Lemon Drizzle Pancakes Are A Zesty, Fluffy, Brunch Sensation

Our Lemon drizzle American-style pancakes are perfectly fluffy, perfectly zesty and a gorgeously addictive brunch option.

Weekend brunch can sometimes be a heavy affair, filled with bacon, eggs and maybe even Prosecco. But we’ve cracked a brunch that pairs indulgence and delicate decadence perfectly. Enter our fluffy lemon drizzle pancakes.

Like the legend that is the lemon drizzle cake, our recipe whisks your tastebuds off to town pleasure zone with its cloud-like American pancakes and zesty, lemon and maple drizzle.

Pancakes can sometimes be tricky customers. But they’re actually pretty easy to crack if you follow our top tips.

Don’t over mix

An imperfect pancake batter is in fact perfect. Try not to over mix the batter as this results in rubbery pancakes. If you still have a few lumps then you’re ready to go.

Butter everytime

When cooking the pancakes don’t be tempted to use oil instead of butter. Greasing the pan with butter gives the pancakes a creamy, slightly nutty flavour that makes them totally addictive. Also, you only want a light greasing of oil in the pan as this is the key to getting a beautiful even colour on your pancake.

Slow and low

It might feel tempting to ramp up the heat and try to cook the pancakes quickly, but unfortunately you just can’t. Patience is key, pop your favourite tunes on and enjoy some cooking therapy as you watch the pancake bubbles appear on the top and flip to reveal the golden under belly. I promise they’re worth the wait!

You can always freeze some and just toast them whenever you fancy a perfect pancake. Pancakes on tap, could there be anything better?

Yields: 4 servings

Prep Time: 10 mins

Process Time: 45 mins

Total Time: 55 mins

Ingredients

Lemon drizzle

• 120 mL

  maple syrup

Juice and zest 1/2 lemon

Salt

Pancake batter dry ingredients

• 300 g

  plain flour

• 2 tbsp.

  caster sugar

• 1/2 tsp.

  salt

• 1 tsp.

  baking powder

• 1 tsp.

  bicarbonate of soda

Zest 1 lemon

Pancake batter wet ingredients

• 2

  eggs

• 120 g

  Butter, melted and cooled

• 400 mL

  yoghurt

• 200 mL

  milk

To serve

• 3 tbsp.

  yoghurt

• 2 tbsp.

  lemon curd

blueberries

Directions

1. In a small saucepan over medium heat, add the maple syrup, salt, lemon zest and juice. Stir to combine and bring to a gentle simmer. Remove from heat and set aside. To make the lemon yoghurt, add the plain yoghurt and lemon curd to a bowl. Stir to combine and place in the fridge until you’re ready to serve.
2. In a large bowl, add the plain flour, caster sugar, lemon zest, salt, baking powder and bicarbonate of soda. Stir to combine and set aside.
3. In a jug, add the eggs, yoghurt, milk and 6 tbsp of butter. Whisk until combined then add to the dry ingredients. Using a spoon, fold together until you have a thick batter. Having a few lumps is okay, so make sure not to over mix as this will result in rubbery pancakes.
4. Place a non-stick frying pan over a low-medium heat. Lightly oil the pan by dipping kitchen paper into the remaining melted butter and wiping over the pan. Once the pan is warm, pour two large tablespoons of batter into the pan. Cook for 2-3 minutes aside, or until the edges start to dry and bubbles appear at the top, then flip. (Make sure to wipe the pan with a little butter between pancakes.)
5. Serve stacked high, drizzled with lemon infused maple syrup, a dollop of lemon yoghurt and blueberries. Enjoy!