These vegan blueberry pancakes are light, fluffy, and bursting with juicy summer blueberries.
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 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 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 Buttermilk Pancakes
Ingredients
- 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 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil, plus more for greasing the skillet
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- Oil for grilling
For Serving:
- Maple syrup
- Vegan Butter
Instructions
- 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 1/3 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.
Can you use almond milk?
I think so. The texture might be a bit different though.
I don’t make pancakes very often – but since my husband is a fan of both pancakes and blueberries I will be holding onto this recipe for special occasions.
Also, I rarely have yogurt in, so I really like the idea of making a vegan buttermilk which can be used in place of yogurt in some recipes.
I hope enjoy them. :)
Do you know if other vegan milks can be used too? Like coconut or flax? Even rice milk?
The idea of making buttermilk that also may replace yogurt in some recipes, is very exciting!
I think almond or cashew would be your best bet!
Also wondering if I could use almond or hemp milk??????
I think either would work.
These are both sweet and tasty. No syrup needed here! :) I have never previously made fruit pancakes before (since I am follow European tradition and my pancakes are savoury and closer to crepes) – these reminded me rather of clafoutis and equally delicious.
I think I might substitute some hazelnut flour for the whole wheat pastry flour for an additional degree of yumminess.
Thanks for prompting a hearty and different Sunday breakfast.
I’m so glad you enjoyed them!! And I’d love to hear how they turn out if you use hazelnut flour!
looking so tasty. definetly should try to make it someday
thanks for sharing
Thanks! I hope you enjoy it!!
Can you skip the vegetable oil OR use olive oil instead?
Olive oil would work for sure, and I think you could get away with skipping it too.
Thank you for this great recipe! We have included it in a roundup of delicious blueberry recipes with a link to your post if they want the recipe. We hope this sends more views to you! I know our readers will love this vegan version of blueberry pancakes.
Thank you so much for including me!
Hi!
These sound amazing!
Do you or anyone on here know how this could be made gluten-free? I was recently told to make this change…
I can’t wait to try them!!
HI Alissa, treated myself to these this morning, yummy. I just found out that baking soda has 1,259 mg of salt per tsp. so I omitted the salt.
I’m so glad you enjoyed them! And I didn’t know that about baking soda – thanks for the info!