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Lemon Pancakes with Berry Compote

Now that it’s *finally* spring, that means it’s time for all those refreshing spring-y meals, like the Lemon Pancakes with Berry Compote. There’s no better way to start your Sunday morning, than with these pancakes. The pancakes are fluffy and tender. They’re nice and lemony with a subtle sweetness and warmth from the ginger and cinnamon. Then the berry compote adds all those juicy berry flavors that just takes the pancakes over the top. The name of these pancakes sound a lot fancier than they actually are, but in reality these pancakes are pretty simple. The berry compote is made with some berries of your choice, granulated sugar, and lemon juice. Then all you do is make the pancakes and in 30 minutes, you will have fresh Lemon Pancakes with Berry Compote. Easy right?

TOTAL TIME: 30 minutes SERVINGS: 8 pancakes INGREDIENTS:


1 cup all purpose flour (or whole wheat blend)

1 cup dairy free milk of choice

2 tablespoons vegan/regular melted butter or vegetable oil

1-2 tablespoons granulated sugar

1 teaspoon apple cider vinegar

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon ground ginger

Zest of a lemon

Pinch of salt

Cooking spray or butter (for pan)

Maple syrup for serving

Berry Compote:

2 cups berries (fresh or frozen)

1-2 tablespoons granulated sugar

Juice of a lemon

Splash of water (about 2 tablespoons)


  1. Add all of the compote ingredients to a saucepan over a medium flame and cover for 5-7 minutes. If using (unthawed) frozen berries this may take a few minutes longer. After 5-7 minutes, uncover the berries. They will have released some of their juices. Cook on a medium-low flame for 3-5 until some of the juice thickens up. For a more runny compote, cook it for about 3 minutes, for a thicker compote, cook it uncovered for upwards of 5 minutes.

  2. In a liquid measuring cup, add in your milk and apple cider vinegar. Set that aside while you prepare the rest of the ingredients.

  3. Add your lemon zest and sugar to a bowl. Using your fingertips, rub the zest and sugar together. This will release the essential oils in the citrus zest and intensity the lemon flavor. Rub the sugar and zest together until the sugar resembles wet sand.

  4. Then add the flour, baking powder, cinnamon, ginger, and salt to this bowl and whisk until everything is combined.

  5. Before mixing the wet and dry ingredients together, preheat your skillet or griddle for the pancakes. Place the pan on medium heat.

  6. Then add the milk mixture, vanilla extract, and butter/oil to the dry ingredients. Mix until there are no clumps left. You do not want to over mix because that can lead to dry pancakes, however make sure to mix until there are no flour clumps left.

  7. Grease your skillet, pan, or griddle with some cooking spray or melted butter and lower the flame to medium-low.

  8. Then, using a 2 oz. cookie scoop or ¼ cup measuring cup, drop the batter onto your pan. Cook the pancakes for about 1-1 ½ minutes on each side and then flip and repeat until you are out of batter. You know the pancakes will be ready to flip when they start bubbling on top.

  9. Serve immediately with the berry compote and maple syrup.


After you mix the wet and dry ingredients together, you want to wait for as little time as possible before cooking them. This is because when you mix the wet and dry ingredients together, you are beginning to create gluten strands when the flour mixes with the liquid. We want to create as little gluten as possible, which is why you also want to mix just until there are no more flour clumps in the batter. Too much gluten formation can lead to a rubbery and tough pancake. To avoid waiting a long time after mixing your batter, I suggest preheating your skillet a minute or two before mixing the wet and dry ingredients together.


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