These vegan lemon cornmeal blueberry pancakes are the lightest and fluffiest pancakes around! Cornmeal gives them subtle sweetness and a wonderful texture. The pancakes can be made gluten-free or with regular wheat flour.
These fluffy, vegan lemon blueberry cornmeal pancakes are a delight. Thanks to the cornmeal, they have the most tender texture. And they’re easy to make gluten-free.
I’ve been staying with my mom for a few days. I’ve wanted to treat her to a nice breakfast, and these pancakes were it. They were my first go at a vegan cornmeal pancake recipe, and I’m a fan. Now that I’ve made them once, I’m eager to try other flavors (raspberry cornmeal, pumpkin cornmeal, and so on).
My inspiration for adding cornmeal to these lemon blueberry cornmeal pancakes came from a Dreena Burton recipe. I love what cornmeal does for the texture and taste of this recipe. It adds faint sweetness (but not too much), and it makes the texture of the pancakes especially fluffy and light. I use regular (medium grind) cornmeal in the recipe.
As I said, medium grind cornmeal is my pick for this recipe. It’s the same cornmeal I use in my simple, whole grain cornbread, my blueberry corn muffins, and my corn & jam muffins. But finely ground cornmeal and corn flour will both work in a pinch.
Unbleached, all-purpose flour works with the cornmeal to give the pancakes a light, tender texture. If you don’t have all-purpose, you can try light spelt or white whole wheat flour in its place. If you need to make the recipe gluten-free, you can use a gluten-free, all-purpose flour blend (I like this one).
Fresh or frozen blueberries will both work in the recipe. If you don’t have those, try raspberries, chopped strawberries, or blackberries in their place!
I replace the traditional egg in these pancakes with a mixture of ground flax meal and warm water. This flax “egg” is one of the simplest, least expensive ways to replace eggs in vegan baking, especially in muffins and quick breads. As an added bonus, it adds fiber and a small amount of healthful, Omega-3 fatty acids.
Homestyle, comforting pancakes, made just a little brighter with lemon? Winning combination. These pancakes are one of many blueberry themed breakfasts I love to make, including my blueberry banana walnut oat bake, golden oats with gingered blueberry sauce, and my whole wheat blueberry pancakes.
Hope you and yours will enjoy these as much as my mom and I did. And more importantly, hope you’re enjoying a lovely Memorial Day! I’d love to hear what you’re up to. I’m working away at blog stuff before I head back to school, but I definitely plan on clearing away some hours to finally dig into a novel. Have a good one.
xo
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the taste was good but the texture was not light and fluffy it was too dense. Maybe it was my cornmeal? I used Indian Head Stone Ground Yellow Cornmeal.
I just made this recipe – SO good!! But โ the consistency was way too thick. I needed to add a lot more vegan milk.
Thanks, Lynne! It’s an older recipe, so I’ll try to revisit it with that feedback in mind and see if it needs any adjustments when I test it. I’m glad the flavor was good ๐
I went looking for a lemon blueberry cornmeal pancake recipe (vegan of course!) and found your recipe and website. I made them for Sunday breakfast and they were perfect! I used Bobโs Red Mill Gluten-free flour and almond milk. Now I am looking forward to trying them with raspberries next time or maybe orange cranberry. Thanks for posting! I did use my own mixing sequence but otherwise I followed the recipe exactly.
Hooray! So glad they turned out well, and glad to know that Bob’s AP GF flour worked in the recipe.
Hello, wanted to eat these…but this recipe has some errors and was rather confusing. Unbleached all-purpose flour is the first ingredient and that of course isn’t gluten-free at all? Then further down it says flax meal…which isn’t in the recipe maybe you can clarify…
I’m sorry for the confusion, Mai! I’ve made some edits to the recipe, and those inconsistencies should be taken care of now ๐
I just made these and they were SO good. Thanks!
Yummy!! I used to make “journey cakes” when my son was little, but never thought to spiff them up with lemon & bluebs. Certainly going to give these a try. Thanks for posting ๐
Mmmm just made these and they were so delicious! I didn’t have fresh blueberries, so I used frozen ones and they worked great. Definitely a winner of recipe that I will be making many mornings this summer…and maybe some breakfast dinners ๐
This looks so yummy!! I will have to try this out this weekend ๐
these really look phenomenal. cornmeal/cornbread, etc are definite faves. i went to an el salvadorian restaurant this weekend with some friends and we got corn tamales for an appetizer and i was thinking, oh man, i should make stuff like this way more often. so bring on the cornmeal!! hope you having fun being back in nyc ๐
Nothin’ like q-time with good ol’ Mom. These pictures are making my mouth water! Hope you’re enjoying a well deserved break, love. ๐
Love the lemon + blueberry combo, and cornmeal pancakes are always a winner with this girl ๐
yum, never would of thought to put cornmeal in pancakes! sounds great
Mmmmm! I only had corn meal pancakes once when we accidentally used it in our pancake mix on a camping trip. I loved it, but haven’t made any since. This lovely recipe just looks wonderful and is a great incentive for me to reconnect with my experience. Thanks!
They look awesome!
“You can definitely omit the blueberries from this recipe” <– why would someone do that? I'll glad take their share ๐
Next weekend is the bank holiday in the UK, spring bank holiday on Monday and then the queen’s jubilee on Tuesday means 5 days off work for me! I’m definitely planning some relaxed meals and new recipes and hope to see some friends too. Isn’t it lovely to get some time to yourself!
x
I’ve yet to experiment with polenta/cornmeal this recipe may have just swayed me! I adore lemon-blueberry anything.
On the subject of your mom – I’m curious if the vegan dining experiment for her which you mentioned a while back for her ever panned out? I’m contemplating proposing something similar to my own mother once I’m home for the summer.
Mmm these look good, Gena. You are going back to DC already?! I’m glad you had some time off, though – you deserved it!
I’m now working at my local health food store and we have raw prepared foods like Vietnamese rolls and raw pastas. It’s sooo good and rather addicting, which isn’t great for my wallet….
Ooh, these look so delicious! I too love lemon in anything, and the addition of blueberry is perfect, I suspect. Thank you, Gena!
We are laying low today, in fact, we (me, husband, two dogs, cat, and the baby) are all in the bed right now, doing finances, checking blogs, etc. Oh, and eating – a big kale salad and some choco-cado pudding ๐
Have a great one!!
Yum, this recipe looks wonderful and perfect for Memorial Day! Glad you’re having a nice relax, we’re just having a casual family BBQ at my sister’s house.