I know today is a big day in the diary for some people, but my favourite day of the year is a mere week away, and this year, my pancake day is going back to basics with a slight twist with this fluffy lemon pancakes recipe.
As I’m sure we’re all aware, lemon has a permanent seat at the pancake table. Steady, universally loved, very traditional. But when I think of lemon pancakes, I think of a lemon and sugar crepe, and I’m sure I’m not alone there either. And while that’s wonderful for those who enjoy it, year in, year out, I’m more about the fluffy stack than a crepe. so why not make a fluffy lemon pancakes stack to have the best of both worlds?
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Nutritional Information
Half a batch of these pancakes contains 301 calories, 7g of protein and 4g of fibre. Thanks to the high vitamin C in the lemons, you get 22% of the recommended amount of vitamin C per serving, along with 15% of your daily B1, B2, B12 and vitamin E.
Ingredient Choices and Substitutions
I used a mix of gluten free self raising flour and oat flour for this recipe, you can use one flour if you want, but plain oat is a little harder to get the right rise and gluten free flour alone is a little too dry in my opinion. This ratio allows for a neutral and light taste from the oat flour, but the self raising assists the added baking powder in making the perfect fluffy texture.
I opted for vanilla soy milk combined with the lemon extract to give this recipe a lemon drizzle cake flavour rather than a tart lemon. If you’d prefer a more natural lemon flavour, use unsweetened non-dairy milk and skip the lemon extract, relying on the natural lemon juice and zest for the flavour.
Fluffy Lemon Pancakes Recipe
Fluffy lemon pancakes recipe with lemon zest that will remind you of lemon drizzle cake for breakfast.
This recipe is gluten free, dairy free, nut free and vegan. I opted for soy milk, but you can substitute this for another non-dairy milk to make this recipe soy free if necessary.
Fluffy Lemon Pancakes Recipe
Ingredients
- ⅔ cup oat flour
- ⅓ cup gluten free self raising flour
- Juice of one lemon
- ⅚ cup of dairy free milk of your choice I used vanilla soy
- Zest of one lemon
- 1 tsp lemon extract
- 1 tsp baking powder
- 1 tbsp brown sugar
- 1 tbsp sunflower oil
Instructions
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Add both flours, sugar and baking powder to a medium to large mixing bowl and whisk to combine.
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Measure out your lemon juice in a liquid measuring cup, then add the non-dairy milk until you reach one cup.
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Add oil and the lemon extract to the mixing bowl and whisk to combine.
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Slowly add your cup of lemon juice and milk, a little at a time, to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid. Then stir in the lemon zest.
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Preheat a non-stick frying pan over medium/medium-low heat. You want it warm but not hot. I tried it with and without additional oil in my non-stick pan and found it didn’t make a difference to the end product. But if you are using oil, add a very small amount and the oil should not smoke when added to the pan.
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Once hot, drizzle the surface with oil (if necessary for your pan) but wipe away any surface excess with a paper towel. You don’t want any pools of oil, just a light grease.
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Then pour a small amount of mix into the pan. Cook until bubbles appear, and the sides are beginning to dry – about 3 minutes. Cook for another 2-3 more minutes on the other side.
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Once all pancakes are cooked, stack them up, drizzle with your preferred toppings.
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Serve and enjoy!
Are you a fluffy pancakes person or more about crepes?
Until next time,
Sophie
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