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Lemon pancakes on white plate with fresh lemon wedges
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5 from 2 votes

Lemon Pancakes

Lemon Pancakes are quick and easy to make! Zesty fresh with sugar and lemon juice they are delicious and perfect for the weekends!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: Western
Keyword: lemon and sugar pancakes, lemon pancakes
Servings: 4
Calories: 330kcal
Author: Adrianne

Equipment

  • 1 Medium mixing bowl
  • 1 Sifter optional
  • 1 Wooden spoon
  • 1 Crepe pan
  • 1 ¾ Measuring cup
  • 1 Silicon flexible turner

Ingredients

  • 2 cups self-raising flour Note 1
  • 2 cups milk
  • 2 eggs free range
  • ¼ teaspoon salt

Pancake toppings

  • 1 fresh lemon
  • white sugar

Instructions

  • Make the batter: add the flour, milk, eggs and salt to a medium sized mixing bowl and stir till thoroughly combined.
  • Cook the pancakes: spray a crepe pan with cooking oil, turn the stove onto medium heat, then use a measuring cup to portion the pancake mixture onto the pan. Once bubbles form in the centre of the pancake (2 to 3 minutes), use a silicon turner to flip the pancake to the other side and cook for a further 1 to 2 minutes.
  • Stack the pancakes: once the pancakes have cooked on both sides, transfer to serving platter and begin to stack.
  • Add pancake toppings: once all of the pancakes have cooked and being stacked, cut a lemon into wedges and squeeze over the top of the pancakes. Sprinkle white sugar onto the lemon juice and serve!

Notes

  • Note 1 - Self-raising flour: use a sifter to sift the flour as you add it to the bowl if you wish. This will ensure that the batter has no lumps. You can however, skip this step, but you will need to whisk (stir/combine) your batter thoroughly to ensure that the lumps have been whisked out.
  • Note 2 - Milk: the type of milk won't have too drastic an impact on the pancake batter, so you have some freedom of choice here. Ensure though, that the measurement is as per the recipe, ie 2 cups.
  • Note 3 - Eggs: I recommend 2 x regular sized free range eggs. Don't worry about weighing the eggs or measuring them when cracked. I have made this recipe countless times with slightly different egg sizes without a hitch each time. So use 2 and the 2 you choose will be fine! 
  • Note - Portion size: you will be able to make at least 8 pancakes from the batter. I have estimated the portion size as 2 pancakes per person. So the nutritional information (provided as a guide) is for 2 x pancakes.

Nutrition

Calories: 330kcal | Carbohydrates: 51g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 224mg | Potassium: 276mg | Fiber: 2g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 1mg