Lemon Pancakes with cherry blueberry sauce

Lemon Pancakes with cherry blueberry sauce

Jan 24, 2021Britt Buntain

It's not often that I think of pancakes for breakfast, but something happened this particular winter where I have been craving something a little more...comforting. I don't like really sweet things for breakfast (I prefer that around mid-day), so this recipe with only 2 tablespoons of coconut sugar is especially appealing for me.

The natural sweetness of the berries and the zing of lemon is such a satisfying flavour. I've used gluten free flour here but you can substitute for regular. Enjoy these light, fluffy, and delicious pancakes!

lemon blueberry cherry pancakes gluten free

Pancake Ingredients:

- 2 tbsp coconut sugar
- 2 tbsp grape seed oil (can sub avocado oil or melted, room temp coconut oil)
- 1 egg
- 1 tsp vanilla extract
- 1 cup gluten free flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup nut milk (I use homemade coconut milk : blend 1 cup unsweetened, shredded coconut on high with 3-4 cups warm water. Lay a cheesecloth over a large bowl and pour into cloth. Ring out the milk into a jar and discard coconut solids. Keeps for about 4 days in the fridge) 
- zest of 1 lemon
- juice of 1/2 lemon
- 1 tbsp coconut oil for frying

Sauce Ingredients:

- 2 cups blueberries
- 1 cup cherries
- 3/4 cup water
- juice of 1/2 lemon

Optional toppings: maple syrup, coconut flakes, more lemon zest, whipped coconut cream

lemon blueberry pancakes, gluten free


  1. Start the sauce by adding the four ingredients into a small saucepan and bring to a rolling boil. Lower the heat just a little bit and let some of the juices evaporate and thicken. Stir occasionally, letting this cook for about 15 minutes on medium heat. Meanwhile, mix your pancake batter and start cooking them. Your sauce will be ready by the time your pancakes are done. 
  2. In a large bowl, whisk the sugar, oil, egg and vanilla together.
  3. Add the flour, baking powder, and salt. Stir to roughly combine.
  4. Add milk and mix well, using a fork to remove any lumps.
  5. Add the lemon zest and juice, mixing well. You should notice a fluffier consistency after adding the lemon juice. 
  6. Heat coconut oil in a cast iron pan on medium. Wait for the pan to get hot, then use a 1/3 cup measuring cup to scoop the mixture into the pan. It's fairly thick, so use a small spatula to spread the mixture into a circular shape. Wait until you see the edges of the pancake cooking and some small bubbles forming, about 60-90 seconds. Use a spatula to flip the pancake over and let it cook about a minute longer. You'll see the pancake rising and fluffing up a little bit.* If you're using a larger pan you can cook several at a time.
  7. Top your pancakes with the warm blueberry cherry sauce and whatever else you fancy. If you don't make up all the pancakes at once, store the remaining batter in a jar for up to 3 days in the fridge. You may need to add a little more milk to the mixture when you're ready to cook them again. 

*Note: Each side of the pancake should be golden, so if you see either side darkening too quickly, reduce your heat. I always do a test pancake first to check what heat setting is best for the stove. 

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