This easy egg-free and vegan Blueberry Pancakes recipe is about to change your morning routine for the better. Make a short stack of 6 crispy, fluffy and healthy whole wheat pancakes riddled with caramelized bits of blueberries to start your day on the right foot.
Table of Contents
About These Blueberry Pancakes
If you’re someone who thinks that homemade pancakes are only for weekends, I’m here to rid you of that notion.
This easy breakfast recipe is perfect for busy mornings. With just about 10 minutes worth of effort, you can have a piping hot stack of lightly sweetened blueberry pancakes that’ll have your whole family jumping out of bed.
This yummy Blueberry Pancakes recipe is not only eggless, it’s also vegan and suitable for both vegetarians and vegans alike. It is also super easy to scale, meaning you can adjust the portions to feed a whole cricket team if you need to!
Packed with fiber from whole wheat flour and fresh or frozen berries, these silver dollar sized blueberry flapjacks will keep you sated until lunchtime. Feel free to top with maple syrup or honey, extra blueberries or sliced bananas, or even a dollop of yogurt to round out the meal.
And if you’re someone who likes to knock out your meal prep for the week all at once, you can easily make these vegan blueberry pancakes ahead of time and freeze them. When you’re ready to eat, simply pop them in the toaster oven or microwave until hot. Talk about a fast breakfast!
How to Make Blueberry Pancakes
Make Batter
Homemade fluffy pancakes are easier than you might imagine. Just follow the simple instructions below!
1. In a mixing bowl, add 1 cup whole wheat flour, 2 tablespoons raw sugar and 1 pinch salt.
TIP 1: Do you prefer your pancakes on the sweeter side? Feel free to increase the sugar up to ¼ cup.
TIP 2: Feel free to use all-purpose flour instead of whole wheat flour if you like.
2. Add 1.5 teaspoons of baking powder (aluminium-free).
3. Whisk together thoroughly.
4. Add 1 cup almond milk, 1 tablespoon sunflower oil (or any neutral oil), 1 teaspoon apple cider vinegar and 1 teaspoon vanilla extract.
Feel free to use any alternative unsweetened milk instead of almond milk. Instead of sunflower oil, opt to use plant based butter, any neutral flavored oil or softened dairy butter if you like.
5. Mix to a smooth batter having a medium-thick to medium, flowing and pourable consistency.
If in case the batter looks very thick or thick, add a few tablespoons of almond milk to get to the preferred consistency.
Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
6. Add 1 cup blueberries (fresh or frozen). For frozen blueberries thaw them before adding to the batter.
7. Gently fold the blueberries into the batter with a spatula.
Make Blueberry Pancake
8. Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil. Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.
Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges.
9. Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that vegan pancakes will puff up while cooking.
TIP: You can cover the pan while cooking to prevent the blueberry juices from splattering on you.
10. Remove with a spatula and serve hot or warm.
11. Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.
TIP: To keep cooked pancakes warm, heat oven to 90 degrees Celsius. Add finished blueberry pancakes to a wire tray in a single layer and keep them warm for up to 30 minutes. (Any longer than that, and the pancakes will begin to dry out.)
12. To serve, I recommend garnishing them with a drizzle of maple syrup and a handful of blueberries.
Ingredients and Possible Swaps
While this Blueberry Pancakes recipe calls for whole wheat flour for greater nutrition, you can always opt to use all purpose flour instead. For gluten-free pancakes, substitute a cup-for-cup gluten-free flour.
I made my blueberry pancakes using almond milk, but any milk will do. Unsweetened coconut, oat, hemp, soy or even dairy milk will all do the trick.
I have used sunflower oil, but you can opt to use either butter or vegan butter instead. Any neutral oil will work as well, including grapeseed, corn, or coconut oil.
If you are looking to limit the glycemic impact of your breakfast, you can opt to substitute granulated sugar for either coconut sugar, palm sugar, maple syrup, agave or jaggery.
