Eggless Blueberry Pancakes Recipes (2024)

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Eggless Blueberry Pancakes Ingredients & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

You’ll need:

• All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. You can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
• Baking powder & Baking soda: Make sure they’re not expired or too old.
• Salt –I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Sugar – Regular white granulated sugar o caster sugar.
• Buttermilk – You don’t have buttermilk? No problem!! Check out my recipe forEasy Homemade Buttermilk Substitute [Video].
• Butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Vanilla Extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
• Blueberries – You can use fresh or frozen. If using frozen allow thawing before using.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1. Mix dry ingredients:Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
2. Add the wet ingredients:Addbuttermilk, butter, and vanilla and mix until smooth. Be careful not to overmix the batter.
3. Let the batter rest while you heat a pan.
4. Cook the pancakes:Pour a 1/4-cupful of batter into the lightly greased pan, skillet or griddle. Top evenly with blueberries, as many or as few as you prefer. Cook in medium heat for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to flip and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
5. Serve with maple syrup, if desired. Enjoy!

Can I Use Frozen Blueberries to Make Pancakes?

Yes, you can use frozen blueberries to make pancakes. If using frozen allow thawing before using.

How To Substitute Buttermilk?

If you can’t get your hands onbuttermilk, use thisbuttermilk substitute.

Can I Use Whole Wheat Flour?

Yes, you can. Keep in mind that the texture will be denser.

Storing & Freezing Instructions

Store

Eggless pancakes can be refrigerated in an airtight container for up to 5 days.

Freeze

Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat Frozen Pancakes

Remove the pancakes from the freezer, and let them stand at room temperature for 5 minutes.OVEN:cover with foil and heat in a preheated oven for 6-8 minutes, or until warm.MICROWAVE:wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.

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Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.