The deliciousness of lemon-blueberry muffins without having to turn on the oven. Perfectly lemony without being too tart or too sweet, these vegan pancakes let the subtle flavour of fresh blueberries shine.
Lemon-blueberry is one of those classic flavour combos that never seems especially old-fashioned. It doesn’t conjur the same grandma-feels as spice cake or pound cake, because it’s just so fresh and light. It reminds me of all things summery and bright, and what better way to welcome the weekend than with happy stacks of pancakes?
This recipe is great for when you want to indulge in fresh baked treats for breakfast but don’t have the patience to wait for the oven to preheat for muffins or scones. I love these smothered in plain vegan yogurt and drizzled with maple syrup. Maybe a weird-sounding combo, but trust me, it’s heavenly. Yogurt elevates these pancakes into a more balanced meal and feels more substantial than syrup alone. Not every meal you eat has to be balanced, of course, but if you’re looking for something that will carry you through to lunch without a sugar crash or hanger, try a half cup of soy yogurt with your morning stack and see how that feels.
Lemon Blueberry Chia Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 1/2 cups plant-based milk
- 1 lemon zest and juice
- 1 tablespoon ground chia seeds or ground flax seeds
- 2 tablespoons whole chia seeds
- 1/4 cup vegetable oil any neutral flavour
- 1 teaspoon vanilla extract
- Additional oil, for frying
- Vegan yogurt plain or flavoured
- More fresh blueberries or other fruit
- Nuts or seeds
- Pull out your largest mixing bowl and add all the dry ingredients except the blueberries, stirring together really well with a whisk or spoon.
- Add the blueberries, tenderly folding them into the dry ingredients til they are all dusty with flour
- In a separate, medium-sized bowl or 4-cup glass measuring cup, add all the wet ingredients, stirring vigorously with a spoon or whisk. The oil may not blend in perfectly but that’s fine, just be sure there are no clumps of seeds of lemon zest in the mixture.
- Pour the wet ingredients into the dry ingredients all at once, and very gently stir them together, scraping the bottom and sides of the bowl to be sure that all the dry mix gets wet. Be careful not to mix too much! Some small clumps are ok.
- Now it’s time to preheat your pan. Use the largest pan you have, or if you’re an experienced spatula-slinger go ahead and use two pans to get your pancakes on the table faster. Preheat them over medium-high heat for a good 3 minutes or so, giving the pans a half-turn once or twice to try to avoid hot spots.
- TIP: This is a great time to get a little drink and a snack before the cooking begins if you’re starting to feel hungry. You don’t want to speed through this and risk burns or other disasters because you got hangry! Take your time with this part, there’s no need to rush.
- Add a small splash of oil to your pan, about a tablespoon or so. Slide your spatula in the oil so it is nice and greasy along the end. This will make flipping your pancakes easier. The oil should just be threatening to smoke or barely smoking when you add your batter, so you may need to increase the heat a smidge if you’re not there yet. If it is smoking a lot, lift the pan up off the heat with an oven mitt and hold it next to your oven vent for 20 seconds or so, just until it stops being so dramatic. You can turn the heat down a smidge if this keeps being a problem, but usually the pan will cool down enough on its own from the cold pancake batter.
- Once your pan is oiled and very hot (but not too hot), use an oiled 1/3 cup measuring cup to pour three evenly-spaced pancakes into the pan. I usually do three pancakes in the pan at a time because I find is a good number of things to manage all at once. If you overcrowd your pan, you’re more likely to have trouble flipping them. If you only cook one pancake at a time, it will take a really long time to get breakfast out.
- Avoid the temptation to poke at your pancakes as they cook, you will only make a mess of your pan and your pancakes aren’t any less likely to burn on a sticky pan. Let them sit there until they start to bubble around the edges, the top starts looking matte instead of glossy, and the edges turn golden. Once they are at this stage, they will release from the pan on their own much more easily, and will be more likely to sit happily on your spatula as you flip them.
- Be sure to add some extra oil between each batch of pancakes in the pan. You may have to adjust the heat a bit as you go, stoves are temperamental things. But use the signs of doneness listed above and your pancakes should be fine.
- Once both sides are evenly golden (it may take a couple flips, they are fickle things), transfer them straight onto the rack of your oven. You can turn the heat on the lowest setting for a few minutes to keep them warm if you like. If you put them on a plate or other flat surface, or if your stack them on top of each other, they will get a bit soggy. They will still be good, but oven rack method is the best option.
- When the pancakes have all been cooked, you’re good to go! Top them as you see fit and enjoy! Leftover pancakes can be stored in a covered container in the fridge and reheated for breakfast tomorrow (or snack tonight!)
- If you mix the dry ingredients first, then the wet, you can use the same whisk and measuring cups without having to wash them, But if you mix the wet ingredients first, you will have to wash the utensils to use them for the dry ingredients! So always mix the dry ingredients first to save on washing, unless the recipe tells you otherwise.
- When working with quick breads like pancakes, muffins or cakes, you want to mix the wet and dry ingredients together very gently, otherwise the end result will be a bit tough and gummy. This is why it is important to make sure the dry ingredients and wet ingredients are each thoroughly mixed separately before you combine them- you won’t be able to smooth out clumps of chia seeds easily without overworking your batter once it’s in the flour.
- Don’t over-think the flipping, it is a bit of an art and it just takes practice. If you end up having your pancakes smear over the pan instead of flipping perfectly, just leave them until they are golden before trying to move them- pushing around wet batter isn’t what you want to do. You’re not making scrambled pancakes. A deformed pancake is tastier than a lump of steamy batter.