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Fluffy Vegan Blueberry Pancakes
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Fluffy Vegan Blueberry Pancakes

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 pancakes (2 servings)
Calories: 1869 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

  • 1 1/4 cup soy milk unsweetened, 315 mL, or other high-protein plant milk
  • 1 tsp apple cider vinegar 5 mL; regular white vinegar also works
  • 1 tsp vanilla extract 5 mL
  • 1 1/2 cup all-purpose flour 210 g
  • 3 tbsp white granulated sugar 16 g
  • 1 tsp baking powder 5 g
  • 1 tsp baking soda 6 g
  • 1 pinch salt 1 g
  • 2 tbsp vegetable oil neutral flavored; I used sunflower; 30 mL
  • 1/3 cup blueberries 50-60 g, frozen wild (regular blueberries also fine
  • vegan butter or margarine for the pan or griddle
  • maple syrup to serve

Instructions

    Cup of Yum
  1. In a bowl/measuring cup, combine soy milk, apple cider vinegar, and vanilla extract and combine and let sit to curdle and thicken to make a vegan buttermilk.
  2. In a large mixing bowl, whisk together flour, sugar baking powder, baking soda, salt to get rid of any lumps.
  3. Pour the soy milk (vegan buttermilk) mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. Add the frozen blueberries and fold in with a spatula to maintain lumps. DO NOT OVERMIX. Let the batter sit for a few minutes (5 should be fine) to let the leavening agents work their magic.
  4. Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan margarine. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.
  5. Serve with maple syrup or even some vegan coconut whip if you so choose! Enjoy :)

Nutrition Information

Serving 1g Calories 1869kcal (93%) Carbohydrates 302g (101%) Protein 43g (86%) Fat 54g (83%) Saturated Fat 17g (85%) Cholesterol 135mg (45%) Sodium 2854mg (119%) Sugar 93g (186%)

Nutrition Facts

Serving: 8 pancakes (2 servings)

Amount Per Serving

Calories 1869

% Daily Value*

Serving 1g
Calories 1869kcal 93%
Carbohydrates 302g 101%
Protein 43g 86%
Fat 54g 83%
Saturated Fat 17g 85%
Cholesterol 135mg 45%
Sodium 2854mg 119%
Sugar 93g 186%

* Percent Daily Values are based on a 2,000 calorie diet.