How to Cook Fluffy Vegan Blueberry Pancakes Recipe
Who doesn’t love a stack of warm, fluffy pancakes bursting with juicy blueberries? These vegan blueberry pancakes are light, delicious, and easy to make without any eggs or dairy! They are perfect for a cozy breakfast or brunch, and they pair wonderfully with maple syrup, vegan butter, or even a dollop of dairy-free yogurt.
The best part? You only need a handful of simple ingredients that you likely already have in your kitchen. Let’s get started!
Why You’ll Love These Pancakes
✔ 100% Vegan & Dairy-Free – No eggs, no milk, just plant-based goodness.
✔ Fluffy & Soft – Thanks to the right balance of baking powder and plant-based milk.
✔ Easy to Make – Mix, cook, and enjoy in under 30 minutes!
✔ Packed with Blueberries – A natural sweetness and a boost of antioxidants.
Ingredients
Here’s what you’ll need:
Dry Ingredients:
1 cup all-purpose flour (or whole wheat for a healthier option)
1 tablespoon baking powder (for extra fluffiness)
1 tablespoon sugar (or maple syrup for a refined sugar-free version)
¼ teaspoon salt
Wet Ingredients:
1 cup plant-based milk (such as almond, oat, or soy milk)
1 teaspoon vanilla extract (for flavor)
1 tablespoon vegetable oil or melted coconut oil
Extras:
½ cup fresh or frozen blueberries
Extra oil for greasing the pan
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This helps evenly distribute the baking powder, ensuring the pancakes rise properly.
2. Combine the Wet Ingredients
In another bowl, mix the plant-based milk, vanilla extract, and oil. Stir well to blend everything together.
3. Make the Pancake Batter
Slowly pour the wet ingredients into the dry ingredients. Gently mix until just combined—don’t overmix! A slightly lumpy batter is fine and will help keep the pancakes fluffy.
4. Fold in the Blueberries
Gently fold the blueberries into the batter. If you’re using frozen blueberries, don’t thaw them first; adding them frozen helps prevent the batter from turning purple.
5. Heat the Pan
Place a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
6. Cook the Pancakes
Pour ¼ cup of batter onto the pan for each pancake.
Cook for 2-3 minutes until small bubbles form on the surface and the edges start to look dry.
Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Tips for Perfect Vegan Blueberry Pancakes
✔ For Extra Fluffiness: Let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
✔ Don’t Overmix: Stir just until combined to avoid dense pancakes.
✔ Make Them Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
✔ Sweeten Naturally: Swap sugar for maple syrup or mashed banana for a healthier option.
✔ Crispy Edges: Cook in a little extra oil for crispy, golden-brown edges.
Frequently Asked Questions
Can I Make These Pancakes Without Sugar?
Yes! You can omit the sugar or replace it with maple syrup or mashed banana for natural sweetness.
Can I Use Frozen Blueberries?
Absolutely! Just add them straight to the batter without thawing to avoid excess moisture.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or on a pan for the best texture.
Final Thoughts
These vegan blueberry pancakes are the ultimate eggless, dairy-free, and fluffy breakfast treat. Whether you're making them for yourself or serving a crowd, they’re guaranteed to impress.
So grab your ingredients, fire up the stove, and enjoy a delicious stack of homemade blueberry pancakes today!
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