If you are looking to change the flavor profile of your pancakes, try swapping out some of the vanilla extract for almond or lemon extract instead!
Americans love to serve their pancakes with maple syrup, but use whatever tastes best to you. Honey, jaggery syrup and date syrup are all delicious!
FAQs
In America, it is traditional to serve pancakes with maple syrup and butter. That said, there are no wrong ways to enjoy your pancakes! Some of my favorite toppings include:
-fresh berries
-sliced bananas
-fruit preserves or compotes
-honey
-jaggery syrup
-date syrup
-pomegranate syrup
-peanut butter
-Nutella
-whipped cream
-vanilla yogurt
Mix and match to your heart’s content!
Yes! There are a few ways to approach this. First, feel free to measure out your ingredients ahead of time. When you are ready to make the pancakes, simply mix the wet and dry ingredients together and fold in your blueberries.
Secondly, you can make the batter up to 24 hours ahead of time and refrigerate, just omit the blueberries. If you do this, I find it easiest to store the batter in a squeeze bottle. Preheat your skillet, squirt out the batter, and sprinkle with berries to your liking.
I would not recommend freezing these pancakes. It is best to have them as soon as they are made.
Sure! Substitute a different type of berry, sliced bananas or even chocolate chips.
More Pancakes To Try!
Breakfast Recipes
Breakfast Recipes
Vegan Recipes
Breakfast Recipes
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Blueberry Pancakes Recipe (Healthy & Fluffy)
Ingredients
- 1 cup whole wheat flour or sub all-purpose or preferred gluten-free flour
- 1.5 teaspoons baking powder – aluminium free
- 1 pinch salt
- 2 tablespoons raw sugar or sub coconut sugar, palm sugar, jaggery or maple syrup
- 1 cup Almond Milk or any unsweetened alternative milk
- 1 tablespoon sunflower oil or any neutral flavored oil or preferred butter (softened)
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 1 cup blueberries – fresh or frozen blueberries, thawed
- 2 to 4 tablespoons sunflower oil or any neutral flavored oil, add as required
Instructions
Make Batter
- In a mixing bowl, take whole wheat flour, raw sugar, baking powder and salt. Mix these dry ingredients thoroughly using a wired whisk.
- Add almond milk, sunflower oil, apple cider vinegar and vanilla extract to the mixed dry ingredients.
- Using a wired whisk mix to a smooth batter. The batter should have a medium-thick or medium consistency that is flowing and pourable. If the batter looks very thick or thick, add a bit more of the almond milk.Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
- Add the blueberries and gently fold them into the batter with a spatula.
Make Blueberry Pancakes
- Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil.
- Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.
- Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges.
- Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that pancakes will puff up while cooking.
- When both side are golden and evenly cooked, remove with a spatula and serve hot or warm.
- Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.
- Serve blueberry pancakes hot or warm drizzled with maple syrup.
Notes
Serving and Storing
Serve pancakes warm with your favorite toppings. Maple syrup and butter are traditional in American cuisine, but feel free to experiment with fresh fruit, fruit preserves, whipped cream, yogurt, honey, date syrup or jaggery syrup. Cooked pancakes are best kept for a couple of hours in the refrigerator. Reheat in the toaster oven or microwave.Tips and Tricks
- You can cover the pan while cooking to prevent the blueberry juices from splattering on you.
- Do you prefer your pancakes on the sweeter side? Feel free to increase the sugar up to ¼ cup.
- To keep cooked pancakes warm, heat oven to 90 degrees Celsius. Add finished blueberry pancakes to a wire tray in a single layer and keep them warm for up to 30 minutes. (Any longer than that, and the pancakes will begin to dry out.
Hi, thanks for an interesting recipe. Quick question about adding eggs — how would the recipe change if we were to use eggs? Thanks!
Welcome. You only need to add less milk to get a medium-thick to medium flowing consistency of the batter, and the rest of the ingredients will be same.