Vegan Blueberry Pancakes
Blueberry Pancakes are a classic breakfast: these vegan blueberry pancakes with blueberry compote are the best way to start any day!
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Pancakes for breakfast
Pancakes aren’t just for Pancake Day, they are an integral part of breakfast and brunch culture. And, the blueberry pancake is perhaps the most classic of all the pancake recipes out there.
I’m surprised I didn’t have a blueberry pancake recipe on here sooner!
Blueberry pancakes are ordinarily light, fluffy American style pancakes. After all, you can’t encase juicy blueberries in a thin crepe batter. Thick pancakes are much better.
I love the way the blueberries burst as you cook them, their juices oozing in to the batter as it cooks, almost as though they are self-saucing pancakes! But, it’s impossible to have too much blueberry sweetness so I add blueberry compote to my pancakes.
My blueberry compote is a simple fruit sauce made with just frozen blueberries and some sugar. It’s so simple but is a perfect way to finish off these Vegan blueberry pancakes. Let me show you how to make them.
How to make perfect American style pancakes
I wrote about my basic recipe for Vegan American Pancakes back when I first became vegan. They were one of my earliest successes when veganising recipes I’d been cooking for years. They are made with bananas to help bind the batter together (instead of using eggs). The leavening agent in the self raising flour is what gives them their rise. Here are my tips for getting perfect fluffy, vegan pancakes every time.
Mixing the batter
- Mash your bananas really well. You don’t want lumps in your batter so mash, mash and mash again until they are really smooth. You will notice they get thinner and more liquid when you do this.
- Add all of your wet ingredients (mashed banana, milk and oil) and whisk well before you add your dry ingredients. It’s important that the wet ingredients are already well combined.
- Pour the wet ingredients into the dry ingredients, not the other way round. As you add the wet to the dry, keep whisking. First you will have a thick paste but as you slowly add the wet ingredients this will become a little more thin until you are left with a relatively thick pancake batter.
Cooking the pancakes
- Brush the oil over your pan with a silicone brush. This will make sure you’ve not used too much oil and it will be evenly distributed.
- Add a few fresh blueberries to the pan before you add the pancake batter, once you’ve added the batter to the pan you can add more. This makes sure that both sides of the pancakes have blueberries that have directly touch the pan and they will therefore cook until they burst.
- To have more control over adding your pancake batter to the pan, use an ice cream scoop. It’s the perfect amount for one small pancake. For a medium to large pancake use 1.5-2 scoops!
- You will know when your pancakes are ready to flip because there will be small air holes all the way through the pancake. Flip carefully and cook for a few more minutes before serving.
How to make blueberry compote
Although there are fresh blueberries bursting through the pancake batter, I like to top my blueberry pancakes with a blueberry compote. It’s incredibly easy to make.
- Add the blueberries to a small saucepan with the sugar and lemon juice.
- Cook over a medium heat for 10 minutes.
- During this time the blueberries will start to burst, releasing their juices and turning the syrup purple.
If the compote is a little too sweet, add more lemon juice.
If you want a thicker compote, add more sugar.
You can use this simple recipe to make any fruit compote, just replace the blueberries with another berry of your choosing!
The recipe
Vegan Blueberry Pancakes
Ingredients
For the pancakes
- 150 grams blueberries fresh or frozen
- 2 bananas
- 400 ml oat milk
- 2 tbsp sunflower oil for the batter
- 2 tsp lemon juice
- 0.5 tsp cinnamon
- 1 pinch nutmeg
- 200 grams self raising flour
- 1 tsp sunflower oil to grease your pan
For the compote
- 200 grams blueberries fresh or frozen
- 1 tsp lemon juice
- 2 tbsp of caster sugar
Instructions
To make the pancakes
- In a bowl, mash the bananas well until smooth.
- Add the oat milk, 2 tsp of oil and lemon juice and mix well. These are your wet ingredients.
- In a large bowl, sift the flour and spices.
- Slowly add the wet ingredients to the flour and spices.
- At first you will have a smooth paste but this will soon become a smooth batter.
- Once the mix is fully combined and smooth, grease your pan with the remaining 1 tsp of sunflower oil.
- Heat the pan on a medium heat until hot.
- Scatter a few blueberries on to the pan directly then ladle the batter over the top until you have a circle shape.
- Scatter a few more blueberries on top of the wet batter.
- Cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.
- Using a spatula, carefully flip the pancake and cook for another 2 minutes.
- Transfer to a warm plate while using up the rest of the batter.
- Once you have cooked all of the batter, serve the pancakes warm with blueberry compote (instructions below).
To make the compote (while the pancakes are cooking)
- Add the blueberries to a saucepan along with the lemon juice and sugar.
- Gently raise the temperature to a medium heat and cook for 10 minutes, stirring occasionally.
- During this time the blueberries will burst and release their juices.
- One you have a syrupy sauce, remove from the heat and leave to one side until ready to serve with the hot pancakes.
Nutrition
Vegan pancake recipes
These sweet and savoury pancake recipes are all plant based! Click for the recipes.
Enjoy these on Pancake Day or the rest of the year! Every day is pancake day in my house!