These light, fluffy pancakes combine the tang of lemon and the creaminess of vegan ricotta with bursts of fresh blueberries. Perfect for a leisurely breakfast or a brunch gathering, they’re entirely plant-based and easy to make in one bowl.
Ingredients for Blueberry Lemon Ricotta Pancakes
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup sugar
- 2 cups oat or soy milk
- Juice from one lemon
- 2 tbsp flax meal (for added binding and texture)
- 3 tbsp vegan ricotta
- 1 tsp vanilla extract
- Zest from one lemon (adds a bright, citrusy flavor)
- 1/4 cup vegan butter, melted
- 3/4 cup organic blueberries
- Extra vegan butter or coconut oil (for cooking)
Step-by-Step Pancake Preparation
- Prepare the Batter
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar. In a separate bowl, mix the oat or soy milk with lemon juice and let it sit for a minute to curdle slightly, creating a dairy-free “buttermilk.” Add the flax meal, vegan ricotta, vanilla extract, lemon zest, and melted vegan butter to the milk mixture. Pour the wet ingredients into the dry ingredients, stirring just until combined. Let the batter rest for about 5 minutes to thicken. - Cook the Pancakes
Heat a non-stick skillet over medium heat and melt a small amount of vegan butter or coconut oil. Pour about 1/4 cup of batter for each pancake onto the skillet, adding a few blueberries to each pancake. Cover and cook until bubbles appear on the surface, then flip and cook until golden on both sides. Adjust heat as needed to ensure even cooking. - Serve and Enjoy
Stack the warm pancakes on a plate and top with maple syrup, more fresh blueberries, or a sprinkle of lemon zest for an extra burst of flavor.
Tips for the Best Vegan Pancakes
- Rest the Batter: Allowing the batter to sit for a few minutes lets the ingredients bind, leading to fluffier pancakes.
- Don’t Overmix: Stir the batter just until combined. Overmixing can result in dense pancakes.
- Cover While Cooking: Covering the skillet while cooking helps create an even, golden finish.
Storing and Reheating
- To Store: Place any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Stack cooled pancakes between sheets of parchment paper in a freezer-safe container for up to 2 months.
- To Reheat: Warm them in a skillet over low heat or in a microwave for a quick breakfast.
Enjoy these pancakes as a treat with loved ones or as a special weekend breakfast! Their lemony brightness and fluffy texture make them an irresistible addition to any brunch spread.
Vegan Blueberry Lemon Ricotta Pancakes Recipe
These fluffy vegan blueberry lemon ricotta pancakes offer a delicious twist with a hint of lemon zest and creamy vegan ricotta, making a delightful breakfast or brunch option. Perfectly sweetened and bursting with juicy blueberries, these pancakes are a hit with everyone!
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- ⅓ cup Sugar
Wet Ingredients
- 2 cups Oat or soy milk
- 1 Lemon juice Juice from one lemon
- 2 tbsp Flax meal
- 3 tbsp Vegan ricotta
- 1 tsp Vanilla extract
- 1 Lemon zest Zest from one lemon
- ¼ cup Vegan butter Melted
- ¾ cup Organic blueberries
For Cooking
- Vegan butter or coconut oil For cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine oat or soy milk, lemon juice, flax meal, vegan ricotta, vanilla extract, lemon zest, and melted vegan butter. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients and stir gently until combined. Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat and add a little vegan butter or coconut oil.
- Pour about 1/4 cup of batter onto the pan and sprinkle a few blueberries on top. Cover and cook for a few minutes until bubbles form on the surface and the edges start to set.
- Carefully flip the pancake and cook the other side until golden brown. Repeat with the remaining batter.
- Serve warm with maple syrup and fresh blueberries.
Notes
- For best results, let the batter rest for 5 minutes to achieve fluffier pancakes.
- Top with extra blueberries and maple syrup for added sweetness.
- Use a non-stick pan for easier flipping.
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