If you love lemon and you love fluffy pancakes, you’re in for a real treat. Today I’m sharing an amazing pancake recipe with you that’s light and bursting with flavour. These fluffy lemon eggless pancakes are going to have you and your family saying Dang! That’s delicious.

If you have free-from kiddos, I suggest having them help you make these pancakes since it’s an easy recipe. These pancakes are great for anyone who has an egg allergy, is vegan, vegetarian, or has run out of eggs. If you’ve never made egg free pancakes before, you’re going to see how easy they are, and how delicious as well.

Watch the Episode

This recipe is featured on my show, Dang! That’s Delicious. You can see me make this amazing egg free pancake recipe step by step. You can also visit the Youtube channel for more episodes and step-by-step video tutorials.

Tools You’ll Need

• Medium Bowl or Large Bowl for Mixing
• Measuring Spoons & Measuring Cups
• Kitchen Scale
• Microplane or Citrus Zester
• Whisk
• Frying Pan
• Spatula for Turning

Flax Egg/Flax Gel Ingredients

• 3 TBSP Golden Flax Meal
• 6 TBSP Water (room temperature is fine)

Please note, you’ll need to follow this ratio. Many flax eggs and chia eggs aren’t designed for as much bind as I use with mine.

Dry Ingredients For Your Egg-Free Pancakes

• 320g All Purpose Flour
• 70g Organic Maple Sugar (6 TBSP)
• 4 tsp Baking Powder
• 1 TBSP Organic Lemon Zest (6g)
• 1 tsp Sea Salt
• 1/2 tsp Baking Soda

Gluten Free Flour Blend

Need gluten-free pancakes? Here’s my gluten free flour blend for these egg free pancakes. I’ve tested it and the taste testers LOVED it. Use this in place of the 320g of AP flour.

• 180g Sorghum Flour, superfine
• 60g White Rice Flour, superfine
• 50g Cassava Flour
• 30g Arrowroot

Wet Ingredients for Your Vegan Pancakes

• 450mL Milk of Choice (16 ounces/2 cups, I use a homemade dairy-free milk and any type of milk will work)
• 2 TBSP Organic Lemon Juice
• 2 tsp Organic vanilla Extract
• 20 Drops Organic Food Grade Lemon Oil

Note: lemon oil is not the same thing as lemon extract, and the two are not interchangeable.

Lemon Glaze Ingredients

• 100g Organic Powdered Sugar
• 15.8mL Lemon Juice
• 15 drops Organic Food Grade Lemon Oil
• 1.5mL Organic Vanilla Extract

Aquafaba Fluff Ingredients

• 1 Jar Jovial Chickpeas, Drained (you’ll use the liquid and save the chickpeas for something else)
• 1/2 tsp Cream of Tarter
• 85g Organic Maple Sugar

Ingredient Notes

For the milk of choice, you can use any mammal milk or dairy free milk including cow’s/regular milk, almond milk, soy milk, etc. If you plan to use coconut milk, make sure it’s the watery/boxed milk, not the canned full fat milk.

The maple sugar can be replaced with any granulated sweetener including coconut sugar, white sugar, brown sugar, date sugar, etc. If you choose white or brown cane sugar, start with less, as it’s more sweet than the maple sugar I used.

More Amazing Egg-Free Pancakes

Here are links to more awesome pancakes, and they’re all gluten-free pancakes as well (there are wheat notes for those who don’t need gluten free). If you need more egg free recipes, RAISE has you covered. In fact, the membership website has more than 600 egg free recipes for you to enjoy.

• Fluffy Egg Free Pancakes (a great recipe if you’re looking for basic fluffy pancakes that are close to traditional pancakes)
• Kid Friendly Zucchini Pancakes (another fantastic eggless pancake recipe)
• Chocolate Buckwheat Pancakes (the buckwheat flour in this recipe adds a great subtle flavour)
• Mango Cherry Pancakes (an amazing top 9 allergy free pancake recipe)
• Fluffy Grain Free Pancakes (super delicious vegan pancake recipe)
• Dessert Style Chocolate Chip Pancakes (my kids say these are THEE best pancakes, also a milk-free recipe)

Pancake Directions

Let’s make amazing egg-free pancakes with simple ingredients! Start by combining your flax and water together in a small bowl and mix well. Set aside. Next, place your stand mixing bowl (or large bowl) on your kitchen scale and add the dry ingredients one at a time. Be sure to tare in between each one. For this recipe, I like to use a stand mixer with the whisk attachment, but you can absolutely mix by hand.

