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Fluffy, moist and sinfully delicious! My gluten-free and vegan lemon pancakes are made with whole foods like oats, almonds, and maple syrup, making them ideal for anyone looking to start your day in a dessert-for-breakfast kind of way. You’ll never guess there is no dairy, eggs, or refined sugars. Within 25 minutes you’ll have a family-friendly meal ready to serve!
Confession, pancakes and I are not best friends. Don’t get me wrong, my family and I LOVE them, and I make them quite regularly!
However, every time I make them, I feel like they disappear faster than I can make them! I cook and cook, only to have my kids devour them as fast as they can. Then as the light of those last few spoonfuls of batter gets brighter, I begin to salivate knowing it’s almost time to enjoy the fruits of my labor. Then I look down. And nothing. They have eaten every. single. one!
But now we can all relax. Because my healthy whole food based pancakes are so easy to prep, even if you need another emergency batch all to yourself!
I created these vegan lemon ricotta pancakes wanting a base of nutrient rich ingredients. I started with oat flour because oats are loaded with good stuff to help us start the day right. I put in almonds as my rich “ricotta” base for added protein and healthy fat. I use maple syrup to sweeten the batter without refined sugar. And I use almond milk for creaminess and moisture.
The result? The most delicious, fluffy, and filling pancakes that feel elevated yet totally achievable any day of the week!
Breakfast is the most important meal of the day, have you heard that one before? Ha! But really, how can you be productive without fuel? I’m definitely not one to preach, because it’s hard sometimes. But I try, and now I try extra hard because these pancakes are my new favorite! I love starting my day with sneakily healthy food from vegan breakfast cookies, to smoothies and now pancakes.
My vegan gluten-free lemon ricotta pancakes are made with wholesome ingredients to give you the energy you need for the day. They really fill my family up, thanks to the almond-based ricotta in the batter which really sets them apart from most pancakes.
I love that I can make a big batch for Sunday morning and freeze the leftovers to use throughout the next week or so! I even love to take them on the go for those busy weekdays. They are super delicious even without all the amazing toppings!
You should note that these are not your average pancakes. These are more hearty and thick, yet still light and fluffy. They have a slight outer crisp which I LOVE. I am not a fan of mush and things that go soft fast so these are the perfect solution! They hold up so well and deliver the best balance of texture. (I do love airy, fluffy pancakes too though – check out my ultra fluffy oat milk pancakes!)
And honestly, I also love that I can feel fancy telling people what I made for breakfast! Because we all know that life with 2 kids is anything but fancy. It’s the small things!
🥘 Ingredients
Making ricotta pancakes with no eggs? Easy, peasy! Most of the ingredients required are pantry staples for those following a plant-based diet. Anything else you need can be found at any local grocery store.
Oat Flour: I prefer the texture that oat flour gives these pancakes. I find it to be one of the easier gluten-free flours to work with in place of all-purpose flour!
Potato Starch: Potato starch is another gluten-free alternative to keep these pancakes tender and give a bit of a crisp on the outside. I like combining it with the oat flour for that perfect bite.
Baking Powder: Do not skip this ingredient as it helps the batter to rise and spread, creating a fluffier pancake.
Sea Salt: I add a touch of salt to help bring out all the other flavors and balance the sweetness.
Almonds: Make sure to use blanched almonds (almonds without the skin). I’ve found that using almonds with the skin affects the texture.
Dairy-Free Milk: I keep these pancakes vegan by using dairy free milk. I used So Delicious Organic Almond Milk with Cashew – it has the perfect balance of flavor, and simply just tastes fresh! But any non-dairy milk of choice will work here.
Maple Syrup: To make these vegan gluten free lemon ricotta pancakes as healthy as possible I use pure maple syrup for sweetness, rather than refined white sugar.
Lemon Juice & Zest: Any type of lemon works, but I prefer Meyer lemons because they have a sweeter flavor and give the best taste. Not only does the fresh lemon add flavor, but also provides the batter with acidity to activate the baking powder and give these pancakes better rise.
Vanilla Extract: I’m a firm believer that vanilla extract should be added to all pancake batters! It adds another level of flavor, along with an essence of warmth and comfort.
Optional Lemon Glaze: I LOVE these pancakes with my citrusy glaze over top! Just mix together powdered sugar, fresh lemon juice, and lemon zest for an easy glaze that takes the pancakes to the next level.
