Gluten-Free Lemon Pancakes

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 18 medium pancakes (3" to 4")

Recipe photo

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.

Gluten-Free Lemon Pancakes

star rating (17) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 18 medium pancakes (3" to 4")
Published: 02/24/2010


  • 1/2 cup potato starch
  • 3/4 cup cornmeal (whole-grain preferred)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/8 teaspoon xanthan gum
  • 2 large eggs
  • 3 tablespoons melted butter or vegetable oil
  • 3/4 to 1 cup milk
  • 2 tablespoons grated lemon rind or ½ teaspoon lemon oil

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.


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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.

Yield: 18 medium pancakes (3" to 4").

Nutrition information

Serving Size: 3 pancakes, 91g Servings Per Batch: 6 Amount Per Serving: Calories: 211 Calories from Fat: 73 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 87mg Sodium: 347mg Total Carbohydrate: 31g Dietary Fiber: 2g Sugars: 8g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/05/2015
  • Bonnie from CT
  • I thought these were great! They tasted like a New England Johnny Cake. Next time I make them, I will add a few blueberries.
  • star rating 02/18/2015
  • Joy from Atlanta, GA
  • These are not typical pancakes...I would say "gourmet"! We served with a homemade berry compote. They kept well in a warm ovn for a late riser as well.
  • star rating 01/04/2015
  • Rosemary from Tunbridge VT
  • Very fluffy and sweet. No need for maple syrup or next time I might reduce sugar instead.
  • star rating 10/07/2013
  • C-Mo from Minneapolis
  • Delicious and easy. I added sweet corn and served the cakes with butter and maple syrup. Everybody enjoyed them.
  • star rating 07/22/2013
  • Connie from Seattle
  • Delicious! I made this recipe for a weekend trip to a cabin. To save time and reduce the hassle of having to bring all the ingredients, I premixed all the dry ingredients before we left and then just added the eggs, milk, butter and lemon zest. Worked out very well. Added blueberries on top.
  • star rating 01/14/2013
  • msquared2 from KAF Community
  • Our first GF recipe. A keeper. Didn't have milk, used 1/2 & 1/2. Better than regular pancakes with buttermilk. Light, easy to make. A no brainer.
  • star rating 10/15/2012
  • lennierg from KAF Community
  • These are the best pancakes I've ever made! Very light with a lot of flavor. I add 1 Tablespoon of Grand Marnier to the batter. Also add blueberries to the individual pancakes (not to the batter) when I am cooking them. Everyone loves them.
  • star rating 01/27/2012
  • danielleA from KAF Community
  • The first time I made this recipe I had all the right ingredients with the substitution of the lemon peel for orange peel they were a hit. My second attempt I used corn flour instead of corn meal, because I purchased the wrong bag! I was so upset with myself, but I continued with the recipe anyway and they came out so thick and not that many pancakes were made. They were still good though. We ate every last one. Now, my question is what do I do with the rest of the corn flour?
    Make some corn tortillas!!! ~Amy
  • star rating 01/15/2012
  • Peggy from Lehigh Valley, PA
  • Good pancake with good flavor. I was able to make 10 average size pancakes. I think to get 18 pancakes would result in very small pancakes. I will make these again. Thanks KAF!
  • star rating 01/01/2012
  • pmtaylor from KAF Community
  • By far the best pancakes I have ever had!! When I peeked over to see what my huband was making this morning I told him I only wanted one pancake..........well that one turned into five......... We couldn't stop eating them they are heavenly!! Thank you! I give them 10 stars
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