vegan blueberry pancakes

Vegan Blueberry and Lemon Pancakes

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 pancakes

Vegan Blueberry and Lemon Pancakes

Prep Time 5 mins
Cook Time 25 mins
Resting Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 Pancakes


  • 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


  • 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.

vegan blueberry pancakes

Order your copy of my latest cookbook

vegging out from amazon

Available in both paperback and kindle format

Vegan mince quesadillas

Sweet Potato and Vegan Mince Quesadillas

These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with

read more Sweet Potato and Vegan Mince Quesadillas

vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that

read more Vegan Rock Cakes with Glace Cherries and Apricots

vegan rhubarb cheesecake

Vegan Rhubarb Cheesecake

Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit

read more Vegan Rhubarb Cheesecake

rhubarb and rose posset

Rhubarb and Rose Posset

When rhubarb season comes around, it’s often difficult to know what to do with it that isn’t crumble. Those who grow their own can often find themselves with a glut that needs using up, but can only stomach so much crumble-topped stewed rhubarb before they are sick of the sight of it. Happily, with just

read more Rhubarb and Rose Posset

Squash in coconut milk

Squash in Coconut Milk with Plantain

You can make this vegan squash in coconut milk with plantain using either squash or pumpkin, whichever is in season at the time. In the UK, we tend to be able to get butternut squash all year round in the supermarkets, but other squashes can become a little more elusive until they’re in season. I

read more Squash in Coconut Milk with Plantain

watermelon and coconut sorbet

Watermelon and Coconut Sorbet

Originally created as a pallet cleanser between courses, sorbets have become a refreshing dessert all of their own.  This watermelon and coconut sorbet has a delicious background creaminess of coconut with the cool taste of watermelon. It is incredibly easy to make, all you need is a saucepan, a blender and a container to freeze

read more Watermelon and Coconut Sorbet

Please follow and like us:
Tweet 20

Leave a Reply