Healthy & Special Diets > Vegan Recipes > Vegan Breakfasts > Vegan Pancakes/Waffles

Fluffy Vegan Blueberry Pancakes

Start your day with these incredibly fluffy and delicious vegan blueberry pancakes! This recipe is easy to follow and results in light, airy pancakes bursting with juicy blueberries. Perfect for a weekend brunch or a special weekday treat.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Granulated sugar
  • 1/4 cup Unsweetened applesauce
  • 2 tablespoons Vegan butter, melted
  • 1 teaspoon Vanilla extract
  • 1 1/4 cups Unsweetened almond milk
  • 1 cup Blueberries
  • as needed Vegan butter or oil, for greasing

Prepare the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure to get rid of any lumps for a smoother batter.

Combine the Wet Ingredients

In a separate bowl, whisk together the applesauce, melted vegan butter, vanilla extract, and almond milk. Ensure the vegan butter is melted but not hot to avoid cooking the applesauce.

Mix Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix – a few lumps are okay. Overmixing can result in tough pancakes.

Add Blueberries

Gently fold in the blueberries. Be careful not to mash them.

Cook the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

Serve Immediately

Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.

Nutrition Facts (Estimated per 100g of product)

Calories: ~180kcal
Protein: ~4g
Fat: ~5g
Carbohydrates: ~30g
Fiber: ~2g

Other Important Considerations for Nutrition

This is an estimated nutritional value. Actual values may vary based on specific ingredients used and serving sizes. These pancakes are a good source of carbohydrates and fiber. Consider adding a protein source to your breakfast to balance the meal, such as a side of tofu scramble or nuts.

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FAQ

  • Can I use a different type of milk?

    Yes, you can substitute almond milk with soy milk, oat milk, or any other plant-based milk you prefer.
  • Can I use frozen blueberries?

    Yes, but thaw them slightly and pat them dry before adding them to the batter to prevent the pancakes from becoming soggy.
  • Can I make the batter ahead of time?

    It's best to cook the pancakes immediately after making the batter. If you need to make it ahead, store it in the refrigerator for up to 24 hours, but note that the pancakes may not be as fluffy.