lemon pancakes

Bright and fresh, these lemon pancakes are just what you need to start your day with a healthy dose of good vibes.

Lemon Pancakes

all purpose flour

sugar

baking powder

baking soda

salt

milk

lemon zest, (from 1 lemon)

eggs, (lightly beaten)

vanilla extract

unsalted butter, (melted and cooled slightly)

½ cup freshly squeezed lemon juice, (from 2 lemons)

Preheat griddle to medium heat.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together milk, lemon zest, eggs, vanilla, butter. Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir.

Drop batter by ¼ cupfuls onto hot griddle.

Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.

Top these fluffy lemon pancakes with coconut yogurt and fresh berries for the perfect vegan, gluten-free breakfast!

Lemon Poppy Seed Pancakes

flax eggs (or 2 chicken eggs)

quinoa flour (I like to toast mine)

almond flour

arrowroot starch

coconut flour

Simply Organic Ceylon Cinnamon

sea salt

banana (about 1 small)

coconut yogurt

non-dairy milk

almond oil

lemon juice

Simply Organic Vanilla Extract

Simply Organic Lemon Flavor

lemon

Simply Organic Poppy Seeds

berries (coconut yogurt

Preheat a griddle over medium heat.

Whisk together the flax and water and set aside to gel.

In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.

Beat together the flax eggs, banana, yogurt milk, oil, lemon juice, vanilla and lemon flavor, then pour into the dry and mix until a smooth batter forms. Fold in the lemon zest and poppy seeds.

Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.

Serve warm with fresh berries, a dollop of coconut yogurt and pure maple syrup.

https://content.jwplatform.com/videos/CkbhVnV2.mp4

These healthy lemon poppy seed pancakes are the perfect addition to your breakfast routine. Quick, easy, healthy and also naturally gluten-free and vegan.

These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients - all gluten-free and dairy-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make.

Vegan Lemon Poppyseed Pancakes

almond milk

Bob’s Red Mill gluten-free rolled oats

applesauce banana

maple syrup

poppy seeds

In a blender, combine the almond milk, lemon juice &amp; zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

I made the pancakes and they were great! Thanks for the recipe! 

I made these the other day and they were super fluffy and delicious! I put blueberries on top and tried some with lemon curd and the rest with just maple syrup - both options were great! I will be making these again for sure.

These are absolutely fabulous, our new favorite!! ❤️

So delicious. One of the best GF pancake recipes that I have tried.....and I have tried many! BONUS, they are super simple to make. Rachel you are great at what you do. Please keep doing it!!

I made these and they were great. I made some changes because I’m always tempted to experiment!  I also wanted a higher protein and fat content. In place of the second cup of oat flour, I used a combination of coconut flour, hemp flour, almond flour, and buckwheat flour. I used small quick-cooking oats and just mixed it by hand. I swapped coconut sugar for the maple syrup, and added some coconut yogurt, and about 1/3 cup of GF sourdough discard. I’m not vegan, so I added two eggs as well. Plus about a cup of blueberries to the batter at the end. They were fluffy and delicious! Thanks so much for all your recipes! They are stellar! 

Easy, healthy, delicious vegan blueberry pancakes with the zip of lemon. These satisfying pancakes are made with whole-grain oat flour and sweetened with maple syrup. Free from soy, gluten, nuts, and oil.Yield: makes eight pancakes; nutrition information is for 2 pancakes

Lemon Blueberry Pancakes (Vegan, Oat Flour)

fine oat flour (Store-bought

fine sea salt

⅓ cups canned lite coconut milk (Shake can well before opening.)

maple syrup,

lemon zest

⅓ cups fresh blueberries,

In a large mixing bowl whisk together the oat flour, salt, and baking powder.

Combine

In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and immediately pour into the dry ingredients. Stir just until there&#39;s no visible dry flour.

Preheat

Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.

Cook

Once the cooking surface is hot enough that a drop of water sizzles, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.

Serve

Serve lemon blueberry pancakes warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, berries, and nuts or seeds.

OMGosh the best pancakes ever!!! Don't even notice they are vegan. I do use almond milk to cut down on fat, zest of a whole lemon and juice from a half. Love the lemony taste

This was sooo good! I had a cpl extra, so I stored them in the fridge. Re-heated them, and they tasted even better than I had remembered. Will definitely be making a dbl batch next time. Thank you for this recipe!

These lemon pancakes are soft, light and fluffy pancakes bursting with fresh and bright lemon flavor. They’re incredibly easy to make using basic pantry ingredients. Top these lemon sugar pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.

Lemon Pancakes Recipe

(240 g) all purpose flour

tsp baking powder

¾ tsp baking soda

eggs

lemons

tbsp (43 g) unsalted butter, melted

¼ cup (59 ml) lemon juice

tsp (5 ml) vanilla extract

(415 ml) milk, room temperature

Heat

Heat a non stick skillet or griddle to low-medium heat.

Whisk

In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.

Whisk the eggs and lemon zest together until combined. Whisk in the melted butter, lemon juice, vanilla extract and milk together until smooth and well combined.

Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.

In a preheated non stick skillet or griddle, melt some butter on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the fluffy lemon pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 3-4  minutes for these lemon pancakes. Flip the pancakes and cook for an additional 3-4 minutes.

Serve these lemon pancakes with freshly whipped cream, maple syrup, lemon zest and fresh fruit.

Fluffy Buttermilk Lemon Pancakes are topped with buttery toasted almonds and full of sweet, tangy lemon flavor!

Buttermilk Lemon Pancakes

flour

buttermilk

almond extract

almonds in butter (optional)

Preheat the griddle to 350 degrees Fahrenheit or heat a large pan over medium high heat.

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.

In a smaller bowl, whisk together the buttermilk, lemon juice, egg, almond extract and zest together.

Pour the wet ingredients into the dry ingredients and stir to combine. The batter will be bubbly, airy, thick and lumpy. Try to not over mix - aim for 15 seconds of whisking tops.

Ladle about 1/4 cup of the batter on the hot pre-heated griddle or pan. Let the batter bubble and then flip until you cook all the pancakes.

Pile your pancakes and top with a dusting of powdered sugar, whipped cream, butter, maple syrup and toasted almonds if desired!

This is my new favorite pancake recipe. Fantastic flavor and texture! Made 20 delicious pancakes. I was happily surprised there was no butter called for in the recipe, leaving more to top them with!

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Top 6 lemon pancakes recipes from across the web

The most viewed lemon pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Pancakes

Lemon Poppy Seed Pancakes

Vegan Lemon Poppyseed Pancakes

Lemon Blueberry Pancakes (Vegan, Oa...

Lemon Pancakes Recipe

Buttermilk Lemon Pancakes

The most viewed lemon pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine