Vegan Lemon Pancakes

5 from 8 votes

Vegan lemon pancakes that are so intensely lemony with a hint of sweet vanilla. They taste like lemon cake and are a certain everyone-pleaser. Lemon zest and juice infuse lots of bright citrus flavor, while vegan yogurt makes them soft and fluffy and tender with a hint of crispiness on the outside. These are made with whole wheat and are really healthy.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings (three pancakes each)

Calories: 277kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
zest and juice of two lemons (juice will be around ⅓rd of a cup)
1 ½ cups nondairy milk (I used oat milk but any nondairy milk is fine)
½ cup vegan yogurt
2 teaspoons pure vanilla extract
2 tablespoon maple syrup (optional)
2 tablespoon avocado oil or any neutral oil (or cooking spray to coat the griddle)

Instructions

Whisk the dry ingredients in a large bowl--the flour, baking soda, baking powder and salt.
Stir in the lemon zest.
Add the lemon juice, nondairy milk, yogurt, vanilla and maple syrup to the bowl. Mix until thoroughly incorporated but don't overmix. Some lumps in the batter are fine but there should be no dry streaks of flour.
Coat a skillet lightly with vegetable oil or cooking spray. When it's hot, pour out the pancakes using a ¼th cup measure. These pancakes spread easily but use the bottom of the cup or a ladle to help guide the shape if necessary.
Cook until bubbles appear in the center and the sides are slightly dry. Lift a corner gently with a spatula and if the pancake is golden-brown underneath, flip over and cook the other side for another minute or so.

Notes

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.
Storing and freezing: 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. 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.

Nutrition