Creamy Lemon Pancakes
Bright, fluffy lemon pancakes ready in 30 minutes! Perfect for breakfast or brunch, these pancakes are light, zesty, and easily made dairy-free. Serve with optional lemon cream for an extra touch of sweetness.
Equipment
- 1 large mixing bowl
- 1 large non-stick pan
- Measuring Cups and Spoons
- Whisk or fork
- Fine sieve or sifter
- Spatula
- Paper towels
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk or dairy-free milk alternative
- 1 large egg
- 3 tablespoons melted butter or melted vegan butter/neutral oil
- 1 tablespoon fresh lemon zest
- 1 teaspoon butter for greasing the pan, or sub with vegan butter/neutral oil
Optional Lemon Cream:
- ½ cup cream cheese or vegan cream cheese
- ½ tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons icing sugar
Instructions
- Prepare the Dry Ingredients: Start by gathering all your dry ingredients. In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, 3 ½ teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Sifting ensures there are no lumps and incorporates air, giving your pancakes a light, fluffy texture. Once sifted, gently mix the ingredients with a whisk to evenly distribute the baking powder and salt.
- Create a Well for the Wet Ingredients: Make a small well in the center of your dry mixture. This is where you will pour your wet ingredients. Creating a well helps combine the batter gently without overmixing, which is key for tender pancakes.
- Add the Wet Ingredients: Into the well, add 1 ¼ cups of milk (or dairy-free alternative), 1 large egg, 3 tablespoons of melted butter (or vegan butter/neutral oil), and 1 tablespoon of fresh lemon zest. The lemon zest adds a fresh citrus aroma and flavor that makes these pancakes stand out.
- Gently Whisk the Batter: Using a whisk or a fork, gently combine the wet and dry ingredients. Mix just until incorporated—small lumps are okay. Overmixing can develop gluten in the flour, resulting in dense, chewy pancakes rather than light and airy ones. Aim for a smooth, slightly thick but pourable batter.
- Prepare the Pan for Cooking: Heat a large non-stick pan over medium heat. Lightly grease the pan with a small amount of butter or a neutral oil applied with a paper towel. Ensuring the pan is evenly greased prevents sticking and helps achieve a golden-brown exterior.
- Pour the Batter into the Pan: Once the pan is hot, scoop approximately ¼ cup of batter for each pancake and pour it gently into the center of the pan. Use the back of a spoon to spread it slightly into a round shape if needed. Do not overcrowd the pan; cook in batches if necessary.
- Cook the First Side: Cook the pancake on medium heat until bubbles start forming all over the surface and the edges begin to look set. This usually takes about 2–3 minutes. The bubbles indicate that the inside is cooking and the pancake is ready to flip.
- Flip the Pancake Carefully: Using a spatula, gently lift the pancake and flip it over. Cook for another 1–2 minutes on the other side until golden brown. Check for doneness by inserting a clean toothpick into the center; it should come out clean. Adjust the heat if the pancakes brown too quickly.
- Keep Pancakes Warm (Optional): If cooking multiple batches, keep finished pancakes warm by placing them on a plate covered loosely with foil. This prevents them from cooling too quickly while you finish the rest.
- Prepare the Optional Lemon Cream: In a separate bowl, combine ½ cup cream cheese (or vegan cream cheese), ½ tablespoon lemon zest, 1 tablespoon lemon juice, and 3 tablespoons icing sugar. Whisk until smooth and creamy. This optional topping adds a tangy sweetness that complements the pancakes beautifully.
- Serve the Pancakes: Stack the pancakes on a plate and, if desired, spoon over the lemon cream. You can also add fresh fruit, a drizzle of maple syrup, or a dusting of powdered sugar for extra flair. Serve immediately while warm for the best texture and flavor.
- Enjoy and Store Leftovers: Enjoy your fluffy lemon pancakes right away! Leftovers can be stored in an airtight container in the fridge for up to 2 days or frozen for longer storage. Reheat gently in a pan or toaster for the best results.
Notes
- Use fresh lemon zest for bright, aromatic citrus flavor; pre-packaged zest may lack freshness.
- Avoid overmixing the batter; small lumps are fine and help keep pancakes tender.
- Adjust batter consistency with a splash of milk if it feels too thick.
- Dairy-free alternatives (milk or butter) may cook slightly faster—watch the pan carefully.
- Rest the batter 5–10 minutes before cooking to allow baking powder to activate.
- Medium heat works best for evenly cooked, golden-brown pancakes.
- Minimal butter or oil is sufficient for greasing to prevent sticking.
