Vegan Ricotta Pancakes

These vegan lemon ricotta pancakes are an absolutely exquisite breakfast option. Light and fluffy and with just a touch of sweetness balanced perfectly by a lovely and lingering lemon flavor. These plant-based pancakes are perfect for a nice weekend breakfast or brunch, or even when you’re craving breakfast for dinner!


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I have to admit, I was a little sour on the idea of lemon ricotta pancakes when B first approached me to recipe test them. I’d never had lemon ricotta pancakes before, and I was extremely skeptical. 

But once I tasted them and their bold lemony flavor, my demeanor definitely sweetened. These are among the best pancakes I’ve ever had, vegan versions or otherwise.

These fluffy pancakes are super citrusy, with just enough sweet to create the perfect balance of flavor. Serve them simply with vegan butter and maple syrup, or fancy things up a bit with a simple blueberry-maple-lemon compote – it’s a whole lot easier than it sounds. 

These pancakes are sure to be a big crowd-pleaser for breakfast, brunch, or brinner, even if that crowd consists of one!

I may never make a regular old pancake recipe again! Okay I probably will just because I really love all sorts of pancakes, but these fluffy lemon ricotta pancakes are such a treat. And the process is just like making regular pancakes with a few simple, extra steps that are very worth the end result!

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Why You’ll Love Healthy Lemon Ricotta Pancakes

  • They’re light and fluffy and oh so delicious. And if you use our tofu ricotta, they’re a pancake packed with protein!
  • The perfect balance of citrusy and sweet. Your tastebuds will be tantalized.
  • So versatile! Serve these vegan pancakes as is with fresh berries, make a simple blueberry compote, or just simple vegan butter and pure maple syrup.
  • They freeze fantastically well and can be reheated right in your microwave OR toaster!
Overhead shot of all the ingredients you need to make vegan lemon ricotta pancakes

Ingredients in Eggless Ricotta Pancakes

These light and lemony vegan pancakes are surprisingly easy to make with simple ingredients, like:

  • All-purpose flour
  • Sugar – to help balance the lemony zing
  • Baking soda and baking powder – to give the pancakes a bit of a rise and make them fluffy
  • Salt
  • Plant-based milk – I prefer to use cashew or other high-fat, plant-based milk. Love the unsweetened cashew and almond milks from Elmhurst® for this recipe.
  • Flax eggs – This is a simple combination of flax meal & tap water to create a binder that replaces eggs.
  • Vegan ricotta – We like to use our homemade tofu ricotta.
  • Vanilla extract – Use the good stuff, always.
  • Lemon juice – Use fresh lemon juice, not the bottled concentrate stuff. You’ll thank me later.
  • Lemon zest – Pro tip: Zest your lemons before slicing and juicing them. Also, whenever you’re using fresh lemon zest, wash the lemon.
  • Vegan butter – Melted, we love the plant butter sticks from Country Crock.

Vegan Lemon Poppyseed Pancakes

To quickly transform these to Lemon Poppyseed Pancakes, simply add a teaspoon or two of poppy seed to the batter with the final ingredients before mixing.

Vegan Lemon Blueberry Pancakes

You can also easily make these into Lemon Blueberry Pancakes by adding a half cup (or more) to the batter. Alternatively, you can also add individual frozen or fresh blueberries to the pancakes after ladling them onto the pan.

Overhead shot of two small plates with stacks of lemon ricotta pancakes topped with blueberry sauce and twirly lemon slices. There is a small coffee pot in the top right corner and lemon slices in the bottom right corner

Substitution Options

If you need to substitute one of the ingredients in this recipe, here are our best tips. Remember though, substituting any of the listed ingredients may lead to a difference in the final product, and that difference may not always be positive. Let us know in the comments if you try any subs and how they work out for you!

For the all-purpose flour: We haven’t tried it, but you could probably sub gluten-free all-purpose flour to make these GF. 

For the baking soda and baking powder: Stick with me on this. You can replace twice the amount of baking powder for baking soda in any recipe. I don’t recommend swapping baking soda for the baking powder though. Too much baking soda can cause a metallic or bitter taste. 

For the salt: Feel free to omit if you’re avoiding salt.

For the tofu ricotta: We like to use our homemade tofu ricotta, but if you know of a store bought brand you like, feel free to use that. I believe Kite Hill makes an almond milk based ricotta. Other brands to look for are Forager and Tofutti!

For the flax eggs: Sub chia seeds 1:1 for the ground flaxseed. You could probably use another powdered egg substitute, but we have not tried it. Follow the directions on the box for 2 eggs.

For the vegan butter: We haven’t tried this, but you could probably use refined coconut oil to replace the vegan butter.

Grid with four photos showing the process of mixing vegan lemon ricotta pancake batter

How to Make Lemon Pancakes Vegan

First you want to start by mixing the ingredients for the flax egg in a small bowl. Set this aside to thicken while you prepare the rest of the ingredients.

Next, in a large bowl, add the flour, sugar, baking soda, baking powder, and salt and whisk to combine. Create a small well in the middle where you’ll add the wet ingredients after mixing.

In a separate bowl, combine ricotta, plant milk, flax eggs, vegan ricotta, and vanilla extract. Whisk well to combine. Then, pour mixture into the well you made in the dry ingredients in the large mixing bowl.

