Description
Delicious and fluffy vegan blueberry pancakes made with dairy-free soy milk and fresh blueberries. These pancakes are perfect for a hearty breakfast or brunch, featuring a tender crumb and a naturally sweet flavor from the berries and sugar.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 2 tablespoons melted vegan butter
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Add-ins
- 2 cups fresh blueberries
Instructions
- Make 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 creates the vegan buttermilk.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Combine wet and dry: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a large spoon until just combined. Do not overmix; a few lumps are okay to keep pancakes light and fluffy.
- Heat the pan: Place a large griddle or skillet over medium-high heat. Grease it lightly with vegan butter or coconut oil.
- Cook pancakes: Drop about 1/3 cup of batter onto the griddle for each pancake. Top each with several fresh blueberries. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on the other side.
- Serve and enjoy: Serve the pancakes warm with vegan butter, syrup, coconut whipped cream, and extra blueberries if desired.
Notes
- You can substitute soy milk with almond, cashew, oat, or coconut milk.
- If you cannot use apple cider vinegar, lemon juice works as an alternative to curdle the milk.
- Try using whole wheat pastry flour, gluten-free all purpose flour, spelt, or oat flour for variations.
- Maple syrup, agave, or coconut sugar can replace granulated sugar for natural sweetness.
- Use coconut oil, a neutral oil, or applesauce instead of vegan butter for oil-free pancakes.
- Store leftover pancakes in the refrigerator for 1-2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
