Fluffy Vegan Blueberry Pancakes Recipe | Vegan Recipe
Looking for a delicious and fluffy vegan blueberry pancake recipe? Look no further! These pancakes are light, fluffy, and packed with juicy blueberries. Made with simple ingredients like soy milk, apple cider vinegar, all-purpose flour, sugar, baking powder, and baking soda, these pancakes are easy to make and perfect for breakfast or brunch. The secret to their fluffiness lies in the technique of allowing the batter to have lumps, which creates a loose gluten connection and gives the pancakes their airy texture. Once cooked, these pancakes turn golden brown and are incredibly flavorful. Serve them with maple syrup for a truly delightful breakfast experience. If you're a pancake lover, this recipe is a must-try!
Ingredients:
- Soy milk
- Apple cider vinegar
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Vegan butter or margarine
- Oil
- Blueberries
- Vanilla extract
- Maple syrup (for serving)
Cooking steps:
- In a bowl, prepare the vegan buttermilk by combining soy milk, apple cider vinegar, and vanilla extract. Let it sit for a few minutes until thickened.
- In a separate bowl, mix together all-purpose flour, sugar, baking powder, baking soda, and salt using a whisk.
- Add vegan butter and oil to the dry ingredients and whisk until combined.
- Fold in the blueberries gently to preserve the lumps in the batter.
- Preheat a griddle or pan to 375°F and melt vegan butter in it.
- Spoon the batter onto the griddle, leaving space between each pancake.
- Cook until bubbles form on the surface of the pancakes, then flip and cook the other side until golden brown.
- Serve the pancakes with maple syrup and enjoy your fluffy vegan blueberry pancakes!
