Simple Vegan Blueberry Pancakes are one of my favorite ways to start the morning, dear! These fluffy little treats come together in no time, and everyone at the table—whether they eat vegan or not—absolutely loves them.
What makes these pancakes so special is how the warm cinnamon spice brings out the natural sweetness of the blueberries, while the soymilk keeps everything tender and moist without any eggs or dairy. The secret is in mixing your dry ingredients just right before folding in those beautiful berries at the end.
I love making a big stack of these on Sunday mornings when the grandchildren come visit, and watching their faces light up when they taste that burst of blueberry in every bite. There’s something so heartwarming about gathering everyone around the table with a plate of homemade pancakes—it’s one of those simple pleasures that brings families together.
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Simple Vegan Blueberry Pancakes
Ingredients
- 1 cup All-Purpose Flour
- 3 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 cup Soymilk
- 0.33333333333333 cup Blueberries
Instructions
- Mix together flour, baking powder and cinnamon.
- Add soy milk and blueberries and stir gently until “just mixed”.
- If the batter is too thick or runny, add more soy milk or flour accordingly.
- It should be a “pancakey” consistency.
- Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat.
- When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown.
- When they are, flip the pancakes over.
- After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
- Serve hot and enjoy!
