Lemon Pancakes

Buttermilk – low fat buttermilk is the very best option for soft and fluffy pancakes! It really does provide the best texture in so many baked goods, it’s a great ingredient to keep on hand and has a pretty long refrigerator shelf life. (Scroll down to see some other options that’ll work in a pinch if you can’t happen to find any low fat buttermilk at the store. But note, substitutes never work as well!)

Flour – use all-purpose flour for the pancakes. Make sure you spoon the flour into the measuring cup instead of dipping the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dip the cup, you’ll pack the flour into the cup.

Baking Soda and Baking Powder – Make sure to use your baking powder and baking soda within 6 months of opening the container for the best results. (Tip: label opening date on the container.) Believe it or not, it does start to “expire” and loose it’s effectiveness after 6 months. If you’re wondering why your baked goods haven’t been raising properly, these could be the culprits.)

Brown Sugar – You can use light or dark brown sugar. Note that dark brown sugar does contain more molasses.

Lemons – you will need the zest and some of the juice. Save the remaining lemon juice to add to other recipes like lemon pepper chicken pasta or a lemon drop martini!

Eggs – if you can remember, try to let the eggs sit on the counter for 30 minutes before using, to warm up to room temperature.

See recipe card for complete information on ingredients and quantities.

Whisk the wet ingredients. In a medium mixing bowl, combine buttermilk, eggs, vanilla extract, brown sugar, and lemon juice. Pour in melted butter (1) and whisk well (2).

Add the zest and dry ingredients. Add flour, baking powder, baking soda, salt, and lemon zest (3). Whisk just until smooth and combined. Don’t over-mix, whisk just until the ingredients are well incorporated (4).

Preheat the skillet. Let the batter sit for a few minutes as you preheat a skillet or a griddle.

PRO TIP: It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.

Add the batter. Add a little oil to the pan and spread it around to grease it. Use a 1/3 cup scoop or an ice cream scoop with release to get the same amount of batter for each pancake (5). Add the batter to the hot pan and let it cook without touching it (6).

Flip it. Wait for the bubbles to appear all over the top – that’s your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip (7). It’ll take 4-6 minutes for each pancake to cook depending on the size.

Storing and Reheating Recommendation

It’s always best to serve lemon pancakes when they’re fresh and hot. If you have any leftover, you can store leftovers in the refrigerator or freeze them! To store them for a few days, simply keep them in an airtight container in the refrigerator. Pancakes usually keep for up to 3 days.

When you’re ready to enjoy them, reheat the lemon pancakes by giving them a few flips in a warm skillet until they’re just heated through. You can also reheat them one at a time in the microwave for a few seconds or in a toaster oven.

How to Freeze Lemon Pancakes

This is an excellent make-ahead recipe! Sometimes, I’ll make a batch of lemon pancakes at the start of the week and toss them in the freezer. That way, my family and I can enjoy them all week long!

Just make sure that the pancakes are cooled to room temperature before freezing. Then, freeze them in a single layer on a baking sheet for about an hour. (Set a timer!) Once they’re frozen, you can stack them together with a square of parchment paper between each lemon pancake. This will help keep them from sticking together.

Place them in batches in a large freezer zip-top bag and seal. Properly, these homemade lemon pancakes will freeze well for up to 3 months. When you’re ready to enjoy them again, simply reheat them in the microwave for 20-30 seconds each! If they are small enough, you could even pop them in your toaster.