These lemon pancakes are soft, fluffy, and lightly tangy, with a bright citrus flavor that makes breakfast feel fresh and special. Made in just one bowl with simple ingredients, they are perfect for busy mornings or relaxed weekend brunches.
Why You’ll Love This Recipe
These pancakes come together quickly with minimal cleanup thanks to the one-bowl method. The lemon zest and juice add a refreshing flavor without overpowering the pancakes, making them light and balanced. They cook beautifully with a tender crumb and golden edges, and they pair well with both classic and creative toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour: 1 1/2 cups (180 g)
Granulated sugar: 2 tablespoons (25 g)
Baking powder: 2 teaspoons (8 g)
Salt: 1/4 teaspoon
Lemon zest: 1 tablespoon (from about 1 large lemon)
Fresh lemon juice: 3 tablespoons (45 ml)
Milk (regular or plant-based): 1 1/4 cups (300 ml)
Neutral oil (such as sunflower or canola): 2 tablespoons (30 ml)
Vanilla extract: 1 teaspoon
Directions
In a large mixing bowl, add the flour, sugar, baking powder, salt, and lemon zest. Whisk until evenly combined.
Pour in the milk, lemon juice, oil, and vanilla extract. Whisk gently until a smooth batter forms. Do not overmix; a few small lumps are fine.
Heat a non-stick pan or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the hot pan for each pancake.
Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden.
Repeat with the remaining batter, adjusting the heat as needed. Serve warm.
Servings and timing
This recipe makes about 8 pancakes, serving 4 people.
Preparation time is approximately 10 minutes, and cooking time is about 10 minutes, for a total time of 20 minutes.
Variations
For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.
To make the pancakes sweeter, increase the sugar to 3 tablespoons.
You can fold in blueberries or raspberries for a fruity twist.
For a dairy-free version, use any unsweetened plant-based milk.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a non-stick pan over low heat or microwave for about 20 to 30 seconds per pancake.
Pancakes can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be prepared up to 12 hours in advance and stored covered in the refrigerator.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the pancakes will be slightly denser. You may need an extra tablespoon of milk.
What kind of milk works best?
Any milk works well, including almond, soy, oat, or regular milk.
How do I prevent the pancakes from sticking?
Use a good non-stick pan and lightly grease it before each batch.
Can I make these pancakes without sugar?
Yes, you can omit the sugar, but the pancakes will be less sweet and more tart.
Why are my pancakes flat?
Flat pancakes usually result from expired baking powder or overmixing the batter.
Can I add a glaze on top?
A simple lemon glaze made with powdered sugar and lemon juice works very well.
Are these pancakes suitable for kids?
Yes, the lemon flavor is mild and generally well-liked by children.
Can I double the recipe?
Yes, simply double all the ingredients while keeping the cooking method the same.
What toppings go well with lemon pancakes?
Fresh fruit, maple syrup, honey, or a light dusting of powdered sugar pair beautifully.
Conclusion
These easy lemon pancakes are a simple yet flavorful way to brighten your breakfast table. With minimal ingredients, quick preparation, and a refreshing citrus taste, they are a reliable recipe you’ll want to make again and again.
These easy, one-bowl lemon pancakes are soft, fluffy, and full of bright citrus flavor. Perfect for busy mornings or weekend brunch, they come together quickly and pair beautifully with your favorite toppings.
Ingredients
1 1/2 cups (180 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons (8 g) baking powder
1/4 teaspoon salt
1 tablespoon lemon zest (from about 1 large lemon)
3 tablespoons (45 ml) fresh lemon juice
1 1/4 cups (300 ml) milk (regular or plant-based)
2 tablespoons (30 ml) neutral oil (sunflower or canola)
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
Add milk, lemon juice, oil, and vanilla extract. Whisk gently until a smooth batter forms. Do not overmix.
Heat a non-stick pan or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter for each pancake onto the pan.
Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook for another 1–2 minutes until golden brown.
Repeat with remaining batter, adjusting heat as needed. Serve warm with your favorite toppings.
Notes
Add more lemon zest for stronger citrus flavor.
Use plant-based milk for a dairy-free version.
Fold in berries like blueberries or raspberries for a fruity twist.
Store leftovers in the fridge for up to 3 days or freeze for 2 months.
