Description
A touch of sweetness, heavenly pancake texture, and fresh blueberries combine for the lightest, fluffiest vegan blueberry pancakes on earth.
Ingredients
Vegan Pancakes
- Vegan buttermilk – for tips, see my vegan buttermilk recipe
- 1 tablespoon lemon juice, white vinegar or apple cider vinegar
- 1 cup unsweetened soy milk (preferred) or other vegan milk
- 1 1/4 cups unbleached, all purpose flour – spooned and leveled
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons organic cane sugar
- 1/2 teaspoon salt
- 2 tablespoons melted vegan butter
- 2 tablespoons soy milk (preferred) or other vegan milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Add-ins
- 1 cup fresh blueberries – gently press into batter on griddle
Additional Ingredients
- Vegan butter to coat pan, more for topping pancakes
- Pure maple syrup for topping
Optional Toppings
- Lemon Glaze
- Non-dairy whipped topping
- Fresh blueberries
- Pure maple syrup
Instructions
- Set a skillet onto your stovetop, you’ll need this later.
- To make the vegan buttermilk: add lemon juice, white vinegar or apple cider vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
- Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
- Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix. Whisk well until mostly smooth, but with still a few very small pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
- Set the batter: Let set for 5 minutes.
- Prep the Skillet: Turn the heat to medium on your stovetop, waiting until the skillet is evenly hot but not burning or smoking. Once evenly heated, drop a dollop of vegan butter onto the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
- Make the Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4 “ thick. The batter will rise as it cooks. Make sure the batter isn’t especially thick in the center of the pancake to ensure an even cook. Gently press blueberries into the batter, as many or as little as you’d like.
- Allow the batter to cook until bubbles form throughout the center of the pancake. (About 1 to 2 minutes.) Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan to form a circle.
- Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then repeat for the rest of the batter. Turn the heat to medium low for the remainder of the pancakes.
- Re-butter the pan in between pancakes.
- Serve & Enjoy: Serve in a stack with a pat of vegan butter and pure maple syrup. Enjoy!
Notes
Storing: You can make these blueberry pancakes ahead of time. Be sure to cool completely before storing in an airtight container in the refrigerator for 1-2 days, max.
For Freezing: Store completely cooled pancakes in an airtight container in the freezer for 1-2 months. Make sure to thaw before enjoying.
To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
