My sister creates delicious meals like these gluten-free lemon pancakes. The subtle tang from lemon mixes with the juicy sweetness from berries, making a perfect dairy and gluten-free start to the day. Big thanks to Stefanie for sharing these irresistible lemon berry pancakes with us and even including an alternative for those with oat sensitivity.
Stefanie’s story behind her gluten-free lemon berry pancakes
I woke up with a taste for pancakes, but really wanted something “lemony”. After thinking about it for a while – I just wandered into the kitchen. I pulled out my recently created apple pancake recipe and realized I had eaten the last apple the day before (of course!).
I didn’t want plain pancakes, and there was that bag of lemons on the edge of the counter, just enticing me. I looked over my recipe, decided some quick tweaks might do the trick, and realized I needed a sweet fruit like berries to balance my lemons.
I really wanted raspberries with the lemon as I love the combination. As with everything else, my fridge was “out of stock”. But there sat some beautiful cherries. I whipped up the lemon cherry pancakes and they were quite delicious, but not as fluffy as I would like.
A few days later, I was given the most gorgeous half-pint of fresh raspberries … my chance to tweak and try again. Increasing the baking powder from 1/2 teaspoon to 1 full teaspoon netted lovely, fluffy, delicious, tangy, and sweet pancakes.
These were so delectable, we each ate two pan-sized cakes, leaving no leftovers for later in the week.
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What you need to make gluten-free lemon berry pancakes
- King Arthur Gluten Free Baking Mix
- Gluten-free Oat flour*
- Buckwheat flour*
- Xanthan gum
- Baking powder
- Cane sugar
- Cinnamon
- Salt
- Vegan butter, melted
- Unsweetened oat milk*
- Maple syrup
- Egg
- Small lemon, juice and zest
- Raspberries, strawberries, or cherries cut in pieces – or whole blueberries
* For an oat substitute (here is why you might want one), increase the baking mix to one cup and leave out oat and buckwheat flour, xanthan gum, and baking powder. Also, substitute another non-dairy milk for the oat milk.
Tips for making gluten-free lemon berry pancakes
To ensure your gluten-free lemon pancakes turn out perfectly every time, consider these helpful tips:
- When combining the wet and dry ingredients, whisk until the batter is smooth and free of lumps.
- Gently fold in the berries to avoid crushing them.
- Make sure your pan is preheated to medium heat.
- Use a small amount of non-stick spray, margarine, or vegan butter (to keep it dairy-free) when pan-frying the pancakes.
- Turn the pancakes when they start to bubble on the top side or when the top side loses its sheen.
Serving suggestions
These gluten-free lemon pancakes are a delightful stand-alone breakfast treat. Here are some serving suggestions to make your breakfast even more enjoyable:
Classic toppings: Enjoy with vegan butter, maple syrup, or powdered sugar.
Fruit compote: Serve with a homemade berry compote made with fresh or frozen berries and a touch of honey or maple syrup.
Yogurt and honey: Top your pancakes with a dollop of Greek yogurt and a drizzle of honey. This adds a creamy and tangy contrast to the sweet and tart lemon berry pancakes.
Egg dishes: Serve alongside a protein-rich egg dish like scrambled eggs or a veggie omelet.
Beverages: Enjoy your pancakes with a cup of coffee, tea, freshly squeezed orange juice, or a dairy-free turmeric latte. If you are really hungry, pair your pancakes with a refreshing avocado banana smoothie.
Some readers have asked . . .
How can I make these gluten-free lemon pancakes without oat flour?
Increase the King Arthur Gluten-Free Baking Mix to one cup and leave out the oat and buckwheat flour, xanthan gum, and baking powder. You will also need to substitute the oat milk with another plant-based milk, such as almond milk, coconut milk, or soy milk.
Can I use frozen berries instead of fresh ones?
Yes, frozen berries can be used. In fact, frozen blueberries often hold up better than fresh ones. However, larger berries, like strawberries, should be defrosted first.
Are these pancakes suitable for vegans?
To make the pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure all other ingredients used are vegan-friendly.
How can I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Reheat in the microwave or on a skillet before serving.
Stefanie’s gluten-free lemon berry pancakes recipe
This recipe is from Stefanie Rembiszewski.
Gluten-free lemon berry pancakes
Enjoy these divine dairy and gluten-free lemon pancakes with fresh berries and oat flour for breakfast.
Ingredients
- 1/2 cup King Arthur Gluten Free Baking Mix
- 1/4 cup oat flour*
- 1/4 cup buckwheat flour*
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1 tbsp cane sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp vegan butter, melted
- 1 cup unsweetened oat milk
- 1 tbsp maple syrup
- 1 egg
- 1 small lemon, juice and zest
- 1/2 pint raspberries, strawberries, or cherries cut in pieces - or whole blueberries
Instructions
- In a medium-sized bowl, whisk together the dry ingredients (gluten-free baking mix, oat flour, buckwheat flour, xanthan gum, baking powder, cane sugar, cinnamon, and salt).
- In a small bowl or a 4-cup measuring cup, combine the wet ingredients (vegan butter, oat milk, maple syrup, egg, lemon juice, and zest).
- Slowly pour the wet ingredients into the bowl with the dry ingredients and whisk until the lumps are gone.
- Fold in the berries of your choice.
- Pan fry using a small amount of non-stick spray or margarine, cooking the pancakes for 2-3 minutes on each side, flipping once when bubbles form on the surface.
- Enjoy with vegan butter, syrup or powdered sugar
Nutrition Information:
Yield: 4 Serving Size: 4 pancakesAmount Per Serving: Calories: 313Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 47mgSodium: 821mgCarbohydrates: 50gFiber: 5gSugar: 18gProtein: 7g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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Will you try my sister’s gluten-free pancakes with GF oat flour, or will you substitute another flour?
Don’t miss: 19 Gluten-Free Pancake Recipes
More breakfast options
About Stefanie
Passionate about all things creative, Stefanie is a musician at heart. A marketing expert during the day, her spare time is filled with music and baking. Gluten-free, she’s a master at bringing out the flavors in her food.
On weekends, Stefanie is often the sole violinist adding a romantic flair to a wedding reception with her electric violin. She is the talent behind Chicago’s Classical Aisles in western Chicago.Follow Stefanie on Linkedn.
Photo Credits:
All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.
The bright lemon flavor perfectly complemented the fresh berries, making for a refreshing and satisfying breakfast. Plus, the use of oat flour gave the pancakes a wonderful texture that was both hearty and light.
I love lemon and so these are a great breakfast choice for me – oat flour adds a lovely flavor, too.
Thank you for sharing this recipe. The pancakes are perfect! I love the flavor combo! Yummy.
These gluten-free lemon berry pancakes are a perfect combo of lemon and sweet berries. I love the fluffy texture and yummy flavor!