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–+ servings

Lemon pancakes with zesty lemon sauce

Magdalena Marsden
Easy recipe for light and fluffy lemon pancakes served with zesty lemon sauce. Perfect for breakfast or brunch. Serve warm or cold with an extra drizzling of lemon or blueberries, cream cheese or honey.
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Prep Time 5 minutes
Cook Time 15 minutes
Course breakfast, brunch, Snack
Cuisine American, British, European
Servings 10 pancakes
Calories 70 kcal

Equipment

  • mixing bowl
  • pancake pan or any suitable frying pan
  • whisk
  • spoon

Ingredients
 
 

  • 1 cup all-purpose flour plain (cake) flour
  • 2 tablespoons sugar white granulated or caster sugar
  • 1 1/2 teaspoons baking powder
  • large pinch salt
  • 3/4 cup milk dairy or plant based milk with not distinct flavour (oat or rice milk)
  • zest off one lemon
  • 1 teaspoon vanilla extract optional
  • 2 tablespoons butter

Zesty Lemon Sauce

  • 1 tablespoon icing (fine confectioners) sugar
  • juice of 1/2 lemon

Instructions
 

  • In a large mixing bowl, mix together the flour, baking powder, sugar, lemon zest and salt using a whisk or spatula.
  • Add the rest of the ingredients - egg, melted butter, milk and vanilla extract and use a hand whisk to combine until smooth.
  • Heat your frying pan (or pancake pan) on low to medium heat and lightly grease it with oil to make sure your pancakes won't stick.
  • Spoon or pour your pancake batter on the frying pan either using a large spoon or ladle to measure your batter depending on how large you wan't your pancakes to be. If using a regular frying pan, leave a space between the pancakes so that they can cook properly.
  • Cook your pancakes for about 1 minute or until you see bubbles form on the pancake surface and the pancake batter starts to look dry. Gently lift the bottom of one pancake - it should be very lightly brown. If it is, flip or turn the pancake using a non-stick spatula and cook on the other side for another minute or so.
  • To make the zesty lemon sauce, simply mix together freshly squeezed lemon juice with icing sugar to give you a runny lemon sauce. Drizzle over the pancakes and add more lemon zest and fresh fruit like blueberries.
  • If you prefer you can just use the freshly squeezed lemon juice to drizzle over the pancakes without adding any more suggar.

Notes

This recipe makes approximately 10 medium sized pancakes (approx 8 cm or 3 inches in diameter) and the quantity is suitable for 2 people. To make more, simply toggle the recipe cart to 2x or 3x and ingredients amounts will be calculated for you.
If you have any leftovers, these pancakes will last 3-4 days in the fridge or you can freeze them on the same day and they should be fine in the freezer for 1-3 months (or slightly longer).
The nutritional values are per one pancake (based on making 10 out of the basic recipe quantity).

Nutrition

Calories: 70kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 76mgPotassium: 35mgFiber: 1gSugar: 6gVitamin A: 35IUCalcium: 70mgIron: 1mg
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