Lemon Pancakes
These Lemon Pancakes are thick, fluffy, and full of bright fresh citrus flavor. Made with yogurt, lemon juice, and lemon zest, they have a soft texture and a light refreshing taste that makes them perfect for breakfast, brunch, or a cozy weekend treat.
They’re not overly sweet, which makes them easy to pair with powdered sugar, maple syrup, honey, berry compote, or whipped cream.
Ingredients
- 100g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- Pinch of baking soda
- 1 large egg, room temperature
- 125–150g plain yogurt
- 1 teaspoon fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon neutral oil or melted butter
Optional Toppings
- Powdered sugar
- Fresh lemon slices
- Maple syrup
- Honey
- Berry compote
- Whipped cream
How to Make Lemon Pancakes
In a medium bowl, whisk together the flour, baking powder, sugar, and baking soda.
In a separate bowl, whisk the egg, yogurt, lemon juice, lemon zest, and oil until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine, so avoid overmixing.
Heat a non-stick pan or griddle over medium-low heat and lightly grease it with oil or butter.
Scoop about 1/3 cup of batter for each pancake. Cover with a lid and cook for about 2 minutes, then flip and cook the other side for another 1 to 2 minutes until golden and cooked through.
Serve warm with powdered sugar, lemon slices, and your favorite toppings.
Tips for the Best Pancakes
- Don’t skip the lemon zest for the best flavor.
- Cover the pan while cooking for taller, fluffier pancakes.
- Cook over medium-low heat so the pancakes cook evenly.
- Add a little lemon extract for stronger lemon flavor.
Conclusion
These Lemon Pancakes are soft, fluffy, and perfect for a fresh homemade brea
