These thick American style Vegan Blueberry Pancakes are a real treat topped with a dollop of vegan yogurt and a drizzle of maple syrup.

I like thick pancakes but when I became vegan I found it hard to find a good recipe for them. I tried several different recipes but they were all slimy or dense when I wanted the fluffy soft pancakes I had always made.

I decided to adapt the recipe I had always used and it was a success! By simply leaving out the egg and increasing the milk I had my lovely fluffy pancakes.

The recipe I used had buttermilk so I swapped this out for dairy free milk and vinegar. Simply add the vinegar to the milk and let it sit for a few minutes to get the same acid to react with the baking powder to make the pancakes rise.

How to make Vegan Blueberry Pancakes

Mix together the flour, baking powder and a pinch of salt in a large bowl.
Make a well in the centre of the dry ingredients and whisk in the milk and vinegar until a thick smooth batter is achieved. Mix in the melted vegan butter.
Before using stir and check the consistency of the batter. It should be thick but pourable.
If you prefer a LESS thick pancake that is a simple fix! Just add in a few tablespoons more milk at a time and whisk up until your batter is a thinner consistency, resulting in a thinner pancake
Heat a large non-stick frying pan, over medium/ low heat. Drop a large tablespoon of the batter per pancake into the pan to make pancakes approx 5 cm across. Add a few blueberries on the top.
Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
With pancakes I like to cook them on medium-low. Low and slow is the way to go! If you cook these pancakes at too high a heat you will burn the outsides while the insides are raw. Since they are a thicker pancake, you want to make sure they are cooked all the way through!

Tips for making perfect pancakes:

Do NOT over-mix the batter! Mix it just until everything is incorporated. Lumps in the batter are OK. Over mixing will lead to dense & hard pancakes.
Let the batter rest: Letting the batter sit for an hour before you use it allows the flour to absorb the liquid ingredients and just makes things well incorporated and lighter but this is not essential if you are in a rush.
Flip them when you see bubbles: Only flip your pancakes when you see little bubbles forming. This is the exact right moment when they want to be flipped and your batter won’t pour everywhere causing flat pancakes. The pancake should be golden brown on the cooked side.
Control the heat: Be sure your pan is not too hot. I usually keep my pan at medium or just under medium. If your pan is too hot, you will get a burned pancake that is raw in the middle. Pay attention to this and adjust the heat as needed while cooking – you might need to turn it down. Cook them slowly to ensure the centre isn’t raw.
Adding melted vegan butter: I do not like to cook my pancakes in oil or butter as it can make them greasy. I found if I added melted butter to the batter then I can cook them in a non-stick pan with no need to add butter or oil.

Health benefits of blueberries

Blueberries, like all berries, are packed with antioxidants and Vitamin C. They are often called a superfood for their many health-promoting benefits. Studies suggest blueberries may help improve skin, bone and circulation when eaten as part of a balanced, healthy diet.

Should you use fresh or frozen blueberries?

You can use either fresh or frozen berries in blueberry pancakes. If using frozen, sprinkle the frozen berries right onto the pancake, no need to thaw them.

How to add the blueberries

The best way to add blueberries to pancakes is to sprinkle them onto the individual pancake batter after you have poured it into that pan, rather than mixing the berries into the bowl of batter. This will allow you to get the right amount of blueberries evenly distributed into each pancake.

Can you freeze pancakes?

Yes! Let your pancakes cool completely in a single layer on a baking tray, then store in a freezer bag. Pancakes should be used in 1-2 months.

How to reheat pancakes in the microwave

Place up to 6 pancakes in a single layer on a microwave safe plate. Reheat for 20 seconds for 1-2 pancakes, and 60 seconds for 4-6 pancakes.

Is there an alternative to blueberries I can use?

Definitely! You can use fresh raspberries or blackberries. Chocolate chips will also be good.

Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!