Cooking with Toti
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Lemon Pancakes
Soft, fluffy pancakes with fresh lemon and a buttery texture.
Serves
8–10 pancakes
Time
20 min
Soft, fluffy pancakes with a fresh lemon flavor and a light, buttery texture. Perfect for a cozy breakfast or weekend brunch.
Instructions
Mix the batter
- 1
In a bowl, whisk together flour, baking powder, sugar, and salt.
- 2
In another bowl, combine milk, heavy cream, melted butter, egg, lemon zest, and lemon juice. Mix well.
- 3
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix — a few lumps are okay.
Cook
- 1
Heat a pan or griddle over medium heat and lightly butter it.
- 2
Pour the batter onto the pan and cook until bubbles form on top, then flip.
- 3
Cook until golden on both sides.
Serve
- 1
Serve warm with maple syrup.
Toti’s Tips
- ✓Mix the batter until just combined and leave a few lumps — overmixing develops gluten in the flour, which makes pancakes chewy and tough instead of fluffy.
- ✓Cook on medium heat so the inside has time to set before the outside burns; too-high heat browns the surface while the center stays raw and gummy.
- ✓Letting the batter rest a few minutes lets the flour fully hydrate and the baking powder start working, which gives a better rise and texture.
- ✓Using both milk and heavy cream adds more fat than milk alone, which is what makes these pancakes taste rich and stay soft instead of rubbery.
- ✓Butter the pan again between batches for flavor and to keep pancakes from sticking as the butter already there burns off.
- ✓Flip only once bubbles form and stay open on the surface — that's the sign the bottom has set enough to hold together when you turn it.
More photos
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