Lemon pancakes

These fluffy fresh lemon pancakes are the perfect breakfast to start the day. You only need a few basic ingredients and less than 15 minutes to whip up a batch of this easy breakfast recipe.

If you have never had lemon pancakes, you should definitely try them. The lemon is not overpowering, and I promise you will love then.

I like to serve mine with lemon curd and some powdered sugar sprinkled on top, but the subtle lemon flavor goes will all your favorite toppings.

Ingredients

Flour - for this recipe, you will need all-purpose flour. You could replace the flour and baking powder with self-rising flour.

You can use oat flour instead if you want to make them gluten-free.

Baking powder - This gives you the light and fluffy pancakes you want. If you want extra fluffy pancakes feel free to add a little more!

Milk - I always use cow milk when I make this recipe, but you can use plant-based milk like oat or coconut milk to make these pancakes lactose free.

Butter - adding melted butter to the pancake batter keeps them moist and adds an amazing rich flavor. If you want to make the pancakes dairy free, you can replace the butter with a neutral oil like sunflower or canola oil.

Lemon juice - lemon juice gives these pancakes an amazingly fresh flavor without being too tart. Don't use lemon juice from a bottle, though, the result won't be as good as fresh lemons.

Sugar - to balance out the lemon, you need to add a sweetener. I used regular granulated sugar, but you can absolutely use honey instead.

How to make lemon pancakes

In a large bowl, mix the dry ingredients until well combined. Add the wet ingredients to a separate bowl and give them a quick whisk.

Pour the wet ingredients into the dry ingredients and mix until just combined. It doesn't matter if there are a few lumps left, but it is important not to over-mix.

Heat a pan and lightly coat it with oil. Add a few tablespoons of batter to the hot pan and cook until the top starts to dry and bubbles appear. This should take about 4-5 minutes.

When the bottom is golden brown, flip the pancakes and bake this side until golden. Take the pancakes out of the pan and keep them warm wonder a clean towel.

Toppings

• Fresh fruit
• Syrup or honey
• Curd and jam
• Whipped cream or chocolate whipped cream
• Nutella or chocolate sauce.

Equipment

To make this recipe, you will need two bowls, measuring cups or a kitchen scale, and a whisk. You will also need a large nonstick skillet or griddle with a spatula to bake them.

Storage

You can store these pancakes in the fridge for about three days. If you want to keep them longer, I recommend freezing them.

In the freezer, they will stay fresh for up to three months.

Let the pancakes thaw completely before reheating them in a dry skillet on medium-low heat or in the microwave.

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