Vegan Blueberry Pancakes
These delicious vegan blueberry pancakes are bursting with plump berries and big flavor thanks to freshly grated lemon zest.
Blueberry pancakes are a household favorite for a reason! Fluffy and sweet, these vegan blueberry lemon pancakes incorporate all the flavor of delicious blueberry pancakes without any dairy or egg.
Even if you don’t traditionally make eggless or vegan dishes, you’ll love this one! The almond milk gives the pancakes a nutty flavor, and you can use oil or a non-dairy butter, like Earth Balance, just like you would use dairy butter.
The result is a thick, sweet, amazing pancake that everyone will love.
About these vegan blueberry pancakes
Vegan blueberry pancakes are healthy and filling, with lots of ripe berries cooked into each delicious pancake. The added lemon zest balances the sweet berries: its tartness helps the blueberries be the star of the show.
If you don’t like a super sweet pancake, you can skip the syrup, as the berries will caramelize a bit while they cook and be plenty sweet! You can also add a mashed ripe banana to the batter to make naturally sweetened banana blueberry pancakes.
If you don’t mind adding a little dairy to your dish, you can top your pancakes with ricotta, Greek yogurt, or homemade whipped cream for a sophisticated twist. Of course, these blueberry pancakes are perfection with a drizzle of pure maple syrup on top as well. We also love these with our easy two ingredient lemon glaze.
The next time you’re looking for a bright, sweet, delicious vegan pancake, look no further than these lemon blueberry pancakes! Try pairing them with a blueberry smoothie to really celebrate this powerhouse of a berry!
What you need
You might hear “vegan” and think you need a lot of unusual ingredients but these pancakes have all the pancake staples in them with just a few minor adaptations.
- Wet Ingredients: Almond milk, canola oil or a vegan butter substitute (melted), lemon juice and vanilla extract
- Dry Ingredients: All-purpose flour, baking powder, baking soda, granulated sugar
- Add Ins: Fresh blueberries and lemon zest
- Toppings: More fresh blueberries and maple syrup
How to make them
In a small bowl, mix milk, oil, lemon juice and vanilla extract. Let the mixture sit for 1 minute.
In a large bowl, mix flour, baking powder, soda and sugar. Make a well in the middle and pour in the milk mixture, stirring until they’re combined. Fold in the blueberries and lemon zest. Let the batter rest for 10 minutes.
Cook pancakes over medium low heat until bubbles form, 1-3 minutes. Flip, cook, and enjoy!
We love these as mini pancakes (a heaping tablespoon of batter) but make full size pancakes if you prefer less flipping. You’ll likely need to add a couple minutes to the cook time.
How to make these vegan pancakes your own
- Increase the protein content of these healthy vegan pancakes by swirling almond butter or peanut butter into the batter! Or, top your cooked pancakes with a little nut butter and a handful of fresh berries.
- You can reduce the added sugar by half or skip it if you are trying to keep added sugar at bay.
- If you like chocolate chip pancakes, press a few vegan chocolate chips into the pancakes once you pour the batter on the pan.
- There are so many good topping combinations for these pancakes! Try honey and sliced almonds, fresh blueberries and maple syrup, non-dairy yogurt and granola, or (dairy-based) ricotta and fresh lemon zest!
- These sweet pancakes are great for dessert. Top with a little vanilla ice cream, or banana “nice cream” and cacao nibs! They’re also fantastic with vegan caramel sauce.
Store cooled pancakes in an airtight container in the refrigerator for up to four days. They can also be frozen for up to two months. Freeze in an individual layer, with layers separated by parchment paper until frozen, then transfer to freezer container. This will prevent them from sticking together.
Reheat leftover pancakes in a small skillet over medium-low heat or in the microwave in 20-30 second intervals until heated through.
More vegan recipes
Get the Recipe: Vegan Blueberry Pancakes
- ¾ cup almond milk
- 1 tablespoon canola oil or vegan butter substitute, melted
- 2 tablespoons lemon juice (zest it first!)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 cup fresh blueberries, more for garnishing
- 1 tablespoon lemon zest
- Maple Syrup (optional, for topping)
- In a small bowl, mix milk, oil, lemon juice and vanilla extract. Let sit for 1 minute.
- In a large bowl, mix flour, baking powder, baking soda, and sugar. Make a well in the middle and pour in milk mixture. Combine, then fold in blueberries and lemon zest. Mix gently but don’t overmix. Let batter sit for 10 minutes.
- Heat a large nonstick skillet on low medium heat with a bit of butter or oil. Use a heaping tablespoon of batter for each pancake. Pour the batter slowly to get a round shape. Cook until bubbles form (1-2 minutes), then flip to cook on the other side until golden brown. Add more butter when cooking if necessary.
- Serve with blueberries and syrup.
- Makes about 18 mini pancakes. You can make larger pancakes if you wish but you’ll need to increase cook time slightly.
- Don’t overmix the batter; it’s fine to have some lumps in the batter.
- If you don’t have a strong sweet tooth, you can make this recipe sugar free or with less sugar, as the syrup and the sweetness of the blueberries will be enough.
- When using other add-ins, make sure they are chopped very small like the size of blueberry. We love chocolate chips in these!
- Store leftovers in an airtight container in the fridge for up to 4 days or 2 months in the freezer.