Lightly mix the dry ingredients together, then return your bowl to the kitchen scale. Tare to zero, then add the wet ingredients, including the flax gel. Mix your pancake batter until smooth and very little clumps remain.

Note: The best way to get very fluffy pancakes is to gently mix the batter by hand. When I want fluffy pancakes, I hold the wire whisk from the stand mixer in my hand and mix everything together. Be sure to watch the episode so you can see the consistency of the batter.

Is a Kitchen Scale Necessary?

Yes, especially if you’re making egg-free and gluten-free pancakes. The best way for me to ensure your success is to give you weighted measurements. Cups can be finicky and with gluten free flour, some of the flours can ruin a recipe if you go 15 grams over. That’s less than one ounce.

If you’ve never used a digital kitchen scale before, I promise, it’s super easy. In fact, I’ve had SO many people tell me that after making one of my recipes with one, they don’t want to go back to using measuring cups. Kitchen scales are precise, which is exactly what we need for free-from cooking and baking.

Cooking Your Egg-Free Pancakes

To cook your pancakes, heat a large non-stick pan on medium heat (5, 5.5, or 6/10 for me). Allow the pan to heat completely. If it doesn’t, your first batch will turn out meh.

Once you have a nice hot pan, use a scooper or small measuring cup to add batter to the pan. For those who want an extra pop of flavour, add butter or oil to the pan first. Let it heat/melt, then add the batter. For consistent sizing, I suggest using a medium or large cookie dough scoop for your batter. An ice cream scoop also works. For butter, use an unsalted butter or dairy free butter you love.

Your batter will start to cook and you can see it change up the sides. Bubbles will start to form on the top of the pancake. When several small bubbles have formed, it’s time to flip (this usually takes 1-2 minutes). Use a spatula to flip over your pancakes and cook until the bottom is golden brown. Both sides of your pancakes should be golden brown. If you used butter or oil in the pan, you’ll even have a bit of a crispy edge like the pancakes in my video. When flipping, make sure it’s a quick flip to prevent your pancakes from sliding and folding in on themselves.

Repeat until you run out of pancake batter. That’s it! Using basic ingredients, you’ve made amazing egg free pancakes. This recipe yields 16 – 18 pancakes when using a large cookie scoop (3 Tablespoons in size).

Serving Your Pancakes

Now that you have a tall stack of pancakes, you have a lot of delicious serving options.

You can enjoy these pancakes plain, or with maple syrup. Fresh berries would also pair very well with these egg-free pancakes. For the ultimate lemon treat, make the glaze and aquafaba topping. Be sure to use a culinary torch on the fluff for a marshmallow like experience.

Lemon Glaze Directions

To make the glaze, place a large measuring cup on your kitchen scale and tare to zero. Add each of the ingredients (tare to zero between each one). Use a fork to mix well until a glaze forms. Personally, I like to apply glaze with a piping bag so it goes on nice and neat. You can drizzle it all over with your fork if you prefer.

Leftovers can be stored in an airtight container.

Aquafaba Fluff Directions

Before making this, watch the video, as I’ll be showing you how to make it. Also, if you don’t use the Jovial glass jar like I do, you will have different results.

Place a small colander over a mixing bowl. Empty the contents of the chickpea jar so the liquid goes straight into your bowl. Add your cream of tarter and whip on high for several minutes (it can take up to 5 minutes to get stiff peaks). Once you have good stiff peaks, tap in the sugar a little bit at a time. Continue to mix on high for another minute, then you’re ready to go.

You know you’ve done a good job if you can turn the bowl over and there’s no movement of the ingredients. If you have leftovers, it’s best to keep them in the mixing bowl. Over time, your fluff will deflate and needs to be whipped again before serving.

How to Store Your Delicious Pancakes

These free-from pancakes perform best when frozen. To freeze, line a baking sheet/cookie tray with parchment paper. Place your leftover pancakes on the tray in a single layer. You can stack by using parchment in between the layers. Freeze the entire tray.

Once the pancakes are frozen solid, transfer to freezer bags or an airtight container. Try to press out as much excess air as possible. To thaw, place pancakes on counter top at room temperature for about an hour. You can also reheat these in your oven until just warm, but be sure to avoid over heating, as this will negatively impact the texture.

These pancakes work in a lunchbox as well. You can put them in the lunch box frozen, and by lunchtime they’re fully thawed. Since these pancakes are egg and dairy free, they can even go without an ice pack 🙂

One of the benefits to freezing leftovers (or double batching to add to your freezer stock) is that pancakes from your freezer are great on busy mornings. You can give them a quick oven heat whilst you get ready to go, and with very little effort, breakfast is served.

