Quick & Easy Lemon Pancakes with Lemon Cream

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! I also share how to make this recipe dairy-free.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings small pancakes

Calories per serving 262 kcal

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!

Notes

Adapted from Allrecipes.com

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