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Easy Eggless Blueberry Pancakes in a plate with syrup and butter
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Easy Eggless Blueberry Pancakes

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.
Course Breakfast
Cuisine American
Keyword blueberry, breakfast, eggfree, Eggless, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 184kcal

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup white sugar
  • 1 cup buttermilk see notes
  • 2 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries more or less to taste (see notes)
  • Butter maple syrup and/or fresh whipped cream for serving (optional)

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 over mix the batter.
  • Let the batter rest for 10 minutes.
  • Heat a medium non-stick frying pan over medium-low heat. Wipe over with a little butter to lightly grease 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 almond milk or another non-dairy milk, and melted coconut oil in place of the butter.
 
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 in order 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.
 
LOOKING FOR MORE EGGLESS BREAKFAST RECIPES?
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
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Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Fiber: 1g | Sugar: 13g