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.