Blueberry Pancakes

Blueberry Pancakes

Honestly, blueberry pancakes on a lazy weekend morning are one of life's great pleasures, and these ones are absolutely worth getting out of bed for. We've been making this recipe for years and every single time the stack comes out fluffy, golden, and absolutely packed with jammy blueberries that burst when you bite into them. The batter comes together really quickly and the results taste like something you'd order at a proper American diner, except entirely plant-based. There's something about that vanilla warmth running through the whole thing that just makes it feel extra special. Trust us, once you make these you'll be doing them every weekend.

Cook: 15 min
Serves 4

Before You Start

  • Large mixing bowl
  • Whisk
  • Non-stick frying pan or griddle
  • Warm plate (keep in low oven while cooking remaining pancakes)

Ingredients

  • 2 ⅓ tbsp caster sugar - 30g
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 4 tbsp sunflower oil - or vegetable oil
  • pinch of sea salt
  • 150g blueberries - fresh or frozen
  • 180ml plant-based milk
  • 150g self raising flour

Method

1

Make the batter

  • Put the flour, sugar, baking powder and salt into a bowl and mix to combine
  • Slowly add the dairy-free milk and whisk to a smooth batter
  • Stir in the vanilla and half the blueberries
  • If you’re using frozen blueberries, leave the remaining berries out to thaw a little 
2

Make the pancakes

  • Add a tablespoon of the oil to the hot pan
  • Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly
  • Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom
  • Flip and cook for another 3 minutes
  • Transfer to the warm plate in the oven
  • Repeat to use up all the pancake mixture 
3

Time to serve

  • Stack 2 or 3 pancakes on each plate
  • Top each one with a spoonful of yoghurt and a scattering of berries
  • Finish with a drizzle of maple syrup and a handful of toasted nuts, if using 

Tips & Variations

  • Get the heat right: We find medium heat is your best friend here. Too hot and the outside browns before the middle sets, too low and they go a bit pale and sad. Give the pan a minute to heat up properly before you start.
  • Frozen blueberries work brilliantly: Don't worry if you haven't got fresh ones. Frozen blueberries are great in this recipe and we use them all the time. Just let the ones going on top thaw slightly so they don't cool the pancake down too much.
  • Stack and serve immediately: These are definitely best eaten straight away while they're hot and fluffy. If you're cooking for a crowd, keep the finished ones in a low oven on a baking tray while you work through the rest of the batter.

Why This Works

The trick here is folding the blueberries straight into the batter so they cook into the pancake and go all soft and jammy, giving you little pockets of fruity sweetness in every bite. We also find that letting the batter rest for just a couple of minutes before cooking makes a real difference to how fluffy they turn out. Don't rush the pan either, a medium heat gives you that perfect golden crust without burning the outside before the middle is cooked through.