These lemon blueberry pancakes are pretty much the most delicious vegan blueberry pancakes ever! They're perfectly soft and fluffy and packed with juicy blueberries! They're also refined sugar-free and extra satisfying thanks to whole-grain oat flour. But it's the burst of fresh lemon zest that really takes them over the top!
We've been enjoying these Oat Flour Pancakes so much, I figured it was time to try a new flavor.
As I mentioned in that post, my husband is a huge fan of pancakes! So when his birthday rolled around this month, that's exactly what he requested for breakfast. He wanted berries, but I wanted to sneak in some lemon. So blueberry lemon pancakes it was!
These are also oil-free, maple-sweetened, and made with lite coconut milk, which gives them such a moist and tender texture without the need for butter, egg replacers, or oil.
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Ingredient Notes
These vegan blueberry pancakes are not only a healthy way to start the day, they're a breeze to make! Here's what you'll need:
- 2 cups oat flour - I go through a lot of oat flour, so instead of making it myself from rolled oats, lately I've been using this one by Anthony's just to make life easier. If you prefer to make your own, simple blend the oats until they're the consistency of a coarse flour. Be sure to use certified gluten-free oats if needed.
- ½ teaspoon fine sea salt - salt is important for the overall balance of flavors in pancakes.
- 3 teaspoons baking powder - not baking soda
- 1 ⅓ cups light/lite canned coconut milk - the specific fat/liquid content of light coconut milk works best as this recipe is written. If you really need to substitute, go with a rich plant milk like cashew or soy milk.
- ¼ cup maple syrup - this adds just enough sweetness and contributes moisture and amazing flavor. Of course, you'll definitely want more for serving!
- 2 teaspoons vanilla extract
- 1 lemon - you'll need about 1 teaspoon of zest and 1 tablespoon of fresh lemon juice. The juice reacts with the baking powder and helps with leavening.
- 1 ⅓ cups blueberries - fresh berries work best, but frozen and thawed are also fine. Just be sure to drain the juice from thawed berries (even still, you'll have some blue marbling in your pancakes).
See the recipe card below for full instructions.
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How To Make Lemon Blueberry Pancakes
If you're somewhat new to making pancakes, there can be a bit of a learning curve to getting them just right. But once you dial in the heat for your pan or griddle and make a couple of pancakes, you're golden! Ha ha, pun intended.
Making pancakes is as easy as:
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl. Then stir the two together to form a batter.
- Fully preheat your pan or griddle.
- Stir in the lemon juice and blueberries.
- Measure about ⅓ cup batter per pancake.
- When the edges appear slightly set and you see bubbles across the top of the pancake, it's time to flip!
Pancake Cooking Tips
I like to start with just one or two test pancakes. Then you can adjust the heat slightly based on how the first ones cook. But also try not to constantly change the heat throughout the cooking process. The idea is to dial it in and then hold steady.
If the heat is too high, the outsides of the pancakes will brown before the middles are done. If the heat is too low, it will be difficult to get a lovely golden exterior without overcooking the pancakes.
If you have an infrared thermometer, that's an easy way to check the cooking surface temp. I like to start out around 370°F and check it once or twice during cooking.
Recipe FAQs
So far I've only tested these with oat flour, so I can't say for sure whether a straight swap with other flours will work. Generally, pancakes are pretty forgiving, but when dealing with recipes that contain so few ingredients it's always best to follow the recipe as closely as possible.
Lite/light coconut milk has a unique amount of fat and liquid, so substituting other milks can get a little tricky. If you don't have lite coconut milk, choose a rich and creamy non-dairy milk like cashew or soy milk. You can also try adding another form of fat to the recipe, such as a scoop of non-dairy yogurt. Or if you're fine with oil, add 1-2 tablespoons melted vegan butter.
Absolutely! Feel free to omit the lemon and lemon juice, and add 1 teaspoon apple cider vinegar instead.
These pancakes will keep in the fridge for up to 5 days. Reheat them in a skillet, in the oven on a baking sheet, or very briefly in the microwave.
You Might Also Like
- The Best "Classic" Vegan Pancakes
- Spinach Pancakes
- Healthy Oat Mug Cake
- Oil-Free Granola
- Baked Brown Rice Pudding
- Strawberry-Banana Oatmeal Bars
- The BEST Oat Flour Banana Bread
- Maple Vegan Breakfast Sausage
I hope you enjoy these vegan lemon blueberry pancakes as much as we do. If you try the recipe be sure to comment below to let us know!
Recipe
Lemon Blueberry Pancakes (Vegan, Oat Flour)
Equipment
Ingredients
- 2 cups fine oat flour - Store-bought or make your own by blending rolled oats until fine. See Notes.
- ½ teaspoon fine sea salt
- 3 teaspoons baking powder
- 1 ⅓ cups canned lite coconut milk - Shake can well before opening.
- ¼ cup maple syrup, plus more for serving
- 1 packed teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ⅓ cups fresh blueberries, plus more for serving - See Notes about using frozen berries.
Instructions
- In a large mixing bowl whisk together the oat flour, salt, and baking powder.
- In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and immediately pour into the dry ingredients. Stir just until there's no visible dry flour.
- Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.
- Once the cooking surface is hot enough that a drop of water sizzles, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.
- Serve lemon blueberry pancakes warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, berries, and nuts or seeds.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Lee Kaplan says
My best friend makes French toast from lemon blueberry bread. To make it extra decadent, I make a syrup of one part (real) maple syrup, one part butter (of your choice), and one part your favorite jam or preserves. Put in microwave safe cup with spout, nuke till butter is melted, and stir well.
Lori Rasmussen says
That sounds so good! Thanks for sharing, Lee.
Sue says
OMGosh the best pancakes ever!!! Don't even notice they are vegan. I do use almond milk to cut down on fat, zest of a whole lemon and juice from a half. Love the lemony taste
Leigh Anna says
Hey, either I had the wrong recipe r you updated but this worked! Please delete my comment! They are soooo good.
Missy says
This was sooo good! I had a cpl extra, so I stored them in the fridge. Re-heated them, and they tasted even better than I had remembered. Will definitely be making a dbl batch next time. Thank you for this recipe!