Lemon Pancakes

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Craving a zesty twist on your breakfast? Try these light and fluffy lemon pancakes! They’re a breeze to whip up and packed with bright citrus flavor.

Adding a splash of lemon juice to the batter gives these pancakes a delightful tangy kick. It’s the perfect way to wake up your taste buds and start your day on a sunny note.

These pancakes are dairy-free and egg-free, making them a great option for everyone at your breakfast table. Serve them with fresh berries and a drizzle of maple syrup for a truly delicious morning treat. You’ll love how quick and easy they are to make!

Tool Requirements

You’ll need a few basic kitchen tools to whip up these tasty lemon pancakes. Grab a large mixing bowl to combine your ingredients. A whisk works great for blending the batter smoothly.

Don’t forget a non-stick skillet or griddle for cooking. A spatula is key for flipping those golden rounds. Measuring cups and spoons help get the proportions just right.

For the lemon flavor, you’ll want a citrus juicer or reamer. Fresh juice makes all the difference. A zester or fine grater comes in handy too if you want to add some zest.

Keep a ladle or 1/4 cup measure nearby. It’s perfect for portioning out the batter onto your hot cooking surface. You might also like having a warming plate or oven-safe dish. This lets you keep finished pancakes warm while you cook the rest.

With these simple tools, you’ll be all set to create a delicious stack of lemony pancakes in no time.

Preparing The Ingredients

Getting ready to make lemon pancakes is easy. You’ll need a few basic items from your kitchen. Grab some all-purpose flour, baking powder, and salt for the dry mix.

For the wet ingredients, you’ll want plant-based milk, lemon juice, and a touch of vanilla extract. Don’t forget a sweetener like maple syrup or sugar.

Measure everything out before you start. This helps the process go smoothly. Put the dry stuff in one bowl and the wet in another.

Mix the lemon juice with the milk first. Let it sit for a minute – it’ll thicken up a bit. This gives your pancakes a nice, tangy flavor.

Have a non-stick pan or griddle ready. You’ll also need a spatula for flipping. If you like, grab some fresh fruit or syrup for topping your pancakes when they’re done.

Room temperature ingredients mix better. Take the milk out of the fridge a little early if you can. Now you’re all set to start cooking!

Variations To Try

Want to spice up your lemon pancakes?

• Try adding some poppy seeds to the batter for a fun crunch. Just mix in a tablespoon or two before cooking.
• For a tropical twist, toss in some shredded coconut. It pairs beautifully with the lemon flavor and adds great texture.
• Feeling fruity? Fold in some fresh blueberries or raspberries. The berries will burst as they cook, creating pockets of jammy goodness.
• Looking for an extra flavor punch? Grate some lemon zest into the batter along with the juice. It’ll really amp up that citrus taste.
• Craving something nutty? Chopped pecans or walnuts make a delicious addition. Sprinkle them on top of the pancakes while they’re cooking.
• Want a hint of warmth? A dash of cinnamon or nutmeg in the batter can add a cozy note to balance the bright lemon.
• For a decadent treat, stir in some white chocolate chips. They’ll melt slightly as the pancakes cook, creating gooey pockets of sweetness.

Storage Tips

Keep your lemon pancakes fresh by storing them properly.

• After cooking, let them cool completely on a wire rack. This prevents condensation from making them soggy.
• Once cooled, stack the pancakes with wax paper between each one. Put them in an airtight container or zip-top bag. They’ll stay good in the fridge for up to 3 days.
• For longer storage, freeze your pancakes. Lay them flat on a baking sheet and freeze until solid. Then transfer to a freezer bag. They’ll keep for up to 2 months.
• To reheat, pop them in the toaster or microwave. If frozen, thaw in the fridge overnight first. Add a splash of lemon juice before serving to brighten the flavor.
• Don’t forget about the batter! If you have extra, store it in a sealed container in the fridge. Use within 24 hours for best results. Give it a quick stir before cooking.

Lemon Pancakes

These delicious, easy lemon pancakes will start your day with a smile! These easy, fluffy pancakes from scratch are extremely filling, especially when you put the right toppings on. Enjoy this homemade vegan pancake recipe!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• 1 cup of plant-based milk at room temperature
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• 2 tablespoons of maple syrup or sugar
• fresh fruit or syrup optional

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Instructions

 

• Measure out all-purpose flour, baking powder, and a pinch of salt.
• Set the dry ingredients aside.
• Measure out plant-based milk, lemon juice, vanilla extract, and sweetener (maple syrup or sugar).
• Mix lemon juice with plant-based milk and let it sit for a minute to thicken.
• Combine dry ingredients in one bowl.
• Combine wet ingredients (including thickened milk and lemon juice) in another bowl.
• Gradually pour wet ingredients into dry ingredients.
• Mix until just combined, avoiding overmixing.
• Heat a non-stick pan or griddle over medium heat.
• Lightly grease the cooking surface.
• Pour batter into the pan to form pancakes.
• Cook until bubbles form on the surface, then flip with a spatula.
• Cook until golden brown on both sides.
• Add optional toppings like fresh fruit or syrup.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.