By Kristin Carden | Coffee and Woodsmoke

Easy Lemon Pancakes Recipe
Sweet or Savoury Options

Rhubarb is always the first sign of spring,
soft green leaves unfolding through cold soil
and the last traces of winter frost.

As the season shifts, gooseberry leaves begin to emerge, hugging tightly to their branches as if bracing for the final chill. Fresh greenery lines the trails, willow catkins sway gently, and birdsong returns to the air. Robins bring colour back to the landscape while chickadees nest nearby—clear signs that spring has arrived.

Indoors, the gardening season begins in full swing. Seedlings like tomatoes, basil, kale, and cabbage are nurtured under grow lights and in warm, controlled conditions. Raised garden beds take shape, and preparations for a productive growing season are well underway.

In colder climates, where the growing season is short, planting often begins around Mother’s Day. It’s a meaningful time to reconnect with the earth—celebrating renewal, growth, and the nurturing spirit of nature.

Spring is a season of growth, gratitude, and new beginnings. It’s also the perfect time to celebrate the people who nurture us. These fluffy lemon pancakes are a simple yet thoughtful way to mark the occasion—perfect for sharing with family.

Quick to prepare using a blender, these pancakes are light, zesty, and incredibly versatile. Serve them with sweet toppings like grilled fruit and cream, or go savoury with smoked salmon and herbs.

How to Make Lemon Pancakes

Servings: 12 small pancakes | Prep: 10 mins | Cook: 20 mins | Total: 30 mins

Equipment

• Cast iron griddle or non-stick pan
• Spatula
• Blender
• Baking tray (optional)
• Stand mixer with whisk (optional)

Ingredients

Pancakes

• 4 large eggs
• 120 g cottage cheese
• 90 g rolled oats
• 5 g baking powder
• 1 g baking soda
• 15 ml lemon juice
• Zest of 1 lemon
• Butter, for cooking

Sweet Topping – Grilled Strawberries & Cream

• 450 g fresh strawberries, hulled
• 10 ml neutral oil (e.g. canola or avocado)
• 250 ml thickened cream
• 12 g sugar
• 5 ml vanilla extract

Savoury Topping – Smoked Salmon & Cream Cheese

• 225 g cream cheese
• 115 g smoked salmon
• Optional: sliced jalapeño, fresh herbs (chives, dill, parsley)

Instructions

Make the Pancakes:

1. Preheat a cast iron griddle over medium-low heat.
2. Preheat oven to 95°C to keep pancakes warm.
3. Add all pancake ingredients (except butter) to a blender and blend until smooth.
4. Lightly grease the pan with butter. Pour small amounts of batter to form pancakes.
5. Cook for 2–4 minutes until bubbles form, then flip and cook for another 2 minutes until golden.
6. Transfer to a baking tray and keep warm in the oven while cooking remaining batches.
7. Serve with your choice of toppings.

Tip: Adjust heat as needed—pancakes should cook through evenly without burning.

Grilled Strawberries:

1. Lightly oil a grill surface.
2. Grill strawberries for 2–3 minutes per side until softened.
3. Remove and use juices as a natural syrup.

Whipped Cream:

1. Whip cream, sugar, and vanilla until soft peaks form.

About the Author

Kristin Carden is based in Montana and shares her passion for seasonal cooking, gardening, and slow living through her blog Coffee and Woodsmoke. Her work blends food, nature, and creativity into simple, inspiring recipes.