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quick & easy vegan blueberry pancakes

Quick & Easy Vegan Blueberry Pancakes

Aimee Field
Turn breakfast into your favourite meal of the day with these fluffy, juicy, quick and easy vegan blueberry pancakes!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 Pancakes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Pancakes are best eaten fresh and still warm. 
Leftover pancakes can be wrapped air-tight, and reheated in an oven at 180C/160C Fan/Gas Mark 4, for 5 minutes. 
Keyword blueberry, pancakes, vegan