Recipe

Zesty Easy Hotcake Recipe

Fluffy, golden hotcakes with bright lemon zest and a cozy vanilla finish. Pantry staples, crisp edges, and that “just taste one” energy straight from the skillet.

By Matt Campbell

•

4.8

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Some mornings call for a big plan. Most mornings call for hotcakes that taste like you tried harder than you did. This is my favorite kind of breakfast math: minimal mess, maximum comfort.

These easy hotcakes are fluffy in the middle, lightly crisp at the edges, and finished with a little lemon zest for that bright, cozy, “wait what is that” pop. It is not sour. It is not fussy. It is just enough zing to keep your syrup and butter from feeling one note.

Make them for a slow Sunday, a chaotic school morning, or breakfast-for-dinner when everyone needs a win. And yes, tasting as you go is encouraged.

Why It Works

Zest wakes up the flavor: Lemon zest brightens the batter without making the hotcakes taste lemony. It just makes them taste more like themselves.
Two leaveners, better lift: Baking powder gives height, baking soda boosts browning and extra lift when it meets the buttermilk or yogurt.
Gentle mixing keeps them fluffy: A few lumps in the batter are not a problem. Overmixing is.
Resting the batter is a cheat code: A short rest hydrates the flour and thickens the batter, which helps you get softer, thicker hotcakes.
Moderate heat equals crisp edges and cooked centers: Too hot burns the outside before the middle sets.

Pairs Well With

Quick Berry Compote
Soft Scrambled Eggs
Oven Baked Bacon
Vanilla Latte at Home

Storage Tips

How to Store Leftover Hotcakes

Hotcakes are one of those rare foods that reheat like they mean it. Here is how to keep them fluffy, not sad.

Fridge (up to 4 days)

Cool completely.
Stack with parchment or wax paper between layers (keeps them from sticking).
Store in an airtight container or zip-top bag.

Freezer (up to 2 months)

Freeze in a single layer on a sheet pan for 30 to 60 minutes, then bag them up.
Press out extra air to prevent freezer burn.

Reheating

Toaster: Best for crisp edges. Toast straight from the fridge or freezer.
Oven: 350°F for 6 to 10 minutes (add a little foil if you want softer edges).
Microwave: 15 to 30 seconds per hotcake, but expect softer edges.

Common Questions

What makes a hotcake different from a pancake?

In everyday home cooking, the words overlap a lot. I treat “hotcakes” as the slightly thicker, extra cozy version: fluffy center, golden outside, and made for butter and syrup.

Can I make these without buttermilk?

Yes. For this recipe, make a quick buttermilk swap like this:

1 1/4 cups milk plus 1 tablespoon + 1 teaspoon lemon juice or white vinegar.
Stir, let sit 5 minutes, then use it like buttermilk.

You will still get that tender crumb.

Can I use yogurt instead of buttermilk?

Yes. Use 1 1/4 cups plain yogurt in place of the buttermilk. If it is very thick, loosen it with a splash of milk so the batter pours easily.

Why are my hotcakes flat?

Your baking powder might be old.
You may have overmixed the batter.
The pan may be too cool, which can prevent good lift and browning.

Why are my hotcakes burning outside but raw inside?

Heat is too high. Aim for medium or medium-low. The hotcake should take about 2 minutes on the first side and 1 minute on the second.

Can I make the batter ahead?

You can mix the dry ingredients ahead and refrigerate them, and you can mix the wet ingredients (minus melted butter) and refrigerate. Combine right before cooking for the fluffiest results. Fully mixed batter can lose some lift if it sits too long.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and a rubber spatula
Measuring cups and spoons (or a kitchen scale)
Microplane or fine grater for the lemon zest
Nonstick skillet or griddle
Thin spatula for flipping
Wire rack or sheet pan (optional, for keeping batches warm)

I started making these on mornings when I wanted comfort food but did not want a project. The first time I added lemon zest, it was pure curiosity, like, “What happens if I sneak a little brightness into a stack of cozy carbs?” The answer was immediate: the hotcakes tasted warmer, butter tasted richer, and syrup tasted less sweet in the best way. Now it is my standard move, especially when the day needs a small win before it even starts.

Zesty Easy Hotcake Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 to 10 hotcakes (serves 3 to 4)

Ingredients

1 1/2 cups all-purpose flour (about 180 g)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest (about 1 large lemon)
1 1/4 cups buttermilk (about 300 g, or see FAQ swap)
2 large eggs
3 tablespoons unsalted butter, melted and slightly cooled (plus more for the pan)
1 teaspoon vanilla extract
Optional for extra coziness: 1/2 teaspoon ground cinnamon

For serving: butter, warm maple syrup, berries, or a spoonful of yogurt.

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest (and cinnamon if using). Rub the zest into the dry mix with your fingertips for 10 seconds to release the oils. It smells like a good idea because it is.
Mix the wet ingredients. In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
Combine gently. Pour the wet ingredients into the dry. Fold with a spatula just until you do not see dry flour. The batter should look lumpy and thick. Do not chase smoothness here.
Rest the batter. Let it sit for 5 minutes while you heat your skillet. This gives the flour time to hydrate and the batter time to thicken a bit, so your hotcakes cook up softer and taller.
Heat the pan. Set a nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. If the butter browns instantly, your pan is too hot. Turn it down and give it a minute. Optional confidence check: a drop of water should sizzle and dance, not vanish on contact.
Cook the first side. Scoop about 1/4 cup batter per hotcake for a 4-inch hotcake. Cook until bubbles form on top, some bubbles pop and stay open, and the edges look set, about 2 minutes.
Flip and finish. Flip and cook until golden and cooked through, about 45 to 75 seconds. Transfer to a plate or a wire rack. Repeat, adding a touch more butter as needed. If the pan starts looking buttery in a way that feels greasy, carefully wipe it with a folded paper towel, then add a fresh small pat for the next batch.
Serve hot. Stack, butter, syrup, and take a bite while they are still doing that steamy, cozy thing.

Tip: If you are cooking for a crowd, keep finished hotcakes warm on a sheet pan in a 200°F oven.

Nutrition information is estimated.

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