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Lemon Juice Pancakes Recipe

Brighten your breakfast with these fluffy Lemon Juice Pancakes! A beloved family recipe, these pancakes get a zesty kick from a touch of lemon juice, creating a unique flavor that's simply irresistible. Enjoy them classic with syrup, or get creative with honey, peanut butter, jam, preserves, or even gravy! This easy-to-follow recipe makes a delightful weekend breakfast or a fun weeknight treat. Prepare to be amazed by the light and airy texture.

Prep Time 15 mins
Cook Time 25 mins
Calories 151.4 kcal
Protein 12g
Rating 1.0 (1 Reviews)
Lemon Juice Pancakes 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Juice Pancakes

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How to Make Lemon Juice Pancakes

  1. In a medium bowl, whisk together 1 cup of water, 2 large eggs, and 1 teaspoon of lemon juice (from concentrate).
  2. Whisk vigorously until the eggs are fully incorporated and the mixture is light and frothy.
  3. Gradually add 2 cups of all-purpose flour, whisking gently until just combined. Avoid overmixing.
  4. Let the batter rest for 10 minutes. This allows the gluten to relax, resulting in fluffier pancakes.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  8. Serve immediately with your favorite toppings!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

1g

Fat

4g

Carbs

8g

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