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These blueberry pancakes are made using less than ten ingredients, require just one bowl, and come out perfectly light and fluffy while still being so simple to make. They can be made with different types of fruits in season, like blackberries, strawberries, bananas, and peaches, and more!
From Scratch Vegan Blueberry Pancakes
These blueberry pancakes are high in fiber and protein, so you’ll stay fuller for longer! So if you want pancakes for brunch, these are more than ideal. They are super fluffy (just like these vegan protein pancakes) and are simply flavored with cinnamon, vanilla, and berries and are done in just 35 minutes. Top it with your usual pancake embellishments like this 2-minute blueberry maple syrup, vegan whipped cream, fresh fruits, and berries!
Ingredients Needed
How to Make Vegan Blueberry Pancakes
Step 1: Use a large mixing bowl to mix the flour, baking powder, salt, and cinnamon.
Step 2: Add the plant milk, maple syrup, vanilla, and mashed banana. Mix until the batter becomes well-blended.
Step 3: Fold the berries into the batter until evenly distributed.
Step 4: Scoop out large spoonfuls of batter onto a lightly oiled pan under medium-high heat. Once bubbles start to form on top, flip the pancakes and cook until slightly browned. Do the same with the rest of the batter. Add your fave toppings and serve while warm.
Top Tips
- Do not overmix your batter, or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
- If you do not have a griddle, use a skillet or heavy-bottomed pan. Make sure that the oil is also hot before cooking the pancakes to achieve that crisp-around-the-edges perfection! Test it with a small pancake first, so you know if the pan and oil are hot enough.
- Cooking in batches? Turn your oven on and place your cooked pancakes there to keep them warm until you are ready to serve!
Frequently Asked Questions
It does not have to be very smooth, but you should be able to easily pour it. Take note that the pancakes should not be runny. If it is, then add more flour to thicken it.
There can be two reasons for this. First, it is possible that the batter was overmixed. Second, you probably used old baking powder that is not active anymore.
This means that your pan and oil are too hot or the pan you used is too thin at the bottom. Always use a test pancake by dropping a small dollop on the pan to check if the temperature is correct.
Make-Ahead and Storing Blueberry Pancakes
You can make the batter ahead of time and keep it in the fridge for 2 to 3 days. However, note that the baking soda activates once added with wet ingredients and loses its effectiveness the longer you store the batter. So the texture will not be the same.
You can also store cooked pancakes in the fridge for 5 days or frozen for a month. They should be stacked with a sheet of baking paper in between and wrapped in a freezer-safe bag or foil. You might also put them in separate storage bags.
More Vegan Breakfasts to Consider
Vegan Breakfasts
Nopalitos Tofu Scramble
Vegan Breakfasts
Easy Banana Spinach Pancakes
Vegan Breakfasts
Healthy Protein Chocolate Waffles
Vegan Breakfasts
Carrot Cake Oatmeal
If you tried this blueberry pancakes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Blueberry Pancakes
Ingredients
- 1 ½ cups of all-purpose or whole wheat flour
- 1 ½ Tablespoons of baking powder
- ½ teaspoon of salt
- ¾ teaspoon of cinnamon
- 1 ¾ cups of plant milk or water
- 2 Tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 2 Tablespoons mashed banana
- 1 cup of fresh or frozen blueberries
Instructions
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
- Top pancakes with more fruit, maple syrup, and enjoy.
Notes
- Do not overmix your batter, or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
Hi, I usually use chia seeds for the egg replacer, can I add chia seeds as well and how much without changing the texture? I usually add 1 lg banana and 1 T chia and 3T water. Thanks
Hi! You don’t need to add the full chia seed egg mixture into this recipe for the pancakes to turn out! We at Plant-Based on a Budget haven’t tried that out yet so we can’t guarantee the results, though if you would like to add some chia seeds, a generous sprinkle should be okay! Let us know how it turns out if you give it a go! 🙂
Made these pancakes this morning! Delicious, simple and quick! Thank you!
They’re quite the stack! So glad you enjoyed them 🙂
My boys love blueberry pancakes I have to make these for them!
Hope they love this one! 🙂