Vegan Lemon Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Every single time I make these vegan lemon pancakes, I tell myself I am going to save a few for later. But that never happens because they are just so delicious. Luckily, it takes just 25 minutes to whip up a fresh batch. I use oat flour, fresh lemon juice, and creamy almond ricotta to create these thick and fluffy pancakes with crisp edges and a bright citrus flavor.
Sometimes I want some with a little more zing than my usual vegan buttermilk pancakes, and that is when I make my vegan lemon pancakes. The lemon keeps the pancakes vibrant, while instantly making breakfast a little more exciting. I use an almond-based blend as a plant-based ricotta to add richness and a tender texture without any dairy. Treat yourself, and make these pancakes this weekend.
I originally developed these pancakes when I ran out of my traditional mix-ins and wanted something with a fresher flavor than my vegan blueberry pancakes. Up until that point, my kids had only ever stuck to plain, chocolate chip, or blueberry, and I was worried that they might not enjoy the lemon flavor. When I first made them, the lemon glaze was reason enough for them to eat every crumb, saying it tasted like sorbet.
👩🏽🍳 Why I Love This Recipe
I love the combination of a bright lemon flavor and a warm, fluffy texture. But it is the almond ricotta mixture that makes this vegan lemon pancake recipe unique for me. Ground almonds also add healthy fats and protein. The pancakes have that classic soft center with light crisp edges, and just enough sweetness from the maple syrup to balance the tartness of the citrus. As a health coach, I appreciate that this recipe does not use refined sugar, while keeping that comforting sweetness and texture.
I start by combining my dry ingredients and making sure the baking powder is well distributed. Then I prepare my vegan ricotta by blending the blanched almonds in a food processor until smooth. After that, I follow the classic mixing method of gently stirring the wet ingredients into the dry, making sure not to overwork the batter. I let the batter rest briefly, then pour rounds onto my preheated griddle, and cook until each side is golden and the center has become light and airy.
Pancakes are a weekend staple in my house, and I always try to include them in our routines even on the busiest mornings. A few months ago, we were swamped with school commitments, which had me up and out at the crack of dawn on a Saturday. My downtime was spent in school meetings, organizing jogathons, and fundraisers. But that did not stop me from having my pancakes.
One particularly hectic morning, I had to take my pancake to a meeting and eat it discreetly. That evening, I received a message from one of the moms saying that if I am going to bring such delicious-smelling food to the meetings, then I need to bring enough for everyone. Ha! When you make these pancakes, be sure you have enough ingredients for a second batch. Trust me, you will need it.
🥘 Ingredients
For these vegan lemon pancakes, I use wholesome ingredients. This is everything I need to create fluffy citrusy pancakes:
Oat flour: Oat flour creates a hearty pancake with a soft texture and lightly crisp edges once cooked.
Potato starch: I use this to keep the pancakes tender while helping the exterior brown nicely on the griddle.
Baking powder: This helps the pancakes rise and keeps the centers fluffy instead of dense.
Sea salt: A little salt balances the sweetness and sharpens the lemon flavor.
Blanched almonds: I blend these to form the ricotta-style base that makes the pancakes rich and tender.
Dairy-free milk: Almond milk keeps the batter creamy while allowing the lemon flavor to stand out clearly.
Maple syrup: I use this to sweeten the pancakes naturally while adding warmth to the flavor.
Lemon juice and zest: Fresh lemon juice and zest add bright citrus flavor throughout the batter and help activate the baking powder.
Vanilla extract: Vanilla softens the sharpness of the lemon and rounds out the overall flavor.
Lemon glaze (optional): I love finishing these pancakes with a simple glaze made from powdered sugar, lemon juice, and lemon zest.
🔪 How To Make
These vegan lemon pancakes come together in a few simple stages. This is how I make them:
Heat griddle: First, I preheat the griddle over medium heat until a drop of water sizzles on the surface. If needed, I lightly grease the pan with oil or cooking spray.
Mix dry ingredients: Then I whisk the oat flour, potato starch, baking powder, and salt in a large bowl until everything is evenly combined.
Blend almonds: Next, I pulse the blanched almonds in a food processor until they resemble a fine crumb.
Make ricotta mixture: I add part of the dairy-free milk, maple syrup, lemon juice, vanilla, and salt to the almonds, then blend until creamy and smooth.
