Lemon Pancakes

This light and fluffy lemon pancakes recipe contain more eggs and is higher in protein than traditional pancake recipes, making it a healthier way to start your morning, but the main reason to make these lemon pancakes is that they are absolutely delicious!


1 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

4 eggs, separated

1 cup buttermilk, at room temperature

2 teaspoons honey (or 1 tablespoon sugar)*

zest of one lemon

2 tablespoons lemon juice


In a mixing bowl, whisk together the flour, baking soda, and salt; set aside. In a separate bowl, whisk together the egg yolks, buttermilk, honey, lemon juice, and lemon zest; set that aside, too. In yet another bowl, whisk the egg whites (by hand or using an electric mixer) until medium to stiff peaks form. Pour the buttermilk mixture into the flour mixture and stir until well combined then very gently fold the beaten egg whites into the batter until mostly incorporated but some fluffs of egg white are still visible.

Heat a griddle or pan to medium. Just before pouring the batter, brush the griddle with melted butter. Drop batter into pancakes of the size you prefer (I like mine 3 -4 inches across) and cook until the edges of the pancakes start to look dry. Carefully flip and cook until the other side is golden brown. Serve with butter and powdered sugar and/or syrup of your choice.