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    Home >> Recipes >> Vegan Breakfast Recipes

    Vegan Lemon Blueberry Pancakes

    Updated Mar 17, 2023 by Lori · This post contains affiliate links.

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    Healthy lemon blueberry pancakes are pretty much the best vegan blueberry pancakes ever! They're soft and fluffy, made with wholesome oat flour, refined sugar-free, oil-free, full of juicy blueberries, and the bust of fresh lemon takes them to the next level!

    a stack of 6 pancakes topped with walnuts, blueberries, and syrup.

    We've been enjoying these Oat Flour Pancakes so much, I figured a new flavor was in order.

    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. It gives them a moist, tender texture without using oil.

    Jump to:
    • Ingredient Notes
    • How To Make Lemon Blueberry Pancakes
    • Tips
    • Recipe FAQs
    • You Might Also Like
    • 📖 Recipe
    • 💬 Comments
    wedge of pancakes cut showing the fluffy interior texture.

    Ingredient Notes

    These vegan blueberry pancakes are not only healthy, 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 lately I've been using this one by Anthony's to make life easier. But you can also make your own oat flour by blending rolled oats until fine. Be sure to use certified gluten-free oats if needed.
    • ½ teaspoon fine sea salt
    • 3 teaspoons baking powder (not baking soda!)
    • 1 ⅓ cups light/lite canned coconut milk - I don't recommend substituting other non-dairy milks for this recipe; the specific fat/liquid content of light coconut milk works best as this recipe is written.
    • ¼ cup maple syrup
    • 2 teaspoons vanilla extract
    • 1 packed teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1 ⅓ cups blueberries - fresh berries work best, but frozen and thawed are also fine. Just be sure to drain away excess juice from the thawed berries (even still, you'll have some blue marbling in your pancakes).

    See the recipe card below for full instructions.

    2-photos showing mixing wet and dry ingredients separately, then adding blueberries to batter.

    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:

    1. Mix the dry ingredients in one bowl.
    2. Mix the wet ingredients in another bowl. Combine the two.
    3. Fully preheat the pan or griddle.
    4. Stir in the lemon juice and blueberries.
    5. Measure about ⅓ cup batter per pancake.
    6. When the edges appear slightly set and you see bubbles across the top of the pancake, it's time to flip!

    Tips

    I like to start out 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. Dial it in, and keep it there.

    If the heat is too high, the outside 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.

    two blueberry pancakes cooking in a non-stick pan, showing bubbles.
    When the edges appear slightly set, and there are plenty of bubbles on top of the pancakes, it's time to flip.

    Recipe FAQs

    Can I use a different flour?

    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.

    Can I use regular non-dairy milk?

    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, I would reference another recipe that uses the milk you have on hand.

    I don't have a lemon. Can I make regular vegan blueberry pancakes?

    Absolutely! Feel free to omit the lemon and lemon juice.

    What's the best way to reheat pancakes?

    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.

    looking down at stack of golden pancakes with blueberries and syrup.

    You Might Also Like

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    • 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

    stack of healthy pancakes with blueberries and maple syrup

    Vegan Lemon Blueberry Pancakes

    Author: Lori Rasmussen, My Quiet Kitchen
    Easy, healthy, delicious vegan blueberry pancakes with the zip of lemon. These satisfying pancakes are made with whole-grain oat flour and sweetened with maple syrup. Free from soy, gluten, nuts, and oil.
    Yield: makes eight pancakes; nutrition information is for 2 pancakes
    Servings: 4 servings
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins

    Equipment

    • scale
    • microplane
    • griddle

    Ingredients 

    • 2 cups fine oat flour - Store-bought or make your own by blending rolled oats until very 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
    • 2 teaspoons vanilla extract
    • 1 tablespoon lemon juice
    • 1 ⅓ cups fresh blueberries, plus more for serving - See Notes about using frozen berries.
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    Instructions
     

    • In a mixing bowl whisk together the oat flour, salt, and baking powder. In a small bowl combine the coconut milk, maple syrup, lemon zest, and vanilla (don't add the lemon juice or blueberries yet).
    • The maple syrup is heavy and will sink to the bottom. Stir the mixture very well then 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, add the lemon juice and blueberries to the batter, and stir to combine. Pour ⅓ cup of batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top, the edges are slightly "set," and the undersides are golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.
    • Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt and butter, berries, and nuts or seeds.

    Notes

    Measuring Oat Flour
    If not using a kitchen scale to weigh 180 grams oat flour it can be very easy to scoop up too much. An easy fix is to whisk the flour first to fluff it up, then lightly scoop with the measuring cup, and level off the top with your finger. 
    Fresh vs Frozen Berries
    If you don't mind having streaks of blueberry juice throughout your pancakes, frozen berries will work fine here. Thaw them first, then drain away any juice.
    Storing and Reheating
    Pancakes are best enjoyed fresh, but leftovers will keep for up to 5 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave.
    Pancakes can also be frozen. Thaw before reheating.

    Estimated Nutrition (per serving)

    Serving: 2pancakesCalories: 300kcalCarbohydrates: 54gProtein: 7gFat: 7gCholesterol: 0mgSodium: 302mgFiber: 5gSugar: 17g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Sue

      March 17, 2023 at 11:46 am

      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

      Reply
    2. Leigh Anna

      January 16, 2022 at 9:33 am

      Hey, either I had the wrong recipe r you updated but this worked! Please delete my comment! They are soooo good.

      Reply
    3. Missy

      April 23, 2021 at 6:42 pm

      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!

      Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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