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
- In a mixing bowl, combine almond or oat milk, lemon juice, sugar, melted butter, baking powder, and vanilla. Whisk until well combined.
- Gradually fold in the flour, mixing until you achieve a smooth batter.
- Gently fold in the blueberries or if preferred, add them to each pancake as they cook.
- Preheat a skillet over medium-low heat. Grease with non-stick spray or a bit of vegan butter.
- 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.
- Cook until golden brown on both sides.
- 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
How do I store leftover pancakes?
To store leftover Lemon Blueberry Pancakes, place them in an airtight container and refrigerate for up to 3 days. When you're ready to enjoy them again, simply reheat in a skillet over medium heat or pop them in the microwave for 20-30 seconds until warm. For a crisper texture, you can also use an oven or toaster oven set at 350°F for a few minutes. Enjoy them as if they were freshly made!
How do I make these pancakes less sweet?
If you're looking for a less sweet but equally as delicious pancake recipe, try using only ¼ cup of sugar instead of the full cup. Alternatively, you can use a healthier sugar substitute such as purecane or monk fruit sweetener.
Other Pancake Recipes
Lemon Blueberry Pancakes
This bright fluffy stack of lemon blueberry pancakes is delicious! You only need 8 ingredients and one bowl! Everyone will love them!
Ingredients
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
Tried this recipe?Let us know how it was!
Ash says
Hello can I make this with homemade oat flour instead of all purpose flour? Also what would happen if I excluded the blueberries??
Jillian Glenn says
Hi Ash, you will need to use regular or gluten free all purpose flour in this recipe! My favorite is King Arthur Measure for Measure! You can definitely leave out the blueberries, they will still be delicious on their own or you can add another berry!
Ash says
Thank you!
Ashley says
Hi! Do you think I can sub the almond milk with oat milk? One of my guests can’t do almonds.
Jillian says
Hi Ashley, oat milk will work perfectly in these!
Cassie says
These were amazing! So fluffy and delicious.
Jillian says
Hi Cassie, thank you so much or trying my recipe! I am so happy to hear you enjoyed the lemon blueberry pancakes!
Nayla says
Oh my, in my 10 years of being vegan, this is the first vegan pancake recipe I try where the pancakes are still limp after cooking! My grief with other recipes is the pancakes tend to become stiff. I will be coming back to this recipe a lot from now on!!! <3
P.S. If consuming the pancakes with maple syrup, I would recommend reducing the amount of sugar in the batter. I found them a bit too sweet.