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Gluten Free Lemon Pancakes with Balsamic Berry Compote

These gluten free lemon pancakes with balsamic berry compote are light in flavor and are the perfect flavor packed breakfast. You’ll love how easy these are to make and will be a delicious addition to your lazy weekend breakfast routine! 

Disclosure: This recipe was developed for the awesome folks at Pamela’s. All opinions and thoughts are 100% my own. Thank you for supporting my recipes while I work with companies I love. 

When I was a kid I was never a fan of pancakes. Even worse, if I did have pancakes I didn’t like syrup on my pancakes. I just wanted butter and nothing else. Seriously, what kind of kid was I? I was the same way with cereal. My brothers always wanted Pops! {do they still make that?} and I always begged for corn flakes or plain Cheerios. Yeah, I was a weirdo.

Nowadays things are different. I LOVE pancakes and I LOVE drowning them in maple syrup, berries, whipped cream and even powdered sugar. I would eat a sugar bomb if it were socially acceptable.

By the way, it’s not socially acceptable. No one should be eating that much sugar in one sitting.

Trust me.

I have good news for you sweet breakfast lovers. These pancakes are sweet but sweet in a natural way. I threw together these lightly lemon flavored gluten free pancakes using a little Pamela’s Artisan Flour Blend and just a little fresh lemon zest. I think these would be delicious with just about any citrus zest you love – orange, lime or even Meyer lemons.

The fresh balsamic vanilla berry compote is the best pancake {it will be kick ass on French toast too!} topping I have ever made. Yes, I just said THE BEST! I normally despise when people say that because I feel like if you use the term “the best” you should be open to fact that people will probably complain. But seriously, this stuff is the bomb. Slightly sweet, tangy and jam packed full of vanilla bean paste flavor.

Also, don’t judge these gluten free lemon pancakes with balsamic berry compote by their gluten free title. The texture is delicious {a little less cakey than traditional pancakes} and totally worth trying.

{Looking for more delicious pancake recipes? Try my Toasted Coconut Espresso PancakesGluten Free Black Forest PancakesGluten Free Peppermint PancakesAlmond Ricotta PancakesBacon Apple Pancakes or my Lemon Ricotta Pancakes with Blueberry Sauce. Also, give a few of my blogger friends recipes a try – 2 ingredient cream cheese pancakes, carrot cake pancakes, low carb cinnamon roll pancakes or these delicious mini pepperoni pizza pancakes.}

Gluten Free Lemon Pancakes with Balsamic Vanilla Berry Compote

These gluten free lemon pancakes are light in flavor and perfectly paired with my homemade balsamic vanilla berry compote. Hello breakfast!

Yield: 16 (4 inch) pancakes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


For pancakes:

  • 1-1/2 cups Pamela's Artisan Flour Blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup plus 2 tablespoons coconut milk (the type from the carton)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons dark brown sugar
  • 2 tablespoons olive oil
  • 2 large eggs
  • 1 lemon, zested

For berry compote:

Pancake recipe slightly adapted from Pamelas


Preheat a griddle to medium heat.

In a large mixing bowl whisk together Pamela's Artisan Flour Blend, baking powder, baking soda and kosher salt.
For pancakes:
In a medium sized mixing bowl whisk together coconut milk, apple cider vinegar, dark brown sugar, olive oil, eggs and lemon zest.

Stir wet ingredients into the dry ingredients. Use batter immediately as it will thicken while it sits.

If the batter does get too thick to pour simply thin it out with lukewarm water. You may have to do this several time if the batter sits for too long.

Apply batter to your hot griddle, cook until the bottom of the pancake is golden brown and the top of the pancake starts to bubbly slightly. Flip and cook until the other side is golden brown.

Serve pancakes immediately and top with berry compote and a drizzle of syrup if desired.

For berry compote:
While the pancakes are cooking add blueberries, strawberries, dark brown sugar and balsamic vinegar to a large skillet set over medium heat.

Gently cook until the blueberries start to soften (they will pop open) and the strawberries are soft. Stir in vanilla paste and let simmer until the sauce is lightly thickened.