Vegan Fluffy Lemon Maple Pancakes
These vegan pancakes are incredibly fluffy with a subtle smoky maple flavor and a bright lemon note. Made with simple ingredients and a splash of apple cider vinegar, they come together quickly and develop a golden, crisp exterior while remaining tender inside. Perfect for a cozy breakfast that feels like a celebration, even on busy mornings.
Equipment
- Large mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour plain flour for a neutral base
- 1 cup almond milk unsweetened preferred
- 2 tablespoons maple syrup for sweetness and smoky flavor
- 1 tablespoon apple cider vinegar activates baking soda for fluffiness
- 1 teaspoon vanilla extract optional for added flavor
- 1 tablespoon chia seeds soaked in water for 5 minutes
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon adds warmth
- 1 teaspoon lemon zest brightens flavor
Instructions
- Mix the dry ingredients: flour, baking soda, baking powder, cinnamon, and lemon zest in a large bowl until evenly combined and fragrant.
- In a separate bowl, whisk together the almond milk, maple syrup, apple cider vinegar, vanilla extract, and soaked chia seeds. Let sit for 5 minutes until the mixture thickens slightly and becomes glossy.
- Pour the wet mixture into the dry ingredients, then gently fold everything together with a whisk or fork. Do not overmix; a few lumps are fine. The batter should be thick but pourable—add a splash more almond milk if needed.
- Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles and evaporates within a second or two. Lightly oil the pan with a little vegan butter or oil.
- Scoop about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, with a slight golden hue.
- Carefully flip the pancakes with a spatula and cook for another 2 minutes until golden brown and cooked through, with a crisp exterior and tender interior.
- Remove the pancakes from the skillet and keep warm on a plate. Repeat with the remaining batter, lightly greasing the pan as needed.
- Serve the pancakes stacked high, topped with fresh berries, nuts, or a drizzle of maple syrup. Enjoy the fluffy, golden, and slightly crispy bites that are bursting with citrusy brightness and smoky sweetness.
Notes
Make sure not to overmix the batter to keep the pancakes fluffy. Adjust cooking temperature if they brown too quickly or cook unevenly. These pancakes reheat well in a low oven or toaster.