Vegan Lemon Pancakes

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Fluffy, moist and sinfully delicious! My gluten-free and vegan lemon pancakes are made with whole foods like oats, almonds, and maple syrup, making them ideal for anyone looking to start your day in a dessert-for-breakfast kind of way. You’ll never guess there is no dairy, eggs, or refined sugars. Within 25 minutes you’ll have a family-friendly meal ready to serve!

Confession, pancakes and I are not best friends. Don’t get me wrong, my family and I LOVE them, and I make them quite regularly!

However, every time I make them, I feel like they disappear faster than I can make them! I cook and cook, only to have my kids devour them as fast as they can. Then as the light of those last few spoonfuls of batter gets brighter, I begin to salivate knowing it’s almost time to enjoy the fruits of my labor. Then I look down. And nothing. They have eaten every. single. one!

But now we can all relax. Because my healthy whole food based pancakes are so easy to prep, even if you need another emergency batch all to yourself!

I created these vegan lemon ricotta pancakes wanting a base of nutrient rich ingredients. I started with oat flour because oats are loaded with good stuff to help us start the day right. I put in almonds as my rich “ricotta” base for added protein and healthy fat. I use maple syrup to sweeten the batter without refined sugar. And I use almond milk for creaminess and moisture.

The result? The most delicious, fluffy, and filling pancakes that feel elevated yet totally achievable any day of the week!

🥘 Ingredients

Making ricotta pancakes with no eggs? Easy, peasy! Most of the ingredients required are pantry staples for those following a plant-based diet. Anything else you need can be found at any local grocery store.

Oat Flour: I prefer the texture that oat flour gives these pancakes. I find it to be one of the easier gluten-free flours to work with in place of all-purpose flour!

Potato Starch: Potato starch is another gluten-free alternative to keep these pancakes tender and give a bit of a crisp on the outside. I like combining it with the oat flour for that perfect bite.

Baking Powder: Do not skip this ingredient as it helps the batter to rise and spread, creating a fluffier pancake.

Sea Salt: I add a touch of salt to help bring out all the other flavors and balance the sweetness.

Almonds: Make sure to use blanched almonds (almonds without the skin). I’ve found that using almonds with the skin affects the texture.

Dairy-Free Milk: I keep these pancakes vegan by using dairy free milk. I used So Delicious Organic Almond Milk with Cashew – it has the perfect balance of flavor, and simply just tastes fresh! But any non-dairy milk of choice will work here.

Maple Syrup: To make these vegan gluten free lemon ricotta pancakes as healthy as possible I use pure maple syrup for sweetness, rather than refined white sugar.

Lemon Juice & Zest: Any type of lemon works, but I prefer Meyer lemons because they have a sweeter flavor and give the best taste. Not only does the fresh lemon add flavor, but also provides the batter with acidity to activate the baking powder and give these pancakes better rise.

Vanilla Extract: I’m a firm believer that vanilla extract should be added to all pancake batters! It adds another level of flavor, along with an essence of warmth and comfort.

Optional Lemon Glaze: I LOVE these pancakes with my citrusy glaze over top! Just mix together powdered sugar, fresh lemon juice, and lemon zest for an easy glaze that takes the pancakes to the next level.

🔪 How To Make Vegan Lemon Pancakes

Making vegan gluten free lemon pancakes from scratch is super easy! Follow along with my directions below for a straightforward, fool-proof process:

Preheat Griddle: First, I always turn up the heat on my griddle so that it is nice and hot for cooking the pancakes. To test that it’s ready, I spray some water on it to see if it sizzles. Note, if your griddle is not non-stick use a spray oil to avoid the pancakes sticking.

Combine Dry Ingredients: Next, I put the oat flour, potato starch, baking powder and ⅛ teaspoon salt into my bowl and mix well.

Blend Almonds: Now, I put almonds into my food processor and blend until they are finely ground.

