Recipe by Silk

Bright, fluffy pancakes bursting with juicy berries and sunny lemon flavor

These Lemon Blueberry Pancakes are the kind of breakfast that makes the whole day feel a little sweeter. The dairy free yogurt adds lovely richness, the lemon zest brings a bright pop of sunshine and the warm blueberries create little pockets of jammy goodness in every bite. They are soft, fluffy and full of fresh, happy flavor that feels perfect for weekend mornings or a special brunch.

The batter comes together quickly and cooks into golden pancakes that smell amazing as they sizzle. Serve them with more blueberries and warm maple syrup for a stack that looks as beautiful as it tastes. These pancakes are the perfect blend of cozy and refreshing.

Why You’ll Love This Recipe

• Bright and citrusy. Lemon zest and juice bring freshness to every bite.
• Fluffy texture. The dairy free yogurt creates tender, pillowy pancakes.
• Blueberries in every bite. Bursts of sweet berry flavor throughout.
• Perfect for brunch. A cheerful, crowd pleasing breakfast favorite.

Lemon Blueberry Pancakes

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• Author: Silk
• Total Time: 25 minutes
• Yield: 10 to 12 pancakes 1x
• Diet: Vegan

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Description

Bright, fluffy pancakes bursting with juicy berries and sunny lemon flavor

These Lemon Blueberry Pancakes are the kind of breakfast that makes the whole day feel a little sweeter. The dairy free yogurt adds lovely richness, the lemon zest brings a bright pop of sunshine and the warm blueberries create little pockets of jammy goodness in every bite. They are soft, fluffy and full of fresh, happy flavor that feels perfect for weekend mornings or a special brunch.

The batter comes together quickly and cooks into golden pancakes that smell amazing as they sizzle. Serve them with more blueberries and warm maple syrup for a stack that looks as beautiful as it tastes. These pancakes are the perfect blend of cozy and refreshing.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp egg replacer
• 1/4 tsp salt
• pinch of ground nutmeg
• 1 1/2 cups Silk dairy-free yogurt alternative
• 1/4 cup vegetable or canola oil
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 2 tsp finely grated lemon zest
• 2 tsp vanilla
• 1 1/2 cups blueberries
• maple syrup as needed

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Instructions

1. Whisk together flour, baking powder, egg replacer, salt and nutmeg.
2. Set aside.In separate bowl, whisk together yogurt alternative, 2 Tbsp of the oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy), then let stand for 15 minutes.
3. Heat large nonstick skillet over medium heat, brushing with some of the remaining oil.
4. Pour scant 1/4 cup batter per pancake into skillet, leaving space between each pancake.
5. Add 1 Tbsp of the blueberries to each pancake.
6. Cook pancakes, in batches, for about 2 minutes or until bubbles form on the surface. Then flip and cook for 1-2 more minutes, until golden brown and set in the center.
7. Wipe skillet between batches.
8. NOTE: Hold prepared pancakes in a warm oven until ready to serve.
9. Serve pancakes with remaining blueberries and maple syrup.

Notes

Serve these pancakes with warm maple syrup, a sprinkle of powdered sugar or extra lemon zest for brightness.

Fresh blueberries on top make them even more irresistible.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American, Vegan

Nutrition

• Serving Size: 1 pancake (1/12 of recipe)
• Calories: 120kcal
• Sugar: 5g
• Sodium: 95mg
• Fat: 4g
• Saturated Fat: 05g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg