Go Back
+ servings
pancakes on a white plate cut open with syrup drizzle down

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.
Course Breakfast
Cuisine Vegan
Keyword vegan spelt pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 222kcal
Author Gina Marie


  • 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


  • 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.



  1. 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.
  2. APPLE CIDER VINEGAR: DO NOT skip the apple cider vinegar. This helps with making your pancakes fluffy.
  3. 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.
  4. 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. 


Serving: 2pancakes | Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 359mg | Potassium: 27mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg