These Eggless Blueberry Pancakes are most definitely not a weekend-only treat! They’re light and fluffy, loaded with delicious blueberries and made from scratch! A guaranteed family favorite.
1cupfresh blueberriesmore or less to taste (see notes)
To serve (optional):
Butter, maple syrup, and/or fresh whipped cream
Instructions
Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Be careful not to overmix the batter.
Let the batter rest for 10 - 15 minutes.
Heat a medium non-stick skillet pan or electric griddle over medium-low heat. Wipe over with a dab of butter to lightly grease the pan.
Pour a 1/4-cupful of batter into the pan. Top evenly with blueberries, as many or few as you prefer. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
Serve pancakes warm, with butter, maple syrup, or honey, more fresh blueberries, and/or whipped cream.
Notes
Buttermilk: If you can't get your hands on buttermilk, use this buttermilk substitute.Blueberries: You can use fresh or frozen blueberries. If using frozen, allow thawing before using.Dairy-Free: Use your favorite plant-based milk and dairy-free or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.My favorite dairy-free butter brands for baking are:
Gluten-Free: Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).Store: Eggless pancakes can be refrigerated in an airtight container for up to 5 days.Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.Reheat: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
Extra Tips:
Make sure your baking powder and baking soda are fresh, and not expired.
Do not overmix the batter.Mix just until just combined. Some lumps in the batter are okay.
Rest the batter. This time will allow the flour to absorb the liquids, ending up with a great texture pancake.
Use a large skillet or griddle for cooking the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time, and every single one is perfectly golden all around.
Flip your pancakeafter the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
Wipe the skillet cleanwith a paper towel and add a dab more butter between batches.
Please, if you're going to make this recipe read the entire post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.