Answering Your Pancake Questions

Can I use orange juice in place of the lemon juice in this recipe?

Yes, in fact, you can make orange pancakes by swapping all of the lemon ingredients for orange ingredients (orange zest, orange oil, orange juice). Honestly, these orange pancakes sound delicious and will also pair well with the lemon glaze. Speaking of glaze, you could also do the same thing with the glaze and swap the lemon for orange.

Could I use a store bought egg replacer instead of the flax egg?

No, a store bought egg replacement can throw off this recipe. When choosing an egg substitute for a recipe, you have to consider what the egg is replacing. In the case of these pancakes, I’ve accounted for all parts of the egg through the various ingredients.

The flax gel plays an important role, as it’s a critical binding agent and it adds to the moisture content. Since every egg replacer on the market is different, I wouldn’t be able to tell you which one would replicate the flax function only.

Can I use a box of pancake mix in place of the flour?

Yes, but you’ll need to compare the ingredients. If the pancake mix already has salt and baking powder, you’ll need to skip that in my recipe. We don’t want to double up on those types of ingredients as it can ruin your final pancakes.

In terms of how much, you’ll want to use 320g of boxed pancake mix in place of the all purpose flour I call for.

Can I use coconut flour instead of all purpose flour in this pancake recipe?

No, you can’t. Coconut flour absorbs liquid at a different rate and in my humble opinion is considered a special gluten free flour. If it’s part of a blend that you’ve had prior success with, I’d try that first. I’ve not experimented much with coconut flour due to the food allergies of the taste testers. Coconut flour should not be used standalone in place of the flour I call for.

Would almond flour work in place of the all purpose flour in this recipe?

No, almond flour on its own will not work. Since this is an egg free recipe, it’s important to stick to the ingredients as closely as possible, as that’s what I can tell you will work. Almond flour has very unique properties and has to be treated as such. If you need almond flour as your go to, but you’re also egg free, look online for “vegan almond flour pancake recipe”. You might get more hits when compared to searching for “egg free almond flour pancake recipe”.

Almond flour absorbs liquids at a different rate, and when eggs aren’t in the recipe, extra care has to be taken as almond flour performs best with egg.

Will sweet potato flour work in place of the flour in this recipe?

No, it’s the wrong density for this recipe. You could use it as part of a flour blend, but not as a standalone flour. Plus, the flavour may clash with the lemon.

Can I use mashed banana instead of the flax egg in this recipe?

No, you won’t be able to make that swap. These pancakes have been engineered from the ground up so that each part of the egg is replaced. If you take out the flax, you’ll throw off the balance as well as the flavour.

If for some reason you can’t have flax seeds, chia seed meal may work in this recipe. I haven’t tested it out, but if you go that route, use 3 TBSP chia seed meal with 9 TBSP water. Notice I said meal, not seeds. It’s not the same product. Also, make sure you manage your expectations. Chia binding agents alter the outcome when swapped for a flax binding agent.

Would nut milks work in this recipe?

Yes, when I say milk of choice, it really does mean any milk of choice. If you have a favourite non-dairy milk that’s nut based, it will work in this recipe.

What happens if I cook the pancakes on medium-high heat instead of medium?

I’m sure some are tempted to turn up the heat, but when you do that, it creates a goopy center. Now, if you’re a fan of goopy pancakes (can’t lie, I’m a fan), this is good. For everyone else, this is bad. When the heat is too high the outsides will cook rather quickly and can start to burn before the middle has cooked all the way through.

Can I cook these pancakes on a griddle instead of in a frying pan?

Absolutely. You can use a hot griddle and have perfect pancakes. I’d still encourage you to cook the batter in a little melted butter for the ultimate pancake experience.

Will this recipe be good if I cook the pancakes in avocado oil?

I don’t suggest avocado oil for cooking in place of the vegan butter. One of my kids is adamant that the taste is very present and can ruin a lot of recipes when used in the wrong application.

Can I cook these pancakes in coconut oil instead of butter?

Yes, you can. Know that the taste will be distinct and present. If you love coconut oil, this isn’t an issue. If you’re on the fence, I’d use olive oil instead. If you have a child who doesn’t like coconut oil, cook their pancakes first with another oil, or no oil, then cook the rest of your batter in the coconut oil. When cooking in coconut oil, allow it to melt completely in your pan before adding your pancake batter.