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    1 hour ·

    Lemon Pancakes

    This batter is thick and bubbly thanks to sour cream and baking agents; use a 1/4-cup scoop for even-sized pancakes. Serve warm with honey or maple syrup.

    By Mitchell Kimbrough·November 4, 2025
    Total Time

    1 hour

    Serves

    8

    Difficulty
    Easy

    Ingredients

    • ·1 c. all-purpose white wheat flour
    • ·1/3 c. sugar (author notes: sometimes used 2/3 c. organic powdered sugar; may try brown sugar)
    • ·1 1/2 t. baking powder
    • ·1/2 t. baking soda
    • ·1/4 t. sea salt
    • ·3/4 c. sour cream (substitute: yogurt for less fat)
    • ·1/3 c. milk
    • ·zest of two lemons
    • ·1/4 c. fresh lemon juice
    • ·3 Tablespoon of butter, melted
    • ·1 egg
    • ·1 1/2 t. vanilla extract

    Preparation

    1. Step 1

      In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

    2. Step 2

      In another bowl, whisk together the sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla extract.

    3. Step 3

      Pour the wet ingredients into the dry ingredients and stir quickly until combined. The batter will be thick and bubbly.

    4. Step 4

      Heat a skillet or griddle over medium heat and lightly grease if needed.

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  1. Step 5

    Use about 1/4 cup batter per pancake and pour onto the hot skillet.

  2. Step 6

    Cook until bubbles form and the underside is golden brown, then flip and cook the other side until golden.

  3. Step 7

    Serve warm with honey or maple syrup.

    4. Notes

    Sour cream can be substituted with yogurt for lower fat. The author sometimes used powdered sugar (2/3 cup) instead of granulated and may try brown sugar next time. Use a 1/4-cup measure per pancake; cook on a hot skillet until golden on each side. Serve with honey or maple syrup.

    Inspired by The Joy of Cooking