Add Ricotta Ingredients: Then, I add 2 tablespoons milk, 3 tablespoons maple syrup, 2 tablespoons lemon juice, vanilla extract and the other ⅛ teaspoon salt. I blend until combined. This is the “ricotta.”

Combine All Ingredients: Next, I dig a small well in the flour mixture and add the “ricotta” mixture into the well. I add the 6 tablespoons left of milk, the other 3 tablespoons of maple syrup, the other 2 tablespoons of lemon juice and the lemon zest.

Mix: Slowly, I mix until well combined. I make sure that I do not overmix, stirring just enough to ensure there are no clumps. I allow the batter to settle for a few minutes so the mixture can fully combine.

Cook Pancakes: I drop spoonfuls (about ¼ cup each) onto the hot griddle, at medium to medium-low heat. I cook the pancakes for about 4-5 minutes on each side. They should be slightly brown when ready and come off the griddle easily.

Prepare Glaze: While the pancakes are cooking, I make the lemon glaze. I whisk powdered sugar, lemon juice and lemon zest in a bowl until smooth.

Enjoy: I allow the pancakes to cool a bit before eating so that the texture settles and fully develops. I drizzle with lemon glaze, maple syrup or anything else I crave, and devour!

📖 Variations 

While these pancakes are super yummy following my original recipe, feel free to make it your own with fresh fruits and seeds!

Lemon Poppyseed: Lemon and poppy seed are a classic combination, and reminds me of childhood. To turn these into vegan lemon poppy seed pancakes, simply mix in 1 tablespoon of poppy seeds to the batter.

Vegan Lemon Blueberry Pancakes: I’ll mix fresh blueberries into the batter, or add fresh or frozen blueberries to the poured batter in the pan. Muddle up some blueberries to add to the glaze for extra berry flavor or simply drizzle some of this blueberry puree on top! Love this flavor combo? Give my lemon blueberry cookies a try, too!

Strawberry Lemon: If you love strawberry lemonade as much as I do, you’ll definitely want to try turning these into strawberry lemon pancakes! Just add a few pieces of sliced or diced strawberries to the batter after pouring into the pan! Top with some of my strawberry simple syrup.

🍽 Serving Suggestions

My gluten-free vegan lemon pancakes can be served in so many different ways, whether enjoyed with simple toppings or paired alongside other classic breakfast foods! Here are my favorite ideas:

Toppings: My gluten free ricotta pancakes pair so nicely with a generous amount of lemon glaze! But if you prefer to top it with something else, I like any combination of powdered sugar, white chocolate hazelnut spread, fresh berries, melted vegan butter, nuts, vegan honey, or maple syrup too. For an extra boost of protein and healthy fats, I like to add a dollop of flaxseed pudding!

Sweet & Savory: If you’re like me, you’re a fan of sweet and savory breakfasts! Since this vegan lemon pancakes recipe is full of the most amazing sweetness, pair it along something salty like my McDonald’s hash browns copycat or my vegan frittata.

Brunch Spread: For a bigger spread, I pair these pancakes with other breakfast favorites, perfect for a fun Sunday morning or party! Add the best balance of colors and flavors by including my vegan matcha muffins, breakfast fruit salad, strawberry yogurt, and blueberry cake donuts. This could even be part of a pancake taco station!

Dessert: Yep, my vegan ricotta pancakes with lemon can make for an indulgent, yet healthy, dessert option. I like to add a scoop of matcha ice cream or vegan vanilla pudding over top.

🫙 Storage Instructions

Fridge: I place leftover dairy free lemon pancakes in an airtight container and keep refrigerated for 2-3 days.

Freezing: For longer lasting storage, I freeze these pancakes in a freezer-safe container. They should keep for up to 3 months when stored correctly.

Reheating: My egg free ricotta pancakes can be warmed up in the microwave for about 30 seconds or on the stovetop over low heat, flipping to the other side after a couple minutes.

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