The Best Fluffy Lemon Buttermilk Pancakes

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There’s nothing quite like a stack of warm, Fluffy Lemon Buttermilk Pancakes to start your day on a delicious note. Whether it’s a weekend treat or a weekday pick-me-up, these pancakes come together easily with a few simple techniques that make all the difference.

A short stack of lemon pancakes sit on a pretty pale blue and white plate. It is garnished with confectioners sugar, blueberries, shipped cream, a strawberry and a lemon wedge. Another plate sits out of focus in the background with a yellow napkin, forks and a clear glass bowl of berries.

I've already told you about my citrus obsession, I’ll find a way to add lemon or lime to just about any recipe. Pancakes are a perfect dish to lemon-ify! I’ve always loved pancakes, though I was anti-syrup for years. I didn’t like how syrup would soak into the pancake and change the texture. Even now, I often prefer pancakes like these with a little something extra in the batter so I can top them with whipped cream or fresh fruit instead of syrup. That said, after plenty of trial and error, I’ve learned how to make pancakes fluffy enough to handle a drizzle of maple syrup without turning soggy.

Pancakes are simple to make, but technique is everything. The difference between flat, dense pancakes and perfectly light, pillowy ones comes down to how you handle the ingredients. This pancake recipe uses pantry and refrigerator staples you probably already have on hand, but time and temperature are the keys to success. Always use room-temperature ingredients so the melted butter stays evenly distributed in the batter, and give the batter a 30-minute rest before cooking. Don’t forget to double-check the freshness of your baking powder and baking soda—these small, simple steps will give you perfectly fluffy pancakes every time!

Need some more breakfast ideas? Check these out; Strawberry Waffles, Easy Blackberry Vanilla Baked Oatmeal, or Jalapeno Popper Hash Brown Breakfast Casserole.

Why You'll Love This Lemon Pancake Recipe

Super Fluffy Texture: Perfectly light and airy with the right balance of tenderness.
Bright Lemon Flavor: A refreshing twist that adds a zesty touch with the perfect amount of lemon.
No Special Ingredients Needed: Made with pantry staples like all-purpose flour, baking powder, and vanilla extract.
Easy and Foolproof: Follow our pro tips, and you’ll never end up with dense or rubbery pancakes.
Great for Meal Prep: Make a big batch and store leftover pancakes for quick breakfasts.

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Why You'll Love This Lemon Pancake Recipe
Fluffy Lemon Buttermilk Pancake Ingredients
Instructions for Best Fluffy Lemon Buttermilk Pancakes
Pro Tips for Perfect Pancakes
Best Toppings for Lemon Pancakes
Variations
Equipment
Storage and Reheating
FAQ about Lemon Buttermilk Pancakes
Related
Recipe
Reviews

Fluffy Lemon Buttermilk Pancake Ingredients

Lemon pancake ingredients in bowls spread out on a grey marble background.

All-Purpose Flour: Provides the structure for the pancakes, giving them a tender, fluffy texture.
Fresh Lemons: Both the zest and juice add a bright lemon flavor that makes these pancakes irresistible.
Granulated Sugar: Sweetens the batter while helping to balance the tartness of the fresh lemon juice.
Baking Powder & Baking Soda: Essential leavening agents that create bubbles, making the pancakes light and airy.
Buttermilk: Reacts with the baking soda, adding tanginess and tenderness.
Butter: Adds moisture and richness, contributing to a tender texture and delicious flavor.
Eggs: Add structure and richness, helping the pancakes rise.
Vanilla Extract: Complements the lemon flavor with a warm, aromatic note.

See the recipe card below for quantities.

Instructions for Best Fluffy Lemon Buttermilk Pancakes

Dry pancake ingredients whisked together in a clear glass bowl.

Step 1: Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar.

Wet pancake ingredients whisked together in a large glass mixing bowl. A bowl of dry ingredients sits to the side.

Step 2: Combine the Wet Ingredients: In a separate bowl or large measuring cup, melt the butter in the microwave until just melted. Allow the butter to cool for a few minutes then whisk in buttermilk, eggs, vanilla extract, fresh lemon juice, and zest.

Lemon pancake batter stirred together, resting covered in plastic wrap.

Step 3: Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients until just combined. The batter should be lumpy and thick. Allow the batter to sit, covered, at room temperature for 30 minutes.

Four pancakes waiting to be flipped on a white nonstick griddle pan.

Step 4: Preheat the Pan: Heat a non-stick pan or griddle over medium heat (about 350°F). Cook the Pancakes: Pour the batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set. Flip and cook the second side until golden brown.

Four golden brown pancakes sit on a white griddle pan.

Step 5: Cook the Pancakes: Flip and cook the second side until golden brown.

A Fluffy Homemade Lemon Buttermilk Pancake sits on a pretty blue and white plate, garnished with powdered sugar, blueberries, strawberries and a slice of lemon with whipped cream. Another plate sits out of focus in the background.

