Recipe

Ultimate Vegan Pancakes: Bright and Citrusy

Fluffy, golden vegan pancakes with real lemon and orange flavor, crisp edges, and a quick citrus-maple drizzle you will want on everything.

By Matt Campbell

•

4.8

A stack of fluffy vegan pancakes topped with orange zest and a glossy citrus maple drizzle on a white plate in morning window light

Jump to Recipe

If you have ever bitten into a vegan pancake that tasted like warm flour and good intentions, welcome. These are the ones with bright citrus pop, cozy vanilla, and crisp, lacy edges that make you hover over the skillet like a proud pancake parent.

The trick is not fancy ingredients. It is smart acid plus the right rest. Lemon and orange zest wake up the batter, while a quick “citrus buttermilk” (plant milk + citrus) keeps things tender and helps the baking soda do its job. The real lift comes from baking powder plus baking soda, and the result is a stack that feels weekend-special, but is absolutely doable on a sleepy Tuesday.

A glass mixing bowl of vegan pancake batter with visible lemon and orange zest and a whisk resting inside on a wooden counter

Why It Works

Fluffy centers, crisp edges: Moderate heat plus a rested batter creates that golden halo without drying the middle.
Real citrus flavor: Zest brings aroma, juice brings brightness, and neither makes the pancakes taste aggressively sharp.
No egg substitutes required: Baking powder does the reliable lifting, and baking soda reacts with the acids in the batter for extra tenderness and rise.
Accessible pantry ingredients: Simple flour, sugar, plant milk, and oil. No niche vegan binders needed.

Pairs Well With

5-Minute Berry Chia Jam
Weekday Tofu Scramble
Fresh Citrus Fruit Salad
Oat Milk Latte at Home

Storage Tips

How to Store and Reheat

Fridge: Cool pancakes completely, then store in an airtight container with parchment between layers. They keep well for up to 3 to 4 days.
Freezer: Freeze in a single layer on a sheet pan for 30 minutes, then transfer to a freezer bag with parchment between pancakes. Best within up to 2 months.
Reheat (best texture): Toast straight from the fridge or freezer for crisp edges. Or warm in a 350°F oven for 6 to 10 minutes.
Microwave (fastest): 20 to 40 seconds, covered. Texture will be softer, still delicious.

Tip: If you made the citrus drizzle, keep it separate in a small jar in the fridge for up to 1 week. Stir before using.

Common Questions

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Rest the batter 10 extra minutes so it hydrates, and cook slightly lower and slower. GF batters also tend to thicken more, so you may need an extra splash of plant milk.

Why both baking powder and baking soda?

Baking powder gives reliable lift. Baking soda reacts with the acids in the batter (hello, citrus) for extra rise and a more tender, airy crumb. Together, they make vegan pancakes feel less like a compromise.

My pancakes are not fluffy. What went wrong?

Most often: the pan is too hot (browns before rising), the batter was overmixed, or your baking powder is old. Mix until just combined, let the batter rest, and aim for a steady medium heat.

Can I use only lemon or only orange?

Absolutely. If using only lemon, consider adding a little extra sugar for balance. If using only orange, add a small squeeze of lemon to keep the flavor bright.

Can I make the batter ahead?

You can mix the dry ingredients ahead and zest the citrus ahead, but once the wet meets the leaveners, you will get the best rise if you cook within about 30 to 45 minutes.

What plant milk works best?

Any unsweetened plant milk works. Oat and soy give a nice, tender texture. Sweetened plant milk will brown faster and can push the pancakes sweeter, so keep an eye on heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Measuring cups and spoons
Kitchen scale (optional, but great for accuracy)
Microplane or fine grater (for zest)
Nonstick skillet or griddle
Thin spatula
Wire rack (optional, for keeping pancakes from steaming)

I started making these on mornings when I wanted something that felt like a reset. Not a sugar bomb, not a sad “healthy” pancake, just a stack that tastes alive. The first time I added both lemon and orange zest, the kitchen smelled like somebody peeled a whole citrus orchard right over the bowl. Now it is my go-to when friends crash at my place. The pancakes come out hot, the edges crisp, and everyone suddenly believes I have my life together. I do not. I just zest aggressively.

Ultimate Vegan Pancakes: Bright and Citrusy

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 to 12 pancakes (about 4 servings)

Ingredients

Pancake Batter

1 1/2 cups all-purpose flour (180 g)
2 tablespoons sugar (granulated or light brown) (25 g)
2 teaspoons baking powder (8 g)
1/2 teaspoon baking soda (2 to 3 g)
1/2 teaspoon fine salt (3 g)
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon orange zest (about 1 medium orange)
1 1/4 cups unsweetened plant milk (300 g)
2 tablespoons fresh lemon juice (30 g)
1 tablespoon fresh orange juice (15 g)
1 teaspoon vanilla extract (5 g)
3 tablespoons neutral oil (avocado, canola, or light olive oil) (40 g)

Quick Citrus Maple Drizzle (Optional but Loudly Recommended)

1/3 cup maple syrup (110 g)
1 teaspoon lemon juice (5 g)
1 teaspoon orange juice (5 g)
Pinch salt
Extra zest for finishing (optional)

For the Pan

Neutral oil or vegan butter, for greasing

Instructions

Make the Batter

Make citrus buttermilk: In a measuring cup, combine the plant milk with the lemon juice and orange juice. Stir and let sit for 5 minutes to slightly thicken and add tenderness.
Mix dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and orange zest. Tip: If you are using cups, spoon flour into the cup and level it off. Do not pack it in.
Mix wet: To the citrus buttermilk, whisk in vanilla and oil.
Combine: Pour wet into dry and whisk just until you no longer see dry flour. A few small lumps are good. If you overmix, you lose fluff.
Rest: Let batter rest for 5 to 10 minutes. It should look airy and a little thicker. If it becomes too thick, splash in 1 to 2 tablespoons more plant milk.

Cook the Pancakes

Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a thin layer of oil or vegan butter. Pan check: Flick on a few drops of water. They should sizzle and dance, not sit there sadly and not explode like fireworks.
Scoop: Add about 1/4 cup batter per pancake for about 4-inch pancakes. Do not smash it down. Let it spread naturally.
Flip: Cook until bubbles form and the edges look set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden and the centers look set. A pancake should spring back lightly when you tap the top.
Repeat: Adjust heat as needed. If they brown too fast, lower the heat slightly. Transfer cooked pancakes to a wire rack or a warm oven (200°F) while you finish the batch.

Make the Citrus Maple Drizzle

Stir: In a small bowl, mix maple syrup, lemon juice, orange juice, and a pinch of salt. Taste and tweak. Add zest if you want the aroma to hit first. It will be pourable and a little thin on purpose.
Serve: Stack pancakes, drizzle, and finish with a little extra zest for that bright, just-peeled vibe.

A vegan pancake being flipped with a spatula in a nonstick skillet, showing golden brown edges

Nutrition information is estimated.

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