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+ servings
lemon pancakes

Lemon Pancakes with Lemon Cream (30-min. Recipe)

Lemon Pancakes with Lemon Cream. Delicious, dairy-free and fluffy. Paired with this luxurious dairy-free cream, it's perfect for breakfast!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine American
Servings 6 pieces
Calories per serving 262 kcal



Lemon Cream

  • ½ cup cream cheese vegan plain kind
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • 3 tablespoon icing sugar vegan kind, adjust to desired sweetness


  • In a large bowl, sift together the flour, baking powder, salt and cane sugar. Make a well in the center and pour in the almond milk, lemon zest, egg and melted vegan butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
  • Whisk together vegan cream cheese, lemon juice, lemon zest and icing sugar until smooth. Serve over pancakes.


Adapted from Allrecipes.com
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Suggested Equipment & Products

Mixing bowl
Large Non-Stick Pan
Measuring Set
Calories: 262kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 820mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg