You will not be able to tell that these Blueberry Vegan Pancakes contain no egg, no milk and no butter. These pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup.
If I didn’t write a breakfast and brunch blog, and I wasn’t always busy developing and testing new recipes, I would probably eat pancakes for breakfast every day. In fact, before I started The Worktop, there were periods in my life where I would go a few weeks straight of having pancakes every single morning. We don’t eat them endlessly at home anymore, but they appear on our table at least once or twice a week.
You won’t be able to tell that these pancakes are vegan — made without eggs, milk, or butter
Then, of course, Milo came along, and we found out he is allergic to practically everything I love – eggs, dairy, and corn. As I am breastfeeding him, for me that means, no more eggs, no more dairy, no more corn for the time being.
These Blueberry Vegan Pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup.
One of my first thoughts when it came to adjusting my diet was “Goodbye pancakes” (among other things I often ate). I wasn’t very familiar with pancakes without milk or pancakes without eggs. Or put another way, I was a vegan pancake newbie.
It’s scary trying to make something for the first time, and wandering into unfamiliar territory in the kitchen. I almost didn’t attempt a vegan pancake, but a few months into my no egg, no dairy and no corn diet, desperation got a hold of me and I turned into a mad woman in the kitchen.
I experimented with vegan pancakes this and vegan pancakes that. I made vegan pancakes over and over again until I was sweating vegan pancake batter. And I kept making them.
Well, print this recipe and stick it on your fridge because this is THE vegan pancake recipe that’s been missing from my life (and most likely yours too!). These Blueberry Vegan Pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup.
You won’t be able to tell that these pancakes are vegan — made without eggs, milk, or butter.
And if you’re not strictly vegan, but are instead just caught without any of those ingredients and still want to eat thick and fluffy pancakes, this pancake recipe is your friend.
The blueberries inside the batter give these Vegan Pancakes a burst of flavor
The convenient thing about pancakes is that once you nail down a recipe, you can enjoy it a hundred different ways because the choice for toppings is endless. My favorite way to eat these vegan pancakes is with blueberries inside the batter because they break up the texture of the pancakes, as well as add some natural sweetness and flavor.
But this vegan pancake recipe does not require blueberries; you can use banana pieces instead, or mix in chopped nuts, or add in a bit of raw cocao powder, or even swap out half of the all-purpose flour for whole wheat flour.
In general, I like to think of this recipe as an all-around favorite. It can serve as the starting point for any of your (vegan) pancake experiments if the mood ever strikes you. I would love to hear the types of pancakes you end up making, especially if it becomes a new favorite for you!
Print this recipe and stick it on your fridge because this is THE vegan pancake recipe that you’ll be using over and over again
If vegan pancakes aren’t your thing, here are a few other pancake recipes on The Worktop. I hope one of these finds its way to your plate this Tuesday for Pancake Day!
And don’t forget your furry friend…
Blueberry Vegan Pancakes
You won’t be able to tell that these Blueberry Vegan Pancakes are vegan — made without eggs, milk, or butter. These pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup. Feel free to swap out the blueberries for bananas, add in some nuts, or even a touch of cocao powder.
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup oat milk (or any other milk-alternative)
- 3 tablespoons sunflower oil (or any other neutral oil), plus extra for cooking
- 1 teaspoon cider vinegar
- 1 1/4 cup frozen blueberries
Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 8 minutes total to cook, so if you can only fit one pancake on you griddle, use 2 pans at once to reduce the total cooking time.
In a large bowl, mix together all the dry ingredients, except the blueberries. Make a well in the middle and add in all the liquid ingredients. Mix with a fork until everything comes together. The batter should be mostly smooth, but a few small lumps are fine.
When your griddle is evenly pre-heated (around 10 minutes if you are using cast iron), drop on a bit less than 1/2 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Quickly place on about 1/4 cup of blueberries in a single layer before the batter it sets. Try not to put the blueberries on the edge of the pancakes, though some may roll to the edge as the batter settles. Drop on a bit more batter to partly cover some of the blueberries.
Cook until the edges of the pancakes are dried and starting to brown, and the surface of pancakes have some bubbles and a few have burst, about 5 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn. Keep in mind that these pancakes cook slow compared to other traditional pancake recipes since these are very thick and do not contain any egg. Do not rush the cooking time by turning up the heat. (See also the notes about how different materials of the griddle will affect the cooking process).
Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to a cooling rack and cover loosely with aluminum foil. You may want to keep them warm in oven while you finish cooking the other pancakes.
Continue with more oil and the remaining batter. I usually make 5-6 pancakes, depending on how large I make them. Serve with maple syrup and any other topping of choice.
This recipe is loosely adapted from this Favorite Pancake recipe by Food Hero.
Because these pancakes are so thick, they are best cooked on a cast iron griddle so the insides cook through before the surface of the pancakes burn. Cast iron pans have high emissivity, meaning that the surface of the cast iron gives off a lot of heat.
If you hover your hand above a cast iron griddle, you'll feel the heat radiating off the pan without being very close. This means that you aren't just cooking the food touching the surface of the cast iron, but you're also cooking food above the surface (ie. the insides of these thick pancakes).
If you try hovering your hand over a stainless steel pan, you'll notice that you can get very close to the surface of the pan without feeling as much heat. As such, it will take longer for the insides of a thick pancake like this to cook, and you may need to turn down the heat so the surface of the pancakes do not burn before the insides are done.
Serious Eats has more information, should you want to learn more.