Description
Fluffy and delicious vegan blueberry pancakes made with plant-based ingredients, perfect for a wholesome breakfast or brunch. These pancakes are light, naturally sweetened, and packed with fresh blueberries for a burst of flavor in every bite.
Ingredients
Scale
Vegan Buttermilk
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 tablespoons melted vegan butter
- 2 cups fresh blueberries
Instructions
- Prepare the vegan buttermilk: In a large measuring cup or bowl, pour in the soy milk. Add the apple cider vinegar, stir lightly, and set aside to curdle. This mixture will act as your vegan buttermilk.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and granulated sugar until well combined.
- Combine wet and dry ingredients: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a large spoon until just combined. Avoid over mixing; some lumps in the batter are okay to keep the pancakes fluffy and tender.
- Heat and grease the pan: Place a large griddle or skillet over medium-high heat. Lightly grease with vegan butter or coconut oil to prevent sticking.
- Cook the pancakes: Drop about 1/3 cup of batter onto the hot pan for each pancake. Press several fresh blueberries onto the top side of each pancake. Cook until bubbles appear on the surface, then flip carefully and cook the other side until golden brown, about 1 to 2 minutes per side.
- Serve and enjoy: Serve the pancakes warm with additional vegan butter, syrup, coconut whipped cream, and extra blueberries if desired. Enjoy your delicious vegan blueberry pancakes!
Notes
- Milk: You can substitute soy milk with almond, cashew, oat, coconut, or any other dairy-free milk.
- Vinegar: If apple cider vinegar is unavailable, lemon juice is a good alternative to curdle the plant milk.
- Flour: Try whole wheat pastry flour, gluten-free all purpose flour, spelt flour, or oat flour for different textures and dietary needs.
- Sugar: Maple syrup, agave nectar, or coconut sugar are great substitutes for granulated sugar.
- Butter: Coconut oil, other neutral oils, or applesauce can be used as oil replacements to keep the recipe oil-free.
- Storage: Leftover pancakes can be refrigerated for 1 to 2 days or frozen in a freezer-safe bag for longer storage.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