Combine batter: I pour the almond mixture into the dry ingredients along with the remaining milk, maple syrup, lemon juice, and lemon zest. Then I stir gently until no dry streaks remain.
Rest batter: Once everything is combined, I let the batter sit for a few minutes so the oat flour hydrates properly and the texture thickens slightly.
Cook pancakes: Using about 1/4 cup batter per pancake, I cook them on the hot griddle for 4-5 minutes per side until they are golden and easy to flip.
Prepare glaze and serve: While the pancakes cook, I quickly whisk together the glaze ingredients until smooth, and drizzle it over cooked pancakes, after they have had a chance to cool slightly.
💭 Expert Tips
My #1 Secret Tip for this vegan lemon pancake recipe is to cook them over medium to medium-low heat instead of rushing the process. The batter is thicker than standard pancake batter, so slower cooking helps the centers cook through properly while the outside develops a golden crust.
Other Tips To Keep In Mind:
- Rest batter: I always let the batter sit for a few minutes before cooking, so the oat flour has a chance to hydrate and thicken up the batter.
- Zest lemons first: It seems small, but zesting lemons before juicing them makes everything easier. I have a harder time getting a decent amount of zest when the fruit is no longer intact.
- Use fresh lemons: I never use bottled juice for this recipe, as fresh lemon juice and zest provide a truer flavor.
- Blend almonds finely: I process the almonds thoroughly so the vegan ricotta mixture turns creamy instead of gritty.
- Flip carefully: These pancakes might be hearty, but they are still delicate while cooking. I use a thin, but wide spatula, and make sure there is enough space in the pan for me to flip, without disturbing the other pancakes.
📖 Variations
These are 3 variations of the vegan lemon pancake, which I have tested over the years.
Blueberry lemon: After pouring the rounds of batter into the pan, I scatter a few blueberries across the uncooked surface. You could also fold in 3/4 cup of blueberries directly into the batter before frying. My kids love this version, especially when I use the blueberries to make patterns.
Lemon poppyseed: I stir 1 tablespoon of poppy seeds into the batter for a classic combination. I love the slight crunch in every bite, and sometimes, I make a lemon poppy seed glaze to complement it. If you like lemon poppy seed muffins, you will love this variation.
Berry topping: I place 1/2 cup sliced strawberries into a saucepan with a splash of water and 1 tablespoon coconut sugar, and heat until the sugar dissolves and the strawberries are warm and syrupy. I spoon this over the pancakes just before serving instead of using glaze. My husband loves this since it reminds him of strawberry lemonade.
🍽 Serving Suggestions
If you have made the very wise decision of including the vegan lemon pancakes in your next breakfast spread, I recommend serving the glaze in a separate bowl along with some fresh berries or breakfast fruit salad. You could also include a side of homemade vegan yogurt and fresh strawberry juice.
Last week, I made these pancakes for my boys for a late afternoon snack, which meant they could use a more exciting topping than they usually would include at breakfast. My eldest placed a scoop of vegan matcha ice cream on top of his snack, while my other 2 spread over some apple curd and vegan honey. I decided to try my pancakes with a drizzle of blackberry simple syrup, out of curiosity, and I must say the flavor pairing was phenomenal.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze cooled pancakes between layers of parchment paper in a freezer-safe container for up to 3 months.
Reheating: I warm the pancakes in a skillet over low heat or microwave them for about 20 seconds until heated through.
❓Recipe FAQs
Why are my pancakes browning too quickly on the outside?
This usually means the griddle temperature is too high. And since these pancakes contain maple syrup and almonds, the exterior can brown faster than standard pancakes. I always do one small test pancake first, to determine whether or not the heat is appropriate, and the batter is the correct consistency, adjusting where it is needed.
What should the pancake batter texture look like?
I like my batter to look thick but scoopable, almost like a soft muffin batter. If it seems too stiff, I add a small splash of dairy-free milk and gently work it through the batter. If it looks very runny, I give it a few extra minutes to rest and see if it thickens up naturally as the oat flour absorbs moisture. If this does not work, I stir in 1 tablespoon of oat flour at a time until it becomes thicker. Be sure to let it rest after adding more oat flour.
