Okay so lemon pancakes with lemon syrup seems like it would be just waaaaaay too much, but the brown sugar in the syrup makes this closer to the traditional brown sugar sprinkle and lemon juice drizzle I was first introduced to in New Zealand with old friends while camping. Did you grow up with brown sugar and lemon juice on top of your pancakes?
It's no secret of my love for citrus. You say citrus and I say weakness. And these are tart and probably perfect served with lashings of tart greek yogurt or mascarpone, but I ate them with nothing and the zing on my tongue reminded me of why this dish works.
Why you'll love these
Fluffy lemon pancakes
The subtle flavor of lemon in the pancakes that are fluffy and light on the inside are perfect without that syrup.
Brown sugar syrup
A twist on the traditional squeeze of lemon juice and sprinkle of brown sugar is cooked into a light syrup that compliments the pancakes perfectly.
Ingredients and substitutions for Lemon Pancakes
- Lemon juice: Fresh lemon juice is used here to give optimum lemon flavor.
- 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.
Equipment needed to make this
Juicer: A citrus juicer to get that lemon juice flowing.
Mixing bowls: A medium mixing bowl is perfect to mix your batter, though you will need a second or measuring jug to mix your wet ingredients before creating the thick batter.
Whisk: You only need a whisk to form the smooth batter thanks to adding the wet ingredients into the dry.
Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and keep the interior of your pancakes fluffy.
FAQ's for the best Lemon Pancakes
Can I use bottled lemon juice for these pancakes?
Bottled lemon juice has additives just doesn't pack the same punch as fresh lemons here.
Can I make the syrup sweeter?
The lemon flavor is quite strong in the syrup, so you could decrease the amount to ¼ cup, however, it will decrease the amount of syrup unless you sub in water.
More pancakes you'll enjoy
Klatkager - Danish Rice Pudding Pancakes
How to make Lemon 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 ½ minutes on either side.
Continuing with the remaining batter until done.
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.
Lemon Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Breakfast
- Diet: Vegetarian
Description
This zesty lemon pancakes recipe makes a great stack for your breakfast or brunch shake up from the standard pancake fare and these are topped with a lemon and brown sugar syrup that make for a classic recipe from the first bite.
Ingredients
Pancakes
4 large eggs
45 grams / 3 tablespoons lemon juice (1 medium lemon)
1 teaspoon lemon zest, finely chopped
160 milliliters / ⅔ cup milk
100 grams / ½ cup superfine/caster sugar
240 grams / 1 ½ cups plain flour
4 grams / 1 teaspoon baking powder
5 grams / 1 teaspoon baking soda
Syrup
80 milliliters / ⅓ cup lemon juice
1 teaspoon lemon zest, finely chopped
110 grams / ½ 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 ½ 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
Recipe by Roamingtaste
Nutrition
- Calories: 561 calories per serve
Keywords: breakfast, citrus recipe
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