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    Home » Breakfast

    Vegan Lemon Blueberry Pancakes

    Published: Aug 7, 2019 · Modified: Sep 23, 2022 by Andrew Bernard · This post may contain affiliate links · 8 Comments

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    These absolutely delicious vegan lemon blueberry pancakes need just 8 ingredients! Perfect for summer brunch or year round. Can be gluten free and Top 8 allergy friendly!

    A stack of vegan lemon blueberry pancakes topped with fresh blueberries.

    Can pancakes be a love language?  If so, my love language is summer time vegan lemon blueberry pancakes. 

    In all seriousness, I consider lemons and blueberries quintessential summer staples.  And when you combine them, a love child is born. There isn’t really a time that you will walk into our house during the summer and both of these items not be in our home.  And I love creating recipes with them.  

    Crazily enough, we realized that we haven’t put up any lemon and blueberry combination recipes on our site yet. While we know we are still a new site, we knew that we had to fix this once we realized. 

    Thus, you are now getting one of our favorite recipes. Completely dairy free lemon blueberry pancakes.  We have been making this recipe for a long time. Long before we actually went vegan and luckily, it was really easy to switch over. 

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    vegan lemon blueberry pancakes with fresh blueberries and lemon drizzle.

    What ingredients do I need to make dairy free lemon blueberry pancakes?

    You need just 8 ingredients for these absolutely delicious vegan pancakes. The ingredients that you need are: 

    • lemons
    • dairy free milk of choice
    • flour
    • baking powder
    • sugar
    • salt
    • coconut oil
    • blueberries 

    See below for information regarding top 8 allergens. 

    Easy Vegan lemon blueberry pancakes stacked on plates with fresh blueberries and butter.

    How do you make vegan lemon blueberry pancakes?

    To start making these vegan lemon blueberry pancakes, you are going to zest your lemon. Then, set that aside. 

    In a bowl or cup, you are going to mix your lemon juice with your dairy free milk and let that sit for 10 minutes.  When you allow an acid to sit with a milk, it makes a pseudo-buttermilk.  The same is true for dairy free milks as well. Letting the mixture sit, allows it to curdle, just like true buttermilk. 

    In a large bowl, you are going to add your lemon zest, flour, baking powder, sugar and salt. Whisk together. 

    Then, add in your melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix.  Finally, fold in your blueberries. 

    Once you have your batter mixed, you are going to allow it to sit for 5 minutes. 

    Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom. Add in ¼ to ½ cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom.  Flip and let cook for 1-2 more minutes. 

    Repeat with remaining batter.  

    stack of vegan lemon blueberry pancakes with fresh lemon glaze drizzled down side.

    Can I make these Top 8 Allergen Free Lemon Blueberry pancakes?

    Absolutely!  These are actually easy to make Top 8 Allergen friendly and we are so excited about that. 

    A few things need to happen.  Your dairy free milk and butter need to be Top 8 free.  For milk, you can use any safe milk, but if you want it completely Top 8 free go with an oat milk or flax milk. 

    For the dairy free butter, you are looking for a soy free alternative and for that we love Earth Balance soy free. It comes in a red tub. 

    There’s also some coconut oil called for in the recipe.  You can just use the same amount of the butter we discussed above. 

    And finally, we have the flour. You can sub for gluten free flour.  We have tried and found that King Arthur Measure for Measure works the best. Give it a try. 

    pancakes and jar of lemon glaze drizzle.

    Can I prep these vegan Lemon Blueberry Pancakes ahead of time?

    You sure can!  You can make these completely and then either store in the refrigerator if you are going to eat within 5-7 days.

    Or, you can let them cool completely and freeze them in a single layer on a baking sheet lined with parchment paper. Once from, you can pop them off and into an air tight freezer container. 

    a few vegan glazed donuts sitting on a wire baking rack.

    What are other vegan breakfast ideas I should make?

    Once you fall in love with these pancakes as much as we have, you may be looking for even more delicious, vegan breakfast ideas.  Look no further.  Some other great ideas you may want to consider are: 

    • Vegan Cinnamon Rolls 
    • Glazed Vegan Donuts
    • Vegan Carrot Cake Pancakes
    • Vegan Banana Pancakes
    • Delicious Vegan Banana Bread
    • Vegan French Toast

    You can check out even more vegan breakfast ideas on our site. 

