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Lemon and Raisin Pancakes stacked
25Total Time
10Prep Time
15Bake Time

Lemon & Raisin Pancakes

1 Reviews

About the bake

The possibilities for pancakes are endless and we've added one more to the list. Our Lemon and Raisin Pancakes make a really simple breakfast, or they can be wheeled out on pancake day. Because these pancakes have raisins in they may be a little more tricky to flip.

25Total Time
10Prep Time
15Bake Time


  1. Step 1:

    Grate half the rind of the lemon into a small mixing bowl. Add the flour and sugar.

  2. Step 2:

    Make a well in the flour and add the egg and milk, beat with a wooden spoon or whisk until the mixture is smooth and thick. Pour the batter into a jug.

  3. Step 3:

    Heat a frying pan and add a very small knob of butter. When hot, add a dessertspoon full of the batter to form a circle. As the batter begins to set scatter a few raisins on top. Make 2 or 3 pancakes at a time.

  4. Step 4:

    When the pancakes start to bubble up, flip the over with a palette knife and cook for another minute until golden.Repeat with the remaining batter.

  5. Step 5:

    Cover the pancakes with a tea towel to keep them warm. Serve with blueberries and crème fraiche if liked.


  • For the Pancakes

    • 1 Lemon
    • 100g Allinson's Self-Raising White Flour
    • 25g Billington's Unrefined Golden Caster Sugar
    • 1 Free range egg
    • 125ml Milk
    • Knob Butter
    • 50g Raisins
  • For the Decoration

    • 50g Blueberries
    • 8 tsp Crème fraîche


  • Grater
  • Bowl
  • Whisk
  • Jug
  • Frying pan
  • Palette knife

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