Name: Fluffy Lemon Vanilla Butter Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; ½ tsp salt; 1½ cups milk; 2 large eggs; ¼ cup butter, melted; 1 tbsp freshly squeezed lemon juice; 1 tsp vanilla extract

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These Fluffy Lemon Vanilla Butter Pancakes are everything I crave on a slow morning — soft, airy, and delicately flavored with a hint of lemon and vanilla. The simple ingredients come together quickly to make a cozy, satisfying breakfast that feels just a bit special.

Fluffy Lemon Vanilla Butter Pancakes

Why You’ll Love This Recipe

I love how light and fluffy these pancakes turn out every time, thanks to the perfect balance of baking powder and lemon juice. The hint of citrus combined with the warmth of vanilla gives them a refreshing yet comforting taste. They’re quick to prepare, use pantry staples, and taste just as good plain as they do piled high with butter and syrup. Whether it’s a lazy Sunday or a weekday treat, these pancakes always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1½ cups milk
2 large eggs
¼ cup butter, melted
1 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract

Directions

Mix the Dry Ingredients
I start by whisking together the flour, sugar, baking powder, and salt in a large bowl until everything is well mixed.
Prepare the Wet Ingredients
In another bowl, I whisk the milk, eggs, melted butter, lemon juice, and vanilla extract until smooth and fully blended.
Combine Wet & Dry
I slowly pour the wet ingredients into the dry ones, gently stirring just until combined. I make sure not to overmix — a few small lumps are totally fine and actually help keep the pancakes fluffy.
Rest the Batter (Optional but Recommended)
I let the batter sit for about 5–10 minutes. The lemon juice reacts with the baking powder during this time, which creates extra airiness.
Cook the Pancakes
I heat a non-stick pan or griddle over medium heat and lightly grease it with a little butter. Then I pour in about ¼ cup of batter for each pancake. Once bubbles appear on the surface and the edges start to look set (usually 2–3 minutes), I flip them and cook for another 1–2 minutes until they’re golden brown.
Serve
I stack them warm and top with butter, syrup, honey, or fresh berries for the perfect finishing touch.

Servings and timing

This recipe makes about 8 pancakes, which serves 3 to 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Blueberry Burst: I like folding fresh or frozen blueberries into the batter for a fruity twist.
Gluten-Free Option: I swap the all-purpose flour with a 1:1 gluten-free blend for a celiac-friendly version.
Coconut Touch: Sometimes I use coconut milk instead of regular milk for a subtle tropical flavor.
Extra Lemony: For a bolder citrus flavor, I add a bit of lemon zest to the batter.
Chocolate Chip: When I want something extra indulgent, I toss in a handful of mini chocolate chips.

Storage/Reheating

If I have leftovers, I let them cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them in a single layer, then stack with parchment paper in between and freeze in a zip-top bag for up to 2 months.

To reheat, I either pop them in the toaster or warm them in a non-stick skillet over low heat until heated through. The microwave works too — about 20 seconds per pancake.

FAQs

How do I keep pancakes fluffy and not dense?

I avoid overmixing the batter and always let it rest for a few minutes before cooking. That resting time gives the leavening a chance to do its job.

Can I use bottled lemon juice instead of fresh?

I can, but I notice that fresh lemon juice gives the pancakes a brighter, cleaner flavor.

What can I use instead of butter?

Melted coconut oil or neutral vegetable oil works well as a butter substitute, though I find the butter adds richness that’s hard to beat.

Why are my pancakes sticking to the pan?

I make sure the pan is properly preheated and lightly greased. A non-stick surface or a seasoned griddle helps prevent sticking.

Can I make the batter ahead of time?

I usually don’t recommend it, since the baking powder reacts quickly. But if needed, I mix the dry and wet ingredients separately and combine them right before cooking.

Conclusion

These Fluffy Lemon Vanilla Butter Pancakes are a simple yet irresistible way to start the day. I love how easy they are to make, and they never fail to impress whether I’m cooking for myself or feeding a crowd. With their golden edges, soft centers, and sweet-tart flavor, they’ve earned a regular spot in my breakfast rotation.