Super fluffy vegan buttermilk pancakes studded with lemon, blueberries and sweet vegan ricotta!
Hi friends! I am back from New York City full of ideas, and I missed you all so much! I feel really strange without working and I took a break the entire time. It was nice, but odd. I thank you all for letting me take a much needed vacation and hanging in there! While I was on my trip, we ate at one of my favorite breakfast places, and their special for the day was lemon, blueberry and ricotta pancakes! Not vegan. I have heard a great deal about this combo, and how amazing it is!
Obviously, I was all like, anything you can do, I can do vegan! So here we are, with hands down the best pancakes I have ever eaten. I know you probably hear that a lot, but this is the one time I think it is a 100% accurate assessment! Bright lemon, sweet and juicy blueberries, creamy and delicious vegan tofu ricotta, all wrapped up in the most perfect fluffy vegan pancakes!
First, I started by making sweet vegan tofu ricotta with a little sugar and lemon juice and zest! Then the best damn vegan buttermilk pancakes. Fold in the blueberries and more lemon zest and juice. I added half the ricotta into the batter to make it moist and fluffy. Then when the pancakes are cooking I added some more ricotta into the batter. This creates creamy sweet little pockets of ricotta!
I like to top mine with homemade blueberry sauce, which is super quick and easy! Followed by some maple syrup. They are mind blowing. I am not just saying that, even though I may be slightly biased. I can honestly say, no pancakes top these!
These vegan lemon, blueberry and ricotta pancakes are love on a plate! I pour my soul into everything I create, and it shows itself in these damn pancakes! They are perfect.
Vegan Lemon, Blueberry and Ricotta Pancakes
Ingredients
Sweet Lemon Ricotta
- 1/2 Block Extra firm tofu
- 1 tsp. Lemon zest
- Juice of 1 Lemon
- 2 tsp. Cane sugar
- 1/4 tsp. Salt
Pancakes
- 2 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 3 Tbsp. Cane sugar
- 2 C. Almond milk
- 2 tsp. Lemon juice
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1 tsp. Vanilla
- 1 Tbsp. Lemon zest
- 1/4 C. Coconut oil, melted
- 3/4 C. Blueberries
Toppings
- Maple syrup(optional)
- Blueberry sauce(optional)
Instructions
- Make the vegan ricotta first, squeeze as much liquid out of the tofu as possible,( I like to squeeze mine over the sink) then place all the ricotta ingredients in a food processor and process for a minute or so scraping down the sides as needed until the ricotta is smooth and creamy. Set aside or place in the fridge until ready to use.
- Now, in a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine. Set aside.
- In a medium mixing bowl, add the flax and water to make a flax egg. Whisk and let sit for a minute to thicken.
- In the mean time, measure out the almond milk and add the lemon juice to the milk to create vegan buttermilk. Let sit for a minute.
- Now add the vanilla, lemon zest and coconut oil to the bowl with the flax egg. Whisk to fully combine. Now whisk in the almond milk/lemon juice mixture.
- Then, add 1/2 Cup of the vegan ricotta to the wet mixture, and stir. You don't need to combine fully, just fold in so you still have creamy pockets of ricotta.
- Pour the wet ingredient into the dry ingredients, and stir to combine. Once everything is fully incorporated, fold the blueberries into the batter.
- Heat a skillet or griddle and spray with non stick spray. Add as much batter as you want(depending on how large you want them). Now, you can add a little more ricotta into the pancakes if you want by adding a few drops around the pancake while it cooks on one side. Cook for a few minutes, then flip when ready. Cook for a few more minutes until cooked fully through.
- Repeat until all the pancakes are cooked! Serve with maple syrup or blueberry sauce!
Delicious. 807 shares and no comments?! I hope people have just been busy making and enjoying these. You don’t have the vanilla listed in the ingredients so I just put 1 1/2 tsp of vanilla. Tip for others: keep them small and med/low heat to help them cook thoroughly. That’s what worked for me
These are wonderful! I used Kite Hill ricotta because I had it. They’re fluffy and bursting with flavor.
I want to try this with the Kite Hill ricotta — how much did you use?
These were SO good! Thanks for the recipe.
Incredible recipe! I had a fond love for non-vegan ricotta pancakes and these come so close to that taste. I’ll be making this version for years to come. Thank you!
Anyone have a substitute for flax meal? I’m allergic to flax. Would applesauce work?
I do think applesauce would work for you!
I made these pancakes for my non-vegan husband and kids today and they went over extremely well. They are absolutely delicious and I’m so happy I stumbled across this recipe. Thank you!
This is SO delicious*. I found out later in life that I’m allergic to dairy. Being from the South, this was quite a transition. This recipe brought back the nostalgia of having southern buttermilk pancakes at my parents table BUT BETTER. I couldn’t even tell it had no dairy. Absolutely will be making again.
*have yet to try a recipe on this site that isn’t delicious!!
I just made these for my family and they were a HUGE hit! My daughter despised pancakes and she absolutely loved them. Thank you for the hard work you put into coming up with and sharing such fabulous recipes for the vegan community. I know it isn’t easy and a lot of times it isn’t fun, but please know you are very much appreciated.
Amazing! I added dollops of the tofu ricotta while cooking as suggested and served with the blueberry sauce. So good! I would probably use a little more lemon zest next time for my preference, but they are great as is. Thank you!
I made these for my mom for Mother’s Day and she really enjoyed them! The ricotta felt so fancy. Thanks for a great recipe
OMG. I just made this for Christmas breakfast for my wife and myself, and these are the BEST, most indulgent and delicious pancakes I have EVER had. Thank you for this recipe. It’s definitely a keeper!
My family LOVES these pancakes!! I have made them for Christmas, Easter, birthdays, or just when we get a craving for them. They are SOOOOO delicious! Thank you for posting it here.
Fabulous pancake recipes! Thank you for this amazing post, my friends beg me to make these pancakes all the time