🍳 american • breakfastDifficulty: easy👥 4 Servings

Ultra-Fluffy Vegan Blueberry Pancakes

Name: Ultra-Fluffy Vegan Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/4 cups (300ml) Oat milk (or unsweetened soy milk); 1 tbsp Apple cider vinegar (to make vegan buttermilk); 1 tbsp Ground flaxseed (flax egg); 1/4 cup Pure maple syrup for serving

Golden, diner-style fluffy vegan pancakes made without eggs or dairy using a quick homemade vegan buttermilk and flaxseed.

Prep Time

10 mins

Cook Time

15 mins

Total Calories

185 kcal

Plant Protein

4.8g

Ingredients Checklist

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Oat milk (or unsweetened soy milk)1 1/4 cups (300ml)
Apple cider vinegar1 tbsp
Ground flaxseed (flax egg)1 tbsp
Pure maple syrup for serving1/4 cup

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🍳 Equipment Needed:

Non-stick skillet or griddleMixing bowlsWhisk

Step-by-Step Instructions

1
In a measuring jug, whisk oat milk and apple cider vinegar. Let sit for 5 minutes to curdle into vegan buttermilk.
2
In a large mixing bowl, whisk flour, baking powder, sugar, ground flaxseed, and salt. Pour in the vegan buttermilk, melted coconut oil, and vanilla extract. Whisk gently until just combined (a few lumps are okay — do not overmix!).
3
Heat a non-stick griddle over medium heat. Pour 1/4 cup batter per pancake. Scatter fresh blueberries on top. Cook for 2-3 minutes until bubbles appear and pop on top, then flip and cook 1-2 minutes until golden.
4
Stack high, top with vegan butter, and drizzle with warm pure maple syrup.