Best & Easy Fluffy Vegan Blueberry Pancakes Recipe
Who doesn’t crave a stack of warm, fluffy pancakes studded with fresh blueberries? A simple and quick to make egg & dairy free, these vegan blueberry pancakes are the lightest, most delicious vegan pancakes you will ever make! They’re ideal for a cozy breakfast or brunch, and they go well with maple syrup, vegan butter or a dollop of dairy-free yogurt.
The best part? You just need a few ingredients you probably 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 goodness.
✔ Fluffy & Soft – Due to the right mix of baking powder and plant-based milk.
✔ Super Simple to Make – Blend together then pan fry and done within half an hour!
✔ Heaped with Blueberries — For sweetness and a much-needed antioxidant kick.
Ingredients
Here’s what you’ll need:
Dry Ingredients:
1 cup all-purpose flour (or whole wheat for a little healthier version)
1 tablespoon baking powder (for a little more fluff)
1 tablespoon sugar (or maple syrup, for a refined sugar-free option)
¼ teaspoon salt
Wet Ingredients:
1 cup milk (dairy-free alternative like almond, oat or soy milk)
1 tsp vanilla extract (to flavor)
1 tbsp vegetable oil or melted coconut oil
Extras:
½ cup blueberries, fresh or frozen
More oil for greasing the pan
Step-by-Step Instructions
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, sugar and salt. This ensures that the baking powder gets distributed evenly in the batter, which means that the pancakes will rise properly.
Combine the Wet Ingredients
The third bowl gets plant-based milk, vanilla extract, and oil. Combine, and mix to combine well.
Make the Pancake Batter
Add the wet ingredients gradually to the dry ingredients. Fold, gently and until just combined — do not overmix! Can be slightly lumpy, which is good, as that helps keep the pancakes fluffy.
Fold in the Blueberries
Fold in the blueberries gently. If you’re using frozen blueberries, don’t thaw them; the color is less likely to seep into the batter if you add them frozen.
Heat the Pan
Heat a non-stick skillet or griddle over medium flame and lightly grease with oil or vegan butter.
Cook the Pancakes
For each pancake, pour ¼ cup of batter onto the pan.
Cook the batter, 2-3 minutes until a few small bubbles rise on the surface and the edges appear dry.
Carefully flip the pancake and cook for another 1-2 minutes, until golden.
Repeat with the remaining batter.
How to Make the Best Vegan Blueberry Pancakes
✔ For an Extra Fluffy: Wait about 5-10 minutes before cooking the batter. This gives the baking powder time to fully activate.
✔ Do Not Overmix: Mix just until combined, or you’ll get dense pancakes.
✔ Give Them a Gluten-Free Option: Swap in a gluten-free flour blend for the all-purpose flour.
✔ Sweeten Naturally: Use maple syrup or mashed banana instead of sugar for a healthier option.
✔ Crispy Edges: Fry in a little extra oil for crispy, golden-brown edges.
Frequently Asked Questions
Can I Make These Pancakes Sugar-Free?
Yes! You don’t have to make the same touch yourself, nor – as you can omit sugar, in fact sugar, or replace it with maple syrup or banana puree for a natural taste.
Can I Use Frozen Blueberries?
Absolutely! Add them directly to the batter without thawing to prevent excess moisture.
How Do I Store Leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. It reheats best in toaster or on pan for texture.
Final Thoughts
The best eggless, plantbased, fluffy vegan blueberry pancakes. Whether you’re cooking them just for you or a whole crowd, they’re sure to impress.
So, gather your ingredients, get the stove going, and treat yourself with a tasty homemade stack of blueberry pancakes this very day!
How to Cook Fluffy Vegan Blueberry Pancakes Recipe
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