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lemon raisin pancakes

Lemon and Raisin Pancakes

Try a twist on traditional American Pancakes by adding lemon zest and juicy raisins – Delicious.
5 from 6 votes
Active Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people


  • 200 g Self Raising Flour
  • 50 g Caster Sugar
  • 250 ml Milk - I use skimmed but any is fine
  • 2 Eggs
  • Zest of 2-4 lemons - I like my pancakes quite lemony so use 4, but you can use less if you prefer a subtler flavour
  • 120 g Raisins


  • Sift the self raising flour (200g) into a large bowl
  • Add the caster sugar (50g)
  • In a separate bowl, beat the eggs (2 eggs)
  • Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter.
  • Zest the lemons (2-4 depending on taste) and whisk the zest into the batter.
  • Heat a large frying pan to a medium heat and add the pancake mix.
  • Sprinkle a few raisins onto each pancake (I use about 10 per pancake).
  • Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.


I don't grease the pan as I use a non-stick pan and so it isn't necessary. However you may wish to use a little butter or vegetable oil to stop the pancake sticking.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 371kcal | Carbohydrates: 76g | Protein: 11g | Fat: 3g | Cholesterol: 83mg | Sodium: 67mg | Potassium: 425mg | Fiber: 3g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 5.5mg | Calcium: 108mg | Iron: 1.6mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Breakfast
Cuisine: American