Vegan Blueberry Pancakes
These vegan blueberry pancakes hit that perfect balance—crispy at the edges, cloudlike in the middle, and studded with a TON of berries that actually pop when you bite in.
Servings: 9 Pancakes
Calories: 137kcal
Cost: $7.50
Equipment
Ingredients
Dry Ingredients:
- 1 ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup unsweetened plant-based milk
- 2 tablespoons sugar or coconut sugar
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
The Blueberries:
- 2 cups fresh blueberries or frozen
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Additional fresh blueberries
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, stir the plant-based milk, sugar, apple cider vinegar, vanilla extract, and oil (or applesauce if you are avoiding oil) until the mixture is uniform and the sugar is dissolved.
- Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter forms. Do not overmix.
- Fold in 1 cup (150 g) of the blueberries, reserving the remaining 1 cup (150 g) for adding during cooking.
- Set a nonstick or cast iron skillet over medium heat. After 90 seconds when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter per pancake into the skillet. Immediately press several of the reserved blueberries onto the surface of each pancake.
- Cook over medium heat for 2 to 3 minutes, or until bubbles form and the edges appear set. Flip and cook for 2 minutes on the second side, or until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter and blueberries, adding more oil or vegan butter as needed between batches.
- Serve hot with maple syrup, vegan butter, vegan whipped cream, and additional fresh blueberries.
Notes
🥣 The Agitator:
Once the wet and dry ingredients are combined, stop whisking while the batter is still a little lumpy. Overmixing activates gluten and makes pancakes dense.
🛏 Sleeping Flap with the Enemy:
Let the batter sit for five to six minutes before cooking. This rest gives the flour time to hydrate and improves tenderness.
🔥 Medium for Pancake Flair:
Always cook over medium heat. It keeps the center fluffy while crisping up those edges like a brunch pro.
🫐 I Wish You a Berry Christmas:
When adding berries to the surface, press them slightly into the batter. This prevents them from sticking out and disrupting even cooking after flipping.
Nutrition
Calories: 137kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 267mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg