Lemon Pancakes

Weekends at our house are reserved for pancake breakfasts, and these Lemon Pancakes are a big hit! They are so thick and fluffy, you’d never know there were no eggs used in this recipe!

My favorite way to serve these pancakes is with a big pad of butter, topped with fresh macerated berries. These are seriously so good!

Lemon Pancakes

Course: Breakfast, Main Course
Author: The Mill Town Kitchen


  • 1 1/2 cups Flour
  • 3 1/2 tspn Baking Powder
  • 2 tbsp Sugar
  • 1/2 tspn Salt
  • 1 1/4 cup Milk
  • 3 tbsp Melted Butter
  • 1 tbsp Lemon Extract (optional)
  • 1 tbsp White Vinegar
  • Zest of one Lemon


  • Add flour, baking powder, sugar, salt and the zest of one lemon into a large bowl, whisking to combine
  • Add milk, lemon extract (if using) and white vinegar into a separate smaller bowl
Make a well in the center of your dry ingredients and pour in your melted butter, followed by the rest of your wet ingredients.  Whisk gently to fully combine – Do not over mix
I like to use a 1/3 cup measure to pour my batter into a greased pan.  After you pour your batter, spread it out just a bit with the back of your measuring cup or spoon, but do not spread it out too thin.  Using Meduim/Low heat, cook each pancake until golden brown on the bottom, before flipping it over to brown on the other side.
Keep cooked pancakes in a warm oven until you’re ready to serve.
This recipe will give you about 6 super thick pancakes.  I’d say each adult would probably eat two…so if you’re feeding a crowd, you may want to double up on this recipe. 

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