🔪 How To Make Vegan Lemon Pancakes
Making vegan gluten free lemon pancakes from scratch is super easy! Follow along with my directions below for a straightforward, fool-proof process:
Preheat Griddle: First, I always turn up the heat on my griddle so that it is nice and hot for cooking the pancakes. To test that it’s ready, I spray some water on it to see if it sizzles. Note, if your griddle is not non-stick use a spray oil to avoid the pancakes sticking.
Combine Dry Ingredients: Next, I put the oat flour, potato starch, baking powder and ⅛ teaspoon salt into my bowl and mix well.
Blend Almonds: Now, I put almonds into my food processor and blend until they are finely ground.
Add Ricotta Ingredients: Then, I add 2 tablespoons milk, 3 tablespoons maple syrup, 2 tablespoons lemon juice, vanilla extract and the other ⅛ teaspoon salt. I blend until combined. This is the “ricotta.”
Combine All Ingredients: Next, I dig a small well in the flour mixture and add the “ricotta” mixture into the well. I add the 6 tablespoons left of milk, the other 3 tablespoons of maple syrup, the other 2 tablespoons of lemon juice and the lemon zest.
Mix: Slowly, I mix until well combined. I make sure that I do not overmix, stirring just enough to ensure there are no clumps. I allow the batter to settle for a few minutes so the mixture can fully combine.
Cook Pancakes: I drop spoonfuls (about ¼ cup each) onto the hot griddle, at medium to medium-low heat. I cook the pancakes for about 4-5 minutes on each side. They should be slightly brown when ready and come off the griddle easily.
Prepare Glaze: While the pancakes are cooking, I make the lemon glaze. I whisk powdered sugar, lemon juice and lemon zest in a bowl until smooth.
Enjoy: I allow the pancakes to cool a bit before eating so that the texture settles and fully develops. I drizzle with lemon glaze, maple syrup or anything else I crave, and devour!
My #1 Secret Tip for these eggless ricotta pancakes is to not over mix the batter!
While you do not want any clumps in this batter, it’s best to not over mix it as it will cause the pancakes to be more dense and tough.
Simply stir gently until all ingredients are combined. Since these are already gluten-free and vegan, the batter is extra delicate and needs to be handled with care to achieve the light and fluffy texture.
Other Tips To Keep In Mind:
- Save Some Time: If desired, you can make the lemon glaze ahead of time so that it is ready to go when the pancakes are being served. I like to give it a quick stir before pouring!
- Refined-Sugar Free: To keep these fully refined-sugar free, instead of using white powdered sugar, you can make your own powdered sugar from coconut sugar for the glaze. Simply put it into a vitamix or other high powered blender and blend on high until you get a fine powder. The flavor will be somewhat different but I still love the taste!
- Grease The Pan Well: To avoid sticking, I always grease my skillet with cooking spray or an even coating of oil around the pan. I typically use coconut oil for some extra flavor and because it works well at a high heat, but you can use any oil of your choice.
- Blend Almonds First: Make sure you follow my instructions and blend the almonds alone in the food processor first to achieve a fine powder. If you do not, the liquid will spray everywhere.
- Test The Pan’s Heat: You need the pan to be hot before adding the batter! I always test this by spraying some water on the pan and if I hear it sizzle, I know my pan is ready.
- When To Flip: Pancakes will come off the griddle easily with a spatula when ready to flip. If there is resistance or wet batter, they are not ready.
- Make A Double Batch: My recipe will make 12 servings, so if you need more be sure to double the ingredients.
📖 Variations
While these pancakes are super yummy following my original recipe, feel free to make it your own with fresh fruits and seeds!
Lemon Poppyseed: Lemon and poppy seed are a classic combination, and reminds me of childhood. To turn these into vegan lemon poppy seed pancakes, simply mix in 1 tablespoon of poppy seeds to the batter.
Vegan Lemon Blueberry Pancakes: I’ll mix fresh blueberries into the batter, or add fresh or frozen blueberries to the poured batter in the pan. Muddle up some blueberries to add to the glaze for extra berry flavor or simply drizzle some of this blueberry puree on top! Love this flavor combo? Give my lemon blueberry cookies a try, too!
Strawberry Lemon: If you love strawberry lemonade as much as I do, you’ll definitely want to try turning these into strawberry lemon pancakes! Just add a few pieces of sliced or diced strawberries to the batter after pouring into the pan! Top with some of my strawberry simple syrup.
🍽 Serving Suggestions
My gluten-free vegan lemon pancakes can be served in so many different ways, whether enjoyed with simple toppings or paired alongside other classic breakfast foods! Here are my favorite ideas:
Toppings: My gluten free ricotta pancakes pair so nicely with a generous amount of lemon glaze! But if you prefer to top it with something else, I like any combination of powdered sugar, white chocolate hazelnut spread, fresh berries, melted vegan butter, nuts, vegan honey, or maple syrup too. For an extra boost of protein and healthy fats, I like to add a dollop of flaxseed pudding!
