Recipe

Vegan Blueberry Pancakes

The BEST vegan blueberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Prep: 10 minutes
Cook: 10 minutes

Ingredients

Wet mix

296 mL soy milk plain unsweetened (volume measure)
4.9 mL apple cider vinegar (volume measure)
59 mL vegetable oil (volume measure)

Dry Mix

237 mL flour (volume measure)
4.9 mL baking soda (volume measure)
4.9 mL baking powder (volume measure)
3.7 mL salt (volume measure)
15 mL sugar (volume measure)

Other

237 mL blueberries (volume measure)
vegan butter to grease the griddle — count retained

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: unknown.

1 1/4 cup soy milk plain unsweetened
1 tsp apple cider vinegar
1/4 cup vegetable oil
1 cup flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 Tbsp sugar
1 cup blueberries
vegan butter to grease the griddle

Instructions

Heat an electric griddle to 350° Fahrenheit.
Add the vinegar to just under 1 cup of soy milk and allow it to curdle for a minute.
Mix the oil with the soy milk mixture. Mix the dry ingredients in another bowl.
Mix the dry and wet ingredients together until smooth. Gently stir in the blueberries. Batter will be thick!
Fry on the griddle greased with vegan butter. Flip when bubbles on the surface of the batter have popped open and dried. Fry the reverse side for about a minute.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-blueberry-pancakes/