Lemon Pancakes 2

Lemon & Cornmeal Pancakes

The best pancake ever. No, really – ever! Cornmeal and lemon zest pair perfectly together to create this light and delicious pancake.

Lemon Pancakes 2

Lemon Pancakes 2

Lemon & Cornmeal Pancakes

Marla Hingley
The best pancake ever. No, really - ever!
5 from 1 vote
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Servings 4


  • 1/2 cup potato starch
  • 3/4 cup GF cornmeal fine grind
  • 3 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp xanthan gum
  • 2 eggs
  • 3 Tbsp butter or margarine melted
  • 3/4 cup milk or milk alternative
  • Zest from 2 lemons


  • In a bowl, mix the milk and cornmeal together. Set aside for 10 minutes to allow the cornmeal to soften. Then mix in eggs one at a time.
  • Mix all dry ingredients together in another bowl. Add in the cornmeal mixture and the cooled melted butter and zest. Whisk together until smooth. Allow to sit for about 5 minutes so batter can thicken (if too thick, add 1/4 cup more milk).
  • Pour into a hot grease griddle.
Tried this recipe?Let us know how it was!
See also
Waffles with Mixed Berries


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  1. Yes potato starch is gluten free, it’s 100% made from potatoes. All the ingredients listed in our recipes are gluten free, however if there are brands available that may contain gluten (eg. soy sauce) I put ‘GF’ before the ingredient (eg. “GF soy sauce”) so you know to look for a gluten free brand.

  2. Can this recipe be made at night and cooked in the morning? My child has to be on the bus at 6:40 so we have little time for preparation for cooking in the morning.

  3. I would cook them completely ahead of time and keep them in the fridge. Then you can just toast or microwave them in the morning. If you did want to make them fresh, I would mix the dry and wet ingredients separately and store them until the morning when you can combine everything and cook them.

  4. If you remove it completely, the pancakes make turn out extremely flat. Instead you can replace the xanthan gum with an equal amount of either: psyllium, ground chia, or ground flaxseed.

  5. I couldn’t wait to try this recipe until I saw the eggs..is there any way to substitute those for us that can’t have them? Linda

  6. The recipe for lemon cornmeal pancakes calls for juice of two lemons, but does not say how or when to add it?

  7. Sorry about that, I fixed the recipe. You add the zest (no juice) at the end with the butter.

  8. I’m not sure why you didn’t receive our response, we replied to your comment yesterday: You add the zest (no juice) at the end with the butter.

  9. 1 egg = 1 tsp (ground) flaxseed meal + 3 tablespoons water: In a sauce pan, simmer flaxseed meal and water for about 5 – 10 minutes or until a thick, egg-like consistency has been reached. Let cool completely before adding to recipe.
    For other egg substitutes check out: A Guide to Dairy & Egg Substitutions.

  10. 5 stars
    JUST finished making them!! A-mazing!! I used dried lemon zest and added 2 pkts of True Lemon. Amazing texture and the fluffiness I’ve missed from my other GF pancake recipes! Blueberries work well too… they go great with lemon!
    Husband said this is our new standard!
    I ate mine with butter and a drizzle of honey… mmm
    He ate his with homemade raspberry jam.

    You won’t regret trying THIS one!!

  11. Yaaaay!!! So glad you love these as much as my (and my family) does! Thanks for letting us know, have a great day!

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