These fluffy, fruity, and vegan lemon blackberry pancakes make for an easy and delicious breakfast any morning of the week!
These pancakes are dairy-free, nut-free, soy-free, and even oil-free! Learn how to make these delicious vegan pancakes down below.
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What are the ingredients in lemon blackberry pancakes?
The great thing about these pancakes is the fact these ingredients can already be found in most homes already.
- Flour
- Sugar
- Baking Powder
- Salt
- Non-Dairy Milk
- Lemon Juice
- Apple Cider Vinegar
- Lemon Extract
- Blackberries
How to make Vegan Lemon Blackberry Pancakes?
Making these pancakes are easy. First, you’ll make a blackberry compote by dividing the fruit pulp from the delicious syrup with a fine mesh strainer. Then we’ll make a vegan pancake batter that is mixed with the fruit pulp and topped with the fruit syrup like we are doing today.
How to make vegan blackberry compote?
Making any fruit compote is extremely easy. You can use fresh or frozen fruits.
To make the compote you’ll want to mix your berries and sugar into a saucepan over medium-high heat.
Heat the berry and sugar mixture until it starts to boil. Make sure to stir occasionally so the bottom doesn’t burn.
Once the mixture has been brought up to a boil, reduce the heat to medium heat and simmer for 10 minutes.
Continue to stir the mixture occasionally.
Once the mixture has simmered, turn off the heat and strain the mixture over a small bowl or container with a fine mesh strainer. Using the utensil you used to stir the mixture, press down on the fruit pulp mixture to try and squeeze out as much fruit syrup as you can.
Once you’ve done that you’ll want to place the fruit syrup in the freezer to cool, or in the fridge if you’re making this significantly ahead of time. I find the freezer perfectly chilled the syrup and allowed it to thicken slightly by the time I was ready to top the pancakes.
Place the fruit pulp aside until we make the pancake batter.
How to make vegan pancake batter?
To make the pancake batter you’ll need to start by making vegan buttermilk. Typically you can do this by just mixing non-dairy milk with some acidic liquid like lemon juice or vinegar. For this recipe, we will actually make vegan buttermilk with both of them.
To make the vegan buttermilk for this recipe mix together all the wet ingredients: non-dairy milk, lemon juice, apple cider vinegar, and lemon extract. Let this sit for 5 minutes to create the vegan buttermilk. The mixture will separate, this is normal and completely okay!
While the vegan buttermilk is setting we will make the pancake batter.
Start by mixing all the remaining dry ingredients into a large mixing bowl: flour, sugar, baking powder, and salt.
Once the vegan buttermilk mixture has sat, mix it with the dry ingredients. Mix until there are no visible large clumps of flour.
Once the batter is made, gently fold in the blackberry pulp from earlier. The more you mix it the more your batter with turn purple, so don’t overmix if you want more of a swirl in your pancakes.
Heat a skillet or griddle over medium heat. Once hot add 1/3-1/2 a cup of the batter onto the pan. Cook the pancake until it begins to bubble and then flip it.
Cook for another 2-3 minutes or until golden brown. Repeat this step until no more batter remains.
Once you’ve made all your pancakes, top with the blackberry syrup we put aside to cool. You can also add additional toppings like fresh or frozen fruit, nuts, or vegan whipped cream. *Check out how to make vegan whipped cream from Silk’s vegan heavy cream alternative here.*
Substitutions:
Gluten-Free:
Make these pancakes gluten-free by replacing the all-purpose flour with a 1 to 1 gluten-free flour. Our favorite is from King Arthur Flour and can be found in your local grocery store or here on Amazon.*
Compote:
The great thing about compotes is you can make them with any berry. So if blackberries aren’t your thing, go ahead and try blueberries, strawberries, even boysenberries!
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked our Vegan Lemon Blackberry Pancake recipe, check out some of our others like these Vegan Buffalo Cauliflower (Air Fried), or maybe something else sweet like our Vegan Cake Mix Cookies.
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Vegan Lemon Blackberry Pancakes
Equipment
- Skillet or Griddle
- Fine Mesh Strainer
- Mixing Bowls
- Saucepan
Ingredients
Pancake Batter
- 1 1/2 cup all-purpose flour
- 3 tbsp sugar
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup non-dairy milk
- 1/4 cup lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp lemon extract
Blackberry Compote
- 6 oz blackberries
- 3 tbsp sugar
Instructions
Blackberry Compote
- First, start by making the blackberry filling and drizzle. This will allow time for the syrup to cool and thicken.
- In a small saucepan mix the blackberries and sugar. Bring the mixture up to a boil over medium-high heat. Once the mixture reaches a boil, turn the heat down to medium and simmer it for 10 minutes. Use the spoon to mash the blackberries as they simmer. Make sure to occasionally stir the mixture so it doesn't burn on the bottom.
- Once they’re done simmering, pour the mixture into a fine mesh strainer and use the spoon press the juices out into a bowl or container, and place in the freezer until your ready to serve. I opt for the freezer as I find it’s perfectly chilled by the time I’m ready to top the pancakes. If you are making this part far ahead of time, allow it to cool in the fridge.
- Save the fruit pulp as we will gently fold it into the pancake batter. Next, we will make the pancake batter.
Making and cooking the pancake batter:
- Start by adding all your wet ingredients into a bowl or measuring. Mix it up and allow it to sit for at least 5 minutes. This will create vegan buttermilk with the acid of the lemon juice and vinegar mixing with the non-dairy milk.
- While the wet ingredients sets, in a large mixing bowl combine all the remaining dry ingredients.
- Once at least 5 minutes have passed, combine the wet ingredients with the dry ones. Mixing until there are no large clumps of flour remaining.
- When the batter is mixed, fold in the blackberry pulp.
- Heat a skillet or griddle over medium heat.
- Pour 1/3 - 1/2 cup of the batter onto the skillet and cook it until it bubbles. Once it starts bubbling, flip the pancakes and cook the remain side for 2-3 more minutes or until it golden brown. Repeat this step until no batter remains.
- Serve the pancakes with the blackberry drizzle we put in the freezer and add other optional toppings like nuts, mint, or vegan whipped cream. Enjoy!