Blueberry Pancakes

What can be better than an easy-to-make, delicious stack of Blueberry Pancakes on a lazy weekend morning? The fact that these are made using less than ten simple whole food ingredients (without eggs and dairy!) in one bowl is just cherry on top! Using whole wheat flour makes the pancakes light and fluffy, and they can be made with different types of fruits in season, like blackberries, strawberries, bananas, and peaches. But blueberries add a sweet and refreshing taste that we find totally addicting!

From Scratch Vegan Blueberry Pancakes

Though we already have an Easy Blueberry Pancake recipe, we felt that this one created by Ashley from Plantiful Picnic deserves a spot on our page too! Using whole wheat flour makes the pancakes healthier as they are higher in fiber and protein than regular flour, so this means you stay fuller longer too! So if you want pancakes for brunch, these are more than ideal. They are super fluffy 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

• Whole wheat flour – Made of the entire wheat kernel, which gives it more nutrients than plain flour. This also makes it more flavorful. However, if you do not have this, you can always use all-purpose flour.
• Baking powder – Is used to make the pancake batter rise, so it becomes fluffy and soft.
• Salt – Just a sprinkle to bring out the natural flavors of the cinnamon and blueberries.
• Cinnamon – Gives the pancake a warm, sweet, and woody taste that is so comforting! Perfect for lazy mornings.
• Plant milk – You can use any type like almond, soy, oat, or hemp. Using plant-based milk makes the pancakes taste richer; however, water will also do in a pinch.
• Maple syrup – Sweetens the pancake batter and makes it moister as it cooks.
• Vanilla extra – Adds a delicate flavor and fragrance.
• Mashed banana – This yummy egg replacement binds the ingredients together and gives the pancakes structure and texture.
• Blueberries – You can use either fresh or frozen berries for this recipe. Other fruits and berries can also be used to make different variations of this tasty morning treat!

How to Make Vegan Blueberry Pancakes

1) Mix the Dry Ingredients. Use a large mixing bowl to mix the flour, baking powder, salt, and cinnamon.

2) Add the Wet Ingredients. Add the plant milk, maple syrup, vanilla, and mashed banana. Mix until the batter becomes well-blended.

3) Add the Blueberries. Fold the berries into the batter until evenly distributed.

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.

5) Top and serve! Add your fave toppings and serve while warm.

Helpful Tips for You!

• 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

1. What should be the consistency of the pancake batter? 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.
2. Why are my pancakes not fluffy? 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.
3. Why are my pancakes burnt on the outside but raw inside? 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.

You can enjoy pancakes every day with these yummy variations!

• Spinach Banana Pancakes – These will revolutionize your morning ritual and add some much-needed veggies into the mix. You won’t even taste the greens but will fall in love with the color!
• Potato Leek’ Hash Brown’ Pancakes with Homemade Ketchup – Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well, you’re in luck because this recipe gives you all of the flavor and none of the fuss.
• No-Oil Chocolate Chip Buckwheat Pancakes – Our favorite pancakes! I love slipping vegan chocolate chips in this batter. Mmm! These pancakes are so filling and so tasty. And this is one of the main ways I eat bananas—hidden in pancakes!

Photos by Alfonso Revilla