These Lemon Pancakes are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.
The full printable recipe is just below, but don’t miss my cooking tips, ingredient swaps, and more further down!
Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Lemon Pancakes
These Lemon Pancakes are super simple egg-free and dairy-free pancakes ready in just 20 minutes with a fresh lemon taste.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 10 pancakes (1/4 cup each.)
Calories: 101.3 kcal
Ingredients
- 1 cup Almond Milk - (note 1)
- ¼ cup Lemon Juice - from 2 freshly squeezed lemons (note 2)
- 1 ½ cups All-Purpose Flour - (note 3)
- 3 tablespoons Sugar - (note 4)
- 1 tablespoon Avocado Oil - (note 5)
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 teaspoon Lemon Zest - optional
Toppings ideas
- 2 tablespoons Maple Syrup
- ½ cup Raspberries
- Lemon Zest
Instructions
- In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.
- Whisk in almond milk, freshly squeezed lemon juice, oil, and vanilla extract.
- Fold in lemon zest if used and stir to evenly incorporate.
- Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
- Scoop out 1/4 cup of pancake batter per pancake. Cook on one side for 2-3 minutes on medium heat until bubbles form on the surface and the edges dry out and look set.
- Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown.
- Transfer to a cooling rack or plate and repeat these steps until you run out of batter.
Notes
Note 1: You can use any dairy-free milk, like soy, coconut, or cashew milk, but I prefer using unsweetened milk to avoid unnecessary sugar.
Note 2: You can also use bottled lemon juice.
Note 3: You can also use whole wheat flour, but I haven’t tried gluten-free flour. Almond flour, coconut flour, or oat flour wouldn’t work in this recipe.
Note 4: You can use any crystal sweetener or sugar, like coconut sugar, unrefined cane sugar, or even allulose or tagatose.
Note 5: Prefer an oil with a high smoke point. Avocado oil is the best, but you can also use light olive oil.
Serving Suggestion: You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.
Nutrition
Serving: 1pancake | Calories: 101.3kcal | Carbohydrates: 18.9g | Protein: 2.1g | Fat: 1.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.2g | Sodium: 276.5mg | Potassium: 27.9mg | Fiber: 0.6g | Sugar: 3.9g | Vitamin A: 0.6IU | Vitamin C: 2.9mg | Calcium: 104.4mg | Iron: 1mg | Magnesium: 4.9mg | Phosphorus: 47.1mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few ingredients to make these delicious pancakes. Here’s how to pick them.
- Almond Milk – It brings moisture and creaminess. You can also use soy milk, cashew milk, or coconut milk. Any plant-based milk will work.
- Lemon Juice – This adds the signature tangy lemon flavor. Bottled lemon juice also works, but fresh is best.
- All-Purpose Flour – The base of the pancakes. Whole wheat flour is another option but it won’t work with alternative flours like almond or coconut flour. I haven’t tried gluten-free flour.
- Sugar – To sweeten the pancakes. Coconut sugar, unrefined cane sugar, allulose, or tagatose are fine substitutions.
- Avocado Oil – Used for cooking and adds a bit of moisture. Light olive oil also works.
- Baking Powder – Leavens the pancakes, making them fluffy.
- Salt – For flavors.
- Vanilla Extract – Adds a touch of sweetness and depth. You can skip if you don’t have it.
- Lemon Zest – To the lemon flavor.
How to Make Lemon Pancakes
This is a really easy recipe to whip up. I’ve included a couple of pictures of the batter, but the cooking is like any other pancake!
Combine the dry ingredients in a large mixing bowl.
Incorporate the liquid ingredients until just combined and cook the pancakes!
Carine’s Tips
Let me share a few more tips to make the best possible pancakes!
- Fresh Lemon Power – Use freshly squeezed lemon juice and lemon zest for the most vibrant flavor.
- Berry Pairings – Serve with raspberries or blueberries for a delightful flavor combination.
- Protein Boost – Use protein-boosted soy milk and top with vegan Greek-style yogurt to increase the protein content.
- Poppyseed Twist – Add 1/4 cup pf poppy seeds to the batter for lemon poppyseed pancakes, a great combination!
- Blueberry Burst – Mix in 1 cup of fresh blueberries for lemon blueberry pancakes.
- Gentle Mixing – Avoid overmixing the batter for light and fluffy pancakes.
- Medium Heat Matters – Cook on medium heat to prevent burning and ensure even cooking.
- Oil the Pan – Use a thin layer of oil on the griddle for perfect browning.
- Bubble Watching – Flip the pancakes when bubbles form and the edges look set.
- Warm Serving – Serve warm with your favorite toppings for the best taste.
Thank you for sharing this recipe! It was delish. One question. My batter was extremely thick. Is that normal?
It’s thick yes, you can add a splash more almond mil kif you like the pancakes less fluffy and thinner.