Turn breakfast into your favourite meal of the day with these fluffy, juicy, quick and easy vegan blueberry pancakes!
Blueberry pancakes are a breakfast staple. You can’t beat the fluffy light batter, stuffed fully of juicy jammy blueberries, smothered in maple syrup and icing sugar. And this stack is quick, easy and vegan!! Simple staple cupboard ingredients are all you need, and of course the fresh blueberries. Fresh fruit in pancakes is my absolute favourite! The sharp freshness of the fruit cuts through the sweet pancake, and stops it from being a claggy mess.
Key Ingredients You’ll Need
- Carbonated Water – Sparkling water is the egg replacer for the pancakes and it works so so well. It provides the aeration and moisture that we’d usually get from eggs, and is super cheap and easy to come by! The perfect substitution.
- Plant Milk – For vegan recipes I develop that need milk, I always use soy or oat milk. They give the best texture and have much higher protein content than other plant milks.
- Blueberries – Fresh blueberries in season are a delight. They’re plump, juicy and packed full of flavour. So I urge you to try and make these in season!
How to make quick & easy vegan blueberry pancakes
Pancakes are probably the easiest ‘cake’ you’ll ever make, and especially this vegan version. They’ll be on the table and you’ll be chomping through a stack within 30 minutes.
Making the vegan pancake batter
The first step is to make our ‘buttermilk’. You might have heard the term buttermilk pancakes a lot when you’re buying pancakes out and about. Buttermilk is fermented milk that is thicker and a little gloopier than standard milk, which results in a fluffier thicker pancake. You can create buttermilk at home by combining milk with lemon juice (the acid) and leaving it to curdle. And thats what we’re going to do, but with our plant milk! It won’t thicken to the consistency of buttermilk that you’d buy in a shop, but it will thicken a little and make your pancakes fluffier.
The plant milk and lemon juice should be combined in a small jug and left for 5-10 minutes, while you can get on with weighing the dry ingredients.
The dry ingredients, so – plain flour, baking powder, caster sugar and salt – should be whisked together in a large bowl. Then you can pour in your ‘buttermilk’, carbonated water and a neutral oil. By a ‘neutral’ oil, I mean something like vegetable, sunflower, canola etc. You don’t want to use an oil with too strong a taste that will overpower the pancakes.
The final step is to stir the blueberries into the batter. And thats it. So so simple!
Frying the pancakes
Frying pancakes isn’t hard at all, but I do have four tips to help you create the best stack possible!
- Use a good quality non-stick pan. Honestly, a crepe/pancake pan will seriously help you up your game if you make pancakes a lot. Not having to worry about the batter sticking will make them easier to flip and make them look 10x more appetising!
- Don’t rush it. Fry one pancake at a time, or two at a time if you have a very large saucepan. But don’t overcrowd the pan. It’ll be much harder to flip the pancakes and keep an even temperature across them all.
- Keep pancakes warm in the oven. This way you don’t end up with a cold stack, because the finished pancakes can go into the oven while you continue frying the rest of the batter.
- Don’t flip until you see air bubbles. This one is paramount. If you flip too soon, the batter won’t have set on the bottom and you’ll be left with a sticky mess. Wait until you can see air bubbles coming to the surface across the pancakes batter, and then flip.
Tips & Tricks
Yes! This recipe is perfect for converting to smaller/larger quantities as theres no eggs involved! The recipe is a hearty serving of 4 pancakes each, so if you halve the recipe you’ll have the measurements for one person. You can then times that by as many people as you need to feed!
Any other small berry will work just as well in these pancakes – raspberries are especially nice!
If your pancakes are dense you may be over-mixing the batter! It should only be mixed long enough for all the dry ingredients to be incorporated. If they’re not rising, you may want to check the date on your baking powder!!
These quick & easy vegan blueberry pancakes, are exactly as they say. Quick. Easy. But more importantly, so delicious! They’re thick, soft, fluffy, light and packed full of super juicy and jammy blueberries. You can smother them in maple syrup and icing sugar like I have, or add crispy bacon on top or even add a scoop of ice cream! The possibilities are endless with pancakes. I really hope you love them as much as I do!
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Quick & Easy Vegan Blueberry Pancakes
- 225 ml plant milk oat or soy
- 1 tbsp lemon juice
- 225 g plain flour
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 1 pinch of salt
- 60 ml carbonated water
- 30 ml neutral oil vegetable, sunflower, canola etc.
- 200 g fresh blueberries
- neutral oil for cooking
- maple syrup for serving
- Firstly make the ‘buttermilk’, by combining the milk and lemon juice in a jug or small bowl. Stir together very briefly and then set aside for 5-10 minutes to slightly thicken and curdle. Meanwhile, whisk together the flour, baking powder, sugar and salt in a large bowl.
- Then pour the buttermilk, carbonated water and oil into the dry ingredients and whisk together until just combined. Finally, stir the blueberries into the batter.
- Heat some oil in a large frying pan, over a medium-low heat and spoon batter for one pancake (roughly 3tbsp) into the pan (or batter for two pancakes if your frying pan is large enough). Leave to cook until air bubbles have appeared on the surface, then carefully flip over and cook for 1-2 minutes further until nicely browned on both sides. Repeat the process with the remaining batter, making 8 pancakes in total. Serve warm, drizzled in maple syrup.