Kickstart your mornings with Lemon Pancakes imbued with the tang of citrus.
I know you’ve heard of “breakfast for dinner,” but have you ever heard of “breakfast for dessert?” I admit it: In my weaker moments, I’ve contemplated doing up a batch of bacon despite having just finished cooking and eating a full-course dinner, but those are outlier moments forged from my overwhelming desire to, well… eat lots of bacon.
But this recipe for lemon pancakes is legit. I can make them in the morning when I know getting my family out of bed is going to be a real chore. Usually, the smell of pancakes is enough to lure them out of bed, but occasionally, I need some stronger stuff. Like lemon. I’m sure there’s a scientific explanation for it, but all I know is citrus perks them up to the point I think it has to be illegal.
I can also make these pancakes for dessert on account of their deliciously decadent taste. They remind me of a lemon cake, and, with a dollop of cream on top, they play the role of post-dinner treat effortlessly. One bite, and I think you’ll agree: There’s never a bad time to make lemon pancakes!
Are These Lemon Pancakes Healthy?
I’ve tried to use healthier versions of certain ingredients as much as possible (like whole-wheat flour instead of all-purpose and almond milk instead of cow’s milk), but ultimately, pancakes are really just batter mix. They are not what I would call “unhealthy,” though I would hesitate recommending that you eat them every day.
Maintain the healthier changes that I’ve made to this recipe and enjoy them in moderation (so, have them for breakfast or dessert… not both). They are suitable for vegetarian and dairy-free diets, too. If you wanted to make them vegan, you could swap the egg for a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Guaranteeing Fluffy Pancakes
Few things are as disappointing at breakfast time as a dense, stodgy pancake. If you’ve ever had this happen to a homemade batch, you might find yourself wondering: What gives?
Well, the likely culprit is that you overmixed the batter. Pancake batter should be mixed only until it just comes together; in fact, a few stray lumps are totally okay. When you overmix, the flour develops too much gluten, which leaves you with a tough, dense result. You can also let your batter rest a few minutes after mixing to give the baking powder more time to activate (which will create more rise).
How Do I Store Leftovers?
You can store leftover pancakes in an airtight container (use parchment paper to separate them) in the fridge for up to 3 days. Pancakes also freeze well, so if you feel industrious one day and make more pancakes than you can eat in one sitting, store them as you would in the fridge but keep them in your freezer for up to 3 months. You can reheat them by microwaving them or laying them out on a baking pan in a single layer, covering them with foil, and putting them in a 375-degree Fahrenheit oven for 6-8 minutes.
Serving Suggestions
So, what to enjoy alongside these lemon pancakes if they’re being served for breakfast? Eggs are a must, but let’s not make the same old eggs. Instead, make some easy Cloud Eggs, which are light, cheesy, and full of protein. Then there will need to be bacon, of course, so here’s a recipe for Baked Brown-Sugar Bacon. Like the pancakes, it’s sweet enough to have as a dessert! And continuing a trend when writing recipes for brunch dishes, I’m going to include a Mimosa here, because I don’t think you can call something a brunch item without orange juice and prosecco.
Ingredients
- 2 cups whole-wheat flour
- 1/4 cup organic cane sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 3/4 cups unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 large free-range egg
- 1/2 cup coconut oil melted (plus extra for greasing)
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons freshly grated lemon zest
Instructions
- Mix the whole-wheat flour, organic cane sugar, baking powder, and salt in a large mixing bowl. Set aside.
- Combine the almond milk, lemon juice, egg, melted coconut oil, and vanilla extract in another bowl. Whisk well.
- Fold in the lemon zest to infuse the batter.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix if you want light pancakes. In fact, it's okay if your batter is a bit lumpy.
- Heat a nonstick skillet over medium heat. You can add a bit of coconut oil to grease the skillet, though it's not necessary.
- Working in batches, pour 1/4 cup of batter for each pancake onto the hot skillet and cook for 2-3 minutes, until the edges look set (you should see a few bubbles on the surface as well).
- Flip the pancakes and cook until golden brown and cooked through (it usually takes no more than 2-3 minutes). Reduce the heat if the pancakes are browning too quickly.
- Add toppings if desired and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks!
Glad to hear! Thanks for reading.