The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that you have left forgotten in the toaster while you were fighting (and losing) the battle to get your child’s socks on. You can stop, breath, and enjoy a lazy breakfast. Go on, you’ve earned it.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I tend to work a fair few weekends, but when I’m not working Pancakes are my go to breakfast, typically for me served with vegan sausage and maybe even hash browns on the side. These vegan blueberry pancakes I probably wouldn’t serve with sausage (I say probably). They are so packed with sweet blueberries and accentuated with a little tartness of lemon that maple syrup, and possibly a little vegan cream are all that is required to accompany them.
Pancakes are so easy to make that it seems like cheating to get such a luxuriant meal with so little effort. All you have to do is whisk the ingredients together, let them rest a little bit and then spoon the batter into a hot pan. And yes, the pan must be hot of you don’t want flat, stodgy pancakes.
Give these a try on your next free weekend. I promise you, you’ll be making them often.

Vegan Blueberry and Lemon Pancakes
Ingredients
- 300 g plain flour
- ¼ tsp salt
- 4 tbsp sugar
- 2 tsp baking powder
- ¼ tsp ground nutmeg
- 400 ml vegan milk
- 175 g fresh blueberries
- The juice and zest of half a lemon
- A little oil for frying
Instructions
- Put the flour, salt, sugar, baking powder and nutmeg into a mixing bowl and mix together.
- Gradually pour in the vegan milk, whisking as you go to prevent lumps from forming. Whisk until you have a smooth, thick batter, then stir in the blueberries and the lemon juice and zest. Leave to rest for about 15 minutes.
- Heat a little oil in a large frying pan. Make sure the pan is quite hot, then spoon in a large spoonful of the batter to create a pancake about 10cm in diameter. Do this a couple more times (I can fit three in my pan) and cook the batch on the one side, on a medium heat, for about 4 minutes.
- The pancakes will be ready to turn when bubbles have formed on the top side.
- When the bubbles have formed, gently turn the pancakes over and cook for another 4 minutes, or until they have browned on both sides. You can keep the batches you have finished warm in a low oven while you are cooking the rest.
- When all the pancakes are done, serve hot with maple syrup and a little vegan cream, if desired.


Order your copy of my latest cookbook
vegging out from amazon
Available in both paperback and kindle format
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my other recipes here
Sri Lankan Style Vegan ‘Chicken’ and Courgette Curry with Coconut Rotis
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
Sweet Potato, Lentil and Bean Chilli
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
Mini Vegan Chicken and Courgette Pies
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
Savoy Cabbage, Apple and Walnut Slaw
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Caramelised Red Onion and Cranberry Tarts
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Cranberry Sauce
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
Vegan Mushroom, Green Olive and Walnut Patè
Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…
Roasted Butternut Squash with Lentils and Mushrooms
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…