This is the perfect pancake for vegans, and it's so simple! This recipe uses basic ingredients like flour and soy milk. You can omit the blueberries and stir in other fruit, nuts, etc...



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a skillet or griddle over medium heat.

  • Combine flour, baking powder, sugar, and salt in a large bowl and mix thoroughly. Add soy milk and oil and beat with a wire whisk just until batter is smooth. Fold in blueberries.

  • Pour 1/4 cup batter onto the hot skillet or griddle. Flip when bubbles appear on the upper surface of the pancake, 3 to 4 minutes. Continue to cook until golden brown, 2 to 3 minutes more. Repeat with remaining batter.

Cook's Note:

You can use fresh or frozen blueberries.

Nutrition Facts

116.4 calories; protein 2.7g 5% DV; carbohydrates 17.7g 6% DV; fat 4.1g 6% DV; cholesterolmg; sodium 417.9mg 17% DV. Full Nutrition


Rating: 5 stars
These pancakes were delicious! I had to sub almond milk for the soy milk because that's what I had. Other than that I followed the recipe. Will make again. Thank you for the recipe. Read More