If you love pancakes you know you can’t have enough pancake recipes in your recipe box. Here’s a great one to add to that collection: these gorgeous Vegan Lemon Pancakes packed with oodles of fresh citrus flavor. These pancakes are really something: they are slightly crispy on the outside and soft and melt-in-the-mouth tender on the inside. They are slightly sweet so you can eat them without any trimmings. But you can also make them extra delicious by drizzling on a little bit of maple syrup or smearing on some vegan lemon curd. Best of all, like all pancake recipes I share with you on this blog, including these classic vegan pancakes, vegan pumpkin pancakes and vegan oatmeal pancakes, these are wholegrain and they are super easy to make. Honestly, it doesn’t take much more time to mix these up with pantry ingredients than it would to get a pancake mix out of a box.
Why you’ll love these vegan lemon pancakes
They’re so DELICIOUS. Intensely lemony with a hint of vanilla, they taste like lemon cake. They are easy to make. These are one-bowl and the batter takes no more than 10 minutes to make. Add another 15 minutes or so to make the pancakes and you have a breakfast that will make everyone love you just a bit more! They are healthy. These pancakes are whole wheat, although you can use all purpose flour with great results if that’s what you prefer. There is no added oil in this recipe, although you will need some cooking spray to coat the skillet. There are 10 grams of protein and five grams of dietary fiber in each serving of three pancakes.
How to make vegan lemon pancakes
Place the dry ingredients–flour, salt, baking soda and baking powder–in a bowl. Stir in the lemon zest.
Dump all the wet ingredients in the bowl and whisk or mix with a spatula until everything is incorporated. Make sure you scrape the bottom of the bowl thoroughly to ensure no dry flour remains, but don’t overmix. Some lumps are fine.
Use a ¼th cup measure to pour out pancakes on a hot skillet coated with oil or vegetable spray. When bubbles appear closer to the center and the sides appear dry, flip and cook the other side for another minute or so.
Serve hot with maple syrup or vegan lemon curd.
Variations
For lemon poppy seed pancakes, stir in a tablespoon of poppy seeds into the batter. For lemon blueberry pancakes, stir in a cup of blueberries into the batter. If you are making these for someone who loves chocolate, stir in half a cup of chocolate chips into the batter.
Storage and freezing instructions
Make all the pancakes and store them in the refrigerator for up to three days. Reheat in the oven or on a skillet before serving. Check to get new recipe updates by email.
For storing longer, flash freeze the pancakes by placing them side by side on a baking sheet and placing them in the freezer. Once the pancakes are frozen place them in a freezer safe container or bag and freeze for up to three months. Thaw and reheat in oven or skillet before serving.
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