Fluffy Blueberry Pancakes

Fluffy blueberry pancakes. That really is too simple a phrase for pancakes that are so tender and lush, with warm blueberries bursting in your mouth in every bite. Tart but sweet, thick but light… such a mix of tastes and textures.

I cannot wait until you’ve savored a stack of these fluffy blueberry pancakes yourself. And you don’t have to wait for a weekend morning either. Breakfast for dinner is always a perfect time for pancakes.

They don’t take long to put together, and if you have a large griddle that makes it even faster to get them on your plate..

FYI, there are going to be lots of pictures. You can skip to the recipe at the bottom if you like, but you might want to skim through the post first. There are suggestions and information on what I experienced that will be helpful.

Tender Vegan Buttermilk Pancakes is also delicious

I’ve made these fluffy blueberry pancakes three different ways, and I want you to see what your choices will turn out like.

In the very first photo, is a pancake stack where I didn’t add the blueberries directly to the batter when mixing it up. I first poured the batter into the pan, and then I added some blueberries on top. (You can see that in the photo below.)

I also cooked the pancakes in a little vegan butter. I love Miyoko’s Oat Milk Tub Butter and her European Style stick butter (which I use in everything I bake now), but they didn’t work as well for my pancakes.

Have no idea why but it has a tendency to melt and gather in the edge of the pan, which just may be the fault of my skillet or very old house tilting. haha Either way, I find that Earth Balance Buttery Spread works best.

As you can see, right above, cooking the pancakes in butter gives them a wonderful, very thin crisp layer. The sensation of the top layer and the inner fluffiness is amazing. (This photo is of the pancake, right after I flipped it over.)

Some folks do like their pancakes tender all the way through. If so, then just spray your pan with non-cook cooking spray. I did that another time I made them, and you can see the photo of that at the bottom of this post (before the recipe).

If you love waffles, try these Vegan Buttermilk Belgian Waffles

When I made this recipe again, I folded the blueberries directly into the batter. (The second photo, from the top of the post, shows what your pancakes will look like. And the photo right below is a shot of the batter).

You seem to get more blueberries in every bite- even with pretty much the same amount, but I love being able to taste some the of the panCAKE with the blueberries. Whatever your preference, they’re still very delicious.

I know you want to get to the recipe, but I need to share two more things.

First is the cornstarch, it does make a difference in the fluffiness level- including how much you use. I’ve tried it with no cornstarch (see the photo below), and I’ve tried it with just 1 teaspoon. 1 tablespoon works best.

Also resting the batter versus non-resting makes a pretty big difference, especially in the tenderness factor. You can read more about that HERE.

If you’re short on time, then 5 to 10 minutes will still make a little difference. 15 to 20 is better. I haven’t tried it overnight yet, but I’ve heard some good things about that. I’ve also heard that’s what many restaurants and cafes do.

UPDATE: I made these pancakes again this weekend, but I left the batter in the fridge for over 3 hours. They were the absolutely best tasting batch yet. Extremely tender and fluffy!

So this is great news for weekday, breakfast for dinner meals. You can whip the batter up in the morning, and make however many pancakes you want for dinner. Perfect!

I’m also going to try overnight next time, because if it turns out great then that will be so helpful for holidays and brunches.

Ok, that’s it. I hope you enjoy these fluffy blueberry pancakes as much as our family does.

Fluffy Blueberry Pancakes (Vegan and GF Option)

Print Recipe

Serves: 8 large pancakes Cooking Time: 20 to 45 minutes

Ingredients

1 tablespoon white vinegar
1 cup* oat milk, at room temperature
1 1/2 cups all purpose flour or 1 to 1 gluten free
1 tablespoon cornstarch
3 teaspoons baking powder
1/4 teaspoon sea salt
3 tablespoons pure maple syrup
1/4 cup JUST Egg or aquafaba beaten to foamy
3 tablespoons oil
1/2 teaspoon vanilla paste or vanilla extract
1 to 1 1/2 cups fresh blueberries or frozen blueberries thawed and drained

Instructions

Add the vinegar to a glass measuring cup. Then add enough milk to equal 1 cup. Set aside for 15 minutes.

In a medium bowl, whisk the flour, cornstarch if using, baking powder, and sea salt; set aside.

In another bowl, whisk the milk, maple syrup, egg, oil, and vanilla together until combined. (Note: If you used a large measuring glass for the "buttermilk" you can just whisk these ingredients into it, instead of using another bowl.) Pour the wet mixture into the dry ingredients and mix just until combined. There will be some small lumps but they'll dissipate.

Fold in as many blueberries as you like. (If using thawed blueberries, skip this step, and I actually prefer to skip this step with fresh blueberries too.) Cover and refrigerate for 15 minutes up to 1 hour.

Remove from fridge to the counter for 5 minutes, and then heat a skillet on medium low. Add a little vegan butter, oil, or non-stick spray.

Scoop out 1/4 cup of batter into the pan, repeat with 1 or 2 more pancakes (depending on skillet size). Leave enough room to be able to flip the pancakes. If you didn't fold the blueberries into the batter, do this step next. Place about 10 (depending on their size) blueberries on top of each pancake batter in the pan.

Flip the pancakes when bubbles start forming, and the edges of the pancakes begin to look dry, about 3 minutes. Cook the other side for another 2 to 3 minutes longer, or until golden brown.

Repeat the steps with the rest of the batter, removing the cooked pancakes to a platter. Cover to keep warm.