These vegan blueberry pancakes are light, fluffy, and bursting with juicy blueberries. They're absolutely scrumptious and can be whipped up in minutes!
- 1 cup unflavored non-dairy milk
- 1 tablespoon vegetable oil, plus more for greasing the skillet
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon organic sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup fresh blueberries
- Maple syrup
- Vegan butter
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In a small bowl or liquid measuring cup, stir together the milk, oil, lemon juice, vanilla, and lemon zest.
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In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon
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Pour the milk mixture into the bowl with the flour mixture and whisk the batter just until blended. Don't overmix it and don't worry if it contains some lumps.
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Let the batter rest for 10 minutes.
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Lightly oil a nonstick skillet or griddle and place it over medium heat.
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Drop ⅓ cupfuls of batter on the cooking surface, making sure they're spaced enough that you can easily flip them (Note 1). Press a few berries into each dollop of batter.
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Let the pancakes cook until the edges begin to firm up and you can see bubbles forming in the middle, about 4 minutes.
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Carefully flip the pancakes and cook them for about 4 minutes more, until golden brown and fluffy.
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Repeat until all of the batter and berries are used. (Note 2)
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Serve with vegan butter and maple syrup.
- Cook the pancakes in as many batches as needed. The cook time for this recipe assumes you'll need two batches, but that will vary depending on the size of your skillet or griddle.
- I like to keep the cooked pancakes in an oven set to 250°F to keep them warm until they're ready to serve.