Blueberry Buttermilk Pancakes

Who doesn’t love a warm stack of fluffy blueberry pancakes? This recipe is a new take on a breakfast classic, made completely plant-based without sacrificing any of the flavor. We’ve swapped out the dairy and eggs for simple, wholesome ingredients that make these pancakes light, delicious, and perfect for a weekend morning.

If you enjoy this recipe, you’re going to love the cookbook we’ve been using for even more amazing plant-based meal ideas. Read on to find out more after the recipe!

Blueberry Maple Pancakes

Recipe by Best50Cuisine: BreakfastDifficulty: Easy

Servingsservings

Prep time

10

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• 3/4 cup milk

• 1 cup flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons melted butter

• 1+ cup fresh blueberries

Directions

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and blueberries.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.