Blueberry Pancakes

  • Yield : 20 pancakes
  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 45m

Here is a very simple recipe for blueberry (and fruit) pancakes! I mixed AP flour and rice flour to give the pancakes a little more texture and keep people guessing about the ingredients.


  • 1 ¼ cup all-purpose flour
  • 1 ½ cup rice flour
  • 4 tsp baking powder
  • ¼ cup sugar
  • 1 tsp kosher salt
  • 1 ½ tsp all spice
  • 1 ½ tsp cinnamon
  • 4 tbs canola oil
  • 2/3 cup water
  • 2 ½ cups vanilla almond milk
  • 1 tbs apple cider vinegar
  • 2 tsp vanilla extract (or powder vanilla)
  • 3 tbs pure maple syrup
  • 2 cups blueberries (fresh or frozen)


Step 1

Over a very low heat, warm a griddle pan. While the pan is warming, mix the almond milk and vinegar, set aside.

Step 2

In a large mixing bowl, add all of the dry ingredients. Mix well. In the same bowl, add all of the wet ingredients except the blueberries. When the mixture is well incorporated, add the berries.

Step 3

Increase the heat of the griddle (pan) to medium heat. Scoop a small amount (about 1/3-1/2 cup) of pancake mixture to the griddle. Fit as many as you can/want! Allow to cook for 2-3 minutes, or until the pancakes begin to bubble. Flip the pancake and cook for another 1-2 minutes.

Step 4

I served mine with blueberry maple syrup! I also used frozen blueberries. My local market had fresh blueberries on sale last month and I bought 5 pounds and froze them!


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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