Vegan Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.9

(14)

Fluffy, golden, and bursting with jammy blueberries, these plant-based pancakes are the kind of weekend breakfast that makes everyone crowd around the stove. The trick to getting that classic diner-style lift without eggs or dairy is a two-part swap: a flax egg made from ground flaxseed and water, plus plant-based milk spiked with apple cider vinegar to create a quick buttermilk-style tang. That curdled milk mixture is what gives the batter its tenderness and helps the baking powder and baking soda do their job, so you end up with stacks that are genuinely light and airy. Melted vegan butter and a splash of vanilla round out the flavor so nothing tastes like a compromise. Fresh or frozen blueberries fold right into the batter and burst into little pockets of sweetness as the pancakes cook on the griddle. The whole recipe makes four servings, so it's perfect for a small household brunch — and a drizzle of maple syrup on top takes it completely over the edge.

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp organic cane sugar
¼ tsp salt
1 ¼ cups plant-based milk
1 tbsp apple cider vinegar
2 tbsp vegan butter, melted
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For cooking

1–2 tsp vegan butter or neutral oil, for the pan

For serving

maple syrup, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

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