Description
Delicious and fluffy vegan blueberry pancakes made with plant-based ingredients, perfect for a wholesome breakfast or brunch. These pancakes use soy milk and apple cider vinegar to create a vegan buttermilk, blended with flour, baking powder, and fresh blueberries for a naturally sweet and satisfying treat.
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 and add the apple cider vinegar. Stir slightly and set aside to curdle for about 5 minutes. This mixture acts as vegan buttermilk for tender pancakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and granulated sugar until thoroughly combined.
- Combine Wet and Dry Ingredients: Pour the vegan buttermilk and melted vegan butter into the bowl of dry ingredients. Stir gently with a large spoon until just combined, leaving some lumps to avoid dense pancakes.
- Heat and Grease Pan: Preheat a large griddle or non-stick pan over medium-high heat. Lightly grease it with vegan butter or coconut oil to prevent sticking.
- Cook Pancakes: Drop about 1/3 cup of batter onto the griddle for each pancake. Scatter blueberries on top of the batter generously. Cook until bubbles appear on the surface, then carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve: Serve warm with vegan butter, maple syrup, coconut whipped cream, and extra fresh blueberries as desired for a delicious vegan breakfast.
- Storage: Store leftover pancakes in the refrigerator for 1-2 days or freeze them in a freezer-safe bag or container for longer storage.
Notes
- You may substitute soy milk with almond, cashew, oat, or coconut milk according to preference.
- If avoiding vinegar, lemon juice can be used as an acid to create vegan buttermilk.
- Try alternative flours such as whole wheat pastry flour, spelt flour, gluten free all purpose flour, or oat flour for different textures and dietary needs.
- Maple syrup, agave nectar, or coconut sugar are great substitutes for granulated sugar to adjust sweetness naturally.
- Use coconut oil, neutral flavored oils, or applesauce in place of vegan butter for an oil-free option.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
