Lemon Pancakes

Lemon Pancakes


  • 2 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups milk
  • ½ cup lemon juice freshly squeezed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • 2 tablespoons lemon zest


  • In a large bowl whisk together the flour, baking powder, baking soda and salt.
  • Whisk together the milk and lemon juice.
  • In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
  • Then whisk the milk mixture into the bowl with the eggs.
  • Gently fold the wet ingredients into the dry ingredients.
  • Heat a griddle to 350F degrees or a frying pan to medium-low heat. Spray with non-stick cooking spray.
  • Pour about ¼ cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
  • Repeat with the rest of the batter.
  • Cream Syrup
  • 1 stick of butter
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 tsp vanilla
  • In a saucepan melt butter and sugar until dissolved. Pour butter mixture into a blender and add heavy cream and vanilla. Mix on high until well blended. Serve on top of lemon pancakes.

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