Lemon Pancakes

If you’re looking to brighten up your breakfast routine, these Fluffy Lemon Pancakes are everything you need. They’re soft, golden, and lightly crisp on the edges, with a fresh lemony zing in every bite. Whether it’s a cozy weekend brunch or a spring-inspired breakfast, these pancakes are sunshine on a plate.

These pancakes have its own twist with a hint of almond extract, and a creamy lemon yogurt drizzle for a light topping that pairs beautifully with berries or maple syrup.

Why You’ll Love This Recipe:

Ultra fluffy with a refreshing citrus kick

1. Made with simple pantry ingredients

2. Naturally sweetened with a hint of maple or honey (optional)

3. Perfect for spring, brunch, or meal prep mornings

4. Optional lemon yogurt drizzle for a creamy finish

Final Thoughts:

These Fluffy Lemon Pancakes are the perfect balance of comfort and freshness — light and zesty, yet still warm and satisfying. Whether you top them with syrup, a creamy lemon drizzle, or fresh berries, they’re a beautiful addition to any breakfast table. Easy enough for weekday mornings, but special enough for brunch with friends.

Yield: 3-4 servings

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Lemon Pancakes

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

If you’re looking to brighten up your breakfast routine, these Fluffy Lemon Pancakes are everything you need. They’re soft, golden, and lightly crisp on the edges, with a fresh lemony zing in every bite. Whether it’s a cozy weekend brunch or a spring-inspired breakfast, these pancakes are sunshine on a plate.

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Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 2 tbsp sugar (or maple syrup for refined sugar-free)
• 1 tbsp baking powder
• ¼ tsp salt
• 1 tbsp lemon zest (about 1 lemon)
• ¾ cup milk (dairy or non-dairy)
• 2 tbsp fresh lemon juice
• 1 large egg
• 2 tbsp melted butter or neutral oil
• ½ tsp vanilla extract
• ¼ tsp almond extract (optional but delicious)

Lemon Yogurt Drizzle (Optional)

• ⅓ cup plain Greek yogurt or coconut yogurt
• 1 tbsp lemon juice
• 1 tbsp maple syrup or honey
• ½ tsp lemon zest

Instructions

1. In a mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. In another bowl, whisk milk, lemon juice, egg, melted butter, vanilla, and almond extract. Let sit for 2–3 minutes to allow the lemon juice to slightly curdle the milk (this adds fluffiness!).
2. Pour wet ingredients into dry and stir until just combined — do not overmix. A few lumps are okay!
3. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Scoop ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden brown.
4. Whisk all drizzle ingredients in a small bowl until smooth. Adjust sweetness or lemon juice to taste.
5. Stack pancakes high and top with lemon yogurt drizzle, maple syrup, fresh berries, or powdered sugar.

Notes

Make it dairy-free: Use almond or oat milk and coconut yogurt.

Want extra tang? Add ½ tsp lemon extract to the batter.

Make ahead: Pancakes can be frozen and reheated in the toaster.

Add-ins: Blueberries, chia seeds, or poppy seeds for extra texture and flavor.

Nutrition Facts

Calories

352

Carbs

51 g

Cholesterol

91 mg

Fat

12 g

Fiber

1 g

Net carbs

49 g

Protein

11 g

Sat. Fat

7 g

Sodium

735 mg

Sugar

16 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.