Did you know that pancakes are one of the most popular breakfast foods worldwide, with over 700 million served annually? I’ve always loved how versatile they are, but my recent obsession is Lemon Drizzle Pancakes. They’re light, fluffy, and packed with a zesty kick that wakes up your taste buds. The best part? They’re super easy to make, even on busy mornings. Stick around to find out how to turn this simple recipe into your new go-to breakfast favorite.
What You’ll Love About This Recipe
These Lemon Drizzle Pancakes are a delightful twist on a breakfast classic, offering a burst of citrusy flavor in every bite.
- Zesty and Revitalizing: The tangy lemon drizzle adds a bright, revitalizing note that perfectly complements the fluffy pancakes.
- Quick and Easy: With simple ingredients and straightforward steps, this recipe is perfect for a hassle-free morning treat.
- Versatile and Customizable: Top with fresh berries, whipped cream, or a sprinkle of powdered sugar to make it your own.
Recipe
Start your day with a burst of citrusy delight with these Lemon Drizzle Pancakes. Perfect for breakfast or brunch, these fluffy pancakes are infused with fresh lemon zest and topped with a tangy lemon drizzle, making them a rejuvenating treat for any morning.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- For the drizzle: ½ cup powdered sugar, 1-2 tbsp fresh lemon juice
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, lemon zest, and lemon juice.
- Combine wet ingredients with dry ingredients, stirring until just mixed (do not overmix).
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- For the drizzle, whisk powdered sugar and lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed.
- Stack pancakes and drizzle generously with the lemon glaze.
Notes:
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Serve with fresh berries or a dollop of whipped cream for added indulgence.
Time:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serving: 4
Calories: 250 per serving
Cuisine: American
Equipment
To make these fluffy lemon drizzle pancakes, you’ll need a few essential tools. Gather the following equipment to guarantee a smooth cooking process:
- Non-stick frying pan or griddle
- Mixing bowls (one large, one medium)
- Whisk or fork for blending ingredients
- Measuring cups and spoons
- Spatula for flipping pancakes
- Zester or grater for lemon zest
- Small saucepan for the drizzle (optional)
- Serving plate or platter
Nutrition
These lemon drizzle pancakes are a delightful treat that balances flavor and nutrition. Packed with wholesome ingredients, they offer a satisfying start to your day.
- High in protein from eggs and dairy
- Rich in vitamin C from fresh lemons
- Contains complex carbohydrates for sustained energy
- Provides calcium from milk and yogurt
- Low in added sugars when made with honey or maple syrup
- Includes beneficial fats from butter or oil
- Good source of fiber when using whole wheat flour
What to Serve With This Recipe
I love pairing my lemon drizzle pancakes with fresh berries for a burst of sweetness, and a dollop of whipped cream or Greek yogurt adds a creamy touch. Maple syrup is a classic choice, but if I’m feeling savory, crispy bacon strips balance the tangy lemon perfectly. It’s all about mixing flavors to make the meal feel complete!
Fresh Berries
Fresh berries are the perfect companion for these lemon drizzle pancakes, adding a burst of sweetness and color that balances the tangy citrus flavor. I love how fresh berry benefits, like their natural sugars and vitamins, make them a healthier topping. Strawberries, blueberries, or raspberries work beautifully—their berry flavor pairings with lemon are simply irresistible. I often toss them on just before serving for a fresh, vibrant finish that feels like a treat.
Whipped Cream
Whipped cream is a classic topping that takes these lemon drizzle pancakes to the next level, adding a creamy, dreamy texture that’s hard to resist. I love using homemade whipped cream because it’s light, fluffy, and melts perfectly into the tangy lemon flavor. Whipped cream toppings let you customize each bite, making breakfast feel extra special. It’s simple to make, and the result is always worth it!
Maple Syrup
When you’re craving something sweet to complement the zesty kick of lemon drizzle pancakes, maple syrup’s rich, caramel-like flavor can’t be beat. I love exploring different maple varieties, from dark robust to golden delicate, to find the perfect match. If you’re out of syrup, honey or agave make great syrup substitutes. Drizzle it gently, and let the flavors dance together—it’s a breakfast game-changer!
Greek Yogurt
If you’re looking for a creamy, tangy pairing to balance the bright lemon flavor in these pancakes, Greek yogurt’s your go-to. With its rich texture and slight tang, it complements the sweetness perfectly. Plus, Greek yogurt benefits include being packed with protein and probiotics, making it a healthier choice. If you don’t have it, try substitutes like coconut or regular yogurt—they work too!
Bacon Strips
Bacon strips make a perfect savory sidekick to these zesty lemon drizzle pancakes, creating a sweet-and-salty combo that’s hard to resist. I love how the crispy, smoky bacon adds a savory balance to the tangy pancakes, making it my go-to pancake pairing. It’s like breakfast harmony on a plate! Trust me, once you try this duo, you’ll wonder why you didn’t think of it sooner.
Frequently Asked Questions
Can I Use Bottled Lemon Juice Instead of Fresh?
I’d use bottled lemon juice for convenience—it’s ready to go and lasts longer. But fresh lemon benefits include brighter flavor and natural acidity. If I’m aiming for depth, I’d squeeze fresh, though bottled lemon advantages save time.
How Do I Store Leftover Pancakes?
Leftovers are a dime a dozen, but I’ll keep it simple. I stack cooled pancakes, separate them with parchment, and freeze them in airtight bags. Later, I reheat and jazz them up with pancake toppings. Easy as pie!
Can I Make the Batter the Night Before?
I’ve tried prepping pancake batter overnight, but it can affect the pancake texture—they might turn out denser. Overnight preparation works best if I adjust the leavening or add a bit of liquid before cooking.
What’S the Best Way to Reheat These Pancakes?
Soft and fluffy, their warmth whispering promises—that’s how I’d want my pancakes. I’d use the microwave method for quick bites or the oven technique to revive them evenly, ensuring they stay tender and golden.
Can I Substitute Almond Flour for Regular Flour?
I’d say you can use almond flour, but its characteristics, like being denser and absorbent, will impact the pancake texture, making them heavier and less fluffy. You might need to adjust liquids or add a binder.
