These vegan fluffy blueberry lemon pancakes are a perfect treat for a week-end morning. They’re so light and tasty, packed with healthy blueberries and a twist of lemon – such a perfect combination. Plus they’re really easy to make and the preparation won’t take much of your time.
Vegan fluffy blueberry lemon pancakes ingredients
Since I had some vegan butter left in the fridge and plant based milk is never missing from my pantry, I decided to make these pancakes vegan. And trust me, they’re as light and velvety as the pancakes made with eggs and dairy products. So, let’s see what we need:
- flour – I used all purpose flour; if you want to switch to other type of flour, you might need to adjust the quantities;
- sugar – I used just a little bit of brown sugar; I don’t like making desserts too sweet so, add more if you like; just consider that you might want to drizzle over some maple or agave syrup when they’re done;
- plant based milk – I used rice milk, but feel free to use whatever your have;
- vegan melted butter – this is the key ingredient that will give a nice smooth texture to your pancakes so, don’t skip it; if you don’t have vegan butter, replace it with coconut oil;
- baking powder and baking soda – this is where the fluffiness comes from;
- lemon juice and zest – we all know that fruit peels are not recommended for consumption, unless you grow your own fruits ?; but I use lemon and orange zest quite often for my desserts; so, to make the peel edible, I soak the fruits overnight in a bowl filled with water mixed with 1 tbsp of baking soda to remove the pesticides;
- blueberries – they’re not always in season so, if you don’t have fresh blueberries, feel free to use frozen blueberries; I tried the recipe with both and either way it’s fine.
Tips to make perfect pancakes
It’s all about the batter. If it’s too thick the pancakes will be undercooked. If the batter is too runny, it will spread out in the pan and the pancakes won’t fluff up. You need to get to the right quantities of dry and wet ingredients to obtain the perfect batter consistency.
Don’t overmix the batter. Stir the ingredients gently and don’t worry about the lumps – it’s fine to have a few lumps left in there.
Allow the batter to rest for about 20 minutes before cooking the pancakes. The flour will absorb all the liquid and the baking powder will have time to do it’s job.
Cook the pancakes on a pre-heated and well greased surface. For greasing the surface, I’d rather use unflavored oil, than butter, because butter is burning faster than oil. Also cook the pancakes over medium heat.
Flip the pancakes only when bubbles form at the surface and pop and the edges get firm. And don’t flip them more than once.
How to store the blueberry pancakes
From this batter you’ll get about 8 pancakes, which is not much. But if you can’t serve them all at once, I’d rather store the batter into the fridge than the cooked pancakes. They’re good when warm; I don’t really like reheated pancakes, they kind of loose their fluffiness. The batter can stay in the fridge for maximum two days in an air tight container.
If you try this vegan American pancakes, please let me know your impression. I’d love to hear your feedback. Please leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.
Fluffy Blueberries Lemon Pancakes | Vegan
- 2 cups all purpose flour 250 g
- ¼ cup brown sugar 60 g
- 1 pinch salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 tbsp lemon juice
- zest from 1 lemon
- 1 ⅔ ml plant milk 400 ml
- 5 tbsp melted vegan butter or coconut oil
- 1 cup blueberries
- 2 tbsp vegetable oil for cooking the pancakes
- maple or agave syrup for topping
- In a large bowl add the flour, sugar, baking soda, baking powder and salt; mix them well;
- Add milk, melted butter, lemon juice and zest; stir gently until all combined; don't over stir; allow the batter to rest for 20 minutes;
- Heat a pancake pan and grease it with vegetable oil;
- Scoop the blueberries into the batter and give it a gentle stir;
- When the pan is well heated, add some batter using a ladle; cook the pancake over medium heat for 2-3 minutes;
- When the pancake starts forming bubbles and the edges firm up, flip it on the other side; cook for 1-2 minutes;
- After you cook all pancakes, drizzle your favorite syrup on top or some sauce you like and enjoy.
- Mix well the dry ingredients before adding the wet ingredients.
- Since the batter is not exactly runny, when you “pour” it into the pan, try to give it a round form with the bottom of the ladle (but don’t press to hard into the batter).
- By using this quantity of ingredients, I made 8 pancakes of about 12 cm in diameter.