Vegan Lemon and Cream Cheese Pancakes

RECIPE BY: Plate and Pen

The perfect pairing for a breakfast or brunch: lemon, cream cheese, and pancakes! Made with our easy pancake mix, no one will know how little time it took to whip up this gourmet breakfast.

For 2-3 people


  • 1 3/4 cups GoGo Quinoa vegan pancake mix
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch GoGo Quinoa Andean pink salt
  • 2 flax eggs (1 tablespoon milled flaxseed with 3 tablespoons water, per egg)
  • 1 cup oat milk
  • 3 ounces vegan Miyokos cream cheese, cut up
  • 3 teaspoons melted vegan Miyokos butter
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons lemon zest (approximately the zest from one large lemon)
  • 1 cup fresh berry mixture, strawberries and blueberries
  • Maple syrup for topping


  1. In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, whisk together flax eggs with oat milk.
  3. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese lumps.
  4. Stir in melted butter, vanilla, lemon juice and lemon zest. Add dry ingredients to wet, then stir to combine.
  5. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. These need to be cooked a bit longer than you might expect; they won’t bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes.
  6. Serve with fresh cut berries and drizzle with maple syrup.