Lemon Pancakes with Lemon Cream. Delicious, fluffy pancakes with a sweet lemon cream. This is a quick and easy pancake recipe that is great for breakfast or brunch. Ready in 30 minutes or less!
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If you love lemon, this is the pancake recipe for you! These delicious pancakes are packed with lemon flavor. The key to these lemon cream pancakes is using the lemon zest and the natural lemon juice. Lemon zest has a lovely scent that you can't get from any extract. That's the great thing about making lemon pancakes from scratch! Also, it's a great way to repurpose every part of the lemon.
These pancakes are fantastic for breakfast, brunch or even dessert. They're quick and easy to make with simple pantry ingredients. You can also make them dairy-free if you wish and I share how to below.
Ingredients
You will need the below ingredients for my easy lemon cream pancakes. Please scroll down to below recipe card for exact measurements.
- Butter: to grease the pan
Pancake Batter
- All-purpose flour
- Baking powder
- Salt
- White granulated sugar: or substitute with cane sugar
- Milk: or substitute with nut milk, or oat milk to make this dairy-free
- Large egg
- Melted Butter: or dairy-free butter or vegan butter
- Lemon zest
Lemon Cream
- Cream cheese: or substitute with vegan cream cheese for a dairy-free version
- Lemon Zest
- Lemon Juice
- Icing sugar or powdered sugar
How to make Lemon Pancakes with Lemon Cream
- In a large bowl, sift together the flour, baking powder, salt and white granulated sugar in a fine sieve. Make a well in the center of the flour mixture and add in milk, lemon zest, egg and melted butter into the well. Whisk until the batter is incorporated but do not over mix.
- Grease a large pan with some oil on a paper towel and bring to medium heat. Once the pan is hot, add ¼ cup of pancake batter in the center of the pan. Cook until the bottom is golden brown and the top has bubbles all over.
- Once you see the bubbles, flip the pancake over and fry on the other side until golden brown. You can insert a toothpick into the center of the pancake and if it comes out clean, the pancake is cooked through.
- In a large bowl, whisk together cream cheese, lemon juice, lemon zest and icing sugar until smooth. Serve with pancakes!
Storage & Reheating
Leftover pancakes will last up to 4 days stored in an airtight container in the refrigerator. I would suggest storing the lemon cream separately from the pancakes. To reheat pancakes, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Do not over mix your pancake batter. This makes them more dense and not as fluffy.
- When you see bubbles form all over the pancake, it's time to flip.
Other Pancakes Recipes You May Like!
- Fluffy Japanese Souffle Pancakes
- Fluffy Earl Grey Pancakes
- Mini Dutch Pancakes
- Japanese Mochi Pancakes
- Chia Flax Oat Pancakes
- Pandan Pancakes
- Oat Matcha Pancakes
📖 Recipe
Quick & Easy Lemon Pancakes with Lemon Cream
Ingredients
- 1 teaspoon butter for greasing the pan
Pancake Batter
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white granulated sugar or cane sugar
- 1 ¼ cups milk or sub with a dairy-free milk
- 1 egg
- 3 tablespoons melted butter or sub with melted vegan-butter
- 1 tablespoon lemon zest
Lemon Cream
- ½ cup cream cheese or sub with a vegan cream cheese
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
- 3 tablespoon icing sugar or sub with vegan icing sugar
Instructions
- In a large bowl, sift together the flour, baking powder, salt and white granulated sugar in a fine sieve. Make a well in the center of the flour mixture and add in milk, lemon zest, egg and melted butter into the well. Whisk until the batter is incorporated but do not over mix.
- Grease a large pan with some oil on a paper towel and bring to medium heat. Once the pan is hot, add ¼ cup of pancake batter in the center of the pan. Cook until the bottom is golden brown and the top has bubbles all over.
- Once you see the bubbles, flip the pancake over and fry on the other side until golden brown. You can insert a toothpick into the center of the pancake and if it comes out clean, the pancake is cooked through.
- In a large bowl, whisk together cream cheese, lemon juice, lemon zest and icing sugar until smooth. Serve with pancakes!
Bob
So delicious, fluffy and that vegan lemon cream was so good! Will be making again.