What causes my pancakes to taste bitter?
Bitterness usually comes from too much baking powder, or if you have used bottled lemon juice with a harsher flavor. I always use fresh lemon, and make sure to wash them thoroughly before zesting them. It is also very important that you measure out the baking powder exactly, as even a little extra can leave an unpleasant aftertaste once the pancakes cook.
🥞 More Delicious Pancake Recipes!
Love this vegan breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Lemon Pancakes
Every single time I make these vegan lemon pancakes, I tell myself I am going to save a few for later. But that never happens because they are just so delicious. Luckily, it takes just 25 minutes to whip up a fresh batch. I use oat flour, fresh lemon juice, and creamy almond ricotta to create these thick and fluffy pancakes with crisp edges and a bright citrus flavor.
Servings: 12 pancakes
Calories: 131kcal
Ingredients
For The Pancakes:
- 1¼ cup oat flour
- 3 tablespoons potato starch
- 1 tablespoon baking powder
- ¼ teaspoon sea salt , divided
- ¾ cup blanched slivered almonds
- ½ cup almond milk or other dairy free milk , divided into 2 and 6 tablespoons
- 6 tablespoons maple syrup , divided
- ¼ cup fresh lemon juice , divided
- 2 tablespoons lemon zest (Meyer lemons work best)
- 1 tablespoon vanilla extract
Optional Lemon Glaze:
- 1 cup powdered sugar (see note)
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (Meyer lemons work best)
You can also top with powdered sugar, fruit, nuts or maple syrup if you prefer.
Instructions
- Turn up the heat on your griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non stick you should use a spray oil to avoid the pancakes sticking.
- Put the oat flour, potato starch, baking powder and 1/8 teaspoon salt into a bowl and mix well.
- Put almonds into a food processor and blend until they are finely ground.
- Add 2 tablespoons milk, 3 tablespoons maple syrup, 2 tablespoons lemon juice, vanilla extract and the other 1/8 teaspoon salt. Blend until combined. This is the “ricotta.”
- Dig a small well in the flour mixture and add the “ricotta” mixture into the well. Next 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.
- Slowly mix until well combined, do not overmix but make sure there are no clumps. Allow to settle a few minutes so the mixture can fully combine.
- Drop spoonfuls (about ¼ cup each) onto the griddle. Cook about 4-5 minutes on each side. They should be slightly brown when ready and come off the griddle easily.
- While the pancakes are cooking, make the lemon glaze if using. Whisk powdered sugar, lemon juice and lemon zest in a bowl until smooth.
- Allow the pancakes to cool a bit before eating, this lets the texture settle and fully develop. Drizzle with lemon glaze, maple syrup or anything else you prefer and devour!
Notes
- My #1 Secret Tip for this vegan lemon pancake recipe is to cook them over medium to medium-low heat instead of rushing the process. The batter is thicker than standard pancake batter, so slower cooking helps the centers cook through properly while the outside develops a golden crust.
- Rest batter: I always let the batter sit for a few minutes before cooking, so the oat flour has a chance to hydrate and thicken up the batter.
- Zest lemons first: It seems small, but zesting lemons before juicing them makes everything easier. I have a harder time getting a decent amount of zest when the fruit is no longer intact.
- Use fresh lemons: I never use bottled juice for this recipe, as fresh lemon juice and zest provide a truer flavor.
- Blend almonds finely: I process the almonds thoroughly so the vegan ricotta mixture turns creamy instead of gritty.
- Flip carefully: These pancakes might be hearty, but they are still delicate while cooking. I use a thin, but wide spatula, and make sure there is enough space in the pan for me to flip, without disturbing the other pancakes.
Nutrition
Serving: 1pancake | Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Sodium: 63mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g
These vegan pancakes were so tasty! Just the right amount of zest!
Awesome! Thank you Paula!
I absolutely LOVE the fresh lemon in these pancakes! A bright, citrus flavor, mixed with a sweet-like cake make the perfect pancake breakfast!
Yay so happy to hear that Holley! 🙂
This Vegan Lemon Pancake recipe is wonderful! It’s easy to follow and results in light, fluffy pancakes with a refreshing lemon flavor. Perfect for a delightful breakfast. Thank you!
Thanks so much Heather, glad you liked this recipe!