Sweet & Savory: If you’re like me, you’re a fan of sweet and savory breakfasts! Since this vegan lemon pancakes recipe is full of the most amazing sweetness, pair it along something salty like my McDonald’s hash browns copycat or my vegan frittata.
Brunch Spread: For a bigger spread, I pair these pancakes with other breakfast favorites, perfect for a fun Sunday morning or party! Add the best balance of colors and flavors by including my vegan matcha muffins, breakfast fruit salad, strawberry yogurt, and blueberry cake donuts. This could even be part of a pancake taco station!
Dessert: Yep, my vegan ricotta pancakes with lemon can make for an indulgent, yet healthy, dessert option. I like to add a scoop of matcha ice cream or vegan vanilla pudding over top.
🫙 Storage Instructions
Fridge: I place leftover dairy free lemon pancakes in an airtight container and keep refrigerated for 2-3 days.
Freezing: For longer lasting storage, I freeze these pancakes in a freezer-safe container. They should keep for up to 3 months when stored correctly.
Reheating: My egg free ricotta pancakes can be warmed up in the microwave for about 30 seconds or on the stovetop over low heat, flipping to the other side after a couple minutes.
❓Recipe FAQs
Gummy vegan pancakes are most commonly a result of over-mixing which can trap air bubbles in the batter, resulting in a dense, gummy texture. Make sure to gently fold ingredients until just combined. Sometimes if your ingredient ratios or off or you accidentally don’t use enough baking powder, your pancakes may turn out gummy as well. But in my experience, it’s usually over-mixing that leads to gummy or dense pancakes!
My main tip for this is to make sure your pan is well greased before you add your batter! I like to use avocado oil cooking spray or olive oil cooking spray for this. Additionally, I recommend letting your batter sit in the pan for a few minutes before flipping which will help form a crust that will also prevent sticking.
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📋 Recipe Card
Vegan Lemon Pancakes
Fluffy, moist and sinfully delicious! My gluten-free and vegan lemon pancakes are made with whole foods like oats, almonds, and maple syrup, making them ideal for anyone looking to start your day in a dessert-for-breakfast kind of way. You’ll never guess there is no dairy, eggs, or refined sugars. Within 25 minutes you’ll have a family-friendly meal ready to serve!
Servings: 12 pancakes
Calories: 131kcal
You can also top with powdered sugar, fruit, nuts or maple syrup if you prefer.
Shop Ingredients on Jupiter
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Turn up the heat on your griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non stick you should use a spray oil to avoid the pancakes sticking.
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Put the oat flour, potato starch, baking powder and 1/8 teaspoon salt into a bowl and mix well.
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Put almonds into a food processor and blend until they are finely ground.
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Add 2 tablespoons milk, 3 tablespoons maple syrup, 2 tablespoons lemon juice, vanilla extract and the other 1/8 teaspoon salt. Blend until combined. This is the “ricotta.”
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Dig a small well in the flour mixture and add the “ricotta” mixture into the well. Next add the 6 tablespoons left of milk, the other 3 tablespoons of maple syrup, the other 2 tablespoons of lemon juice and the lemon zest.
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Slowly mix until well combined, do not overmix but make sure there are no clumps. Allow to settle a few minutes so the mixture can fully combine.
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Drop spoonfuls (about ¼ cup each) onto the griddle. Cook about 4-5 minutes on each side. They should be slightly brown when ready and come off the griddle easily.
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While the pancakes are cooking, make the lemon glaze if using. Whisk powdered sugar, lemon juice and lemon zest in a bowl until smooth.
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Allow the pancakes to cool a bit before eating, this lets the texture settle and fully develop. Drizzle with lemon glaze, maple syrup or anything else you prefer and devour!
- Make sure to use blanched almonds, almonds without the skin. Using almonds with the skin will affect the texture.
- Also, make sure you follow the instructions and blend them first, if you do not the liquid will spray everywhere.
- Any type of lemon works, but Meyer lemons have a sweeter flavor and give the best taste.
- If you want to keep these fully refined sugar free, then instead of using white powdered sugar, you can make your own powdered sugar from coconut sugar. Simply put it into a Vitamix or other high powered blender and blend on high until you get a fine powder. The flavor will be somewhat different but it will still be tasty.
- You can make the lemon glaze ahead of time.
Serving: 1pancake | Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Sodium: 63mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g
