As I am sitting here, reminiscing about my love for pancakes (especially these vegan blueberry buttermilk pancakes I’m sharing with you today), I think that pancakes is actually one of the first things I ever made. My mom had a Betty Crocker cookbook and I would always look through it. I would make that pancake recipe that was in that book.
Actually, I remember there was this cat cake in the book. I think it was two round cake pans that was cut up to create a shape of a cat. You couldn’t tell me anything. I thought I was P-R-O-F-E-S-S-I-O-N-A-L. If anyone has that book, (it would have been probably some 80’s edition), look through it. There is totally a picture of the cat cake in there. 😉
Okay, back to our regularly scheduled program.
How do you make vegan buttermilk?
To make a non-dairy milk buttermilk, you have to add vinegar to it. This will make it “sour”, thus giving the effect that it is buttermilk. Allow it to sit for a few minutes before you use it. You can actually do this with regular cows milk too if you don’t have any traditional buttermilk on hand. And you can sub the vinegar with lemon juice, basically you need something acidic to give it a sour taste.
After you create your vegan buttermilk, add your dry ingredients together in a mixing bowl.
Next, add the milk, oil, vanilla and lemon zest. I like to let the mixture sit for a couple of minutes to allow it the “puff” up.
Lemon zest adds so much to pancakes. I feel as though, when life gives you lemons, you make lemon zest and upgrade your pancakes by 25%
Not only are these delicious to eat, they’ll be ready in no time!
I know many people use the boxed pancake mixes, but I don’t know why. You can make your own and you’ll know everything that goes into it and it takes one minute longer to do.
I’m feeling like some pancakes for dinner soon. I’m over here drooling as I upload my photos.
I suggest using all-natural maple syrup. It’s quite different from the “fake” stuff the I was consuming for so many years. What’s ironic about that is, the city I grew up in was known for the vast amount of maple trees. Literally my high school symbol is a maple leaf. No lie. We didn’t have a mascot because, really, who could make a leaf costume look good. 😉 Technically I have no idea why we never had a mascot, that’s just the story I came up with in my head.
Besides maple syrup, you can add fruit or this non-dairy whipped cream that I found at Publix!
I may or may not have sprayed it directly into my mouth. And by sprayed I mean a whole can. And by may or may not I mean may. Anyhoo, try these, they’re delish, dairy-free, egg-free and everyone will love them. No lie.
Yields 8 Pancakes
Vegan Blueberry Pancakes makes a great start to any weekend.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 Cup of unbleached All-Purpose Flour
- 1 1/2 Tbsp Organic Cane Sugar
- 2 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4-1/2 Tsp Cinnamon
- 1 Cup of Non-dairy Milk (I used Rice Milk)
- 1 Tbsp Vinegar
- 2 Tbsp Oil
- 1/2 Tsp Salt
- 1 Tsp Real Vanilla Extract
- Lemon Zest
- 6 Oz Blueberries
- Place the 1 Tbsp of vinegar into the cup of milk, allow to sit for a few minutes
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl
- Add milk, oil, vanilla and lemon zest to bowl of dry ingredients and stir to combine
- Heat skillet on medium heat.
- Place 1/4 cup full of pancake patter to pan (You can spray your pan if need be with nonstick spray)
- Place a few blueberries on top of pancake once you add it to the pan.
- Allow pancake to cook for a few minutes, or until you see bubbles start to form
- Turn pancake over and allow to cook for 3-4 minutes, but check to see if it's done.
- Top with your favorite syrup, fruit, or even non-dairy whipped topping.
Adjust your temperature to your skillet as need be.
Pin For Later
Did you liked these vegan blueberry buttermilk pancakes? Then you make like:
- Easy Skillet Buttermilk Vegan Cornbread
- Vegan Lemon-Blueberry Muffins
- Pressure Cooker Vegan Chili Made With Lentils and Beans