These Lemon Pancakes include a lemon brown sugar syrup that makes this closer to the traditional brown sugar sprinkle and lemon juice drizzle that is a beloved topping. Did you grow up with brown sugar and lemon juice on top of your pancakes?
Table of Contents
Ingredients and substitutions for Lemon Pancakes
- Lemon juice: Fresh lemon juice is used to give optimum lemon flavor. Itโs best not to replace with the bottled stuff here.
- Milk: Full fat whole milk was used, though you could substitute with dairy free or skim milk.
- Eggs: As well as adding structure to the pancakes, the eggs will bind everything together so are essential and pancakes without eggs are just not the same!
- Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes soaking up a little of that milk and egg moisture.
- Baking powder and soda: These two ingredients help our pancakes rise and gives them that fluffy interior with the baking soda activated due to the acidity in that lemon juice.
- Brown sugar: Light brown sugar was used here for a light sweet flavor that compliments the lemon pancakes perfectly. You could subsitute in equal measure with raw sugar or use dark brown sugar and superfine or caster sugar in half measure.
See recipe card for quantities.
How to make Lemon Pancakes:
Step 1: Whisk the wet ingredients: In a bowl until smooth and combined.
Step 2: Dry ingredients: Stir together in a separate bowl.
Step 3: Combine: Toss the dry ingredients into the wet ingredients and whisk until smooth. Set aside to rest for 5 minutes.
Step 4: Flip it: Cook the pancakes until golden on both sides.
Step 5: Create the syrup: Simmer the lemon juice and sugar alongside the butter and cook until thickened.
Step 6: Serve: Stack up a few of the pancakes and drizzle over the lemon syrup. Enjoy immediately!
FAQ's for the best Lemon Pancakes
Bottled lemon juice has additives just doesn't pack the same punch as fresh lemons here so it's best to use fresh lemon juice.
The lemon flavor is quite strong and zesty in the syrup, so you could decrease the amount to ยผ cup, however, it will decrease the amount of syrup unless you sub in water.
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Lemon Pancakes
Ingredients
Pancakes
- 220 grams / 4 large eggs
- 45 grams / 3 tablespoons lemon juice 1 medium lemon
- 5 grams / 1 teaspoon lemon zest finely chopped
- 160 grams / โ cup milk
- 100 grams / ยฝ cup superfine/caster sugar
- 240 grams / 1 ยฝ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 5 grams / 1 teaspoon baking soda
Syrup
- 82 grams / โ cup lemon juice
- 5 grams / 1 teaspoon lemon zest finely chopped
- 110 grams / ยฝ cup brown sugar
- 30 grams / 2 tablespoons butter
Instructions
Pancakes
- Place the eggs, lemon juice, lemon rind, milk and sugar into a bowl and whisk to combine.
- Place the flour, baking powder and baking soda into a separate bowl.
- Sieve into the lemon mixture. Whisk until smooth and well combined. Allow to stand for 10 minutes.
- Place 1 teaspoon of butter into a frying pan and heat on low to medium.
- Spoon tablespoonful amounts of the batter into a frying pan and cook until browned, approximately 1 ยฝ minutes on either side.
- Continuing with the remaining batter until done.
Syrup
- Meanwhile, for the syrup, place the brown sugar, lemon juice, zest and butter into a small saucepan.
- Heat on medium high, stirring until thoroughly bubbling and reduced, approximately 4 minutes. It will be a loose thinner syrup than you're used to for pancakes.
- Stack some pancakes onto your serving plate, and drizzle over some of the lemon syrup.
- Serve immediately.
Notes
- Lemon juice: Fresh lemon juice is used to give optimum lemon flavor. Itโs best not to replace with the bottled stuff here.
- Baking powder and soda: These two ingredients help our pancakes rise and gives them that fluffy interior with the baking soda activated due to the acidity in that lemon juice.
- Brown sugar: Light brown sugar was used here for a light sweet flavor that compliments the lemon pancakes perfectly. You could substitute in equal measure with raw sugar or use dark brown sugar and superfine or caster sugar in half measure.
- Heavy based frying pan: A heavy based frying pan is best here to keep the heat, even on a low temperature to make those outer edges golden and keep the interior of your pancakes fluffy.
Nutrition
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