These fluffy vegan blueberry pancakes are a breakfast dream! Light, airy, and packed with juicy berries, they’re super satisfying. Plus, they’re plant-based, so everyone can enjoy them!
If you’re like me, you’ll love how quick and easy they are to whip up. Just mix, pour, and flip! I sometimes add a sprinkle of cinnamon to keep things exciting. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancakes. If you’re gluten-free, try using a 1:1 gluten-free flour blend. It works well without sacrificing fluffiness!
Plant-Based Milk: Almond milk is great, but feel free to use soy, oat, or coconut milk. Each will add a slightly different flavor and richness. I often swap in oat milk for its creaminess.
Oil: Vegetable or coconut oil adds moisture. You can also use applesauce to make these pancakes even lighter and reduce calories. Plus, it gives them a hint of sweetness!
Blueberries: Fresh blueberries enhance flavor and texture. If you only have frozen, they work too! Just toss them in frozen to avoid mushy pancakes.
How Can I Ensure My Pancakes Are Fluffy?
The key to fluffy pancakes is how you mix the batter. Overmixing can make pancakes tough. Here are some tips:
- Combine the dry and wet ingredients separately first. Then mix gently until just combined—it’s okay if there are lumps!
- Let the batter sit for a few minutes before cooking. This helps activate the baking powder for better rise.
- Don’t pancake on high heat. Medium heat ensures they cook through without burning.
Follow these tips, and you’ll have light and fluffy pancakes every time!
Fluffy Vegan Blueberry Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar (brown or white)
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (plus extra for topping)
- 1 ripe banana, sliced (for topping, optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 15-20 minutes to cook. In total, you’re looking at around 30 minutes to make delicious pancakes to enjoy in the morning or anytime you like!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until everything is well combined. This is an important step to ensure even distribution of the baking powder for fluffiness!
2. Mix the Wet Ingredients:
In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Stir them together until they’re well blended.
3. Combine the Mixtures:
Now, pour the wet mixture into the dry mixture. Gently stir with a spatula or spoon just until everything is combined. It’s okay if the batter is a little lumpy—this will help make them fluffy!
4. Add Blueberries:
Carefully fold the fresh blueberries into the batter. This keeps them intact and prevents the batter from turning blue.
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil. This helps prevent sticking and gives your pancakes a nice golden color.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Then flip them carefully and cook for another 2-3 minutes until golden brown.
7. Keep Warm and Repeat:
Once the pancakes are cooked, remove them from the skillet and keep them warm while you repeat the process with the remaining batter.
8. Serve It Up:
Stack your pancakes high and serve them topped with sliced banana, extra blueberries, and a generous drizzle of maple syrup. Enjoy this delightful breakfast that’s not only fluffy but also vegan!
Now dig in and savor every bite of your fluffy, vegan blueberry pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but be aware that the pancakes might be denser. For the best results, try a 50/50 mix of whole wheat and all-purpose flour to maintain fluffiness while adding some nutrition.
What Can I Use Instead of Almond Milk?
If you don’t have almond milk, any plant-based milk works well! You can use soy milk, oat milk, or coconut milk as an alternative. Each will add its own flavor but will keep the pancakes vegan!
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or microwave, adding a splash of water to the microwave to maintain moisture.
Can I Make the Batter Ahead of Time?
It’s best to make the batter fresh for the fluffiest pancakes. However, if you need to prepare it in advance, store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken while sitting.
