Dairy-Free Soft and Fluffy Blueberry Pancakes

If you think that dairy-free pancakes means you’re going to be eating lead balloons, think again.

The pancakes are soft, light, fluffy, and are new all-time favorites.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

In the past I’ve tried making dairy-free pancakes and have ended up with items (can’t even call them pancakes) that ranged from thin and flimsy to dense and heavy. And all of them went directly into the trash.

I’ve had good luck with other blueberry and fruity breakfast items like Blueberry Dutch Baby PancakeBlueberry Muffins and Buttermilk Pancakes CakeStrawberry Pancakes, Apple Pie Pancakes, and I’m glad I attempted dairy-free blueberry pancakes again.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, fold in the blueberries, and fry them up.

For the wet ingredients, I used Silk Unsweetened Vanilla Almond Milk. I swear by this stuff. It only has 30-calorie per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

I’ve used it in so many recipes including Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, Soft Vegan Pumpkin Cake50-Calorie Copycat Skinny Caramel Frappuccinos and more.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

To keep them dairy-free, rather than using melted butter in the batter, I used coconut oil. The pancakes don’t taste like coconut, but substitute with another oil if you’re concerned.

I fried them with just non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy. For my dense, heavy, and unnecessary fat grams, I’d prefer them in the form of this, but not for breakfast.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

The blueberries are sweet, juicy, and add such a nice touch. I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.

My 7-year old who’s taste-tested her way through a couple cookbooks and 5 years of blog posts said these are my best pancakes to date. I happen to agree.

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

Print Print Recipe

Dairy-Free Soft and Fluffy Blueberry Pancakes

If you think that dairy-free pancakes means you're going to be eating lead balloons, think again. The pancakes are soft, light, fluffy, and are new all-time favorites. They're easy and follow standard pancake-making protocol. I used unsweetened vanilla almond milk, melted coconut oil in the batter, no butter or oil to fry with and instead use non-stick cooking spray. It helps save on fat, calories, and the pancakes don't become oil-soaked sponges. The blueberries are sweet, juicy, and I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.

Yield: 8 med/large pancakes

Prep Time: 10 minutes

Cook Time: about 6 minutes per batch

Total Time: about 30 minutes

Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup Silk Unsweetened Vanilla Almond Milk
1 large egg
2 to 3 tablespoons liquid-state coconut oil (canola or vegetable oil may be substituted)
1 teaspoon vanilla extract
1 1/2 cups blueberries (I used frozen and if using frozen, do not thaw because frozen berries run/bleed less; fresh may be used)
maple syrup for serving, or your favorite topping (try Mixed Berry & Lemon PreservesVanilla Maple Syrup, or Ginger Molasses Maple Syrup)

Directions:

  1. In a large mixing bowl, whisk to combine the first 6 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine almond milk, egg, coconut oil, and vanilla.
  3. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick. If your batter needs a bit extra flour or splash of almond milk so that it's a nice scoopable consistency for scooping onto skillet, tweak as necessary.
  4. Gently fold in the blueberries. The less you stir, the less they will run and bleed and turn the batter blue-green; set bowl aside.
  5. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  6. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
  7. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  8. Tip- If cooking in batches (my skillet only comfortably holds 3 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 175F to 200F oven to keep warm until all pancakes have been fried.
  9. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
  10. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in a toaster oven. Serve with maple syrup or your favorite topping.

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83 Responses to “Dairy-Free Soft and Fluffy Blueberry Pancakes”

  1. #
    51
    Heidi — October 18, 2014 at 5:27 am

    I have a child who has allergies to dairy, soy, coconut and tree nuts. We are always looking for recipes that a) taste good and b) accommodate her tummy and c) that everyone in the family can eat. These EXCEEDED all three requirements. Thank you so much. I feel a huge sense of satisfaction in serving these to my family. We used hemp milk because of the nut allergy, and I even accidentally forgot the margarine–they were delish!!

    Reply

    • Averie Sunshine replied: — October 18th, 2014 at 3:56 pm

      You have your work cut out for you with feeding your child with the allergies to dairy, soy, coconut and tree nuts. I know traces of ANY of those things usually cross-contaminate most anything and that you must have to be so careful with the ‘simplest’ of snacks, recipes, etc. So I’m glad you enjoyed these pancakes and that they exceeded all expectations! Even with forgetting the margarine :) Thanks for the great field report!

      Reply

  2. #
    52
    Catie — November 14, 2014 at 8:34 am

    Good morning! Thank you so much for this recipe. They look absolutely delish. I was wondering if you’ve ever tried these with coconut milk? My son is allergic to almonds and I use coconut milk for most things. Thanks so much! Catie

    Reply

    • Averie Sunshine replied: — November 14th, 2014 at 1:00 pm

      I haven’t but I’m sure it would be fine and I love coconut milk and the flavor…I bet they’ll come out great. LMK if you try it!

      Reply

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