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completed stack of Blueberry Pancakes with maple syrup being drizzled on the stack with blueberries scattered against a white background
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5 from 47 votes

Blueberry Pancakes [Vegan & Eggless!]

These vegan blueberry pancakes are so simple to make, with just one bowl, and come out perfectly light and fluffy. They are a crowd-pleaser, bursting with juicy blueberries (or whatever seasonal fruit you want to substitute!)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, French
Diet: Vegan
Servings: 6 servings
Calories: 162kcal
Author: Ashley

Equipment

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.
    process of mixing Blueberry Pancakes batter in white bowl with whisk
  • Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
    process of mixing blueberry pancakes batter in a white bowl with a whisk
  • Add in the berries or chopped fruit.
    process of adding blueberries to batter in a white bowl
  • 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.
    process of making blueberry pancakes with the surface showing bubbles on the griddle
  • Top pancakes with more fruit, maple syrup, and enjoy.
    completed stack of Blueberry Pancakes with maple syrup being drizzled on the stack with blueberries scattered against a white background

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.
  • Let the batter rest: 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 blueberry pancakes there to keep them warm until you are ready to serve!

Nutrition

Calories: 162kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 418mg | Potassium: 87mg | Fiber: 2g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
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