Description
Fluffy vegan pancakes made with a creamy lemon ricotta, perfect for breakfast or brunch!
Ingredients
Scale
- 14 oz firm tofu, drained and unpressed
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ½ tablespoon white miso paste
- ½ teaspoon salt
- 1 cup non-dairy milk
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- Zest of 1 lemon
- 2 tablespoons melted vegan butter or neutral oil, plus more for cooking
- 1 teaspoon vanilla extract
- 1½ cups (204g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan lemon ricotta (from recipe above)
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup
- Powdered sugar
- Extra lemon zest
- Vegan butter
Instructions
- Break the tofu into small pieces with your hands, then add it to a food processor. Add the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
- Process until smooth and creamy, scraping down the sides as needed. The texture should resemble traditional ricotta—creamy but with a slight graininess. Taste and adjust seasoning if needed. Set aside ¾ cup for the pancakes (reserve any extra for another use—it’s great on toast or in pasta!).
- In a medium bowl or large measuring cup, whisk together the non-dairy milk, lemon juice, lemon zest, melted vegan butter, and vanilla extract. Let sit for 1-2 minutes (the mixture will curdle slightly—this is good!).
- In a separate large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix—a few lumps are fine.
- Gently fold in the ¾ cup of vegan lemon ricotta. The batter should be thick but pourable. If it’s too thick, add 1-2 tablespoons more non-dairy milk.
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegan butter or oil.
- Once the pan is hot (a drop of water should sizzle), pour about ⅓ cup of batter onto the griddle for each pancake. You should be able to fit 2-3 pancakes at a time, depending on the size of your pan. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Flip carefully and cook for another 2-3 minutes on the second side, until golden brown. These pancakes are thicker than regular pancakes, so they need a bit more time to cook through. Re-grease the pan between batches as needed.
- If you would like, you can transfer the cooked pancakes to a plate or pan and place them in a 200°F oven while you finish cooking the rest of the batch.
- Stack the pancakes on plates and top with fresh berries, a pat of vegan butter, a drizzle of maple syrup, a dusting of powdered sugar, and extra lemon zest if desired. Serve immediately while warm and fluffy!
Notes
- This recipe is suitable for vegans.
- If you cannot find vegan lemon ricotta, you can use store-bought or make it from scratch using similar ingredients.
- Feel free to customize toppings with your favorite fruits or syrups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg