These fluffy pancakes are a true crowd pleaser as they’re constantly requested by friends and family. And I absolutely love making them as it fills my kitchen with a lovely zesty aroma.
Easy and quick to whip together, these lemon cardamom pancakes can be your new crowd pleaser too! It’s amazing how the squeeze of lemon and a pinch of cardamom transforms regular pancakes into something bold and fragrant. It delivers restaurant quality flavors and textures with the unnecessary calories.
These are oil-free, dairy-free and guilt free without having to compromise the light and moist texture.
Fluffy on the inside with a bit of crunch on the outside – these lemon cardamom pancakes will not disappoint. I personally love enjoying these with toasted hazelnuts and strawberries but it’s optional as they’re perfect without them too! 
Looking for more breakfast ideas with cardamom? Check out my oil-free granola!
quick notes
- By adding an acid, like apple cider vinegar, to soy milk, the mixture will begin to curdle and thicken like buttermilk. If avoiding soy, other dairy-free milks will work but soy milk will yield the best results due to it’s high protein content.
- Apple cider vinegar is also used for it’s leavening properties as the reaction between the vinegar and baking soda produces carbon dioxide to give the batter a fluffy lift.
- Letting the batter sit for 10-15 minutes helps the flour absorb the liquids, resulting in a thicker batter with a consistent lemon flavor. Additionally, any gluten formed while mixing the batter will loosen and relax.
LEMON CARDAMOM PANCAKES
makes 2-3 servings
“Buttermilk” mixture
- 1 cup soy or non-dairy milk
- 2 tsp apple cider vinegar
Stir apple cider vinegar and soy milk together and set aside for 10 minutes. The apple cider vinegar causes the soy milk to curdle producing a “buttermilk” textured mixture.
Pancake Batter
- 1 cup all purpose flour
- 1 tbsp ground cardamom
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ salt
- 2 tbsp lemon zest (~2 lemons)
- 2 tbsp lemon juice (~2lemons)
- 2 tbsp maple syrup
Whisk together flour, cardamom, baking powder, baking soda, and salt.
After your soy milk has curdled, mix in lemon juice, lemon zest and maple syrup. Incorporate the mixture into dry ingredients.
Let the batter sit for 10-15 minutes. The longer you let the batter sit, the more your pancakes will be lemony.
Pour 1/4 cup of batter into a hot pan. After 4-5 minutes or once bubbles show through, flip pancake and cook for another 2-4 minutes. Repeat until batter is used.
Drizzle (optional)
- Maple syrup
- Handful of hazelnut
- Strawberries
Toast hazelnuts in a 400 degree oven for 10 minutes. Once cooled, they should break into halves easily and their skins should also peel off easily. Liberally drizzle maple syrup and add toasted hazelnut and strawberries!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
