Pancakes are a delicious accompaniment for breakfast. They’re a great alternative for bread and what’s more, they are very easy to prepare. Next time you find yourself out of snacks in the house, try out these lemon pancakes.


1 tbsp lemon zest
¼ cup lemon juice
1 tsp baking powder
3 tbsp sugar
1 cup milk/ buttermilk
1 cup all-purpose flour, sifted
¼ tsp baking soda
2 tbsp butter, melted
¼ tsp salt
1 large egg
1 tsp vanilla extract
Canola oil/cooking spray for coating the pan

Makes 8 pancakes


  • In a large bowl, mix the lemon zest and sugar until well combined. Add flour, baking powder, baking soda, and salt. Mix to combine, then set aside.
  • In a separate bowl, whisk together the melted butter, egg, vanilla extract, milk and lemon juice.
  • Using your fingers make a hollow in the dry ingredients and pour in the wet ingredients. Stir until you achieve desired consistency. The batter should be runny but slightly thick.
  • Heat a frying pan over medium heat. Coat with cooking spray or oil.
  • Drop ¼ cup of batter onto the pan to make one pancake. Cook for 1-2 minutes, until surface of pancakes are golden and have some bubbles. Flip carefully and cook the other side. Transfer to a plate.
  • Serve immediately while pancakes are still warm. For extra sweetness, add some maple syrup or topping of choice.


  • Cover the ready pancakes loosely with aluminum foil to keep them warm before serving.
  • To prevent sticking, coat the frying pan before every batch of pancakes.
  • For better results, mix the milk and lemon juice together and let sit for 5 minutes before adding to the wet ingredients.


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