Vegan Blueberry Pancakes: A Fluffy, Plant-Based Morning Delight

ByEmma

There’s something magical about the aroma of pancakes sizzling on a griddle, especially when they’re studded with juicy blueberries. For those embracing a plant-based lifestyle, these vegan blueberry pancakes offer a delightful twist on the classic breakfast favorite. They’re light, fluffy, and bursting with berry goodness, all without any animal products.​

Contents

Ingredients

  • 1½ cups unsweetened soy milk (or any plant-based milk of your choice)
  • 2 teaspoons apple cider vinegar
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons melted vegan butter or neutral oil
  • 1 cup fresh or frozen blueberries

Instructions

  1. Prepare Vegan Buttermilk: In a bowl, combine the plant-based milk and apple cider vinegar. Let it sit for about 5 minutes to curdle, creating a vegan buttermilk.​
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.​
  3. Combine Wet and Dry Ingredients: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir until just combined. It’s okay if the batter is a bit lumpy; overmixing can lead to dense pancakes.​
  4. Add Blueberries: Gently fold in the blueberries. If using frozen blueberries, there’s no need to thaw them, but be aware they might tint the batter slightly.​
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegan butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.​
  6. Serve and Enjoy: Serve the pancakes warm with your favorite toppings like maple syrup, additional blueberries, or a dollop of vegan yogurt.​

Pro Tips for Perfect Pancakes

  • Don’t Overmix: Mixing the batter just until the ingredients are combined ensures fluffy pancakes. Overmixing can make them tough.​
  • Rest the Batter: Allowing the batter to rest for a few minutes can lead to better texture, as it gives the flour time to absorb the liquids.​
  • Check for Bubbles: Wait for bubbles to form on the surface before flipping the pancakes. This indicates that the underside is cooked and ready to be turned.​
  • Keep Them Warm: If making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 90°C) until ready to serve.​

Variations and Add-Ins

  • Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a refreshing twist.​
  • Spices: Incorporate spices like cinnamon or nutmeg for added warmth and depth of flavor.​
  • Nuts: Fold in chopped nuts such as walnuts or pecans for a crunchy texture.​
  • Chocolate Chips: For a sweeter treat, add vegan chocolate chips to the batter.​

Storage and Reheating

  • Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.​
  • Freezing: Place cooled pancakes in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.​
  • Reheating: Reheat pancakes in a toaster, oven, or microwave until warmed through.​

These vegan blueberry pancakes are not only delicious but also versatile and easy to make. Whether you’re serving them for a weekend brunch or a weekday breakfast, they’re sure to be a hit with everyone at the table. Enjoy!​

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