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recipe image Lemon Pancakes
  • dessert
  • easy
  • egg
  • budget
  • cooking-for-children
  • cooking-with-children
  • breakfast
  • dairy
  • pancakes-and-waffles
  • dessert
  • cake

Lemon Pancakes

A simple classic guaranteed to put smiles on your family’s faces. You really can’t go wrong with a good old-fashioned pancake - even when little hands are involved! You’re sure to find all the ingredients in your kitchen too. Perfect for Pancake Day or a yummy breakfast treat! Tang taste buds with a little lemon and sugar on top, or go big with something more elaborate like squirty cream. Say when!

  • Preparation time10 minutes
  • Cooking time20 minutes
  • Servings10 portions
  • DifficultyEasy


  • -Batter-
  • 115 g (4 oz) plain flour
  • 2 medium eggs
  • 300 ml (½ pint) milk or milk and water
  • Flora Buttery for frying
  • -To serve-
  • caster sugar
  • lemon wedges

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. For the batter, sieve the flour into a mixing bowl and add the eggs, mixing well. Gradually stir in half the milk and beat thoroughly. Stir in remaining milk and beat lightly.
  2. Heat a little Flora in a medium-sized pan over a low heat until fairly hot. Slide it around to grease the pan then pour the excess into a jug, ready for the next pancake.
  3. Pour a little batter into the pan; tip pan to spread batter and make very thin coating. Cook until the underside is golden brown and the top is covered with bubbles. Toss or turn over and cook until the other side is golden brown.
  4. Place the pancake on a plate, sprinkle with lemon juice and caster sugar or 2 teaspoons of jam. Roll loosely and again sprinkle with sugar.
  5. Cover and keep hot under a very low grill, or in a pre-heated oven 140º (120ºC fan oven, Gas mark 1), until all your pancakes are ready. Add more melted Flora to the pan each time to prevent sticking. Serve with lemon wedges.