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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 371kcal


  • 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.
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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