Quick & Easy Lemon Pancakes

Lemon Pancakes. Delicious, fluffy pancakes with a sweet lemon cream which is optional. This is a quick and easy pancake recipe is ready in 30 minutes and made with simple ingredients! It's great for breakfast, brunch or even as a dessert. (Dairy-free adaptable)

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 (or sub with melted vegan butter or neutral oil if you're dairy-free)

Pancake Batter

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white granulated sugar
1 ¼ cups milk or sub with a dairy-free milk
1 large egg
3 tablespoons melted butter or sub with melted vegan-butter or neutral oil
1 tablespoon lemon zest freshly grated

Lemon Cream (Optional):

½ cup cream cheese or sub with a vegan cream cheese if you're dairy-free
½ tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoon 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 butter 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. To check if the pancake is cooked, insert a clean toothpick into the center and if it comes out clean, it's ready.
Optional Lemon Cream: In a large bowl, whisk together cream cheese, lemon juice, lemon zest and icing sugar until smooth. Serve with pancakes!

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