Pancakes with Lemon and Sugar for Shrove Tuesday Pancake Day
Celebrate Shrove Tuesday in style with these classic Pancakes with Lemon and Sugar—a simple yet timeless recipe that’s bursting with flavor and tradition. These thin, golden pancakes are effortlessly made with pantry staples like all-purpose flour, milk, and eggs, creating a silky batter that cooks to perfection in just minutes. Enhanced with a touch of melted butter and a pinch of salt, each pancake is light, tender, and irresistibly tasty. The real magic happens when they're served: a generous sprinkle of granulated sugar and a refreshing squeeze of fresh lemon juice create a harmonious blend of sweet and tangy flavors. Perfect for Pancake Day or any occasion, these pancakes are quick to prepare, beginner-friendly, and pair beautifully with your favorite toppings if you want to experiment. Whether you roll, fold, or stack them, these pancakes are sure to become a cherished treat!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 300 milliliters Milk
- 2 pieces Large eggs
- 25 grams Unsalted butter (melted)
- 1 tablespoon Vegetable oil (for frying)
- 1 piece Lemon (for serving)
- 50 grams Granulated sugar (for serving)
- 1 pinch Pinch of salt
Instructions
Sift the all-purpose flour and pinch of salt into a large mixing bowl to remove lumps.
Make a well in the center of the flour, and crack the eggs into the well.
Gradually add the milk, whisking continuously to create a smooth batter.
Stir the melted butter into the batter and set it aside to rest for 10 minutes.
Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil. Wipe off excess oil with a paper towel to ensure a thin layer.
Pour about 2 tablespoons of batter into the pan and swirl it around to evenly coat the surface.
Cook for 1-2 minutes until the edges start to lift and the underside turns golden. Flip the pancake using a spatula and cook the other side for about 1 minute.
Transfer the cooked pancake to a plate, cover with foil to keep warm, and repeat with the remaining batter.
Serve the pancakes warm. Sprinkle granulated sugar over each pancake and squeeze fresh lemon juice on top. Roll or fold the pancakes as desired before eating.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 66.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 480 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
