Meyer Lemon Pancakes

It is Meyer lemon season! And it always makes me so happy when I get delivered fresh Meyer lemons off a tree. It is literally one of my favorite things in the world. And my neighbors brought me some fresh Meyer lemons from a family members tree down south. So, I have been making everything I possibly can with them!

Meyer lemon pancakes, lemon pancake recipe, how to make lemon pancakes, pancake photography

If you don’t know what the difference between Meyer lemons and regular lemons are, then check out my Meyer Lemon Muffins post as I go into detail about the differences there (plus, you’ll want that recipe too!).

I made a Meyer Lemon French Toast recipe last year when I got gifted Meyer lemons, and it was so good! It’s probably one of my favorite French toast recipes ever. So, I figured this year I would make Meyer Lemon Pancakes. And, they are also amazing! Something about the Meyer lemon flavor along with butter and maple syrup – it is the best indulgent breakfast! These Meyer Lemon Pancakes can also be made with regular lemons, if you don’t have Meyer lemons on hand. So, you can even make these homemade lemon pancakes anytime of year!

Meyer lemon pancakes, lemon pancake recipe, how to make lemon pancakes, pancake photography
Meyer lemon pancakes, lemon pancake recipe, how to make lemon pancakes, pancake photography

Tips for Making Meyer Lemon Pancakes

• If you don’t have salted butter, and only have unsalted, just add 1/4 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 canola 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 canola oil cooking spray, just a little bit of organic canola oil will also do the trick – or even organic extra virgin olive oil or organic coconut oil. All of these are high heat oils and the flavor will go very well with this homemade lemon pancake recipe.

• 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!

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Meyer lemon pancakes, lemon pancake recipe, how to make lemon pancakes, pancake photography
Meyer lemon pancakes, lemon pancake recipe, how to make lemon pancakes, pancake photography

Meyer Lemon Pancakes

Recipe by MimiDifficulty: Easy
Makes

8

pancakes

This twist on classic pancakes uses Meyer lemons for a light and citrusy take on a favorite brunch item!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, melted

  • 191 grams (1 1/2 cups) organic all purpose flour

  • 28 grams (2 tablespoons) organic cane sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon fine sea salt

  • 1 organic large egg

  • 3/4 cup organic milk

  • 1/4 cup Meyer lemon juice

  • 1/4 teaspoon organic lemon flavor

  • Zest of 1 Meyer lemon

  • organic canola oil cooking spray

  • organic blueberries, for serving

  • organic maple syrup, for serving

Directions

  • 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 canola oil cooking spray. Use 1/4 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 strawberries and maple syrup.

Notes

  • Gluten Free — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
  • High Altitude — Follow the recipe as noted.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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Make sure to check out my Homemade Pancakes recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

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