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!

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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

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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

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How to make Vegan Raspberry Lemon Pancakes

Step 1. In a large bowl, whisk the oat flour, baking powder, baking soda, nutmeg, and salt.

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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.

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Step 3. Add the raspberries to the thickened mixture and use the whisk to gently break the raspberries into small pieces.

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Step 4. Pour a 1/4 cup of batter onto the center of the pan. Cook for 1-2 minutes. (I recommend using a cookie scoop to get even measurements.)

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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.

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Step 6. Repeat until all the pancake batter is used. Serve with more raspberries and a drizzle of maple syrup. Enjoy!

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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

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FAQ & Expert Tips

Make Vegan Lemon Pancakes

Ditch the raspberries and make a slightly tart slightly sweet lemon pancake! These pancakes will resemble a buttermilk pancake because of the lemon notes.

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Storing Vegan Pancakes

‍ Store these vegan raspberry lemon pancakes in an air tight container in the fridge for up to a week.

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How to freeze cooked pancakes

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.

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How to reheat pancakes

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.

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Recipe Prayer

Thank you God for these delicious pancakes. We praise you for family time and good memories. Amen.

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More Vegan Pancakes

Want more plant-based breakfasts? Here are some delicious recipes to try next:

• German Apple Pancakes
• Sweet Potato Pancakes
• Dirty Chai Latte Pancakes

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Tried this recipe?

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