Lemon Pancakes

top down shot of lemon poppyseed pancakes with a bite taken out

Homemade pancakes get an upgrade, these tender buttermilk pancakes are infused with lemon for a new breakfast favorite. So good!

Course Breakfast

Cuisine American

Diet Halal, Vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Servings people

Calories 326kcal

Author Farah Abumaizar

Ingredients

2 tablespoon granulated sugar
2 tablespoon fresh lemon zest
2 cups all purpose flour (250 g)
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk* *see recipe notes for instructions on making your own
2 large eggs, room temperature
2 teaspoon vanilla extract
2 tablespoon fresh lemon juice
4 tablespoon unsalted butter, melted 56 grams, 1/2 a stick
2 tablespoon poppy seeds optional, see notes
extra butter or pan spray for cooking

Instructions

In a small bowl, combine the sugar and lemon zest, rubbing the zest in with your fingertips until the sugar is pale yellow and scented.
In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt). Add the lemon sugar and whisk until combined.
In a separate bowl, whisk together buttermilk, eggs, vanilla, lemon juice and melted butter. Pour this wet ingredient mixture into the dry ingredients, and stir until just combined, a lumpy batter is fine. Stir in poppy seeds or chia seeds if using.
Let the batter rest for 10 minutes, meanwhile heat your griddle or frying pan on the stove. Grease with some butter or non stick cooking spray.
When batter has rested, scoop out 1/4 cup of a batter at a time onto frying pan. Cook until edges are starting to dry up and batter is bubbling on one side and golden brown on the other, then flip and cook for another 1 minute or so until golden brown on both sides. See recipe notes on how to keep finished panakes warm until you are done cooking all the batter.
Serve with pure maple syrup, or a squeeze of lemon juice and sprinkle of sugar and enjoy!

Video

Notes

Recipe from Joy the Baker.

You can keep these as plain lemon buttermilk pancakes, or add poppy seeds which can be substituted with chia seeds to a very good effect!

Don't over mix the pancakes when adding the wet ingredients to the dry, so they don't come out too tough and chewy. Lumps are fine!

Storing leftovers: Pancakes will keep just fine in an airtight container, or tightly wrapped individually in the fridge for up to 5 days. To reheat them, gently microwave them.

Freezing pancakes: Place the pancakes on a baking sheet in a single layer and pop this baking sheet in the freezer for 30 minutes to an hour or until pancakes are frozen solid. This will keep them from sticking together when you put them in a freezer bag.

Place in freezer bag, seal tightly and label. When you want to eat them, you can pull as many as you need straight out of the bag.

Homemade buttermilk: For each cup of homemade buttermilk, measure 1 tablespoon of white vinegar or lemon juice into a measuring cup or jug, then fill up the remainder of the cup until the 1 cup mark with milk. Let it stand for 5 minutes until curdled and foamy, and whisk with a fork to mix. You'll need 2 tablespoon of white vinegar and to fill up the milk to the 2 cup mark for this recipe.

To keep the pancakes warm: Preheat the oven to 90 C (200F) and place finished pancakes on a baking sheet that's placed in the oven. Every time a pancake transfer it to the baking sheet in the oven and they'll stay warm and still crispy around the edges while you are finishing up, without overcooking.

Nutrition