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Bottom-Friendly Lemon Blueberry Pancakes


For the Pancakes:

  • Butter or vegan butter

  • 1 cup of non-dairy milk

  • 1 large lemon

  • 1 large egg + 1 large egg yolk (you can definitely use vegan egg substitutes)

  • 2 teaspoons of coconut oil or canola oil

  • 1 tablespoon of vanilla extract

  • 1 cup all-purpose flour

  • 3 tablespoons of sugar

  • 2 teaspoons of baking powder

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon of salt

  • Blueberries to top pancakes off with before flipping

  • Powder sugar for dusting (optional)

For the Blueberry Syrup:

  • 2 tablespoons of sugar

  • 2 cups of fresh blueberries

  • 1 tablespoon of water


  1. In a mixing bowl, add non-dairy milk, lemon juice, egg, egg yolk, coconut oil (melted), and vanilla. Mix and set aside.

  2. In a mixing bowl, add flour, sugar, baking soda, baking powder, and salt. Mix well and set aside.

  3. To a saucepan, add blueberries and 2 tablespoons of sugar. Place over medium heat and once boiling, bring the heat down to low and cook until thick, about 15-20 minutes.

  4. To the bowl of dry mixed ingredients, add wet ingredients and mix. Mix until the batter is somewhat lumpy. Do not over mix.

  5. Place a griddle or a cast iron over medium heat. Once hot, add butter or cooking spray. Add ½ cup of batter to the pan and cook the pancake for about 3-4 minutes, or until the batter starts to bubble on the raw side. Flip and cook the second side for 2 minutes. Repeat until all the batter is gone.

  6. Serve with blueberry syrup and a sprinkling of powdered sugar. Bottoms up!

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