This light and fluffy lemon pancake recipe is the brainchild of my husband. The same who, previous to whipping these babies up, proclaimed to only know how to cook potatoes in their various forms. True story. After his fatal mistake of demonstrating his inner baking goddess, he is now on permanent breakfast duty. Also a true story.
Now unlike potatoes, these lemon pancakes are anything but boring. They are the perfect combination of tender, light, and bursting with a smooth lemon flavor. This lemon pancake recipe also has a super secret ingredient.
(Note: Before you get all huffy with me about the safety of ingesting essential oils, there are a few that are appropriate to ingest in their diluted forms. According to doTERRAs essential oil’s website, “Certain essential oils have a rich culinary history and can be used as dietary supplements supporting a variety of healthy conditions.” Lemon is one of these essential oils and has a number of incredible health benefits.)
These lemon pancakes have become a family favorite for good reason. We especially love them smothered in homemade raspberry jam with fresh berries and powdered sugar. Add them to your breakfast rotation, or serve them for a fancy shmancy garden brunch. Either way, after making this light and fluffy lemon pancake recipe you’ll watch the compliments fly! And your waistline expand, but who’s counting.
Below I have added a printable recipe card for you. Enjoy!
Light & Fluffy Lemon Pancake Recipe
Light & Fluffy Lemon Pancake are the perfect combination of tender, light, and bursting with a smooth lemon flavour!
- 2 cups buttermilk you can use regular milk in a pinch!
- 1 tablespoon white vinegar
- 6 drops lemon essential oil
- 2 cups white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1 large egg
- 3 tablespoons butter melted & cooled to room temperature
Whisk buttermilk, vinegar, and lemon essential oil together in a medium bowl and set aside. Whisk dry ingredients together in another medium bowl. Whisk the egg and melted butter into the buttermilk mixture until well combined. Make a well in the middle of the dry ingredients and pour the milk mixture in carefully. Gently whisk together until just combined. It's ok to have a few lumps remaining. Do not over mix! Over mixing will produce a tough and chewy pancake.
Heat a griddle or skillet to about 370. Pour the batter onto the skillet, using a 1/4 cup measuring cup for each pancake. Flip when large bubbles begin to appear. Cook the second side until golden brown. Serve warm with toppings of choice. Homemade raspberry jam with powdered sugar is divine!
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