Treat yourself to these healthy Vegan Blueberry Pancakes! Made with whole wheat flour and juicy blueberries, they are a delicious better-for-you recipe that doesn’t sacrifice taste or texture!
Warm a large cast-iron skillet or non-stick pan on medium heat. If you think it will take a long time to make the batter, don't do this until you are ready to mix the dry and wet ingredients.
In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk well to combine.
In another mixing bowl combine the non-dairy milk, vinegar, and oil. Whisk well to combine.
Pour the wet mix into the dry mixture. Stir until just combined.
Fold the frozen blueberries into the batter. Make sure they're evenly distributed throughout the batter but don't over-stir to create blue streaks.
Melt 1/2 tablespoon of vegan butter or coconut oil on the skillet. Scoop the pancake batter onto the hot skillet in 1/3 cup portions.
Cook the pancakes for 4-6 minutes, flipping halwayf through, or until the pancakes are golden brown on each side.
Repeat with the remaining batter, greasing the pan between batches. The recipe should make 6-8 pancakes in total.
Serve the pancakes hot with fresh blueberries, sliced bananas, maple syrup, and edible flowers!
Notes
Storage Directions
Refrigeration: While these pancakes are best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Stack the pancakes between parchment paper to prevent them from sticking.
Freezing: Flash-freeze pancakes on a parchment-lined baking sheet until frozen, then transfer them to a freezer-safe container and store for up to 2-3 months. Reheat on the toaster or thaw in the microwave on low before reheating on a skillet.
Reheating: Reheat in a toaster oven, convection oven, microwave, or skillet with a little oil until warmed through.
Recipe Pro-Tips
Keep the pancakes warm. As you finish cooking each pancake on the stovetop, place them on a baking sheet lined with parchment paper in the oven warmed to 200ºF. This will keep the pancakes heated until you’re ready to serve for the best texture!
Measure the flour carefully. To prevent the texture from becoming dense, use a food scale to measure the flour or spoon the flour into measuring cups and use the flat edge of a knife to level it.
Reduce the blueberries if desired. This recipe calls for 1 cup of frozen blueberries, studding each cake with juicy berries. For less fruit-forward pancakes, reduce the frozen blueberries to 3/4 cup.
Don’t overmix the batter. Mixing the batter too much can lead to tough and dense pancakes. Mix the ingredients until just combined.
Add toppings. Dress up your whole wheat blueberry pancakes with tasty garnishes like edible flowers, sliced bananas or strawberries, fresh blueberries, and a drizzle of maple syrup.