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60 · Breakfast

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
Time

60

Serves

8

Difficulty
Easy

Ingredients

  • For the pancakes
  • ·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. Preparation

  2. Step 1

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

  3. Step 2

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

  4. Step 3

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

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Step 4

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

  • Step 5

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

  • Step 6

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

  • Step 7

    Serve warm with honey or maple syrup.

    • 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