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!
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!
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.
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.
Photos by Alfonso Revilla
Jay says
My boys love blueberry pancakes I have to make these for them!
Andrea White says
Hope they love this one! 🙂