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.
Servings 6 pancakes
Calories 184kcal
Ingredients
- 1 cup (140 g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (50 g) white sugar
- 1 cup (240 ml) buttermilk see notes
- 2 tablespoons (30 g) unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries more 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.
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.
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 pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
- Wipe the skillet clean with a paper towel and add a dab more butter between batches.
Nutrition
Calories: 184kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Fiber: 1g | Sugar: 13g