These vegan blueberry pancakes are light, fluffy, and bursting with juicy summer blueberries.
These aren't any old vegan blueberry pancakes. They're vegan blueberry buttermilk pancakes.
They don't sell vegan buttermilk in stores. Or at least I've never seen it there. I guess when you take two relatively low demand items like vegan milk and buttermilk, and you put them together, they become a really low demand item that even the big fancy Whole Foods can't justify stocking.
But it's really easy to make your own vegan buttermilk! Take some soy milk and add in some acid, like lemon juice or vinegar, wait a few minutes, and voila: your soy milk is now thick and sour, just like buttermilk. I've used this as a substitution in various recipes calling for buttermilk and so far it hasn't failed me. It also sometimes works in place of yogurt on occasion (that's what I use in my vegan naan).
Buttermilk is a big deal when it comes to pancake making because the acidity gets all the baking soda excited so you end up with thick, fluffy pancakes. I think maybe the thickness helps with that too but don't quote me on that because I'm not sure (any buttermilk pancake experts around?). It's a good thing some soy milk with a little lemon juice or vinegar is thick and acidic, because it should do exactly the same thing as buttermilk to give you nice and fluffy vegan blueberry pancakes.
I decided to test that theory with a nice big batch of vegan blueberry pancakes. I went with lemon juice as my vegan buttermilk-ifying agent because lemon and blueberry are delicious together.
Not only did my vegan blueberry pancakes come out moist and fluffy, but they were kind of over-the-top awesome, because: blueberries. I always forget how good blueberries are in baked goods when they're all bursty and runny, and now's the time when blueberries are really good. So go get your hands on some and cook up a batch of these vegan blueberry pancakes this weekend.
Vegan Blueberry Pancakes
- 1 cup unflavored soy milk
- 1 teaspoon lemon juice
- 1 cup + 1 tablespoon whole wheat pastry flour
- 1 tablespoon vegan granulated sugar, I used coconut sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon vegetable oil, plus more for greasing the skillet
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- Oil for grilling
- Maple syrup
- Vegan Butter
In a small bowl or liquid measuring cup, stir together the milk and lemon juice. Allow it to sit for a few minutes while you mix up your dry ingredients.
In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Add the oil, lemon zest, and vanilla to the milk mixture, stir, and then pour the mixture into the mixing bowl with the flour mixture. Stir until fully blended.
Lightly oil a skillet or griddle and place it over medium heat. Pour the batter in ⅓ cupfuls onto the cooking surface, then sprinkle the batter with blueberries. Allow the pancakes to cook for about 4 minutes, until you begin to see some browning around the edges and bubbles in the center. Flip and cook about 4 minutes more, until browned on the other side. Repeat until all of the batter is used, adding oil the the cooking surface as needed between batches.
Serve with vegan butter and maple syrup.