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Blueberry Pancakes

Blueberry Pancakes

When I was a kid, nothing thrilled my childish heart more than watching Dad flip pancakes on Sunday mornings. I can still smell the gorgeous aroma of batter on the griddle (errr…frying pans, since we didn’t have a griddle) that wafted under my bedroom door, as I sleepily climbed out of bed and followed my nose to the kitchen. Just the memory of it excites me. Mom always made this amazing berry sauce that my little toddler sister and brother got all over their faces, hands, and clothes.
The best Sunday breakfasts were when Dad and Mom let us invite all of our neighborhood friends over for Sunday breakfast. Dad didn’t believe in leaving anyone out, so they were all invited–friend or foe. I still have some old pictures of 10-12 of us kids crowded around the table–while Dad served as cook, Mom as waitress–until our ravenous appetites were satisfied with as many pancakes as our tummies could hold.

Blueberry Pancakes Syrup Pour

Back when I was a youngin’, we were generally allowed to have syrup on only one pancake. Boy, am I glad those days are gone! Watching the syrup soak into the light and fluffy pancakes and form a puddle at the bottom made for an agonizing photography session. #Ijustwanttosmashmyfaceintothesepancakes

Blueberry Pancakes More Syrup

If you think that vegans eat only celery and carrot juice, as wonderful as it is, think again! In my book, one of the biggest selling points for veganism is that nearly all of your favorite non-vegan treats can be easily veganized without compromising texture or flavor.

Blueberry Pancakes Fork

This recipe, while not exactly the healthiest, will definitely show your non-vegan family and friends that you really aren’t missing out by choosing a vegan diet.

So go ahead. Invite all of your friends, vegan and non-vegan alike, for breakfast. Show ‘em that vegans can EAT!

Blueberry Pancakes Long Bite

Blueberry Pancakes

Serves 13
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Tree Nuts, Wheat
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert
Misc Child Friendly, Serve Hot

Ingredients

  • 3 tablespoons melted Earth Balance (or other vegan margarine)
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon vanilla extract
  • 1 1/2 cup almond milk (I used the sweetened variety, but unsweetened works too.)
  • 2 tablespoons pure cane sugar
  • 3/4 teaspoons salt
  • 1 1/2 cup all purpose flour
  • 1 tablespoon non-GMO cornstarch
  • 1 tablespoon aluminum-free baking powder (or use 2-1/4 teaspoon regular baking powder)
  • 1 cup blueberries (fresh or frozen (thawed))

Directions

Step 1
In a medium mixing bowl, whisk together melted margarine, OJ concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.
Step 2
Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle.
Step 3
Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in.
Step 4
When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm.
Step 5
Serve hot with maple syrup and more blueberries, if desired.

Note

1. This recipe makes about 13 pancakes.

2. Recipe inspired by Blueberry Pancakes at About.com Southern Food.

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{ 26 comments… add one }

  • Megan May 21, 2013, 11:41 pm

    I loved those Sunday morning pancake feeds! And….sister…we didn’t have foes in our little neighborhood. =) Will you make these for me when I come visit? =)

    Reply
    • Lindsay May 22, 2013, 6:53 am

      LOL! But, we did occasionally have our kid “foes.” They just weren’t foes to Mom and Dad.

      Reply
  • Mrs. Herb May 23, 2013, 7:14 am

    Herb and I LOOOOVE blueberry pancakes! Those pictures are mouth-watering!!!

    I’m not sure I could handle syrup on just one pancake!

    Reply
    • Lindsay May 23, 2013, 10:54 pm

      Me too!!!!

      Reply
  • Kelly @ Vegan Iowan May 23, 2013, 9:18 am

    Your parents’ syrup rule is hilarious! I’ve never heard of that. My mom is staying with us this weekend, and she makes some of the best pancakes I’ve ever had, so maybe I’ll have to make these and show her that vegan ones can be delicious too!

    Reply
    • Lindsay May 23, 2013, 10:55 pm

      LOL. I know, right? I don’t think your mom will notice that they’re vegan. ;) Hopefully.

      Reply
  • Kristen May 23, 2013, 10:50 am

    Can you sub a lesser amount of regular orange juice, or fresh orange, for the concentrate? That’s the one thing on the ingredient list I pretty much never have on hand…..

    Reply
    • Lindsay May 23, 2013, 10:54 pm

      Yes! I haven’t tried it, but if I were you, I would sub regular or fresh orange juice for the concentrate and just add one extra tablespoon of sweetener, if you like. From what my experience has been, the vitamin C in the citrus helps the texture of vegan pancakes/pastries/baked goods. :)

      Reply
      • melissa June 13, 2014, 1:55 pm

        i have added fresh squeezed and it was wonderful it didn’t need the extra sweeter

        Reply
  • Fattoush May 24, 2013, 6:53 am

    hi there,this one is a sure item on my breakfast menu. I really think you need to be talented to eat layered pancakes..Its really hard for me to balance pancakes more than 3 layers.Thanks for sharing this tasty recipe. This is one of my favorite pancake recipe.

