Lemon and sugar pancakes

Lemon and sugar pancakes

Lemon and sugar pancakes

These lemon and sugar pancakes are a classic way to eat pancakes and they really serve those with sweet tooth and those that like it tart. Eat them steaming hot to enjoy them to their fullest!

serves: 12


  • 2 cups plain flour
  • 3 tsp baking powder

  • 2 tbsp caster sugar

  • 1 1/2 cups milk

  • 2 eggs

  • 60g butter, melted, cooled

  • extra butter melted, for cooking

  • lemon wedges and sugar to serve


  1. Sift flour and baking powder into a large bowl. Stir in caster sugar and make a well in the centre.
  2. Whisk the milk, eggs and butter together.
  3. Add the milk mixture to the flour mixture, stirring gradually with a wooden spoon to form a smooth batter.
  4. Cover and set aside for 10 minutes.
  5. Heat a small non-stick frying pan over medium heat. Brush the base of the pan with a little of the extra melted butter.
  6. Pour 1/3 cup of the batter into the pan. Use a spoon to spread out slightly. Reduce heat to low. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook a further 2 minutes or until cooked through. Transfer to a plate.
  7. Cover to keep warm. Repeat with the remaining pancake batter, greasing the pan between each pancake.
  8. Serve warm with lemon and sugar.


  • The reason you let this batter sit is so the baking powder has time to activate. It will still work ok if you don’t let it sit but you will get a higher rise and fluffier pancake if you give it some time.
  • When making pancakes it is often good to run your frying pan under cool water and wipe it out every couple of batches as the temperature really builds up and having a clean pan makes great pancakes.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.