Vegan Lemon Blueberry Pancakes with Blueberry Syrup

Blueberry pancakes are a classic American breakfast. They are also great served as a dessert or an afternoon treat.

Lemon Blueberry Pancakes  with Blueberry Syrup

Yield: 8 medium pancakes

Ingredients:

for the pancakes:

  • 1¼ cups AP flour
  • 3 teaspoons baking powder
  • 1 egg replacement (e.g. Orgran No-Egg)
  • 1 cup + 1 tablespoon non-dairy milk (we used almond milk)
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 2 teaspoons light cooking oil
  • ½ organic lemon (zest and juice)
  • 1/2 cup fresh blueberries (washed)
  • oil for the pan

for the syrup:

  • 2 cups blueberries,washed
  • 1/2 cup sugar
  • 1 cup water
  • pinch of cinnamon (optional but nice)
  • 1 tablespoon cornstarch
  • splash lemon juice

Lemon Blueberry Pancakes  with Blueberry Syrup

Directions:

to make the blueberry syrup:

  1. Make the blueberry syrup first.
  2. Wash the blueberries.
  3. Bring the water and sugar to boil in a medium saucepan.
  4. Add the blueberries and pinch of cinnamon.
  5. Cook until the blueberries have burst, then turn the heat lower.
  6. Mix the lemon juice with a tablespoon of water and add the cornstarch.
  7. Mix to make a smooth paste then add to the blueberries.
  8. Cook, stirring until the sauce becomes clear and thick.
  9. Remove from the heat but keep lightly warm.

to make the pancakes:

  1. Place the AP flour in a medium large bowl.
  2. Add the baking powder, sugar and salt.
  3. Zest and juice the lemon.
  4. In a small bowl, place the almond milk and add the lemon juice and zest.
  5. Add the egg replacement and mix well.
  6. Add the 2 teaspoons of oil and again mix.
  7. Add the liquid ingredients to the dry and mix well using a fork.
  8. Add the ½ cup of washed blueberries and gently mix.
  9. Heat your frying pan well.
  10. Lightly oil the frying pan.
  11. Add 1 or 2 spoonfuls of the batter to make the pancakes.
  12. Wait until the bubbles appear on top, then flip the pancakes over.
  13. If making many, you can keep the first ones heated in the oven until they are all ready to serve.
  14. I wipe out my pan with a paper towel in between each pancake set, and re-oil so that all the pancakes are lightly golden.
  15. Serve the pancakes with the blueberry syrup on top.


4 responses to “Vegan Lemon Blueberry Pancakes with Blueberry Syrup”

  1. Ann says:

    Great recipe but it calls for almond milk yet it’s not quantified in the list of ingredients?

  2. Iniko says:

    i think you may have left out an ingredient. With only 2 teaspoons of oil and 1/2 lemon as your “wet ingredients” this won’t work. You need about 1 cup or 1.5 cups of plant milk to actually blend this together.

  3. Chris says:

    Hello everyone, yes, you are right. I had forgotten to put the non-dairy milk in the ingredient list.
    the recipe uses
    1 cup + 1 tablespoon of non-dairy milk (I used almond milk)
    It is in the directions. Thank you for bringing this to my attention.
    Sincerely,
    Chris the cook at Vegalicious

  4. Chris says:

    Hi All,
    Just want to leave a short note saying that AP flour is All Purpose Flour.

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