    Reply
    • Lindsay May 24, 2013, 3:24 pm

      Thanks, Fattoush!

      Reply
  • Abby @ The Frosted Vegan May 24, 2013, 1:52 pm

    Mmm the orange juice concentrate is taking it over the edge for me! I agree, the best thing on the weekends was waiting for my dad to make breakfast : )

    Reply
    • Lindsay May 24, 2013, 3:23 pm

      I don’t know what is about OJ….but I love it. I mainly added it for the texture, as you don’t notice it much.

      Reply
  • Heather July 7, 2013, 12:54 pm

    Hi – just wanted to say this recipe is the best vegan one I’ve tried – it came out great! I used one tablespoon of orange juice and an extra tablespoon of sugar, as someone suggested. I also used tHree tablespoons of canola oil, as we were out of vegan margarine, and I didn’t have vanilla extract because I’m in Germany and they don’t have that, but I added a half teaspoon of ground vanilla. Came out awesome, to rave reviews! Thanks for posting!

    Reply
    • Heather July 7, 2013, 12:55 pm

      Ps. I forgot I also used 1 cup white flour and 1/2 cup brown millet flour, just to try it out

      Reply
    • Lindsay July 7, 2013, 2:30 pm

      Great, Heather! I’m SO glad you liked it! Thanks for sharing your recipe adaptations. Millet sounds like a fabulous addition. :)

      Reply
  • Chris July 20, 2013, 8:39 am

    Awesome recipe…. I have switched to Vegan because of my doctor’s orders to loose weight. So far 20 lbs in just under a month. I have been trying other vegan pancakes but none have passed my kids taste test. This one did pass; although, they asked for no blueberries in theirs. They were a little thin, so next time I need to make them a thicker.

    Reply
    • Lindsay July 20, 2013, 8:31 pm

      Great, Chris! Congrats on the weight loss! Hmm…not sure why your pancakes turned out thin. I’m so glad your kids liked them, though! :)

      Reply
  • lisa September 29, 2013, 12:51 pm

    I was wondering how yours looks to fluffy? I tried this recipe and they came out very thin….. I’m trying to switch some of my recipes to vegan and I was so excited to find this breakfast staple.

    Reply
    • Lindsay September 29, 2013, 8:21 pm

      Hmmmm…. It sounds like maybe your batter was a little too liquidy/thin (assuming that you added the aluminum-free baking powder to the batter as the recipe indicated). Maybe you needed to add a tiny bit more flour? Sometimes, when we don’t use kitchen scales (I’m one of ‘em), and we use different brands of flour, we can get a little “off” in the measurement–because flours can settle and somewhat change in density, if I understand it right. With pancakes, you kind of have to use just the right amount of flour. There are specific methods to measuring flour, but, if the consistency isn’t right, I tend to just add a little more (like a few tablespoons) of flour or a little more water or almond milk to bring the batter to the right consistency. In other words, you’re probably doing nothing wrong, you’re just using a different brand of flour or measuring method of that flour than I did. No problem! Just add either more flour or almond milk to reach that thick(ish) batter consistency. Hope this helps!

      Reply
  • Robin January 24, 2014, 5:58 pm

    You rock! These were absolutely delicious. I love the use of OJ in the batter and I also added in a spoonful of cacao powder before mixing in the wet ingredients. I didn’t use any oil/earth balance, just sprayed the pan :) Topped with more berries and a sauce made with almond milk, cacao powder, and a little maple syrup. Pancakes are just the best.

    Reply
    • Lindsay January 24, 2014, 6:36 pm

      Thanks, Robin! I don’t know what it is, but I think somehow the vitamin C in the OJ makes the texture of these pancakes really nice and fluffy. :)

      Reply
  • xiomara February 23, 2014, 8:49 am

    wow this recipe is fantastic ! as I read the story I thought to myself yep this is going to be great & it absolutely was. I didn’t have vegan butter so I used coconut oil i also use homemade unsweetened almond milk (room temp.) for the oj concentrate I used a TB fresh squeezed mandarin juice and upped the sugar like another reviewer suggested. I also used arrowroot for the cornstarch (didn’t have any on hand). after the batter sat for a few minutes it started to thin out so keep that in mind when adding liquid. thank you for this genius recipe you rock !!

    Reply
    • Lindsay February 23, 2014, 1:57 pm

      Great! I love how you were able to make substitutions to make this recipe work for you. :)

      Reply
  • Weronika July 23, 2014, 12:38 pm

    I made these and they were totally delicious ! I added some cinnamon and a little bit of egg replacer. Great for brunches ! Thank you sooooo much !

    Reply
    • Lindsay July 25, 2014, 8:08 pm

      Great! So glad you enjoyed the recipe! :)

      Reply

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