Vegan Blueberry Pancake Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 12/29/22
Blueberry Ricotta Pancakes
nata_vkusidey / Getty Images
Prep: 5 mins
Cook: 6 mins
Total: 11 mins
Servings: 6 servings
Yield: 12 pancakes
Nutrition Facts (per serving)
278 Calories
9g Fat
43g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 278
% Daily Value*
Total Fat 9g 11%
Saturated Fat 6g 29%
Cholesterol 0mg 0%
Sodium 637mg 28%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 6%
Total Sugars 10g
Protein 7g
Vitamin C 1mg 6%
Calcium 242mg 19%
Iron 3mg 14%
Potassium 154mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's nothing quite like a warm pancake bursting with blueberries on a weekend morning. But if you've been missing pancakes after going vegan, or you just want to give your breakfast a new twist, this vegan blueberry pancake recipe is the perfect way to create a perfect lazy weekend morning or an elegant brunch. Plus, this vegan pancake recipe is completely egg-free, dairy-free and, like all vegan foods, cholesterol-free as well! Plus, these easy vegan pancakes are light and fluffy and easy to whip up. Enjoy!

Ingredients

  • 2 cups all-purpose flour

  • 3 tablespoons sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 3 tablespoons coconut oil, or vegetable oil

  • 2 cups soy milk, almond milk, or dairy-free milk of your choice

  • 1/2 cup blueberries, fresh or frozen

Steps to Make It

  1. Mix together the flour, sugar, baking powder and salt in a large bowl.

  2. Add the non-dairy milk and oil and mix until well combined.

  3. Pour the blueberries into the batter and stir until combined.

  4. Drop spoonfuls of batter onto a hot greased griddle and cook for approximately 3 minutes on each side.

  5. Serve with syrup, fresh fruit, jam, or some soy or coconut yogurt.

Tips

  • One quick tip about making pancakes, and particularly vegan pancakes: For the fluffiest and lightest pancakes possible, try not to overmix the batter, and don't let it sit too long before cooking, either
  • Because vegan pancakes are lower in fat than regular pancakes, they may be a little bit stickier. I've never had a problem when using a nonstick pan, so I recommend using one if you have one, or, just make sure you haven't missed even a single spot when greasing up your griddle or whatever pan you use to make your pancakes.
  • There are many things to consider when choosing an oil for your vegan pancakes. Believe it or not, olive oil can be a great choice because it's high in heart-healthy monounsaturated fatty acids. Opt for extra-virgin olive oil, which usually is fairly flavorless, to avoid having your blueberry pancakes taste like olive oil. Coconut oil and grapeseed oil are also great, healthy choices that won't impose their flavor on your pancakes (choosing refined coconut oil will cut out the coconut flavor).

Are you looking for more sweet tasting vegetarian and vegan breakfast recipe ideas? Look not further. These breakfast treats are sure to satisfy vegans, vegetarians and omnivores alike.

Sources:

Haney, R. (n.d.). Healthy Kind of Oil to Use in Pancakes. Retrieved November 20, 2016, from http://healthyeating.sfgate.com/healthy-kind-oil-use-pancakes-2210.html

Sugar, J. (2016, March 27). 100-Calorie Fluffy and Sweet Vegan Pancakes. Retrieved November 20, 2016, from http://www.popsugar.com/fitness/Vegan-Pancake-Recipe-35270589