Thick & Fluffy Vegan Blueberry Pancakes

The best-ever vegan pancakes requires just 5 ingredients for the base plus blueberries for good measure, 20 minutes and 1 bowl. They are fluffy, soft, perfectly sweet, buttery and perfect!

blueberry-pancakes-5

Fluffy and satisfying, stuffed with blueberries and dusted with sugar.

Is it possible to record someone saying that in a British accent and somehow make it my alarm clock? Siri, help a girl out.

Recently I had this revelation: CARBSSS. I don’t mean to be a bad influence because I totally absolutely believe in a less sugar or refined sugar free lifestyle – promise. Carbs though? Leaving behind my bread, crackers, pasta, pasta, pasta, pasta, and pasta? Yeeeeeaahhh. I just never quite got there.

My dad is more of the savory eggs and bacon kind of guy. But us girls are all about the sweet stuff – pancakes, waffles, crepes, monkey bread, cinnamon rolls. Carbs. There is just something so much more satisfying about a warm stack of pancakes with bursting blueberries drowning in maple syrups.

Sometimes I think I probably don’t even realize how much of my life revolves around this favorite food group of mine, which is a) awesome, and b) dangerusss.

blueberry-pancakes
These are the perfect weekend breakfast. Super quick and easy to throw together – and the whole family is guaranteed to love them. I mean how much time could 5 ingredients really take to throw together?

I like to make mini pancakes, like the ones you see in my pictures because mini anything seems to taste better in my book (and mainly because they are easier to flip.) – but you could totally make regular size pancakes.

We top ours with (lots of) maple syrup (duh.), and powdered sugar if we are feeling fancy.

Thick & Fluffy Vegan Blueberry Pancakes

The best-ever vegan pancakes requires just 5 ingredients for the base plus blueberries for good measure, 20 minutes and 1 bowl. They are fluffy, soft, perfectly sweet, buttery and perfect!

Ingredients:

2 cups all-purpose flour
2 Tablespoon baking powder (yes, Tablespoon)
2 Tablespoons granulate sugar
1 teaspoon salt
1½ cups water
1 cup fresh or frozen blueberries
maple syrup, for serving

Directions:

  1. In a medium bowl, whisk flour, baking powder, sugar, and salt. Add the water to the flour mixture and whisk until just combined. Do not overmix; the batter should be lumpy. That is okay.
  2. Spray a large nonstick skillet or griddle with nonstick spray and heat over medium-high heat. For each pancake pour ¼ cup of batter onto the skillet and sprinkle 5-6 blueberries on top, and when small bubbles appear in the center of the pancake, it is time to flip it. Let is cook on the other side until cooked through, about 2 minutes. Repeat with remaining batter, spraying more nonstick spray to the skillet as needed.
  3. Serve pancakes with warm maple syrup and desired toppings.
  4. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat in toaster or microwave.