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Vegan Lemon Blackberry Pancakes

Fruity, fluffy, and easy to make vegan lemon blackberry pancakes. Learn how to make these seemingly fancy pancakes in your home in around 30 minutes.
Course Breakfast
Cuisine American
Keyword breakfast, lemon, non-dairy milk, simple
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

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!