Lemon Pancakes
User Reviews
5
Lemon Pancakes
Description
Lemon Pancakes feature a batter whisked from flour, sugar, baking powder, milk, oil, egg, lemon juice, lemon zest, and vanilla extract. The mixture remains slightly lumpy to ensure tenderness. Cooking on a medium-heat griddle forms bubbles on the surface before flipping, resulting in golden, soft pancakes. The accompanying lemon cream is made by beating heavy cream with sugar, lemon juice, and zest until thickened, adding richness and an additional lemon note.
The dish pairs well with the creamy lemon topping that cuts through the subtle sweetness and enhances the tangy lemon elements in the pancakes. This recipe offers a balanced breakfast option with distinct citrus flavor and fluffy texture.
Storing pancakes in the fridge wrapped for up to three days keeps them fresh. Reheat them gently in a toaster or skillet to preserve texture. Freezing with parchment between each pancake protects them for up to three months; thaw and reheat as needed.
Ingredients
- 2 cups all-purpose flour plain flour, 240g
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ¾ cups milk 400ml
- ½ cup neutral cooking oil vegetable or canola 120ml, generic cooking oil
- 1 egg large
- 4 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the lemon cream
- ½ cup heavy cream double cream 120ml
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
For the pancakes
- Whisk the flour, sugar, baking powder in a bowl.
- In a jug, whisk the milk, oil, egg, vanilla and lemon zest.
- Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk to combine. The batter will be slightly lumpy.
- Heat a griddle or non-stick frying pan over a medium heat and spray with non-stick cooking spray or lightly coat with a little oil.
- When the pan is hot, for each pancake spoon 2-3 tablespoons (or ¼ cup) of batter onto the skillet.
- Cook for about 2 minutes, until the surface of pancakes start to form bubbles, then carefully flip over with a spatula, and cook for a further 1-2 minutes until browned on the other side. Repeat with the remaining batter.
- NOTE: If the pancakes start to get too browned, lower the heat.
- For the lemon cream, add all ingredients to a bowl and beat until thick.
- Serve the pancakes warm, topped with the lemon cream.
Notes
- Store pancakes wrapped tightly in the fridge for up to 3 days to maintain freshness.
- Reheat pancakes in a toaster (without toppings) or in a skillet to restore warmth and texture.
- Freeze pancakes with waxed or parchment paper between layers in a sealed bag for up to 3 months; thaw before gentle reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 46mg | 2% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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