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Fluffy Vegan Blueberry Pancakes

Fluffy Vegan Blueberry Pancakes (Ready in 20 Minutes!) The Weekend Breakfast

Here's the thing about vegan pancakes that nobody tells you upfront: when they're made right, they're actually fluffier than regular pancakes. Not "pretty good for vegan pancakes" fluffy — genuinely, properly, stack-them-high fluffy. These Fluffy Vegan Blueberry Pancakes are the proof. Light, airy, golden on the outside, soft on the inside, and studded with fresh blueberries that burst into little pools of jammy sweetness as they cook
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Prep Time 10 minutes
Cook Time 10 minutes
16 minutes
Total Time 36 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

  • For the pancakes:
  • 1 cup unflavoured 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
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¾ cup fresh blueberries
  • For serving:
  • Maple syrup
  • Vegan butter

Equipment

  • A non-stick skillet or griddle — the most important piece of equipment. A good non-stick surface means you use minimal oil, the pancakes cook evenly, and they flip without tearing. A cast iron griddle is excellent if you have one — it holds heat evenly and produces beautifully consistent browning.
  • Two mixing bowls — one for wet ingredients, one for dry. Combining them separately before mixing is what gives you control over the final batter consistency.
  • A whisk — for combining the dry ingredients and for the initial wet-to-dry mix
  • A spatula — wide and flexible enough to get cleanly under a ⅓-cup pancake and flip it in one confident motion. Hesitation during flipping = broken pancakes.
  • A ⅓ cup measuring cup — for portioning the batter consistently so all six pancakes are the same size and cook in the same time
  • A small bowl or liquid measuring jug — for the wet ingredients
  • Measuring spoons for the leavening agents, salt, and spices
  • A zester or fine grater — for the lemon zest, which is genuinely important to the flavour

Method
 

  1. Step 1: In a small bowl or measuring jug, stir together the non-dairy milk, vegetable oil, lemon juice, vanilla extract, and lemon zest. Set this aside.
  2. Step 2: In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Step 3: Pour the wet mixture into the bowl with the dry ingredients. Whisk just until the batter comes together — stop as soon as you can't see dry flour. Don't overmix. Lumps are fine. Lumps are good. Lumps mean fluffy pancakes.
  4. Step 4: Let the batter rest for 10 minutes. Don't skip this step. Don't stir it again during resting. Just leave it alone.
  5. Step 5: Lightly oil a non-stick skillet or griddle and place it over medium heat. Let it warm up properly before adding batter.
  6. Step 6: Drop ⅓ cup portions of batter onto the cooking surface with enough space between them to flip comfortably. Press a few blueberries into each dollop of batter immediately after pouring.
  7. Step 7: Cook for about 4 minutes until the edges look firm and bubbles appear across the surface of the batter. Flip carefully and cook for another 4 minutes until the underside is golden brown.
  8. Step 8: Repeat with the remaining batter and blueberries. Keep cooked pancakes warm in an oven at 250°F (120°C) while you finish the batch.
  9. Step 9: Serve with vegan butter and a generous drizzle of maple syrup. Eat them while they're warm.

Notes

Calorie & Nutrition Breakdown (Per Pancake — Without Toppings)

Nutrient
 Per Pancake
Calories
 123 kcal
Carbohydrates
 18.6g
Protein
 2.8g
Total Fat
 4.2g
Saturated Fat
 0.8g
Fibre
 1g
Sugar
 4.2g
Sodium
 129mg
Calcium
 40mg
Iron
 1.3mg