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We love these Lemon Pecan Pancakes, and so do our guests! This pancake recipe happens to satisfy even our vegan guests, and no one feels they are missing a thing.

Note: We will make the effort to meet your dietary needs—vegetarian, gluten-free, and low-carb, etc.— without sacrificing flavor or quality. Let us know of any special food requirements or restrictions when you book your stay.

Three pancakes overlapping on red plate. Topped with two raspberries and whipped cream. Green hills in background.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 12 pancakes

Ingredients:

  • 1 ¼ Cups of Flour
  • 1 Cup Soy Milk
  • ¼ Cup Sugar
  • ¼ cup Pecans
  • ¼ Cup Fresh Lemon Juice and Lemon Zest
  • 2 Teaspoons Baking Powder
  • ¾ Cup Berries
  • 1 Tablespoon Oil
  • 1 Teaspoon Vanilla

Instructions:

  1. Mix together the soy milk

  2. lemon juice with zest

  3. oil

  4. and vanilla. Set aside.

  5. In a separate bowl combine the flour

  6. sugar

  7. pecans

  8. berries

  9. and baking powder.

  10. When you are ready to cook

  11. combine dry ingredients with the milk mixture.

  12. Spoon or pour 1/4 cup mixture onto a hot griddle.

  13. Cook until you see bubbles; then flip to cook the other side.

  14. Serve hot.
    Enjoy!