Yield: 6-8 pancakes

Inspired by my recently posted Lemon-Blueberry-Pecan Cookies, these pancakes are a twist on the more traditional blueberry variety. Made with the dried blueberries that I had leftover after making the cookies, these pancakes can be enjoyed even when blueberries are no longer in season. Lemon zest brightens the batter and, though it may sound odd, I highly recommend topping each serving with a lemon wedge and encouraging diners to squeeze the lemon juice over the pancakes and syrup. Wow! The cardamom powder is optional. Though I’m not a huge fan of it in sweet foods–I love it in Indian food–it has a slight lemony undertone that complements these pancakes beautifully.

1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
pinch of cardamom (optional)
1 generous cup unsweetened soy milk (plain or vanilla soy milk would be good too)
1/2-2/3 cup dried blueberries
Zest of 1 lemon
1/2 cup chopped walnuts or walnut pieces
2 scant tablespoons vegan butter (I like Earth Balance)

Topping:
Pure Maple Syrup, gently heated if desired

Garnish:
Lemon Wedges

In a medium mixing bowl, place first 6 ingredients. Make a well in the center and pour in soy milk. Whisk together until almost combined, add blueberries and walnuts and continue whisking until well combined. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter.

Serve with maple syrup and top each serving with a lemon wedge. Encourage diners to squeeze lemon over pancakes and syrup.

Yield: 8 pancakes

One of my favorite cakes is now suitable for breakfast. Carrot Cake Pancakes are not only a delectable way to start the day, but a tasty way to sneak a bit of carrot into a recalcitrant child’s (or partner’s) diet.

I love vegan cream cheese frosting on carrot cake and I also like a hint of orange zest in or on the cake. So, while I didn’t have any oranges, I did have some Orange Sauce left over from my Gingerbread Pancakes last week. *I reheated it and whisked it together with vegan cream cheese to make a lite and lovely sauce for the Carrot Cake Pancakes that is reminiscent of the frosting I’m crazy for, but without the calorie damage.

*Note: I reheated the Orange Sauce very gently, as reheating a sauce bound with arrowroot powder can cause the sauce to “break” and become runny. It did become just a little thinner, but you won’t run into that challenge if you make the Cream Cheese-Orange Sauce from scratch rather than reheating leftover Orange Sauce, as I did.

Yield: 8 pancakes

These pancakes are not for sissies! I love gingerbread, but it may be an acquired taste for some. Like their namesake, these pancakes have a very deep flavor that is offset beautifully by the orange sauce. And they look so pretty and summery with a little sprig of mint. Some orange zest and/or a slice of orange would also look nice on top in warm or cold weather months.

The inspiration for the spice blend–the dry mustard is not an error!–comes from Sally Schneider’s gingerbread recipe as adapted by Lynn Rosetto Casper of The Splendid Table. For the sweetener, you’ll notice that I used three different types–four if you count the one in the sauce–because each contributes different characteristics to the final product. But if you just have one or two of them on hand, use what you have. I felt more sweetener than I usually use was needed to mellow the other bold flavors, but it makes the batter more susceptible to burning, so cook these at a slightly lower temperature than normal.

Despite their assertiveness–or maybe because of it–these pancakes are delectable.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon apple cider vinegar
1 tablespoon + 1 teaspoon instant coffee (I use decaf)
1 tablespoon mild molasses (not blackstrap)
1 tablespoon brown rice syrup
1 tablespoon brown sugar (or raw sugar)
1/2 teaspoon vanilla
2 tablespoons fresh ginger
zest of 1/2 of a lemon or small orange (don’t omit; I think it is needed for balance)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon or a pinch of ground cardamom

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. It will curdle in just a couple of minutes. When it does, whisk in next six ingredients, ending with the fresh lemon or orange zest, until coffee is dissolved. In a large cast iron skillet over just slightly higher than medium heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours and remaining pancake ingredients. Make a well in the center and add the soy milk mixture. Stir just until combined and few lumps remain. This batter spreads a little more than most of my others, so I would cook only two pancakes at a time using a 1/4 cup measure. Cook fairly slowly for a few minutes on the first side. Also unlike some of my other pancakes, bubbles will appear in this one indicating doneness. When done, gently flip and cook another few minutes on the reverse. Add butter to keep skillet greased as needed. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. While pancakes cook, make Orange Sauce (below). Serve pancakes with generous spoonfuls of the sauce and garnish with a sprig of mint and/or a slice of fresh orange or a sprinkling of orange zest.

Orange Sauce:

1 cup orange juice
1 tablespoon arrowroot powder
1 tablespoon maple syrup
zest of 1/2 half of a lemon or small orange

Garnish: a sprig of mint and/or a slice of orange or fresh orange zest per serving

In a very small bowl or cup, whisk 2 tablespoons of orange juice with 1 tablespoon of arrowroot powder until fully incorporated. In a small saucepan over medium high heat, bring remaining orange juice to a gentle boil. Remove from heat and whisk in arrowroot mixture. It will thicken almost immediately. Then whisk in maple syrup and zest. Serve immediately. Reheating is not recommended as arrowroot could “break,” causing the sauce to become too thin.

Yield: 6 to 8 pancakes

I might need to start a new label for pancake posts; something like POW for “Pancake of the Week.” This morning, I saw that I had a couple of cans of pumpkin in the pantry, as I’ve been planning to experiment with a pumpkin lasagna for several weeks. But I decided that, when I do, it surely won’t take both cans. So, despite it being the middle of June and nearly 90 degrees before 10 a.m., I whipped up these pumpkin pancakes. They are super in the summer, but perhaps even more appetizing in cooler weather. While they definitely aren’t heavy, they can’t be described as feathery-lite either. You may need to lower the cooking temperature just slightly–closer to medium–so that they cook through without the exterior becoming too brown. An ever-so-slightly custardy consistency inside is perfect; raw batter not so much.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup canned pumpkin
1/4 cup brown sugar or raw sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)

Maple-Spice Syrup

1/2 cup real maple syrup
pinch pumpkin pie spice

Whisk together and heat for a few seconds in the microwave.

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add soy milk. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with Maple-Spice Syrup and a sprinkling of chopped walnuts or pecans.

Yield: 6-8 pancakes

Finding an extra jar of peanut butter in my pantry inspired these pancakes, even though I only used a small amount to give them their rich peanuty flavor. Because of that richness, I decided that the most pleasing topping would provide a contrast. So, instead of syrup, I chose fruit. Hence, peanut butter and jelly pancakes. The “jelly” I chose is all-natural Maury Island Farm Red Raspberry Ecstasy Fruit Topping. Made only of red raspberries and sugar, it is a delicious counterpart to the flavor of peanut butter, and its deep ruby redness contrasts nicely with the golden color of the pancakes.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon white or apple cider vinegar
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
2 tablespoons brown sugar or raw sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons natural/organic creamy peanut butter (no sugar added)

Garnish: powdered sugar; jam, jelly or fruit topping of your choice; chopped peanuts

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, brown sugar, baking powder and soda. Make a well in the center and add soy milk mixture along with peanut butter. Stir just until combined, peanut butter is incorporated and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a high rise and nicely set edges.) If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with a dusting of powdered sugar; a dollop or drizzle of your favorite jam, jelly or fruit topping; and a sprinkling of chopped peanuts.