Vegan Lemon Blueberry Pancakes

Posted by in Breakfast, Cooking, Pancakes, Sweets | 3 comments














Hello  & Happy Sunday!!






If there is one concept every weekend needs, it’s a good pancake recipe!! Vegan pancakes I feel like one of those starter items that opens ones eyes to realize, you can make even the most traditional items sans animal products. There is no need for milk, no need for eggs, it just works!!


While I love a good plain ol’ pancake, life is short, so I prefer to mix it up and always have fun with flavors. This applies to every recipe I feature on EDS!! Since we’re too far away from the more holiday flavors like gingerbread and pumpkin, I love to start focusing on lighter more spring ones, like lemon!!


I personally love all things lemon and perhaps even prefer it next to chocolate. (yup, I went there) I find it always adds a lightness to recipes, cuts thru flavors, adds dimension to recipes, and it’s perfect for any season. Don’t believe me? You can pair it with blueberries (obvi), strawberries, blackberries, thyme, basile, rosemary and the list goes on. You just can’t go wrong with lemon!!



What’s great about this recipe: It’s quick, easy, affordable, light, fluffy, packs tons of blueberries, a generous lemon flavor, features no dairy or eggs, perfect for spring, but great great for any season, and you can use this staple recipe and modify it with add ons as you see fit!!



If you love all things lemon or blueberries, you’re going to love my staple vegan Lemon Blueberry Pancakes!!










What’s great about this recipe: 







Staple ingredients

Packed with blueberries

Notes of lemon 
































Serves 8 pancakes

Vegan Lemon Blueberry Pancakes

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe


  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 tsp lemon extract, optional
  • 1 tsp lemon zest 
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • maple syrup, to serve


  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk, lemon juice, lemon zest, optional extract, and vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Pour the blueberries in and fold into the batter
  5. Let batter rest for 5 minutes.
  6. Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
  7. When the top begins to bubble, flip the pancake and cook until golden.
  8. Serve warm with maple syrup.











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  1. I'm sorry I can't rate this recipe as posted, didn't have blueberries or lemon. The overall recipe though is perfect. I kept thinking these would taste like cardboard since there wasn't an egg substitute. So wrong. These are some good vegan pancakes! Soft, fluffy and didn't fall apart when I cut them. I like spice so I added cinnamon and nutmeg. I'll be using this as my recipe base from now on. Thank you!
    • Oh I love this! So you made them, but just skipped the lemon and fruit?!
      • Exactly! Now I'm back to try again with the lemon and fruit. I scrolled past the biscuits though so I may try those instead!

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