    Pin these vegan lemon blueberry pancakes for later: 

    the words amazing vegan lemon blueberry pancakes overlayed onto a stack of pancakes.
    five vegan lemon blueberry pancakes stacked onto white plates.
    Print Recipe
    4.50 from 12 votes

    Vegan Lemon Blueberry Pancakes

    These absolutely delicious vegan lemon blueberry pancakes need just 8 ingredients! Perfect for summer brunch or year round. Can be gluten free and Top 8 allergy friendly!
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 6 pancakes
    Calories: 244kcal
    Author: Andrew Bernard

    Ingredients

    • 1 lemon
    • 1 ½ cups dairy free milk
    • 1 ½ cups flour *see post for gluten free option
    • 1 ½ tablespoon baking powder
    • 3 tablespoon sugar
    • 1 pinch salt
    • 3 tablespoon coconut oil, melted
    • 1 ¼ cups blueberries
    • vegan butter or more coconut oil, for cooking

    For the Lemon Drizzle, Optional

    • ¼ cup vegan butter, melted
    • juice of 2 large lemons
    • 2 cups powdered sugar

    Instructions

    • Zest lemon. Then, set aside. 
    • In a bowl or cup, juice lemon and add in dairy free milk. Let sit for 10 minutes. 
      *This makes a dairy free buttermilk.
    • In a large bowl, add lemon zest, flour, baking powder, sugar and salt. Whisk together. 
    • Add in melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix. 
    • Finally, fold in your blueberries. 
    • Once batter is mixed, allow it to sit for 5 minutes. 
    • Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom.
    • Add in ¼ to ½ cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom. 
    • Flip and let cook for 1-2 more minutes. 
    • Repeat with remaining batter.  

    For the Lemon Drizzle

    • Whisk together the fresh squeezed lemon juice and vegan butter.
    • Whisk in ½ cup of powdered sugar at a time until desired consistency.

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
     

    Nutrition

    Serving: 1g | Calories: 244kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 40mg | Potassium: 443mg | Fiber: 2g | Sugar: 11g | Vitamin A: 249IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 2mg
    Tried this recipe? 🌟Share So We Can See! @makeitdairyfree or tag #makeitdairyfree!
    collage of vegan lemon blueberry pancakes.

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    Reader Interactions

    Comments

    1. Eva

      March 01, 2022 at 11:26 am

      5 stars
      These were really good! I just went too heavy with the blueberries so I will not do that next time. 🙂 Yummy recipe

      Reply
      • LarishaBernard

        March 02, 2022 at 4:23 pm

        haha, glad you enjoyed them overall!

        Reply
    2. F&J

      February 14, 2021 at 9:42 am

      Made these for Valentine’s weekend using a cast iron Pan. They turned out amazingly, and being a pancake novice (is that a thing?) I was especially appreciative of the timing layout in the recipe. This will become a new staple for my boyfriend and I!
      -Flynn

      Reply
      • LarishaBernard

        February 24, 2021 at 2:40 pm

        We’re so excited to hear that it was a hit and that we didn’t ruin your Valentine’s Day lol! Thanks for taking time to leave a review, we really appreciate that. Have a great week!

        Reply
    3. Sarah

      January 26, 2021 at 1:31 am

      2 stars
      these were SO good. that sauce is addicting! going to make these again tomorrow for bfast cant wait

      Reply
      • LarishaBernard

        February 26, 2021 at 9:44 am

        Hi Sarah! We’re happy to hear you enjoyed them. If you liked them so much, but only left 2 stars, can you let us know how you’d like them improved?

        Reply
    4. Megan

      February 09, 2020 at 8:55 am

      5 stars
      Very yummy! My blueberry lemon loving little boy was a huge fan of these! Next time I’m going to try with a different oil. They were really good as is, I’m just not a huge fan of the coconut oil flavor

      Reply
      • LarishaCampbell

        February 09, 2020 at 9:45 pm

        We completely understand that. Vegan butter could be a sub or maybe a lighter oil, like grapeseed. Let us know what you think after you remake! We are so happy to hear your little one approves, we know ourselves, how that can go! Thank you so much for taking the time to leave a review!

        Reply

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