Description
Delicious and fluffy vegan blueberry pancakes made with simple plant-based ingredients, perfect for a wholesome breakfast or brunch. These pancakes use a vegan buttermilk made from soy milk and apple cider vinegar for a tender texture and are studded with fresh blueberries for a burst of natural sweetness.
Ingredients
Scale
Vegan Buttermilk
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 tablespoons melted vegan butter
- 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 mixture acts as vegan buttermilk for the pancakes.
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and granulated sugar until evenly combined.
- Mix Wet and Dry Ingredients: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a large spoon until just combined. Avoid over mixing to prevent dense, rubbery pancakes; a few lumps in the batter are desirable.
- Heat the Griddle or Pan: Preheat a large griddle or skillet over medium-high heat. Grease lightly with vegan butter or coconut oil to prevent sticking.
- Cook Pancakes: Pour about 1/3 cup of batter per pancake onto the pan. Immediately sprinkle multiple fresh blueberries onto the batter. Cook until bubbles form on the surface, then flip carefully and cook until both sides are golden brown, approximately 1-2 minutes per side.
- Serve: Serve the pancakes warm topped with vegan butter, maple syrup, coconut whipped cream, and extra fresh blueberries if desired. Enjoy your fluffy vegan breakfast treat!
Notes
- Milk: Substitute soy milk with almond, cashew, oat, or coconut milk if preferred.
- Vinegar: Use lemon juice as an alternative if apple cider vinegar is not available or preferred.
- Flour: Whole wheat pastry flour, gluten free all purpose flour, spelt flour, or oat flour can be used for variation.
- Sugar: Maple syrup, agave nectar, or coconut sugar are good substitutes for granulated sugar.
- Butter: Coconut oil, neutral flavored oils, or applesauce can replace vegan butter for an oil-free version.
- Storage: Leftover pancakes keep well refrigerated for 1-2 days or can be frozen in an airtight container for longer storage.
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
