These simple vegan lemon blueberry pancakes are the perfect summer breakfast that only needs a couple of ingredients! So fruity, zesty and fluffy!
I simply love the combo of lemon and blueberry. It’s that sour, citrusy flavour of the lemons pairing with the sweetness of the blueberries that makes it so yummy!
These vegan pancakes are super easy to make with simple ingredients you most likely store in your pantry. We don’t need anything fancy here! Plus, you can easily make them gluten-free as well!
Ingredients
- plain flour (gluten-free, if needed)
- baking powder
- sugar (or salt)
- plant-based milk of choice
- lemon juice
- blueberries (fresh or frozen)
(quantities in recipe below)
Flour: Instead of plain/all-purpose flour, you could use self-raising flour and omit the baking powder, if that’s easier for you. I used plain white spelt flour in those in the pictures.
I’ve tried many different kinds of flour for my basic vegan pancakes (very similar recipe) and find that many of them work and can just be used 1:1 (jump to “substitutions” to learn more about gluten-free options).
Sugar/Salt: I’ve stopped adding sugar to my pancakes because I always drizzle maple syrup on top later anyways—and that’s enough sweetness for me. Instead, I add a good pinch of salt.
Vegan Milk: It doesn’t matter what kind of milk you choose, really. You could even use water!
Coconut milk (out of a tin/can) is a bit heavier but also creamier. It does add more flavour to these pancakes, however, they may not turn out as fluffy.
Instructions
Step One. Mix flour, baking powder and sugar/salt.
Step Two. Add plant milk and lemon juice and combine well.
The batter should be thick but still slightly runny (as you can see in the picture).
Step Three. Heat some oil in a non-stick frying pan over medium heat. Drop 2-3 spoonfuls of batter per pancake into the pan. Place some blueberries on top and lightly press them into the pancakes.
Fry for 2-3 minutes until you can see some bubbles coming up and the edges are lightly cooked.
Step Four. Flip the pancakes and fry for another 2 minutes or so. Serve with maple syrup, dairy-free yoghurt and some fresh fruit, if you like!
Substitutions
Gluten-free: I know this recipe works with buckwheat flour, a gluten-free flour blend, and green banana flour (though you need to use less or more milk).
If you use a gluten-free flour blend aaand use a scale, you might wanna use less: 120g instead of 150g. Because of the tapioca (or other starches), gluten-free flour tends to be a lot lighter.
Plant Milk: Instead of vegan milk, you may just use water. If you do, I recommend adding sugar instead of salt for a nicer flavour.
Sugar: Instead of sugar, you can also use a liquid sweetener like maple syrup, agave syrup or brown rice syrup. For sugar-free sub sugar with a good pinch of salt.
Variations
I love having these vegan lemon blueberry pancakes for breakfast. Well, actually I love having pancakes in general!
In summer, I prefer making these, but in autumn/fall I prefer pumpkin pancakes!
Often times I make banana pancakes and if blueberries are in season, I do like to add them to these vegan banana buckwheat pancakes (these also work with regular flour).
Storage
Store these vegan lemon blueberry pancakes in a container in the fridge. They’ll keep for several days.
📖 Recipe
Ingredients
- 150g / 1 cup plain flour see notes for gluten-free
- 1 tbsp sugar or a pinch of salt
- 1 tsp baking powder
- 180ml / ¾ cup plant-based milk of choice
- 3 tbsp lemon juice (45ml)
- 50g / ⅓ cup blueberries fresh or frozen
Instructions
- Mix flour, baking powder and sugar/salt.
- Add plant milk and lemon juice and combine well.
- Heat some oil in a non-stick frying pan over medium heat. Drop 2-3 spoonfuls of batter per pancake into the pan. Place some blueberries on top and lightly press them into the pancakes.Fry for 2-3 minutes until you can see some bubbles coming up and the edges are lightly cooked.
- Flip the pancakes and fry for another 2 minutes or so.Serve with maple syrup, dairy-free yoghurt and some fresh fruit, if you like!
