These Eggless Blueberry Pancakes are most definitely not a weekend-only treat! They’re light and fluffy, loaded with delicious blueberries, and made from scratch! A guaranteed family favorite.
Why I Love This Recipe
My family LOVES pancakes! I certainly know that you love them too because my plain eggless pancake recipe on my site is always a popular one!
This easy recipe makes eggless pancakes that are light and fluffy and only call for a few simple ingredients you probably have in your kitchen right now.
My two secrets to making the BEST fluffy eggless pancakes:
- Do not overmix the mixture: Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated.
- Let the batter rest: Resting the batter for about 10 minutes before cooking allows it to hydrate evenly and helps relax any gluten that may develop.
So, get ready to dig into a stack of the best eggless blueberry pancakes you’ve ever had with this easy recipe!
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 for Easy 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, try homemade 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).
- 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.
- Add the wet ingredients: Add buttermilk, butter, and vanilla and mix until smooth. Be careful not to overmix the batter.
- Let the batter rest while you heat a pan.
- 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.
- Serve with maple syrup, if desired. Enjoy!
Extra Tips to Make the Best Eggless Pancakes
Make sure your baking powder and baking soda are fresh, and not expired.
Do not overmix the batter. Mix just until just combined. Some lumps in the batter are okay.
Rest the batter. This time will allow the flour to absorb the liquids, ending up with a great texture pancake.
Use a large skillet or griddle to cook the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time and every single one is perfectly golden all around.
Flip your pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
Wipe the skillet clean with a paper towel and add a dab more butter between batches.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
DAIRY-FREE: Use your favorite plant-based milk, and dairy-free or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Yes, you can use frozen blueberries to make pancakes. If using frozen allow thawing before using.
If you can’t get your hands on buttermilk, use this buttermilk substitute.
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.
More Egg-Free Breakfast Recipes You’ll Love
- Eggless Waffles
- Easy Eggless Crepes
- Eggless Lemon Ricotta Pancakes
- Easy Eggless Sheet-Pan Pancakes
- BEST Eggless French Toast
- Eggless Blueberry Muffins [Video]
- Browse more recipe
Easy Eggless Blueberry Pancakes
Ingredients
- 1 cup (140 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (50 g) white sugar
- 1 cup (240 ml) buttermilk see notes
- 2 tablespoons (30 g) unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries more or less to taste (see notes)
To serve (optional):
- Butter, maple syrup, and/or fresh whipped cream
Instructions
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Be careful not to overmix the batter.
- Let the batter rest for 10 – 15 minutes.
- Heat a medium non-stick skillet pan or electric griddle over medium-low heat. Wipe over with a dab of butter to lightly grease the pan.
- Pour a 1/4-cupful of batter into the pan. Top evenly with blueberries, as many or few as you prefer. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
- Serve pancakes warm, with butter, maple syrup, or honey, more fresh blueberries, and/or whipped cream.
- Make sure your baking powder and baking soda are fresh, and not expired.
- Do not overmix the batter. Mix just until just combined. Some lumps in the batter are okay.
- Rest the batter. This time will allow the flour to absorb the liquids, ending up with a great texture pancake.
- Use a large skillet or griddle for cooking the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time, and every single one is perfectly golden all around.
- Flip your pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
- Wipe the skillet clean with a paper towel and add a dab more butter between batches.
Nutrition
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 about eggless baking.
Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in October 2021.
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