These blueberry lemon pancakes are tangy, fruity, and super fluffy and delicious! They contain a few simple ingredients, are easy to make, and they are entirely vegan!
What you will need to make this recipe
flour: for this recipe, I use whole wheat flour. This recipe will also work with all purpose flour or a gluten free flour that is specifically made for baking, such as this one from Bob’s Red Mill. It will not work with almond flour or coconut flour.
baking powder
sugar
dairy free milk: any kind of dairy free milk will work. I usually like to use soy or oat.
coconut oil: melt it before adding to the recipe
vanilla
lemon: you will need both the juice and zest.
blueberries: I prefer fresh blueberries for this recipe because I think they are juicier, but frozen will also work.
How to make the blueberry lemon pancakes
To a large bowl, add the flour, baking powder, sugar, milk, oil, and vanilla. Mix everything well.
Grate the zest of the lemon and squeeze out the juice. Add the juice and zest to the batter and mix them in.
Finally, fold in the blueberries.
Grease your pan and add about 1/4 cup of batter to the pan for each pancake.
Cook each pancake for 2-3 minutes on medium heat. Then flip and cook for another minute on the other side.
Top the pancakes with vegan butter, maple syrup, and more blueberries.
Here is a full recipe tutorial on how to make the pancakes
If you liked this recipe, you might also like these other vegan blueberry recipes:
Blueberry Lemon Pancakes (Vegan)
Ingredients
- 1 cup flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 cup dairy free milk
- 1 tbsp coconut oil
- 1 tsp vanilla
- 1 lemon juice and zest
- 1/2 cup blueberries
Instructions
- To a large bowl, add the flour, baking powder, sugar, milk, oil, and vanilla. Mix everything well.
- Grate the zest of the lemon and squeeze out the juice. Add the juice and zest to the batter and mix them in.
- Finally, fold in the blueberries.
- Grease your pan and add about 1/4 cup of batter to the pan for each pancake.
- Cook each pancake for 2-3 minutes on medium heat. Then flip and cook for another minute on the other side.
- Top the pancakes with vegan butter, maple syrup, and more blueberries!
Video
Nutrition
Can I make these pancakes with oat flour? Or coconut flour? Or almond flour?
This recipe will work with oat flour, but the pancakes will not be quite as fluffy than when made with whole wheat flour.
This recipe will not work with almond or coconut flour.
Should I use fresh or frozen blueberries?
Either one can be used. I prefer fresh because they taste more fresh and juicy, but frozen are great because they are more affordable.
Can these be frozen?
I have not tried freezing these pancakes to store them for later, but I imagine that they would. You can try freezing them in an air tight container. When you are ready to enjoy them, heat them up in a pan over medium heat until they are soft, warm, and have thawed thoroughly.
How to store the pancakes?
I recommend eating these right away as they taste super soft and fluffy right when they are baked. However, you can store them in an airtight container in the fridge for 3-4 days. Heat them up in a pan or in the microwave before enjoying them again.
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These were delicious! Had them this morning, and they are definitely going to be made again! The lemon zest gives it such a nice aroma too.
Sooo happy to hear that you like them!! 🙂 thank you so much for your feedback, Brenda!