Meyer Lemon Pancakes
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This easy recipe for Meyer Lemon Pancakes uses a simple pancake batter with the addition of Meyer lemons for a light and sweet pancake that will be a hit at your Sunday brunch!
If you love making organic pancakes as much as I do, be sure to check out some of my other favorites like my Homemade Buttermilk Pancakes, French Vanilla Blueberry Pancakes, or try making some homemade pancakes for your pup with my Blueberry Pancakes for Dogs!
Table of Contents
Try this light and zesty version of homemade pancakes! These Meyer Lemon Pancakes use seasonal Meyer lemons for a bright and citrusy twist on classic homemade pancakes. These organic pancakes offer a perfect balance of sweet and tangy flavor. These light and fluffy pancakes are a little taste of sunshine in every bite!
I top these organic pancakes with fresh blueberries and maple syrup. You can use any fresh fruit you have on hand, strawberries, blackberries, or kiwi would also be great options. These organic pancakes are quick and easy to whip up on a leisurely weekend morning!
Why You'll Love This Recipe
Sweet & Tart: I love Meyer lemons because they are both sweet and tart, but they favor the sweet side. That's different than traditional lemons! If you're unfamiliar with the difference, check out my post Difference Between Lemons and Meyer Lemons for in depth explanation.
Light & Fluffy: Just like traditional homemade pancakes, these Meyer Lemon Pancakes are light and fluffy! They almost seem even lighter than classic pancakes because of the light and sweet lemon flavor.
Easy AF: These Meyer Lemon Pancakes are easy AF! If you've made regular pancakes, you can make Meyer Lemon Pancakes! I just add Meyer lemons to a simple pancake batter. This makes them seem fancy, but they are incredibly easy and, of course delicious!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Baking Powder: This is what makes pancakes rise and gives them their super fluffy texture. Be sure to use baking powder, not soda.
- Salt: Use fine sea salt.
- Eggs: Use large eggs.
- Milk: I always recommend whole milk for the best flavor. I prefer organic and grassfed for flavor and the most nutrients.
- Meyer Lemons: I use Meyer lemons here, but regular lemons also work if that's all you can find.
- Lemon Flavor: I also add in a little bit of organic lemon flavor. This ensures a bold lemon flavor in these homemade pancakes.
- Cooking Spray: I find that cooking spray is best for pancakes because they take a few minutes to cook. Butter can brown during this time and transfer that flavor to the pancakes. So, I like to use an EVOO cooking spray, canola oil cooking spray also works.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Small Pot: You'll need a small pot to melt the butter. If you prefer to do that in the microwave, you can do that too.
- Mixing Bowl: You'll just need a large mixing bowl to mix up these organic pancakes, they're so simple!
- Whisk: I use a whisk to whisk the batter together to it's smooth.
- Cast Iron Skillet: I use my 10-inch cast iron skillet, but any large skillet will work.
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Step by Step Instructions
Step 1
In a small saucepan, add the butter and melt completely. Remove from heat.
Step 2
In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Add the egg, milk, lemon juice, lemon flavor, and lemon zest, and whisk to combine completely.
Step 3
Slowly add in the melted butter, whisking to combine completely.
Step 4
In a large skillet over low to medium heat, grease it well with canola oil cooking spray. Use ¼ cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
Step 5
Serve immediately with fresh blueberries and maple syrup.
Tips
- If you don't have salted butter, and only have unsalted, just add ¼ teaspoon of fine sea salt to the recipe.
- If you don't have Meyer lemons, you can can make this recipe with regular lemons as well. They will just have a slightly different flavor that is a little more tart, but they will still be amazing homemade lemon pancakes.
- I always use an organic olive oil cooking spray for pancakes. This is because pancakes take time and patience, and if you are using butter to grease the pan, the butter can start to brown, which will alter the flavor. If you don't have an organic olive oil cooking spray, just a little bit of organic olive oil will also do the trick – or even organic coconut oil.
- Pancakes take patience! Make sure to be patient with them, and cook on low so they don't burn.
- I served these with blueberries but you can also do raspberries, strawberries, blackberries, whipped cream or anything else you like!
Topping Ideas
- Blueberries, Raspberries, Blackberries
- Maple Syrup
- Powdered Sugar
- Whipped Cream
FAQ's
Yes, you can definitely use regular lemons in this recipe. The pancakes will have a different flavor than if you use Meyer lemons, they will be a little more tart than sweet. But, they will still be delicious!
Yes! You can make the pancake batter ahead of time if you want. Make it the night before and just cover the mixing bowl with plastic wrap to prevent it from drying out. You can just pull out the batter in the morning and you'll be ready to start flipping pancakes.
I love topping pancakes with blueberries, strawberries, blackberries, or bananas! And of course butter and maple syrup are a must! If you wan to add protein to your breakfast, serve with my Fluffy Scrambled Eggs or Everything Bagel Turkey Breakfast Sausages.
If you have leftover pancakes (is that a thing?) you can store them in an airtight container in the fridge for up to 3 days.
Craving More?
Meyer Lemon Pancakes
Ingredients
- 113 grams salted butter (melted)
- 191 grams all purpose flour
- 28 grams cane sugar
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- ¾ cup milk
- ¼ cup Meyer lemon juice
- ¼ teaspoon lemon flavor
- 1 Meyer lemon (zest)
- olive oil cooking spray
- blueberries (for serving)
- maple syrup (for serving)
Instructions
- In a small saucepan, add the butter and melt completely. Remove from heat.
- In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Add the egg, milk, lemon juice, lemon flavor, and lemon zest, and whisk to combine completely.
- Slowly add in the melted butter, whisking to combine completely.
- In a large skillet over low to medium heat, grease it well with olive oil cooking spray. Use ¼ cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
- Serve immediately with fresh blueberries and maple syrup.
Notes
Nutrition
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