Blueberry Buttermilk Pancakes [vegan]

Start your day with these light and fluffy vegan blueberry buttermilk pancakes topped with a blueberry and lemon coulis. Bursting with juicy blueberries and a hint of tangy buttermilk, they make the perfect indulgent yet wholesome breakfast. Made without eggs or dairy, this easy recipe delivers the same delicious flavour and texture as classic pancakes.

Fluffy Vegan Blueberry Buttermilk Pancakes

Just in time for Pancake Day, these fluffy vegan Blueberry Buttermilk Pancakes are are bursting with fruity goodness. Each bite is packed with juicy blueberries, and they’re topped with a tangy blueberry and lemon coulis for an extra layer of flavour.

Whether you’re celebrating a special occasion or just treating yourself to a delicious breakfast, these pancakes are a fantastic choice. For a different twist, you might also enjoy my strawberry ricotta pancakes.

Pancakes are always so popular in our house. They are the best wake up call to get everyone to sit quickly at the dining table.

This recipe makes 8 pancakes, enough to serve four people generously. Instead of the coulis, you can enjoy them with your favourite toppings, from classic maple syrup to nut butters or extra fresh berries. They’re versatile, easy to make, and perfect for any time of the day.

For the best texture, I use a mix of white flour and spelt flour, but you can simply use white flour if you prefer. Fresh blueberries add a burst of flavour, but frozen blueberries work just as well. If you’re not following a vegan diet, you can easily substitute the chia eggs with 2 organic eggs and swap the non-dairy milk for regular dairy milk.

I hope you enjoy these blueberry buttermilk pancakes as much as I do. If you do make it, don’t forget to tag me on Instagram!

Blueberry Buttermilk Pancakes [vegan]

These fluffy vegan Blueberry Buttermilk Pancakes are loaded with fruits and topped with a blueberry and lemon coulis.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Kids’ Favourites, Pancakes & Fritters, Vegan Desserts

Cuisine American

Servings 4 servings

Calories 587 kcal

Equipment

2 mixing bowl

saucepan

pancake pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 ml non dairy milk
• 2 Tbsp cider vinegar
• 2 chia eggs [2 Tbsp of ground chia seeds + 6 Tbsp water]
• 125 g white flour
• 125 g wholemeal spelt flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 3 Tbsp sugar
• 2 tsp vanilla extract
• 3 Tbsp vegetable oil + extra for frying
• 250 g blueberries – fresh or thawed from frozen

FOR THE COULIS:

• 350 g blueberries – fresh or thawed from frozen
• 150 g sugar
• juice and zest of 1 unwaxed lemon
• 1/4 tsp freshly grated nutmeg
• 2 Tbsp of water

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Instructions

 

• Make buttermilk by mixing milk and vinegar together. Set aside for 10 mins.
  400 ml non dairy milk, 2 Tbsp cider vinegar
• Make chia eggs by mixing together 2 Tbsp of ground chia seeds and 6 Tbsp water. Set aside for 10 mins.
  2 chia eggs [2 Tbsp of ground chia seeds + 6 Tbsp water]
• Place all ingredients for the coulis in a small saucepan. Cook under medium heat until you obtain a jammy mixture (10 – 15 mins). Make sure you stir often so it does not stick to the pan. When done, remove from heat and set aside.
  150 g sugar, juice and zest of 1 unwaxed lemon, 1/4 tsp freshly grated nutmeg, 2 Tbsp of water, 350 g blueberries – fresh or thawed from frozen
• In a medium bowl mix together the dry ingredients for the pancakes: white flour, spelt flour, baking powder, salt and sugar.
  125 g white flour, 125 g wholemeal spelt flour, 1 Tbsp baking powder, 3/4 tsp salt, 3 Tbsp sugar
• In another bowl mix together the wet ingredients for the pancake: buttermilk, chia eggs, vanilla extract and vegetable oil.
  2 tsp vanilla extract, 3 Tbsp vegetable oil + extra for frying
• Mix wet and dry ingredients together with a hand whisk. Fold in the blueberries carefully with a spoon. Leave the batter to stand for 5 mins.
  250 g blueberries – fresh or thawed from frozen
• Heat some oil or dairy free butter in a pancake pan under medium heat. Add 3/4 of a ladle of the blueberry pancake batter to the pan for each pancake. Cook for 3 minutes or so, until bubbles start appearing on the top. Flip and cook for a further 2 minutes on the other side. Each pancake should rise to about 1 cm. Repeat for each pancake until you have used up all the batter.
• Serve hot or warm with blueberry coulis on top.

Nutrition

Serving: 1servingCalories: 587kcalCarbohydrates: 122gProtein: 12gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 820mgPotassium: 324mgFiber: 11gSugar: 64gVitamin A: 476IUVitamin C: 22mgCalcium: 372mgIron: 5mg

Keyword blueberry, pancakes

Find this recipe online:

Blueberry Buttermilk Pancakes [vegan]

https://theflexitarian.co.uk/recipe-items/blueberry-buttermilk-pancakes-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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