About this recipe
If you’re searching for the perfect vegan lemon blueberry pancakes, you’re in the right place. These fluffy pancakes are packed with fresh blueberries and a zesty lemon flavor that makes them irresistible. This easy recipe will become your new weekend favorite, perfect for a plant-based breakfast or brunch. Whether you’re a seasoned vegan or just exploring plant-based options, these pancakes are sure to impress.
These lemon and blueberry vegan pancakes are a tasty twist on the traditional recipe. They can be made with fresh or frozen blueberries and are free from eggs, dairy, and other animal products.
By opting for plant-based ingredients, we can ensure that these pancakes are 100% vegan without compromising taste or texture. They are pancakes without eggs, dairy, or other animal products but are full of nutritional benefits and have a delicious taste.
Blueberries have a sweet and slightly tart flavor with a subtle hint of berries. Lemons have an intense and refreshing citrus flavor that can add a touch of freshness to any dish.
Ingredients for making blueberry and lemon pancakes
- All-purpose flour: you can use whole wheat flour, but it may slightly change the texture.
- Sugar, salt, and baking powder. Look for a baking powder that does not contain aluminum; it is better for your health.
- Blueberries and lemon. As I said before, you can use fresh or frozen blueberries. It would be best if you had the lemon’s zest and juice. Look for organic lemons if you can; buying organic fruit when we eat the peel is better.
- Vegetable milk and oil. Use almond or oat milk for the milk; you can also use rice milk if you want lighter pancakes. For the oil, use olive or any other vegetable oil that you have on hand. Sub with butter if you wish.
Frozen ones work just as well if you don’t have fresh blueberries. Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option. You can also adjust the sweetness using maple syrup or agave nectar instead of sugar.
✨Find the complete measurements and recipe below!
How to make homemade hotcakes
- In a large bowl, mix all the powders, checking for lumps. Add the liquids and mix.
- Add the lemon zest and blueberries. Mix carefully so as not to break up the berries.
- Heat a non-stick frying pan (non-stick; it is better to use ceramic than Teflon) and add a little oil or butter.
- Add the mixture with a ladle and leave until it is full of bubbles. Turn carefully and remove when golden brown.
- Serve with maple syrup, vegan butter, and fresh blackberries.
Best tips for perfect pancakes
- Batter consistency: Pancake batter should be thick enough to hold its shape in the pan but not so thick that it cannot be poured.
Do not over-mix the dough: Mix the dry and wet ingredients a little at a time until combined. If you mix too much, the pancakes may become hard and chewy.
- Let the dough rest: Allowing the dough to rest for 10-15 minutes can help the ingredients blend and the flavors develop.
Even temperature: Ensure your pan or griddle is hot before pouring the batter. This will help the pancakes brown evenly.
Cooking over medium heat: Cooking pancakes on too high a heat can cause them to burn on the outside before they are cooked on the inside. A medium heat ensures even cooking.
Do not press the pancakes: Avoid the temptation to press the pancakes with the spatula while cooking. This can cause them to lose their fluffiness and deliciousness.
- Flip at the right time: Flip the pancakes when you see bubbles on the surface, and the edges start to look cooked.
FAQ
- Can I use frozen blueberries? Yes, you can use frozen blueberries for this recipe.
- How do I make these pancakes gluten-free? Simply replace the all-purpose flour with a gluten-free flour blend that you trust. The texture will still be fluffy and delicious!
- What can I serve with these pancakes? These vegan lemon blueberry pancakes are delicious on their own, but you can also top them with fresh fruit, a drizzle of maple syrup, or a dollop of dairy-free yogurt for an extra treat.
Best Vegan Lemon Blueberry Pancakes Recipe
Equipment
- Anti-adherent frying pan
Ingredients
- 1½ cup all-purpose flour
- 1½ tablespoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup vegetable milk
- ½ cup water
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1½ cup blueberries
- Zest of a lemon
Instructions
- In a large bowl, mix all the powders, check that there are no lumps or lumps.
- Add the liquids and mix.
- Add the lemon zest and blueberries.
- Mix carefully so as not to break up the berries.
- Heat a non-stick frying pan (non-stick, it is better to use ceramic than Teflon) and add a little oil or butter.
- Add the mixture with a ladle and leave until it is full of bubbles.
- Turn carefully and remove when golden brown.
- Serve with maple syrup, vegan butter, and fresh blueberries.
Notes
Pancakes will keep fresh for about 2-3 days in the refrigerator. Freezing: Place the cooled pancakes in a single layer on a baking sheet and freeze for one to two hours.
Once frozen, you can stack them and store them in congee bags.
Pancakes can last up to two months in the freezer. Reheating: To reheat the pancakes, you can use a microwave, oven, or toaster.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Benefits of blueberries and lime
Blueberries are an excellent source of vitamin C and dietary fiber. They are rich in antioxidants, which protect the body from free radical damage.
Lemons are known for their high vitamin C content, which strengthens the immune system.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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