Now is when you want to add the melted vegan butter, lemon juice, and lemon zest. Stir well to combine, you can use a hand mixer if you want, but don’t overmix the batter. That part is important!

Finally, let the batter rest while you heat a large non-stick skillet or pan over medium heat. Melt a small amount of vegan butter on the hot skillet. Then, ladle the pancakes, about 1/4 – 1/3 cup at a time, onto the heated skillet or pan.

Cook the first side for approximately 2-3 minutes. When you see small bubbles start to form on the top, flip the pancakes and cook the second side for about another 2 minutes until golden brown.

Overhead shot of a stack of lemon ricotta pancakes with blueberry syrup dripping down the edges and a twisted lemon slice sitting on top

How to Serve These Vegan Pancakes

Serve these tofu ricotta pancakes hot with vegan butter and syrup on top. Add some fresh fruit and your favorite toppings!

Or, go the extra step and make a simple homemade blueberry sauce. Here are some general instructions. Use whatever amounts you have on-hand!

  1. In a small saucepan, combine frozen blueberries, a little lemon juice and zest, and a little maple syrup.
  2. Cook down over medium or medium high heat and mash the blueberries together.
  3. Serve as a compote or blend into a syrup.

How to Store Vegan Lemon Ricotta Pancakes

First I need to say, I am a firm believer all “remaining batter” should be used up and actually made into pancakes when you make it.

Allow pancakes to cool fully before attempting to refrigerate or freeze them. Condensation ruins these beauties.

Stored properly in an airtight container or sealed freezer bag, these will be at their best in the refrigerator for 3-4 days. If frozen, they’ll be good for two months.

Tip for freezing: Cut some parchment or wax paper into appropriate-size squares and place one between each pair of pancakes so they don’t freeze together.

To reheat: You can reheat the pancakes in the microwave or in your regular old toaster! To reheat in the microwave, heat 2 to 3 pancakes for 30-60 seconds, checking every thirty seconds. If reheating in the toaster, keep an eye that they don’t get too crispy.

Head on shot of a stack of vegan lemon pancakes with a slice taken out of the front of them. There is blueberry compote dripping down the sides of the stack and a lemon slice sitting on top

If you make… no, when you make these lemon ricotta pancakes, we’d love to hear all about it!

Leave a comment with a star rating below; it helps more people find our recipes and we love connecting with you there!

Yield: About 10 pancakes

Vegan Lemon Pancakes Recipe

Overhead shot of a stack of lemon ricotta pancakes with blueberry syrup dripping down the edges and a twisted lemon slice sitting on top

These vegan lemon ricotta pancakes are an absolutely exquisite breakfast option. Light and fluffy and with just a touch of sweetness balanced perfectly by a lovely and lingering lemon flavor. These plant-based pancakes are perfect for a nice weekend breakfast or brunch, or even when you’re craving breakfast for dinner!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instructions

  1. Mix the ingredients for the flax egg and set aside to thicken while you prepare the rest of the ingredients.
  2. Add the flour, sugar, baking soda and powder, and salt to a large mixing bowl and whisk to combine. Create a small well in the middle.
  3. In a separate, smaller bowl, whisk the plant milk, flax eggs, vegan ricotta, and vanilla extract. Pour this mixture into the well in the dry mix. Add the melted vegan butter, lemon juice, and zest. Stir well to combine, but don’t overmix.
  4. Heat your skillet or pan over medium heat. Ladle the pancakes, about 1/4 - 1/3 cup at a time, onto the heated, oiled skillet or pan. Cook for approximately 2-3 minutes. When you see small bubbles start to form on the top, flip the pancakes and cook for about another 2 minutes until golden brown.
  5. Serve hot with vegan butter and syrup. Or, go the extra step and make a simple lemon-blueberry maple syrup.
  6. Store leftovers in an airtight container in the refrigerator for up to a week. Alternatively, the pancakes can be kept frozen for up to a month. Allow pancakes to cool completely, then place in an airtight, freezer safe bag. I like to cut some parchment paper squares to place between each so they don’t freeze together.

Notes

We love to make a simple homemade blueberry sauce for these pancakes. Here are some general instructions. Use whatever amounts you have on-hand!

  1. In a small saucepan, combine frozen blueberries, a little lemon juice and zest, and a little maple syrup.
  2. Cook down over medium or medium high heat and mash the blueberries together.
  3. Serve as a compote or use an immersion blender to blend into a syrup.

Nutrition Information:

Yield:

5

Serving Size:

2 pancakes

Amount Per Serving: Calories: 401Total Fat: 13gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 629mgCarbohydrates: 55gFiber: 3gSugar: 13gProtein: 15g

Nutrition information is automatically calculated and may not always be accurate.

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2 Comments

  1. Ummm.Yesssss! Those sound awesome! Interestingly I made pancakes for Shrove Tuesday ( remembering my old Beatrix Potter stories from my youth!) I made vegan crepes and traditionally you top or roll them in lemon juice and sprinkle white sugar. I ran out of lemons to do my whole batch but I had your delicious goat cheese in the fridge so I put a dollop of that in the centre and drizzled fig balsamic reduction ( Nonna's) on top and rolled them. Oh boy oh boy! Reminded me somewhat of the cheese blintzes we used to eat in Calgary. So lemon ricotta would be a delicious version too. Will try when I get more lemons! Thanks for the recipes and inspiration guys!😛

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