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Lemon Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250
Bright and fluffy lemon pancakes perfect for a refreshing breakfast treat.

Ingredients

Dry ingredients

  • 2 ¼ cups flour (gluten-free) (Bob’s Red Mill 1:1 gluten-free flour)
  • 2 tsp baking powder
  • ½ tsp baking soda

Wet ingredients

  • 2 large eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp melted butter
  • ½ tsp fine sea salt
  • 2 cups buttermilk (see notes on dairy-free buttermilk)
  • ¼ cup freshly squeezed lemon juice (from 2 lemons)
  • 2 tbsp fresh lemon zest (from 2 lemons)

For serving

  • butter or oil for cooking (as needed)
  • toppings (maple syrup, nut butter, berries, whipped cream, extra lemon zest)

Instructions 

  • Mix dry ingredients in a bowl.
  • Whisk eggs, maple syrup, vanilla, melted butter, and salt in a large bowl.
  • Stir in buttermilk, lemon juice, and zest.
  • Add dry ingredients to wet and whisk until just combined.
  • Cook pancakes on a hot pan with butter until golden, about 2-3 minutes per side.

Notes

For dairy-free buttermilk, add 1 tbsp vinegar or lemon juice to 1 cup of plant-based milk and let sit for 5 minutes.
Calories: 250kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: breakfast, lemon, Pancakes