fresh, as expired leavening agents can cause flat pancakes.
- Too much lemon flavor: If the lemon flavor is overpowering, reduce the lemon juice or zest next time.
Keep-It-Fresh Plan
To enjoy your Lemon Pancakes longer, consider these tips:
- Store leftover pancakes in an airtight container in the refrigerator for up to three days.
- Freeze pancakes by placing parchment paper between them in a freezer-safe bag. They can be frozen for up to two months.
- Reheat pancakes in the toaster or microwave for a quick breakfast.
Your Questions, Answered
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these Lemon Pancakes.
Can I use almond milk instead of regular milk?
Yes, almond milk or any plant-based milk can work well in this recipe. Just ensure it’s unsweetened for the best flavor balance.
How can I enhance the lemon flavor?
To boost the lemon flavor, increase the lemon zest and consider using lemon extract in place of vanilla extract.
Can I make the batter ahead of time?
It’s best to cook the pancakes right after making the batter. If you need to prepare ahead, mix the dry ingredients in one bowl and the wet in another, then combine right before cooking.
Weekend Projects
- Blueberry Pancakes – for a fruity twist on your breakfast.
- Banana Pancakes – a delightful option if you have ripe bananas.
- Homemade Pancake Syrup – to take your pancakes to the next level.
- Creative Pancake Toppings – ideas to customize your pancakes.
Hungry for More?
If you loved these Lemon Pancakes, you’re in for a treat! Check out our other delicious pancake recipes and breakfast ideas that will inspire your culinary adventures in the kitchen. From fluffy buttermilk pancakes to decadent chocolate chip variations, there’s something for everyone to enjoy.
Indulge your taste buds with the zest of lemon in your pancakes this weekend. You’ll find that these Lemon Pancakes are not only easy to make but also a delightful way to brighten your mornings. Happy cooking!
Lemon Pancakes
Ingredients
Equipment
Method
- Step 1: Prepare Your Ingredients. Start by gathering all your ingredients. Make sure your lemon is fresh for the best flavor. Zest the lemon before juicing it to get the most aromatic oils from the peel.
- Step 2: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Step 3: Combine Wet Ingredients. In another bowl, mix together the milk, fresh lemon juice, egg, oil, and vanilla extract. Whisk until the mixture is smooth.
- Step 4: Combine Dry and Wet Ingredients. Pour the wet ingredients into the dry ingredients. Gently stir using a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Step 5: Add Lemon Zest. Fold in the lemon zest into the batter for that extra zing. If you love lemon, feel free to add more!
- Step 6: Heat the Griddle. Preheat your griddle or non-stick skillet over medium heat. You can lightly grease it with a bit of oil or butter if desired.
- Step 7: Cook the Pancakes. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Step 8: Serve and Enjoy. Serve your Lemon Pancakes warm with your favorite toppings. Maple syrup, fresh berries, or a dusting of powdered sugar make excellent choices.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to three days.
- Freeze pancakes by placing parchment paper between them in a freezer-safe bag. They can be frozen for up to two months.
- Reheat pancakes in the toaster or microwave for a quick breakfast.
