Lemon blueberry pancakes are a healthy breakfast that feels like a treat! Tender, fluffy, and studded with juicy berries in every bite, these pancakes are also vegan and gluten-free.
Blueberry and lemon is one of those combinations that’s greater than the sum of its parts. In these lemon blueberry pancakes, this lemon blueberry overnight quinoa, and my lemon blueberry baked donuts, the tart flavor of lemon adds dimension and brightness to simply sweet blueberries. It’s a match made in heaven!
Although the flavor of these blueberry lemon pancakes might be something a little out of the ordinary, everything else about them is exactly what you want from a pancake recipe: delightfully fluffy, with a tender crumb, and totally delicious for a lazy weekend morning.
Why You’ll Love This Lemon Blueberry Pancake Recipe
- Gluten-free and vegan, without compromise. Some gluten-free vegan pancake recipes are dry, thin, or otherwise disappointing. These pancakes won’t let you down!
- That syrup, though. Move over maple syrup because there’s a new pancake topping in the house! The simple blueberry sauce is the perfect topper for blueberry lemon pancakes, highlighting all their fruity goodness.
- Easy to make. Just like traditional pancakes, it’s a matter of stirring everything together and cooking on the stovetop. So simple!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Pancakes:
- Toasted quinoa flour – This is a nutty-tasting flour that adds lots of plant-based protein and structure to these pancakes. This is my go-to brand.
- Almond flour – I love using almond flour in gluten-free baking recipes. It's rich, warm and has a delicious flavor. I like Bob's Red Mill almond flour.
- Arrowroot starch
- Baking powder
- Sea salt
- Coconut sugar – This is a less-refined granulated sugar. If you like, you can sub the coconut sugar for regular sugar or monk fruit sweetener. Read more about monk fruit and how to use it in this Monk Fruit 101 Guide.
- Non-dairy milk – You can use any plant-based milk for this recipe, including almond, soy, hemp, flax or coconut.
- Flax eggs – Make a vegan egg replacement by combining flaxseed meal with 3 tablespoons of water and letting it sit until it gels.
- Coconut oil
- Lemon zest – You’ll use the juice for the sauce; be sure to zest the lemon first, then juice it.
- Blueberries – Fresh or frozen, but frozen will turn them more blue!
For the Blueberry Sauce:
- Blueberries – Fresh or frozen both work.
- Honey or maple syrup – Use maple syrup for a vegan sauce.
- Lemon juice – For a little brightness to match the sweetness of berries.
- Chia seeds – These little seeds magically thicken up the sauce into a jam-like consistency to spoon over the top of your vegan pancakes.
How to Make Lemon Blueberry Pancakes
- Prepare. Preheat a griddle on the stovetop over medium-low heat.
- Mix the dry ingredients. In a large mixing bowl, whisk together the dry ingredients.
- Finish the batter. Add the wet ingredients and mix until smooth. Fold in the lemon zest and then the blueberries.
- Prep the griddle. Lightly grease the griddle with nonstick cooking spray or coconut oil.
- Cook the pancakes. Ladle 1/4 cup of batter onto the griddle for each pancake. Cook them until small bubbles begin to form, about 2 to 3 minutes. Flip and cook for another minute or two, or until both sides are golden brown. Transfer to a wire rack and repeat with the remaining batter.
- Make the sauce. Add all of the sauce ingredients except the chia seeds to a small saucepan set over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 to 3 minutes. Remove from the heat and stir in the chia seeds. Let the sauce sit for 5 to 10 minutes to thicken.
- Serve. Enjoy the lemon blueberry pancakes warm with blueberry sauce and a pat of vegan butter, if desired.
Tips for Success
- Adjust the heat as needed. Sometimes you need to finesse the cooking temperature a bit when making pancakes. Near the end, they always start cooking a little faster, so I tend to reduce the temperature slightly at that point. If your pancakes are blackened on the outside, but raw in the middle, turn down the heat!
- Watch for bubbles. Pay attention to the bubbles forming on the surface of your pancakes. When they start to pop and the edges look set, it's the perfect time to flip. Waiting for this visual cue helps ensure your pancakes are cooked evenly.
- Maintain a consistent scoop size. Use a measuring cup or ladle to pour your batter onto the griddle. This will help keep the pancakes uniform in size.
- Use fresh baking powder. Since the leavening agent is essential for fluffy pancakes, ensure your baking powder is fresh for the best rise. It loses potency over time, so replace it if it's been in your pantry for more than six months.
Serving Suggestions
- Add extra lemon zest as garnish for a little more citrus flavor.
- Instead of the blueberry syrup, top your lemon blueberry pancakes with warm coconut butter.
- Top the pancakes with fresh berries—strawberries, blackberries, raspberries, and, of course, blueberries are all delicious.
- Jam or fruit preserves would also work in place of the blueberry sauce.
- Serve with a dollop of vanilla or lemon yogurt for added protein.
How to Store Leftovers
Store leftover blueberry lemon pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven before serving.
You can store leftover sauce (if you have any) in an airtight container in the fridge for up to a week. Use it for overnight oats, topping ice cream or yogurt, or for pairing with other breakfast recipes, like Banana Quinoa Waffles and Gluten-Free French Toast with Berries.
Can I Freeze This Recipe?
Yes, this lemon blueberry pancake recipe is freezer-friendly! To freeze, let the pancakes cool completely on a wire rack. Then, place them in a single layer on a baking sheet and freeze until solid. Stack the frozen pancakes between layers of wax paper or parchment paper and store them in a freezer-safe bag or container. They will keep for up to 3 months. When you're ready to enjoy, reheat the pancakes in a toaster oven or microwave until warm and toasty.
More Quinoa Flour Recipes To Try
- Gluten-Free Quinoa Flour Naan
- 5-Ingredient Quinoa Flour Pizza Crust
- Vegan Quinoa Flour Tahini Brownies
- Vegan Gingersnaps with Quinoa Flour
Lemon Blueberry Pancakes
Ingredients
for the pancakes:
- 1 cup toasted quinoa flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1 1/4 cup non-dairy milk
- 2 flax eggs 2 tablespoons flaxseed meal + 3 tablespoons water
- 3 tablespoons melted coconut oil
- Zest of 1 lemon
- 1 cup blueberries fresh or frozen, but frozen will turn them more blue!
for the blueberry sauce
- 1 cup blueberries fresh or frozen
- 1/4 cup honey or maple syrup
- 2 teaspoons lemon juice
- 1 tablespoon chia seeds or more depending on desired consistency
Instructions
- Preheat a griddle over medium low heat.
- In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients and mix until a smooth batter forms. Stir in the lemon zest, followed by the blueberries.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
- While the pancakes are cooking, add all the sauce ingredients (minus chia seeds) to a small saucepan. Heat over medium and bring the mixture to a boil. Turn down to low and let simmer for 2 – 3 minutes. Remove from heat and stir in the chia seeds. Let sit for 5 – 10 minutes.
- Serve pancakes warm with blueberry sauce and a pat of vegan butter if desired. Enjoy!
Nutrition
