Lemon Pancakes with Raspberry Syrup are light and fluffy with a subtle lemon flavor. Top with a simple two-ingredient raspberry syrup made with frozen raspberries for a delicious pancake breakfast.
WHAT ARE LEMON PANCAKES?
Lemon Pancakes are made with flour, baking powder, eggs, and a few other basic ingredients. These pancakes don’t have any added sugar, so the sweetness comes from the raspberry syrup. The lemon zest in the pancakes adds the most delicious lemon flavor to this simple pancake recipe.
HOW TO MAKE THE BEST PANCAKES
Pancakes are pretty easy to make, but there are a couple things you can do to make them even better. First, do not over mix! Pancake batter should be whisked just to combine the ingredients. There’s no need to use an electric mixer of any sort, you can mix pancakes just fine by hand.
Second, after your pancake batter is mixed, let it sit for 5-10 minutes. This helps activate the leavening ingredients and helps yield fluffy pancakes!
Ingredients in Lemon Pancakes
Flour – All-purpose flour works great in this recipe!
Baking powder – The baking powder works as the leavening agent in the pancakes – this is what makes them light and fluffy! Make sure that your baking powder isn’t expired!
Lemon zest – The recipe calls for 2 teaspoons of lemon zest. I usually just use the amount that I get from 1-2 lemons, depending on how large they are.
Salt – Just a little bit of salt deepens all of the other flavors.
Egg yolk – You’ll add the egg yolk initially into the batter, but save the egg white because you’ll need it later!
Butter– Make sure the butter is melted before adding to the batter.
Milk – Any type of milk will work as the liquid in the recipe. I usually use 1% because that’s what we have in the fridge, but you can use a non-dairy variety of milk as well.
Egg whites – Beating a few egg whites and then adding them to the batter makes for the absolute perfect pancake consistency. Make sure to beat them well!
Ingredients in Raspberry Syrup
Raspberries – The recipe calls for frozen raspberries, but you could use fresh instead. You can even use mixed berries for a slightly different flavor.
Maple syrup – Mixing the raspberries with maple syrup is so delicious and easy! Real maple syrup definitely works best, but you can use regular pancake syrup if you prefer.
How to make Lemon Pancakes
In a large mixing bowl, stir together flour, baking powder, lemon zest and salt.
In a separate bowl, slightly beat the egg yolk. Stir in melted butter and milk. Add this egg yolk mixture to the flour mixture and stir just until moistened (batter will be lumpy).
In another mixing bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form. Gently fold the egg whites into the flour mixture just until barely combined – do not overmix.
Pour 1/4 cup batter onto a hot, greased griddle or skillet. Cook over medium heat, about 2 minutes on each side or until pancakes are golden brown. Serve with raspberry syrup and butter and fresh raspberries if desired.
How to make Raspberry Syrup
To make raspberry syrup, thaw berries, but don’t drain. Place the berries in a blender and process until smooth. Press berries through a fine-mesh strainer and discard the seeds. Cook and stir juice over medium heat until heated through. Stir in the maple syrup and set aside.
Lemon Pancakes with Raspberry Syrup
Ingredients
Syrup:
- 2 cups frozen raspberries
- 1 cup maple syrup
Pancakes:
- 1 cup flour
- 2 tsp baking powder
- 2 tsp lemon zest
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup butter melted
- 3/4 cup milk
- 3 egg whites
Instructions
- To make raspberry syrup, thaw berries, but don’t drain. Place the berries in a blender and process until smooth. Press berries through a fine-mesh strainer and discard the seeds. Cook and stir juice over medium heat until heated through. Stir in the maple syrup and set aside.
- To make pancakes, stir together flour, baking powder, lemon zest and salt.
- In a separate bowl, slightly beat the egg yolk. Stir in melted butter and milk. Add this egg yolk mixture to the flour mixture and stir just until moistened (batter will be lumpy).
- In another mixing bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form. Gently fold the egg whites into the flour mixture just until barely combined – do not overmix.
- Pour 1/4 cup batter onto a hot, greased griddle or skillet. Cook over medium heat, about 2 minutes on each side or until pancakes are golden brown. Serve with raspberry syrup and butter and fresh raspberries if desired. Should make about 10 pancakes.
Nutrition
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BEST WAY TO COOK PANCAKES
I love cooking pancakes on an electric griddle. They heat up fast, cook pancakes evenly and are easy to clean.
CAN YOU FREEZE LEMON PANCAKES?
Yes, you can freeze pancakes by first cooking them, cooling them and storing them in an airtight container. Frozen pancakes can last up to 2 months in the freezer. To reheat, you can thaw them using the defrost function on your microwave, then either continue heating in the microwave or toast them.
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Lemon Pancakes with Raspberry Syrup are light and fluffy with a subtle lemon flavor. Top with a simple two-ingredient raspberry syrup made with frozen raspberries for a delicious pancake breakfast.
wilhelmina says
This was an amazing recipe for brunch, we all loved it! The lemon is great in the pancakes and the syrup is SO, SO good!
Suzy says
Love how well the raspberry pairs with the lemon! These turned out perfectly!
Wayne Abercrombie says
LEMON PANCAKES with RASPBERRY SAUCE
Ingredients:
6 eggs
1 cup flour
1-1/2 cups cottage cheese
1/2 cup melted butter
2 Tablespoons sugar
1/2 teaspoon salt
2 Tablespoons lemon zest
1/2 teaspoon baking powder
Separate eggs and beat whites until stiff. Stir together yolks, flour, cottage cheese, butter, sugar, salt, baking powder, and lemon zest (use rotary beaters medium speed). Fold in egg whites until no streaks remain in batter.
Heat electric skillet to 325 degrees, grease lightly and spoon on batter for each cake (approximately 3 large Tablespoons). Cook slowly about 1-1/2 minutes on the first side, flip, and cook 30 seconds on the other side.
Raspberry Sauce: Mix 3/4 part raspberry preserves and 1/4 part unsweetened apple juice. Place in blender and blend. 1 cup to 2 cups is enough for 4 servings.
my version of Lemon Pancakes w/Raspberry Sauce..
Nicole says
Looks great!