Looking for some delicious lemon pancakes? Then you are in the right place! These lemon pancakes are incredibly fluffy and oh so delicious. Best of all? The recipe is really easy and foolproof!
I love pancakes like seriously I have a committed relationship with them. and let’s be all honest here for a second there’s nothing like eating a fluffy, full of butter and syrup and deliciousness pancakes in the morning, or as lunch or as dinner (being an adult is pretty cool sometimes) And while I love my chocolate pancakes, and my oreo pancakes some days call for the lighter version, the easy version, the easy lemon pancake recipe version.
You got the point.
And this, guys, this is just what perfection tastes like.
Pantry staples! What I love the most about this recipe is how it’s made with things you probably already have on hand. There’s no need to pay a quick trip to the grocery store to get everything you need.
Seriously, If sunshine rays and rainbows had a love child it will pretty much taste like these lemon pancakes.
That and the fact that they are so fluffy they are like little pillows. and that they mingle so well with just a little bit of butter. I mean that can’t get any better.
Except that yes it can totally get better! It can totally take only 10 minutes to make and be the easiest recipe on earth. Excuse me while I go to the kitchen to make a huge batch for myself.
JUST LOOK AT THAT FLUFFINESS!!! Gosh, I just can’t even. it’s so fluffy my eyes hurt.
While I love to have them on a weekend basis they are the perfect especial brunch recipe too. Significant other birthday? Make him/her a huge stack of pancakes and earn the award of best loving partner ever. Your mom’s birthday? Make a huge batch of lemon pancakes. Easter? You know the drill. But really, I hope you are not one of that people that need a special occasion to make pancakes.
I call this the ultimate easy lemon pancake recipe because seriously it’s easy! They are small kitchen approved and don’t use complicated or difficult to find utensils. Actually, you only need a bowl (and hey you could use a glass or a Tupperware, not judging here!), some sort of spoon and a pan.
Short answer: Yes! You can make pancakes in advance.
To store them you can pick the refrigerator or the freezer. If you are going with the refrigerator route you can make them up to 1 day in advance. Longer and they turn hard.
You can also freeze them. I actually have a whole post about how to freeze pancakes and waffles
Pancakes are incredibly freezer friendly so I highly advise to make a large batch and freeze some for later.
The best way to reheat them is to pop them real quick in the microwave or in the oven. Some people prefer to use a toaster oven too and that works fine as well.
I really recommend using the lemon zest, it really amps up the lemon flavor in this super easy lemon pancake recipe (like when we made the lemon cake). Also, and here is my little secret for perfect pancakes every day: Cook them in a small pan (like the one you would use to make fried eggs) The result is pancakes with the same size that look straight out of a pancake commercial.
Take it to the next level topping them with a small square of butter and you my friend, you won at life.
Yes! In this recipe is kind of obvious because we are making lemon pancakes, therefore we need lemon juice.
However even if you aren’t making lemon pancakes, all pancakes benefit for a tablespoon of lemon juice mixing into the batter for each cup of milk. The combo of lemon juice + milk + baking powder creates the perfect air bubbles that expand when cooking resulting is super fluffy pancakes.
These pancakes fall more on the treat side however it’s very easy to make them healthier. Swap the milk for any plant based milk of your choice. You can also use melted ghee or coconut oil instead of butter.
For the sugar feel free to use 1/4 cup sweetener of choice (like monkfruit sweetener). As for the flour I have tried it with 1/2 part all purpose flour and 1/2 part of oat flour and the end result is incredibly good too.
Yes! If you want your pancakes to be thinner add between 2 to 4 tbsp more of milk. The batter will be runnier and will result in thinner lemon pancakes.