These fluffy vegan blueberry pancakes are a morning treat! Fluffy, light, and filled with juicy blueberries, they are sure to please everyone at the table.
Making these is a breeze! Just mix up your ingredients, toss in some berries, and flip them on the pan. Perfect for lazy weekends or surprise breakfast guests! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure for the pancakes. Whole wheat flour can be a great swap for more fiber. Just keep in mind it may create a denser pancake.
Sugar: I like using cane sugar for a classic sweetness, but coconut sugar lends a nice hint of caramel. You can also use maple syrup for a different flavor.
Plant-Based Milk: Almond, soy, or oat milk work perfectly. If you’re nut-free, coconut milk is another creamy alternative that fits well.
Vegetable Oil: While I recommend coconut oil for its flavor, any neutral oil like canola or sunflower will work. Applesauce can even substitute for oil if you want to cut down on fat.
Blueberries: Fresh blueberries are fantastic, but frozen ones are also great! Just toss them in the batter frozen—there’s no need to thaw.
What Makes These Pancakes Fluffy?
The fluffiness comes from a few key techniques! First, the combination of baking powder and the acid from apple cider vinegar causes bubbles to form in the batter. Here’s how to maximize that fluffiness:
- Let the plant-based milk and vinegar sit for 2-3 minutes before mixing into dry ingredients. This creates a thick, buttermilk-like texture.
- Mix the wet and dry ingredients gently. Overmixing can flatten those crucial air bubbles!
- Make sure your skillet is preheated properly—not too hot, or the pancakes will burn before cooking through.
Remember, flipping the pancakes too soon can lead to flat results, so wait until bubbles form to ensure they rise beautifully.
Fluffy Vegan Blueberry Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 2 tbsp sugar (cane sugar or coconut sugar)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice (to activate the baking powder and help fluffiness)
- 1 cup fresh or frozen blueberries (plus extra for topping)
For Cooking and Topping:
- Coconut oil or non-stick spray for cooking
- Fresh banana slices (for topping)
- Maple syrup (for serving)
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prepare and around 10 minutes to cook, making it perfect for a quick breakfast or brunch. You’ll be enjoying your fluffy pancakes in under 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This will be the base for your pancakes, providing structure and sweetness.
2. Prepare the Wet Ingredients:
In a separate bowl or measuring cup, combine the plant-based milk, oil, vanilla extract, and apple cider vinegar. Let it sit for 2-3 minutes so that the milk can curdle slightly. This step adds extra fluffiness to the pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. It’s okay if the batter is a little lumpy—do not overmix!
4. Add Blueberries:
Gently fold in the fresh or frozen blueberries. This adds a burst of flavor to each pancake!
5. Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or non-stick spray to prevent sticking.
6. Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Once those bubbles appear, it’s time to flip!
7. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2-3 minutes until golden brown and cooked through. You want them nice and fluffy!
8. Repeat Cooking:
Continue with the remaining batter, greasing the skillet as necessary. Enjoy the delightful aroma filling your kitchen!
9. Serve and Enjoy:
Stack your fluffy pancakes on a plate, top with fresh banana slices, extra blueberries, and drizzle with maple syrup for that sweet finish. Serve warm and enjoy your delightful breakfast!
Happy cooking! Enjoy your delicious, fluffy vegan blueberry pancakes! 🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used for a healthier option! Just keep in mind that it may make the pancakes a bit denser. You might want to decrease the amount slightly or combine it with all-purpose flour for better texture.
Can I Make the Batter Ahead of Time?
It’s best to make the pancake batter fresh for the fluffiest results. If you do prepare it ahead, try to use it within a few hours. You may notice that it thickens, so adding a splash of plant-based milk will help get it back to the right consistency.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for about 30-45 seconds or heat them in a skillet for a few minutes until warmed through.
Can I Replace Blueberries with Other Fruits?
Absolutely! Feel free to swap blueberries for chopped bananas, strawberries, or even apples! Just make sure whatever fruit you use does not add too much moisture to the batter.
