Gluten-Free Lemon Pancakes

Celebrate summer any time of the year: lemon and cornmeal give these pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey.

Be sure to read the list of ingredients before you start; you'll need potato starch and xanthan gum to make these pancakes.

8 mins
10 to 30 mins
20 mins
18 medium pancakes (3" to 4")
Gluten-Free Lemon Pancakes


  1. Whisk together the first six ingredients and set aside.

  2. Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. Allow the batter to rest for 10 minutes, while you preheat your griddle.

  3. Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.

  4. Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.

  5. Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.

Tips from our Bakers

  • Note: For a dairy-free version of these pancakes, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.