After years of tweaking my recipe for blueberry pancakes, I feel I’ve attained a level of insanely fluffy yumminess that would be virtually impossible to surpass. I could claim these are “to die for”, but with appropriate humility, I only think this would be a fair assessment in a post-apocalyptic hellscape. Otherwise, I have a hard time imagining a scenario where you would risk your fragile mortal life for these, when you could simply acquire some basic ingredients, and whip up your own batch in a few minutes.
Vegan Blueberry Pancakes
Easy to make fluffy vegan pancakes using a few simple ingredients.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 ¼ cups plant-based milk
- 1 tbsp apple cider vinegar
- 2 tbsp melted non-dairy butter
- 2 tbsp maple syrup
Additional Ingredients
- ½ cup blueberries
- ¼ cup toasted walnuts optional
Instructions
- Mix the milk and vinegar and let sit for 5 minutes to create a non-dairy style buttermilk
- Use a whisk to thoroughly mix the dry ingredients in a separate bowl
- Mix the remaining wet ingredients with the "buttermilk"
- Gently combine the wet and dry ingredients
- Stir in the blueberries
- Optionally stir in the toasted walnuts
- Oil a pancake griddle and heat to low-medium
- Pour ¼ cup batter per pancake
- Cook until the top shows bubbles all over
- Flip and finish cooking
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