Lemon Pancakes Recipe with Almond Milk are the perfect breakfast, filled with tons of delicious flavor. From the lemon to the whipped honey ricotta topping, it's perfection!
These Lemon Pancakes are the perfect brunch on a weekend morning. They're light, refreshing, and incredibly delicious.
Luckily, they are easy to make and the servings can be adjusted to how many people you are making the pancakes for.
The ricotta benefits this recipe in two ways: 1) it adds an amazing lightness to the batter and is a perfect complement to the refreshing lemon flavor!
Make your weekends 100000x better by whipping up these pancakes.
Ingredient Notes
- Gluten free flour
- Lemon
- Ricotta
- Poppy seeds
- Almond milk
- Vanilla extract
- Honey
- Maple syrup
How to Make Lemon Pancakes Recipe
- Whisk eggs then add in remaining wet ingredients
- Mix until fully combined
- Add flour ⅓ cup at a time, mixing in between each portion
- Zest your lemon and then add it into the better, don't mix again yet
- Add in baking powder and poppy seeds
- Mix until fully combined and then let the batter sit for 30 minutes
- While the batter is resting, start to heat up your griddle/pan over medium heat and spray with nonstick
- Use a ¼ cup to measure and scoop the pancake batter, giving each pancake enough space on the pan.
- Once little bubbles start to form on top, it is time to flip!
- Repeat until all the batter is used up
Frequently Asked Questions
Yes! You can use your preferred milk, my favorite is almond milk because the flavor is subtle.
You can either use a squeeze bottle (like an empty ketchup bottle) if you have that on hand. If not, no worries! I don't use that method.
I typically make my pancakes using ¼ measuring cup or liquid measuring cup to create one smooth pour.
1. Not overmixing the batter
2. Letting the batter rest before cooking the pancakes
3. Cooking the pancakes with lots of love 🙂
Related Recipes
- Lemon Olive Oil Cake
- Vegan Carrot Cake Oatmeal
- Gluten Free Buttermilk Pancakes
- the BEST Low Calorie Pancakes
- Pumpkin Protein Pancakes
If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!
Lemon Pancakes Recipe with Almond Milk
Ingredients
- 2 eggs
- ½ cup ricotta part-skim
- ¼ cup almond milk unsweetened
- 2 tsp vanilla
- 2 lemons juice only
- 1 tsp baking powder
- 1 cup gluten-free flour
- 1 tbsp poppy seeds
whipped honey ricotta
- 1 cup ricotta part-skim
- 1 tbsp honey
Instructions
- Whisk eggs then add in remaining wet ingredients
- Mix until fully combined
- Add flour ⅓ cup at a time, mixing in between each portion
- Zest your lemon and then add it into the better, don't mix again yet
- Add in baking powder and poppy seeds
- Mix until fully combined and then let the batter sit for 30 minutes
- While the batter is resting, start to heat up your griddle/pan over medium heat and spray with nonstick
- Use a ¼ cup to measure and scoop the pancake batter, giving each pancake enough space on the pan.
- Once little bubbles start to form on top, it is time to flip!
- Repeat until all the batter is used up
Whipped Honey Ricotta Topping (optional)
- Time to prepare the whipped honey ricotta!
- Combine the honey and ricotta into a small mixing bowl and whisk until light and fluffy
- Top your pancakes with this delicious spread and enjoy!
Notes
- cooking spray : my preference is coconut oil for sweet recipes like this
- topping suggestions : coconut, fresh blueberries, honey drizzle, maple syrup
- eat them while they're hot + fresh!
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