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Top down view of a plate of turmeric and lemon pancakes
11Total Time
5Prep Time
6Bake Time

Turmeric & Lemon Pancakes

1 Reviews

  • Vegetarian
  • Nut Free

About our turmeric & lemon pancakes recipe

The perfect blend of zing and spice these lemon and turmeric pancakes are sure to liven up any breakfast or Pancake Day.

Thin and vibrant in colour, not only do these pancakes taste great with the addition of turmeric they will kick start your day in the right kind of way.

If you enjoyed this recipe, we think you'll love our turmeric and chai spiced cookies.

11Total Time
5Prep Time
6Bake Time


  1. Step 1:

    Combine all of the ingredients in a mixing bowl and whisk together until you reach a smooth, velvety consistency without lumps.

  2. Step 2:

    In a large frying pan, heat a knob a butter until melted and foaming. 

  3. Step 3:

    Add 2 tbsp of pancake batter to the pan and swirl it round into a circle shape with the back of a spoon.

  4. Step 4:

    Fry the pancakes for 2-3 minutes on one side before flipping them with a spatula and fry the other side until golden and cooked throughout.

  5. Step 5:

    Heat the oven to the lowest setting and place the cooked pancakes inside to keep their temperature whilst you fry the rest of the pancakes.

  6. Step 6:

    Repeat steps 3-5 until all the batter has been used.

  7. Step 7:

    Serve with spoonfuls of yoghurt and blueberries.


  • For the pancakes

    • 200g Allinson's Self Raising Flour
    • 1 tsp Baking Powder
    • 1/2 tsp Turmeric
    • 200ml Milk
    • 3 Large eggs
    • 25g Unsalted butter (melted)
    • 1 Lemon zest
    • 1/2 Lemon (juice of)
  • For the decoration

    • 1 spoonful Natural Yoghurt
    • A handful Blueberries


  • Mixing bowl
  • Whisk
  • Non-stick frying pan
  • Large metal spoon
  • Spatula

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