Vegan Blueberry Pancakes

4 from 2 votes

Vegan blueberry pancakes that are super fluffy, delicious, soft with fresh blueberries bursting out in every bite 🙂 These vegan pancakes with blueberries are super quick to make & perfect for busy mornings.

This is not only an egg free recipe but also dairy free. I have used plant based and a small amount of vegan butter here but I have also out some alternates.

Do try out this yummy pancakes and enjoy. They make for wonderful after school snack too,

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast

Cuisine: American

Keyword: Vegan blueberry pancakes

Servings: pancakes

Calories: 159kcal

Author: Harini

Ingredients

1.25 cups almond milk
2 tablespoons vegan butter
3 tablespoons sugar powdered
1 tablespoon lemon juice
1 cup all purpose flour
2 tablespoons corn starch
1/2 teaspoon baking powder
A pinch of baking soda
1/2 teaspoon vanilla bean powder or pure vanilla extract
1 cup blueberries fresh or frozen

Instructions

Add 1 .25 cups warm almond milk to a small saucepan and add 2 tablespoons vegan butter or melted coconut oil to it. Also add 3 tablespoons powdered sugar & 1 tablespoon lemon juice.
Mix well until butter melts into the milk and sugar dissolves. Now beat the mixture for 1-2 minutes until it turns light and pale.
In a separate bowl tip in 1 cup all purpose flour, 2 tablespoons corn starch, 1/2 teaspoon baking powder, a pinch of baking soda and 1/2 teaspoon vanilla bean powder or pure vanilla extract.
Mix well with a spoon.
Now slowly add the wet ingredients to the dry ingredients and mix.
Cut & fold the batter gently without over mixing. A few streaks of flour is ok.
Finally add 1 cup rinsed fresh or frozen blueberries and mix gently.
Heat a heavy flat pan or skillet over medium heat. Spread some oil or butter or cooking spray. Take about 1/4 cup pancake batter and pour as a circle. Do not spread.
The pancake will immediately rise as it beings to cook. Add some butter around the edges and press some on the top. Cook in medium low heat for a minute.
Flip and cook the other side of the pancake. Cook until the edges turn golden brown and pancake is completely cooked. You can also use vegetable oil for cooking.
Serve vegan blueberry pancakes immediately hot with maple syrup or chocolate sauce, any fruit compote and fresh fruit as breakfast. These pancakes also taste delicious as after school snack.

Notes

Beat the wet ingredients really well– Just like how we do for cakes & muffins, make sure to beat milk, sugar & butter really well until they turn pale.

Do not overmix the batter– After combining wet & dry ingredients, do not over mix the batter though. If you overmix the batter, you will push out all the incorporated in the batter which will result in flat pancakes. For best pancakes never overmix the batter.

Use a heavy skillet & let it heat up- Your skillet should be heavy and hot before you pour the batter. If the skillet is not hot enough, the batter will remain uncooked.

Leftover batter- If you have batter leftover after making pancakes, you can store them in an airtight container in refrigerator for 2 days.

Nutrition