Lemon Blueberry Pancakes

Embrace a fresh morning with these fluffy Lemon Blueberry Pancakes. Made with just 8 straightforward ingredients, they're incredibly fluffy and bursting with tangy lemon and sweet blueberries. A delightful blend of sweet and sour, these pancakes are the epitome of a perfect breakfast. Plus, they can easily be made gluten-free. Your mornings just got a whole lot brighter!

Why You'll Love This Recipe

• Flavor: The brightness of lemon perfectly complements the sweet burst of blueberries, offering a balanced and tantalizing taste.
• Easy to Make: With just eight ingredients and one bowl, you'll have a scrumptious breakfast in no time.
• Versatile: Suitable for vegans and easily adaptable for gluten-free needs.
• Perfect Texture: Fluffy and light on the inside, yet crisp and golden on the edges – the an ideal pancake texture.
• Crowd-Pleaser: Whether it's a weekend brunch, family breakfast, or a special occasion, these pancakes are sure to be a hit with everyone.
• Natural Sweetness: With the combination of fruit and your choice of sugar or a sugar substitute, you're in control of the sweetness without it being overwhelming.
• Endless Topping Possibilities: From classic maple syrup to an assortment of fruits and nuts, these pancakes provide a base for your favorite pancake toppings.

Lemon Blueberry Pancake Ingredients

• 1 ½ cup unsweetened almond or oat milk (regular milk can be substituted)
• ½ cup lemon juice
• ½ cup sugar (or purecane sugar substitute for a healthier alternative)
• 2 tablespoon melted regular or vegan butter
• 2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (For a gluten-free option, use King Arthur Measure for Measure gluten-free flour. Please avoid using almond or baking flour.)
• 1 cup fresh or frozen blueberries

How To Make Lemon Blueberry Pancakes

1. In a mixing bowl, combine almond or oat milk, lemon juice, sugar, melted butter, baking powder, and vanilla. Whisk until well combined.
2. Gradually fold in the flour, mixing until you achieve a smooth batter.
3. Gently fold in the blueberries or if preferred, add them to each pancake as they cook.
4. Preheat a skillet over medium-low heat. Grease with non-stick spray or a bit of vegan butter.
5. Pour 2-3 tablespoons of batter per pancake onto the skillet. If you haven’t mixed in the blueberries, sprinkle them onto each pancake now.
6. Cook until golden brown on both sides.
7. Serve warm, topped with your favorite syrup or additional fresh blueberries. Enjoy your batch of 16-18 delightful pancakes!

Lemon Blueberry Pancake Toppings

• Maple Syrup: A classic choice that adds a touch of earthy sweetness.
• Lemon Zest: For an extra citrusy kick and a beautiful garnish.
• Whipped Cream: Light and airy vegan or regular whipped cream adds a creamy contrast to the zestiness of these lemon blueberry pancakes.
• Fresh Blueberries: Double up on blueberry goodness.
• Slivered Almonds or Chopped Pecans: Adds a delightful crunch and nutty flavor.
• Coconut Flakes: A tropical twist that pairs well with the lemony flavor.
• Lemon Glaze: Mix powdered sugar with a bit of lemon juice for a zesty drizzle.

Frequently Asked Questions

Other Pancake Recipes

• Cinnamon Roll Pancakes
• Best Vegan Banana Pancakes
• Easy Blueberry Pancakes
• Vegan Pumpkin Pancakes

Lemon Blueberry Pancakes

Jillian Glenn

This bright fluffy stack of lemon blueberry pancakes is delicious! You only need 8 ingredients and one bowl! Everyone will love them!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 10

Calories 156 kcal

Ingredients

  

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Lemon Blueberry Pancakes

• 1 ½ cup unsweetened almond or oat milk regular milk will also work
• ½ cup lemon juice
• ½ cup sugar or purecane sugar substitute
• 2 tablespoon melted regular or vegan butter
• 2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
• 1 cup fresh or frozen blueberries

Instructions

 

Lemon Blueberry Pancakes

• Mix the oat or almond milk, lemon juice, sugar, melted vegan butter, baking powder, and vanilla together. Add the all purpose flour and mix until a smooth batter forms.
• Bring a skillet to medium low heat. Spray it with non stick spray or use vegan butter or oil to grease the pan. Spoon in 2-3 tablespoons of batter per pancake. Sprinkle about a tablespoon of blueberries onto the top of each pancake. Alternatively, you may fold the berries directly into the batter.
• Cook until all of the pancakes are golden on each side. You should have 16-18 pancakes.

Nutrition

Serving: 1pancakeCalories: 156kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 152mgPotassium: 25mgFiber: 3gSugar: 13gVitamin A: 9IUVitamin C: 6mgCalcium: 110mgIron: 1mg

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