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Lemon Blueberry Honey Pancakes

Fluffy honey and lemon pancakes topped with a sweet blueberry compote.

Course Breakfast
Keyword lemon blueberry honey pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 pancakes
Author Taavi Moore

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

  1. In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.

  2. 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. 

  3. 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.

  4. 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.

  5. To serve pancakes, top with blueberry compote. Enjoy!