These Fluffy Lemon Pancakes are light, softly tangy, and just sweet enough to make a slow morning feel a little brighter. Nothing fancy. No acrobatics. Just a simple batter, a good dose of lemon zest, and a few easy steps that lead to tall, tender pancakes you can actually stack without them going flat. If you like a clean citrus note with your breakfast, this one hits the spot.

Ingredients for this Fluffy Lemon Pancakes

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon finely grated lemon zest (about 1 large lemon)
1 1/4 cups milk
2 tablespoons fresh lemon juice
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Neutral oil or a little extra butter for the pan

Optional add-ins (fun, not required): 1 tablespoon poppy seeds, a handful of blueberries, or a spoon of lemon curd for serving.

Instructions

In a small bowl or measuring cup, stir the milk and lemon juice together. Let it sit 5 minutes so it gently thickens. Think of it like quick buttermilk.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest. Rub the zest into the sugar with your fingertips if you want extra lemon aroma. Little trick, big payoff.
In another bowl, whisk the egg, melted butter, and vanilla until smooth. Pour in the soured milk and whisk again.
Pour the wet ingredients into the dry. Stir with a spatula just until you don’t see dry flour. Stop while it’s still a bit lumpy. Lumps are friends. Smooth batter makes tough pancakes.
Let the batter rest 5 to 10 minutes. Use this moment to heat your pan or griddle over medium heat.
Lightly grease the hot surface. Drop 1/4 cup scoops of batter, leaving space between them. If using blueberries or poppy seeds, sprinkle them on now.
Cook until the edges look set and you see bubbles across the top, about 2 to 3 minutes. Flip gently and cook another 1 to 2 minutes, until golden and springy to the touch.
Adjust the heat as you go so they don’t burn or pale out. The first pancake is the test pancake. It’s fine if it’s the odd one out.
Serve warm with maple syrup, a dollop of yogurt, or a swipe of lemon curd. Coffee nearby, maybe some quiet music. That’s breakfast.

Cook and Prep Times

Prep time: 10 minutes
Rest time: 5 to 10 minutes
Cook time: 12 to 15 minutes
Total time: 27 to 35 minutes
Yield: About 10 pancakes (serves 4 to 5)

Nutritional information

Approximate values per serving (2 pancakes):

Calories: 260
Carbohydrates: 38 g
Protein: 7 g
Fat: 9 g
Saturated fat: 5 g
Fiber: 1 g
Sugar: 8 g
Sodium: 380 mg

These numbers are estimates and can vary with ingredient brands and add-ins.

Frequently asked questions

Can I make these dairy-free?

Use your favorite unsweetened non-dairy milk and swap the butter for melted coconut oil or a neutral oil. Still add the lemon juice to the milk so it lightly curdles. Batter may be a touch thinner, so go easy with the heat and cook a smidge longer.

Why aren’t my pancakes fluffy?

A few common culprits: overmixing (stop while it’s still lumpy), a hot pan that scorches the outside before the middle rises, or old baking powder. Also, rest the batter. Even 5 minutes helps the leaveners do their thing.

Can I make the batter ahead?

Better to mix the dry and wet parts separately the night before. In the morning, combine and cook. If you must refrigerate mixed batter, use it within a few hours and expect slightly less lift. Pancakes still tasty though.