Fluffy honey and lemon pancakes topped with a sweet blueberry compote.
These Lemon Blueberry Honey Pancakes are sweetened with honey and flavored with fresh lemon zest and topped with a homemade blueberry compote.
There’s nothing like a fresh stack of pancakes with a homemade compote. These Lemon Blueberry Honey Pancakes are made with cornmeal, lemon zest, honey, and fresh blueberries and topped with a sweet homemade blueberry compote.
This is the perfect summer breakfast recipe!
Why you’ll love these Lemon Blueberry Honey Pancakes:
Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.
Fluffy and buttery. These pancakes have a buttery and flaky interior and crisp golden brown edges.
Perfect summer breakfast recipe. Filled with fresh in-season blueberries and homemade blueberry compote.
Ingredient Breakdown:
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Cornmeal – for added texture and flavor.
- Non-dairy milk – any unsweetened, plain non-dairy milk will work.
- Apple cider vinegar – reacts with the baking soda for some extra fluff.
- Vegan butter – I recommend Earth Balance or Country Crock Plant Butter.
- Honey – can also substitute with maple syrup.
- Lemon zest – for added flavor.
- Blueberries – I recommend fresh for this recipe, but frozen (not thawed) also works.
How to make Lemon Blueberry Honey Pancakes:
- In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
- Meanwhile, in a large mixing bowl whisk together the flour, cornmeal, baking powder and soda, and salt. Pour in the milk mixture, melted butter, honey, lemon zest and vanilla extract. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms. Fold in blueberries.
- Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ¼ cup of pancake batter into the skillet. Spread into a circle. Cook until small bubbles form on surface and edges become slightly matte. Flip and cook until golden brown on other side. Repeat with remaining pancakes.
- Prepare the blueberry compote. In a small saucepan, combine blueberries, lemon zest, and sugar. Cook over medium-heat until blueberries have reduced and thickened, about 5 minutes. Once done, transfer to a small bowl and set aside for serving.
- To serve pancakes, top with blueberry compote. Enjoy!
Recipe Modifications:
Substitute non-dairy milk with regular milk.
Substitute vegan butter with regular unsalted butter.
Substitute honey with maple syrup or agave.
Storage Instructions:
Store cooled pancakes in an airtight container or tightly wrap in plastic wrap in the fridge for up to 4 days.
Store cooled blueberry compote in a sealed jar in the fridge for up to 1 week.
More Delicious Pancake Recipes..
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Blueberry Honey Pancakes
Ingredients
- 1 cup (134g) all-purpose flour
- ½ cup (82g) cornmeal
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup + 1 tbsp unsweetened, plain non-dairy milk
- 1 tsp apple cider vinegar
- 2 tbsp vegan butter, melted
- 2 tbsp honey
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 cup (142g) fresh or frozen blueberries
Blueberry Compote
- 2 cups (285g) fresh or frozen blueberries
- 2 tbsp granulated sugar
- Zest from 1 medium lemon
Instructions
- In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
- Meanwhile, in a large mixing bowl whisk together the flour, cornmeal, baking powder and soda, and salt. Pour in the milk mixture, melted butter, honey, lemon zest and vanilla extract. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms. Fold in blueberries.
- Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ¼ cup of pancake batter into the skillet. Spread into a circle. Cook until small bubbles form on surface and edges become slightly matte. Flip and cook until golden brown on other side. Repeat with remaining pancakes.
- Prepare the blueberry compote. In a small saucepan, combine blueberries, lemon zest, and sugar. Cook over medium-heat until blueberries have reduced and thickened, about 5 minutes. Once done, transfer to a small bowl and set aside for serving.
- To serve pancakes, top with blueberry compote. Enjoy!