Step 6: Serve: Serve hot with your favorite toppings.

Hint: For best results Fluffy Lemon Buttermilk Pancakes, allow pancake batter to rest at room temperature for about 30 minutes. This resting period lets the gluten relax, which helps create light, fluffy pancakes. Keeping the batter at room temperature also ensures the melted butter stays evenly distributed. If you refrigerate the batter, the butter can solidify, creating uneven texture and holes in the pancakes during cooking.

Pro Tips for Perfect Pancakes

Preheat Your Nonstick Pan or Griddle: Heat the pan to around 350°F. A properly heated surface ensures even cooking and a golden-brown exterior.
No Oil Needed: Use a high-quality non-stick pan or griddle without oil for an even, smooth texture without a greasy finish.
Let the Batter Rest: Allowing the batter to rest for 30 minutes helps the gluten relax, resulting in the fluffiest pancakes.
Keep Ingredients at Room Temperature: If melted butter solidifies due to cold ingredients, it can create holes in your pancakes. Make sure everything is at room temperature before mixing.
Don't Overmix the Batter: A lumpy batter is a good thing! Overmixing can develop the gluten, leading to dense, chewy pancakes.
Avoid Pressing the Pancakes: Resist the urge to flatten them with a spatula—this pushes out air and makes them dense.
Know When They're Done: Pancakes are ready to flip when bubbles form on the surface and the edges start to look set. They’re fully cooked when the middle springs back when lightly pressed.
Keep Pancakes Warm: Place cooked pancakes on a wire rack over a large baking sheet in a 200°F oven to keep them warm while you finish cooking the batch.

Best Toppings for Lemon Pancakes

Enhance the bright citrus flavor with these delicious toppings:

Fresh Berries: Fresh fruit like strawberries, raspberries, or fresh blueberries complements the lemony taste beautifully.
Whipped Cream: A light, airy topping that pairs well with the citrus notes.
Maple Syrup: Classic and comforting, perfect for balancing the tangy lemon.
Powdered Sugar: A simple dusting adds sweetness without overpowering the lemon flavor.
Greek Yogurt and Honey: A creamy and slightly tangy contrast to the fluffy pancakes.
Lemon Curd: A great way to add an extra punch of lemon flavor. Make lemon curd from my Lemon Lush recipe and spread it on pancakes!
Blueberry Syrup: Blueberry syrup is perfect on these pancakes!

A close up of a short stack of lemon pancakes sit on a pretty pale blue and white plate. It is garnished with confectioners sugar, blueberries, shipped cream, a strawberry and a lemon wedge. A bite is taken out and sitting on a fork on the plate. Another plate sits out of focus in the foreground. A yellow napkin, a clear glass bowl of berries. a bowl of lemons and more plates and napkins sit in the background.

Variations

Want to mix things up? Here are some fun variations:

Berry Lemon Pancakes: Fold in fresh blueberries, strawberries, or raspberries for a burst of flavor.
Poppy Seed Lemon Pancakes: Add a tablespoon of poppy seeds for a classic lemon-poppy seed combination.
Coconut Lemon Pancakes: Stir in shredded coconut for a tropical twist.

Equipment

Nonstick Pan or Griddle – Ensures even cooking and prevents sticking.
Large Bowl – For combining dry ingredients like all-purpose flour and baking powder.
Separate Bowl – For whisking wet ingredients such as eggs, regular milk, and vanilla extract.
Whisk or Spatula – To gently mix the batter.
Measuring Cups and Spoons – For accurate ingredient measurements.
Wire Rack and Large Baking Sheet – To keep pancakes warm while cooking the rest.
Paper Towel – To wipe the pan if necessary between batches.

Storage and Reheating

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Freeze pancakes in a single layer on a large baking sheet, then transfer them to a freezer bag. They’ll last up to 2 months.
Reheating: Warm pancakes in the microwave for 30 seconds, toaster oven, or pop them on a hot griddle for a crispier texture.

Two pretty pale blue and white plates, each with a short stack of Fluffy Homemade Lemon Buttermilk Pancake sits on a white marble background, They are garnished with powdered sugar, blueberries, strawberries and a slice of lemon with whipped cream. Yellow napkins, forks, a bowl of lemons, a bowl of confectioners sugar and a bowl of berries sit around them.

FAQ about Lemon Buttermilk Pancakes

Why are my pancakes flat?

Overmixing the batter or not letting it rest can lead to flat pancakes. Also, check that your baking powder is fresh!

Can I make the batter ahead of time?

Because this batter needs to be at room temperature to ensure the butter doesn't solidify and because the leavening agents will not be active if made too far ahead of time, I do not recommend making this batter ahead of time.

Can I use whole wheat flour instead?

Absolutely! Just note that whole wheat flour absorbs more liquid, so you may need to add a bit more regular milk to maintain the right consistency and the texture will not be as light and fluffy as they would with all-purpose flour.

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