Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
