Meyer Lemon Buttermilk Pancakes

Meyer Lemon Buttermilk Pancakes recipe pictures

Every time Valentine’s Day rolls around my brain starts thinking almost nonstop about pancakes. In fact…just a few days ago I had a stack of banana pancakes and a glass of champagne for dinner. Okay, I think about pancakes on lots of days, not just Valentine’s.


Yesterday Kara posted our Meyer Lemon Strawberry Compound Butter…what better pairing for those cute little hearts than pancakes? Am I right? They’re adorable!!

I enjoyed this recipe because the meyer lemon really shined through. It’s amazing what lemon zest can do to a recipe, such a fresh, citrusy flavor.

Valentine’s Day is only a few days away. Consider this recipe for breakfast in bed…or even better…a champagne and pancake dinner!


Here’s what you’ll need

Whisk together egg

Combine flour, sugar, salt, baking powder and zest

Pour in the egg and buttermilk and mix until just combined

Use a 1/4 scoop to pour the batter on a pan or griddle

Cook the pancakes until golden on both sides

I suggest this for BREAKFAST FOR DINNER. My favorite!

Meyer Lemon Buttermilk Pancakes

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Dessert


  • 1 egg
  • 1 cup flour
  • 3/4 cup buttermilk
  • 1 tbsp sugar
  • 2 tbsp baking powder
  • 1/4 tbsp salt
  • zest of 1 meyer lemon


  • In a small bowl, beat an egg with a whisk. In a medium bowl, combine flour, sugar, baking powder, salt and lemon zest. Pour in buttermilk and beaten egg, mix until just combined.
  • Preheat a skillet or griddle. Make sure it’s hot before you add the batter to the pan.
  • Lightly butter the pan. Use a ¼ measuring cup to scoop out batter; pour batter in circle shapes into the pan. When bubbles start to form on the surface of the pancake, flip and continue cooking on the other side. Pancakes are done when they’re golden brown on both sides.
  • Serve hot with butter, maple syrup and a sprinkling of powdered sugar.
Keyword Pancakes