Bountiful Blueberry Pancakes

Bountiful Blueberry Pancakes

These blueberry pancakes are to die for! For me, blueberries always bring back nostalgic memories of childhood. I remember eating blueberry muffins at my grandmother’s house, my mother baking homemade blueberry cobbler, and picking blueberry at a farm in South Louisiana during the summertime.
I grew up in a tiny town an hour and a half outside of New Orleans, Louisiana. I have many fond memories of playing in our backyard, catching tadpoles, climbing trees to pick peaches and persimmons, and yes, picking blueberries. When my family went blueberry picking we would go to a small farm which sold them by the gallon for only a couple of dollars. Better yet, they allowed you to freely graze on the berries while you picked.
It may have been warm from the humid summer heat, but going between the rows of bushes, plucking blueberries off the branches, and placing them in either the re-purposed milk gallon container or my mouth is a memory I will never forget.

While these pancakes would certainly be best with freshly-picked blueberries, feel free to use berries from the produce department or even frozen. Sadly, I have not had the opportunity to go berry picking in many years. In order to make these pancakes the most affordable I usually choose to use frozen blueberries. Trust me, even with frozen berries these pancakes are amazing! They contain an entire two cups of berries, giving you plenty of sweetness in every bite.

Tip: While many people simply fold their blueberries into the pancake batter, I have a tip for you that will make your frozen berry adventures more successful. While you may always coat your frozen blueberries in flour before folding them into the pancake batter, I prefer to place the blueberries on the pancakes at the last possible moment to preserve the golden color of the pancakes. Nobody wants a mix of blueish green pancakes, and with this method, you can ensure that it never happens. In order to utilize this method, simply set the frozen blueberries aside in a separate bowl from your batter. As you scoop the pancakes onto your griddle to cook sprinkle the blueberries over them evenly. Be sure that you place the blueberries in various spots on the pancakes, rather than in one single pile. The blueberries may stick up over the batter, but once you flip them the pancakes will continue to rise and the blueberries will become embedded in the batter.

This recipe serves five people with three pancakes each. This works perfectly for my family, since it leaves us with leftovers to go back to warm-up later. I don’t know about you, but the last thing I want to do in the morning is get out of bed more than I have to. Thankfully, when I have these pancakes made I can simply stumble my way into the kitchen, microwave a few for forty-five seconds, and pour some maple syrup on top. They are even better when topped with a plant-based margarine!

The nutritional information for these pancakes was assessed using Silk’s Organic Unsweetened Soy Milk, which is my favorite brand of soy milk on the market. I usually use this variety, as it is organic but also fortified, without any unnecessary sugar or flavors added.

AuthorRachelDifficultyBeginner

Super fluffy blueberry pancakes. When eating these scrumptious treats nobody will even be able to tell that they are dairy and egg free!

Yields5 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 3 cups All-Purpose Flour
 1 tbsp Baking Soda
 1 tbsp Baking Powder
 2 tbsp Sugar
 ¼ tsp Sea Salt
 2 ½ cups Unsweetened Dairy-Free Milk
 ¼ cup Aquafaba
  cup Light Olive Oil
 1 tsp White Vinegar
 2 cups Blueberries

1

Preheat a large electric griddle to about 325 degrees Fahrenheit orr a large non-stick skillet over medium heat. Set aside a pastry brush and extra olive oil to grease the griddle or skillet before you place the pancake batter on it.

2

In a large bowl whisk together the all-purpose flour, baking soda, baking powder, sugar, and sea salt. Once the ingredients are well-combined add in the dairy-free milk, aquafaba, vinegar, and olive oil.

3

Using a large ice cream scoop or a small ladle scoop the pancake batter onto the hot griddle, leaving enough room between each scoop in order to flip the pancakes once they are cooked. Immediately after placing the batter on the hot griddle grab some of the blueberries that you put aside and sprinkle them evenly over each pancake.

4

Once the pancakes rise, begin to form bubbles, and the bottoms of them are golden-brown gently flip each one over and continue to cook until the other side of the pancake is the same color. You may need to adjust the pan temperature so that it is either warmer or cooler, depending on how your pancakes cook.

5

Serve your pancakes with your favorite plant-based toppings, such as maple or blueberry syrup. Enjoy!

Nutrition Facts

Serving Size 3 Pancakes

Servings 5


Amount Per Serving
Calories 491
% Daily Value *
Total Fat 17g27%
Total Carbohydrate 71g24%
Dietary Fiber 5g20%
Sugars 9g
Protein 10g20%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 cups All-Purpose Flour
 1 tbsp Baking Soda
 1 tbsp Baking Powder
 2 tbsp Sugar
 ¼ tsp Sea Salt
 2 ½ cups Unsweetened Dairy-Free Milk
 ¼ cup Aquafaba
  cup Light Olive Oil
 1 tsp White Vinegar
 2 cups Blueberries

Directions

1

Preheat a large electric griddle to about 325 degrees Fahrenheit orr a large non-stick skillet over medium heat. Set aside a pastry brush and extra olive oil to grease the griddle or skillet before you place the pancake batter on it.

2

In a large bowl whisk together the all-purpose flour, baking soda, baking powder, sugar, and sea salt. Once the ingredients are well-combined add in the dairy-free milk, aquafaba, vinegar, and olive oil.

3

Using a large ice cream scoop or a small ladle scoop the pancake batter onto the hot griddle, leaving enough room between each scoop in order to flip the pancakes once they are cooked. Immediately after placing the batter on the hot griddle grab some of the blueberries that you put aside and sprinkle them evenly over each pancake.

4

Once the pancakes rise, begin to form bubbles, and the bottoms of them are golden-brown gently flip each one over and continue to cook until the other side of the pancake is the same color. You may need to adjust the pan temperature so that it is either warmer or cooler, depending on how your pancakes cook.

5

Serve your pancakes with your favorite plant-based toppings, such as maple or blueberry syrup. Enjoy!

Bountiful Blueberry Pancakes

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