Having these Lemon Blueberry Pancakes is like having Spring for breakfast! These vegan spelt pancakes are made with white spelt flour so they are super healthy while still remaining fluffy and delicious.
How to make these pancakes fluffy without eggs?
These ingredients and methods help with making the pancakes fluffy:
- Apple Cider Vinegar
- Baking powder
- Allowing the batter to sit after mixing and not over mixing it
What do I serve on my pancakes?
- They can be served with vegan butter and maple syrup
- Top them with fresh berries
- These would be great with homemade berry jams like Strawberry Chia Jam or Blackberry Jam.
How to Make Vegan Spelt Pancakes
*Please read detailed and printable recipe card below for full ingredients and instructions.
Making the Batter
- In a large mixing bowl, gently whisk together your dry ingredients. In a separate large mixing bowl, whisk together all your wet ingredients. (Photos 1 & 2)
- Make a well in your dry batter and add in wet batter. Gently mix until just combined without over mixing. Gently fold in blueberries. Set the batter aside and allow to rest for 5 minutes. (Photos 3 & 4)
Cooking the Pancakes
- Scoop ¼ cup of pancake batter onto iron. Let pancakes cook over medium heat until bubbles form before flipping about 1½ to 2 minutes. Cook other side until golden brown for again about 1½ to 2 minutes. Do this for each pancake until done.
- Serve hot with agave nectar, maple syrup, coconut nectar, or blueberry syrup! You can even serve this with homemade Blackberry Jam or Strawberry Jam!
SUBSTITUTION, COOK, AND STORAGE TIPS:
- Combine the flavors you desire. I have done this recipe with blueberry, coconut and orange (one of my favorite flavor combinations I did with my vegan steel cut oats recipe) and it was AMAZING!
- I use white spelt flour because it tends to make the pancake a little more fluffier, but I have also tried this with regular spelt flour and it still taste great.
- These pancakes will keep in the refrigerator for 4 to 5 days and will keep in the freezer for up to 2 months.
More Lemon Recipes You'll Love
- Gluten-Free Vegan Lemon Cake
- Lemon Tofu Sheet Pan Dinner
- Lemon Millet Rice Recipe
- "Cheesy" Lemon Vegan Asparagus
Other Vegan Breakfast Recipes to Try
Lemon Blueberry Vegan Spelt Pancakes
Having these Vegan Lemon Blueberry Pancakes is like having Spring for breakfast! Made with spelt flour, they are super healthy while still remaining fluffy and delicious.
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Servings: 6 pancakes
Calories: 222kcal
Ingredients
- 1 ½ cups white spelt flour, leveled note 1, note 3
- 2 tablespoons organic cane sugar, leveled note 1
- 2 teaspoons baking powder, leveled note 1
- ½ teaspoon baking soda, leveled note 1
- pinch of salt
- 1 ¼ cup plant based milk
- 1 teaspoons apple cider vinegar note 2
- 1 teaspoon vanilla extract
- zest of 1 lemon optional
- 1 tablespoon lemon juice from 1 lemon squeeze
- ¼ cup vegan melted butter
- 1 cup fresh or frozen blueberries
- Extra vegan butter for skillet
Instructions
- In a large mixing bowl, gently whisk together your dry ingredients: white spelt flour, organic sugar, baking powder, baking soda, and salt. In a separate large mixing bowl, whisk together plant based milk, apple cider vinegar, vanilla extract, lemon zest, lemon juice, and vegan melted butter until combined.
- Make a well in your dry batter and add in wet batter. Gently mix until just combined. DO NOT OVER MIX. If you find the batter too thick for your liking, add a couple tablespoons of extra dairy free milk into the batter until you reach the desired consistency. Gently fold in blueberries. Set the batter aside and allow to rest for 5 minutes.
- Preheat your cast iron pan or flat griddle over medium-high heat for 30 to 60 seconds. Rub a thin layer of vegan butter over your iron. Scoop ¼ cup of pancake batter onto iron. Let pancakes cook over medium heat until bubbles form before flipping about 1½ to 2 minutes.
- Cook other side until golden brown for again about 1½ to 2 minutes. Do this for each pancake until done. Serve hot with agave nectar, maple syrup, coconut nectar, or blueberry syrup! You can even serve this with homemade Blackberry Jam or Strawberry Jam!
- These pancakes will keep in the refrigerator for 4 to 5 days and will keep in the freezer for up to 2 months.
Video
Notes
- KEY BAKING TIP: When I say “leveled” as a measurement, that means that the top of what you're measuring is flat; no flour/sugar goes above the top of the measuring cup or measuring spoon. This is usually achieve by scraping excess of flour (or whatever dry ingredient you are measuring) off of the measuring cup so that it is flat on top. Here is an example of a leveled measurement.
- APPLE CIDER VINEGAR: DO NOT skip the apple cider vinegar. This helps with making your pancakes fluffy.
- WHITE SPELT FLOUR: If you don't have access to white spelt flour, use regular spelt flour or whatever flour you have on hand. I have used this recipe with both white spelt and regular spelt flour and they both turn out great.
- GLUTEN FREE FLOUR: If you are gluten free, use a gluten free flour mix that has xanthan gum in it. The best ones I recommend are Trader Joes All Purpose Gluten Free flour and Bob Red Mills Baking Gluten Free Flour (the one in a blue bag not the one in a red bag). I CAN NOT guarantee this recipe will work with single gluten free flours like almond, coconut, or oat flour or any other gluten free flour mix outside of the ones I mentioned above.
Nutrition
Nutrition Facts
Lemon Blueberry Vegan Spelt Pancakes
Amount Per Serving (2 pancakes)
Calories 222
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 359mg16%
Potassium 27mg1%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 7g8%
Protein 4g8%
Vitamin A 14IU0%
Vitamin C 4mg5%
Calcium 143mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!
Update Notes: This post was originally published on February 3, 2018, but was republished with new photos, step by step instructions, a video, and tips April 4, 2021.
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Kim
These are delicious. Make sure your pan is hot before the first patch. Thank you for this recipe.
Moe D
So delicious I used Buddha’s hand instead of lemon and it was resteraunt quality like best I ever had!
Brianna
These pancakes turned out so fluffy and I love the nuttiness from the spelt flour.
Gina Marie
Glad you enjoyed them!