Vegan Raspberry Lemon Pancakes are the perfect Sunday breakfast. These gluten-free pancakes are easy to make packed with sweet raspberry and tangy lemon flavor. Ready in about 20 minutes!
Plant-based and gluten free pancakes?! Um, yes!
These pancakes are completely vegan and made with oat flour for a breakfast that anyone can enjoy. And they have a delicious flavor. Raspberry lemon is a tasty combo. Raspberries add a tangy sweetness, and lemons add some acid that give these pancakes some edge.
Top with maple syrup for a sweet-tangy breakfast.
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Why I love these Vegan Raspberry Lemon Pancakes
- Dietary needs - these Vegan Lemon Raspberry Pancakes are completely plant-based, oil-free, gluten-free, sugar-free, and vegan
- Delicious, healthy breakfast - these pancakes are made from whole food ingredients with fiber and nutrients for a healthy and tasty breakfast
- Sweet and tangy - these pancakes have a beautiful balance of tanginess from the raspberries and lemon juice, and sweetness from the maple syrup
- While food ingredients - these pancakes are made from whole food ingredients with fiber and nutrients for a healthy and tasty breakfast
- Made just like regular pancakes - there's nothing crazy about these lemon pancakes, they whip up just like regular pancakes
Ingredient Notes & Substitutions
- Oat Flour: I love using oat flour because it is so easy to make at home if you want, and you can easily find gluten-free oat flour at the store
- Baking Powder + Teaspoon Baking Soda: To help the pancakes rise and cook properly. We'll use a mix of powder and soda so that the powder can do most of the work, while the soda reacts with the lemon juice
- Nutmeg: I add nutmeg to a lot of my baked goods - after working in a vegan bakery, I found that nutmeg gives vegan confections that je ne sais quoi
- Salt
- Non-Dairy Milk: choose any unsweetened non-dairy milk you have
- Maple Syrup: maple syrup adds a hint of sweetness to the pancake batter. You could sub date syrup for a completely fruit sweetened pancake.
- Lemon Juice: these are vegan raspberry lemon pancakes after all! The lemon juice not only reacts with the baking soda to help give these pancakes a fluffy texture, it also gives the pancakes a lemony flavor that mimics buttermilk-style pancakes
- Vanilla Extract
- Raspberries: I used fresh raspberries, but frozen raspberries also work well in these pancakes
How to make Vegan Raspberry Lemon Pancakes
Step 1. In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
Step 2. Whisk in the non-dairy milk, maple syrup, lemon juice, and vanilla extract. Set the mixture aside to thicken and meanwhile heat a nonstick pan over medium heat.
Step 3. Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
Step 4. Pour a ¼ cup of batter onto the center of the pan. Cook for 1-2 minutes. (I recommend using a cookie scoop to get even measurements.)
Step 5. Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
Step 6. Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!
What to serve with Vegan Pancakes
Of course, pancakes can be a delicious breakfast on their own, but if you want to make a full on vegan brunch spread, try these breakfast recipes:
- Tofu Scramble
- Sweet Potato Hash Browns with Tempeh Sausage
- Blender Banana Bread
- Vanilla Almond Granola
FAQ & Expert Tips
Ditch the raspberries and make a slightly tart slightly sweet lemon pancake! These pancakes will resemble a buttermilk pancake because of the lemon notes.
Store these vegan raspberry lemon pancakes in an air tight container in the fridge for up to a week.
To prevent sticking and freezer burn, start by placing the pancakes in a single layer on a parchment-lined baking sheet. Let the pancakes freeze for about an hour.
Then, transfer the pancakes to a zip top bag. To help prevent sticking, you can layer parchment or wax paper between each pancake.
The pancakes will last in the freezer for up to 6 months.
I recommend reheating pancakes in the microwave. Place the pancakes on a plate in a single layer and reheat for 15-20 seconds if refrigerated and 30-45 seconds if from frozen.
You can also reheat pancakes in the oven. Heat the oven to 350°F and place the pancakes on a baking sheet. Let warm for about 10 minutes.
Recipe Prayer
Thank you God for these delicious pancakes. We praise you for family time and good memories. Amen.
More Vegan Pancakes
Want more plant-based breakfasts? Here are some delicious recipes to try next:
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📖 Recipe
Vegan Raspberry Lemon Pancakes
Ingredients
- 2 Cups Oat Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon Salt
- 2 ½ Cups Non-Dairy Milk
- ¼ Cup Maple Syrup
- ¼ Cup Lemon Juice
- 1 Teaspoon Vanilla Extract
- 1 Cup Fresh Raspberries
- To serve: fresh raspberries & maple syrup
Instructions
- In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.
- Whisk in the non-dairy milk, maple syrup, lemon juice, and vanilla extract. Set the mixture aside to thicken and meanwhile heat a nonstick pan over medium heat.
- Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.
- Pour a ¼ cup of batter onto the center of the pan. Cook for 1-2 minutes. (I recommend using a cookie scoop to get even measurements.)
- Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
- Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!
Nutrition
Nutrition information is an estimate.
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