These are seriously the best Fluffy Lemon Zest Pancakes. Everyone in our house is a huge fan! What I especially love about them is how well they freeze. You can make a big batch on the weekend, then pop them straight from the freezer into the toaster, microwave, or oven for busy mornings. Weekdays are usually too rushed for pancakes, so having these ready to go is a total lifesaver.
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I wanted to create a pancake recipe that’s kid-friendly, the whole family loves, and holds up well in the freezer, and these ones nailed it!
Why You’ll Love These Toddler-Friendly Pancakes
🍋 Light, fluffy texture with a little lemon zest
🍋 Made with simple, wholesome ingredients
🍋 Freezer-friendly and great for meal prep
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Ingredients for Zesty Fluffy Lemon Pancakes
Here is what you will need to make these delicious, fluffy lemon pancakes.
- bananas
- eggs
- coconut milk
- maple syrup
- vanilla
- lemon
- flour
- chia seeds
- baking powder
- salt
See recipe card for quantities.
How To Make Delicious Kid-Friendly Lemon Pancakes
Here is an overview on how to make these pancakes, and for more detailed instructions, scroll down to the recipe card.
In a blender, add the bananas, coconut milk, eggs, maple syrup, vanilla, lemon juice, and lemon zest. Blend on high speed for 15-20 seconds until smooth.
In a large bowl, add the flour, baking powder, and salt. Stir well to combine.
Add the wet ingredients to the the dry ingredients and stir until just combined.
Heat up a frying pan to medium heat and melt some cooking oil. Scoop out the pancake batter into the pan and cook for 3-5 minutes per side until golden brown and cooked through.
Substitutions
This recipe is best as-is, so if you are looking for a gluten-free version or higher protein, then these pancakes aren’t it. You can check out my protein Cottage Cheese Banana Pancakes or my gluten-free Almond Flour and Oatmeal Apple Pancakes!
Serving Ideas
I love serving these pancakes with vanilla or lemon yogurt on top and a side of blueberries. Raspberries and strawberries also pair really well with these pancakes. They also go great with a little chia jam on top, like my strawberry chia jam!
Equipment
- Blender
- Large frying pan or electric griddle
Storage
Store the pancakes in an airtight container in the fridge for 3-4 days, or they can be stored in the freezer for up to two months. When ready to eat, just pop them in the toaster or heat up in the microwave.
Top Toddler Tips
- Serve the pancakes as strips, small cut up pieces, or as whole pancakes.
- Instead of topping these pancakes with maple syrup, try topping with some berries. Frozen blueberries that have been thawed are a great option.
FAQ
Yes, they can! Just omit the maple syrup and salt. They’re still naturally sweetened from the banana.
Yes, absolutely.
The best way to freeze these pancakes is by first letting the pancakes cool completely, ideally on a wire rack. Then arrange the pancakes in a single layer on a parchment lined baking sheet and place in the freezer for 1-2 hours. Once frozen, transfer to a freezer bag or airtight container. And of course, label them with “Lemon Pancakes” and the date! They’ll keep for up to two months.
Recipe
Fluffy Lemon Pancakes
Equipment
- 1 Blender or Food processor
- 1 Frying pan or griddle
Ingredients
- 1½ cups bananas (ripe) mashed, about 3 large bananas
- 2 eggs
- ⅔ cups coconut milk about 1 small can, 160mL
- 2 tbsps maple syrup
- 2 tsps vanilla
- 1 tablespoon lemon juice fresh squeezed
- zest of 1 lemon large
Dry Ingredients
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tablespoon chia seeds
- ½ teaspoon salt
Instructions
- Add the bananas, eggs, coconut milk, maple syrup, lemon juice and lemon zest to a blender and blend on high speed until smooth.
- In a large bowl, add the flour, baking powder, and salt. Stir well to combine.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Heat up a frying pan or griddle on medium heat and grease with coconut oil or other oil of choice. Pour about ¼ cup of the batter for each pancake. Cook for 3-5 minutes, until the bubbles form on top and edges look set. Flip over and cook another 3-4 minutes until golden and cooked through.
- Serve warm with a little lemon yogurt and fruit if you like!
Nutrition
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I hope you and your family love these pancakes as much as mine does! Lemon zest is such a fun flavour to have year round. We find they really brighten up some of those dreary winter mornings. If you end up making these, I’d love to hear what you think!
– Ali
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