Go Back
+ servings
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 along with a yellow napkin and a clear glass bowl of berries.

The Best Fluffy Lemon Buttermilk Pancakes

Layla @ Poppy Trail Table
Light-as-air, these fluffy homemade lemon buttermilk pancakes are perfectly tangy and tender. Learn the secrets to achieving restaurant-style fluffiness with this foolproof recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 6 minutes
Rest Time 30 minutes
Total Time 46 minutes
Course Breakfast
Cuisine American
Servings 10 pancakes

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.

Ingredients
  

  • 2 cups All-Purpose Flour 240 grams
  • 3 tablespoons Granulated Sugar
  • 3 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ½ cups Buttermilk
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 Lemons zest from 2 lemons, ⅓ cup lemon juice
  • 3 tablespoons Unsalted Butter

Instructions
 

  • Step 1: Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar.
  • 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.
  • 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.
  • 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.
  • Step 5: Cook the Pancakes: Flip and cook the second side until golden brown.
  • Step 6: Serve: Serve hot with your favorite toppings.

Notes

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 in a hot griddle for a crispier texture.
 

Pro Tips for Perfect Pancakes

    • Preheat Your Nonstick Pan or Griddle: Set it to about 350°F before you start cooking. 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 and results in the fluffiest pancakes.
    • Keep Ingredients at Room Temperature: If your 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!
Did you make this recipe?Tag us on Instagram!