Lemon Pancakes: Fluffy, Zesty Breakfast Recipe with Fresh Lemon Zest and Simple Glaze

Bright, sunny lemon pancakes taste like weekend joy and a tiny bit of smugness. You whisk, you flip, you drizzle a simple glaze, and suddenly you’re that person who “does brunch.” These pancakes hit that sweet-tart balance, stay fluffy, and look impressive without breaking a sweat. Ready to turn a humble stack into a citrusy moment? Let’s do it.

Why Lemon Pancakes Just Work

Citrus wakes up baked goods like an alarm clock. Lemon cuts through richness and makes everything taste fresher, brighter, happier. It’s the pancake plot twist you didn’t know you needed. Also, FYI, zest brings way more lemon flavor than juice, so we use both for maximum wow.
Bottom line: Lemon pancakes taste like spring, even in February. They feel special without extra work. And when you add that easy glaze? Chef’s kiss.

What You’ll Need (Simple, Promise)

Let’s keep it classic with a few upgrades. Use what you have, but don’t skip the zest.

• Dry ingredients: 1 1/2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
• Wet ingredients: 1 cup buttermilk, 1/2 cup milk, 1 large egg, 3 tbsp melted butter (cooled), 1 tsp vanilla, 1-2 tbsp lemon juice
• Flavor driver: Zest from 1-2 lemons (about 2 tbsp, tightly packed)
• Glaze: 3/4 cup powdered sugar, 1-2 tbsp lemon juice, 1 tsp milk (as needed), pinch of salt
• Optional extras: Blueberries, poppy seeds, or a dollop of Greek yogurt on top

IMO: Buttermilk makes pancakes taste like clouds. If you skip it, don’t worry—there’s a workaround below.

The Fluffiest Method (No Overthinking)

We go classic: mix dry, mix wet, combine, rest, then cook. You get fluffy pancakes with zero drama.

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
2. In another bowl, whisk buttermilk, milk, egg, melted butter, vanilla, lemon juice, and zest.
3. Pour wet into dry. Stir gently until just combined. Lumps are fine. Stop when streaks of flour disappear.
4. Let the batter rest 5-10 minutes while your skillet heats. The baking soda and acid get acquainted and create lift.
5. Heat a nonstick skillet or griddle over medium. Lightly grease with butter or neutral oil.
6. Pour 1/4 cup batter per pancake. Cook until the edges look set and bubbles pop on top, about 2-3 minutes. Flip and cook 1-2 minutes more.
7. Repeat, adjusting heat as needed. Keep cooked pancakes on low in the oven if you want, but honestly, eat them hot off the pan.

Buttermilk Swap

No buttermilk? Mix 1 tbsp lemon juice or white vinegar with 1 cup milk. Let it sit 5 minutes. Boom—DIY buttermilk. Not perfect, but it gets you there.

Glaze That Doesn’t Taste Like Frosting

Whisk powdered sugar with lemon juice and a tiny splash of milk. Add a pinch of salt to tame the sweetness. Drizzle over pancakes while warm so it melts into all those cozy nooks.

Flavor Moves: Make Them Yours

You can keep it simple—or you can flex a little. Lemon plays well with friends.

• Blueberry Lemon: Fold 1 cup fresh blueberries into the batter, or sprinkle them on each pancake right after you pour the batter onto the griddle. Less smurf juice, more control.
• Lemon Poppy Seed: Add 2 tsp poppy seeds to the dry mix. It’s like your favorite muffin went on vacation.
• Greek Yogurt Swirl: Serve with a spoonful of Greek yogurt and a drizzle of honey. Tang on tang. It works.
• Herbal Moment: Finely chop fresh basil or mint (like 1 tsp) and fold it in. Sounds weird, tastes fancy.
• Double Citrus: Swap half the lemon zest for orange zest. Big brunch energy.

Control the Tang

For softer lemon flavor, use zest from one lemon and just 1 tbsp juice. Want more zing? Use two lemons’ worth of zest and 2 tbsp juice. You’re the boss.

Technique Tips You’ll Actually Use

Want pancakes that rise like proud little soufflés? Easy.

• Don’t overmix. Gluten develops fast. Stir until just combined and stop. Lumps = tender pancakes.
• Rest the batter. Five minutes makes a noticeable difference in height. Ten minutes if you can wait.
• Medium heat only. High heat scorches outsides before centers cook. Boring, but true.
• Test pancake first. Sacrifice one to check heat and consistency. Adjust milk if the batter sits too thick.
• Oil vs. butter: Use a thin film of oil for cooking and finish with butter on top. Butter in the pan burns fast.

Texture Tweaks

Prefer extra-tender pancakes? Swap 1/4 cup flour for cornstarch. Want more protein? Use half whole wheat flour and add 1 extra tbsp sugar to balance the nuttiness.

Serving Ideas That Hit

You can absolutely just glaze and go. But if you want to go from “nice” to “oh wow,” try these.

• Glaze + fresh berries: Bright, juicy, and gorgeous.
• Warm maple syrup + lemon zest: Yes, maple and lemon love each other.
• Mascarpone or ricotta: A dollop on top makes it dessert-adjacent. No regrets.
• Toasted almonds: Crunchy texture wins every time.

Make-Ahead and Freezing

Cook, cool completely, then stack with parchment and freeze in a zip-top bag. Reheat in the toaster or oven at 350°F for 6-8 minutes. The glaze takes 30 seconds to whisk while they warm. You just hacked weekday mornings.

Lemon Pancake FAQ

Can I make the batter the night before?

You can, but the leavening loses pep. If you must, mix everything except the baking powder and baking soda, then stir those in right before cooking. The flavor benefits from an overnight rest, IMO, but the lift needs fresh boosters.

What if I don’t have fresh lemons?

Bottled lemon juice works in a pinch, but you need zest for real lemon flavor. No zest? Add 1/4 tsp lemon extract and reduce the juice slightly. It won’t taste as bright, but it’s still good.

How do I avoid gummy centers?

Lower the heat and give them another minute. Also, make sure the batter isn’t too wet—add 1-2 tbsp flour if it spreads like a crepe. And don’t stack them immediately; steam makes them soggy. Keep them in a low oven on a wire rack.

Can I make them gluten-free?

Yes. Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of milk if the batter looks thick. Let it rest 10 minutes so the blend hydrates, then cook as usual.

Do I need to sift the powdered sugar for the glaze?

If you want super-smooth glaze, yes. If you don’t care about a tiny lump here or there, whisk well and move on with your life. A drop of warm water helps melt stubborn clumps.

Are these kid-friendly or too tart?

Totally kid-friendly if you dial back the zest and use more maple than glaze. For adults, crank up the zest and let the glaze shine. Two audiences, one batter—easy win.

Quick Recap Before You Flip

Make a simple batter with buttermilk, lemon zest, and a touch of juice. Stir gently, rest briefly, and cook on medium heat. Whisk a lemony glaze and drizzle like you own the place. These pancakes come out fluffy, zesty, and low-effort—perfect for lazy Sundays or “I need a win” weekdays. Now go make a stack and live your best citrusy life, FYI.