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!

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.

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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.
Only Eats

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95 comments on “Dairy-Free Soft and Fluffy Blueberry Pancakes”

  1. I just made these for dinner – perks of the hubby being out of town ;) YUM! Thanks for providing so many dairy free options. I am VERY lactose intolerant and spent years taking lactase enzymes. I finally went dairy free last year and WOW the difference it has made in my overall health is amazing. I also love unsweetened vanilla almond milk and coconut oil. Two great ingredients! xo Kimmay

    • Thank you for making them the same day I posted them and so glad that they’re helpful. That was my goal with this post. For so many people, dairy isn’t an option, for whatever the reason. Glad these hit the spot and thanks for the feedback!

  2. I am totally with you Averie, I like to save my calories and fat grams for where they count. This looks like a great recipe that would make the whole family happy! Love that almond milk too! Same kind I use ;)

  3. These look so good. I love a morning with quietness and a stack of pancakes.

  4. What gorgeous looking pancakes, I’d never guess they don’t have buttermilk, or dairy of any kind for that matter! Pinned :)

  5. Honestly – I’m having food and food photography envy right now!
    These look ah-may-ZING!
    Anisa from The Macadames. xx
    http://www.themacadames.com

  6. Blueberry pancakes are my favorite breakfast of all time – though leftover pizza was eaten way more often in my college years. Anyway, I’m loving this recipe Averie and your photos are so pretty. I need to try coconut oil in my next batch of pancakes!

    • I honestly rarely use any other oil anymore, Sally! Unless it’s savory, I’ll use olive. And sometimes I will still use canola like for a choc cake, but anything that’s breakfasty, sweet, muffin/cake-like, I always go with coconut! It’s my fave :) And cold pizza for breakfast and lunch…we must have gone to the same college :)

  7. Oh, my gosh, this is killing delicious! Love you recipe. Ideal for Sunday breakfast.

  8. Ummm!!!!! These pancakes are calling my name!!!!! I love almond milk and using them in pancakes with those luscious blueberries is just the BEST THING EVER!

  9. I have been on such a pancake kick lately, and these look great!

  10. This looks amazing!! I cant wait to try these. These pictures are absolutely gorgeous~ especially that first one, so dramatic. Yummy!

  11. Holy mother of pancakes!!! I would totally take a class called “How to make the fluffiest pancakes and tall ass cookies by Averie!!” :-) xoxo

  12. Greasy pancakes are the worst. They’re supposed to be fluffy! That’s why they’re called “cakes”! The less grease you can get away with, the better. These look delicious.

  13. The blueberry queen is TOTALLY into these pancakes!!

  14. I stopped using All-Purpose flour and prefer using one or two kinds separately, for some reason the texture with all purpose is always ends up being a bit too dense, maybe it’s for the gluten-free kind? I don’t use any wheat ingredients.. My favorite flour for pancakes if I want a soft texture I use gluten-free rolled oats flour, which I make myself by milling gluten-free oats in a Nutribullet with lower blade.

    Are you using gluten-free kind of all purpose flour and it gives you soft texture? Maybe I need to increase baking powder amount and more/less liquid in the batter?

    • GF flour tends to be either dense, i.e. oat-based, or super light and airy, i.e. rice-based. They’re their own animal, so to speak. The blends can be okay, but you need to experiment with what GF blends work for you or create your own GF blend. There are tons of websites with info on how to.

      I use regular AP. I prefer King Arthur AP and use it in almost all my baking.

  15. Gorgeous photos and recipe Averie! Thank you so much for featuring the vintage plate you purchased from me, it looks stunning! I have pinned this and can’t wait to try them!

  16. I love how fluffy these are. That is a delicious combo of ingredients.

  17. I love anything blueberry and these pancakes are making me hungry!!!! Found your recipe over at Chef In Training and it looks incredible. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> Ihttp://bit.ly/1oNxekf

  18. I read this at the wrong time of day… It’s about to be a breakfast-for-dinner kind of night! ;) Those were actually my favorite nights as a kid. My mom would make us pancakes (always shaped like Mickey Mouse because they just didn’t taste as good otherwise), and she’d let us douse them in syrup and still have a chocolate cupcake for dessert. Provided that we ate some fruit alongside our pancakes. Love how light and fluffy yours look, especially in those cutaway shots! You always take such gorgeous photos!!

  19. These look great, Averie! I could use a delicious stack of them right now to tide me over until dinner time! ;) Pinned!

  20. Hey Averie! I’ve seriously read over this blog post multiple times (and printed the recipe) just because the pancakes look so delicious. Is there a way to make these with whole wheat flour or do you not suggest it? Should I just get over my side of crazy and go for it? I’m thinking this is a yes. :) Or do you have any good whole wheat pancake recipes you suggest? Love your blog!

    • Whole wheat flour results in pancakes that are denser and not as fluffy and I really don’t recommend it in conjunction with an already dairy-free pancake. You’re asking for lead balloons. But I mean you can try it if you want to take the time/money to test it on your own! LMK the results!

  21. I’ll never grow weary of looking at pancake photos…even though I cannot quite master the technique of creating beautiful breakfast fare myself. Ah, wish I had a plateful in front of me! :D

  22. Would it be a good idea to beat egg whites to soft peaks in order to make it even fluffier? Would that work with pancakes?

  23. Your pancakes look amazing! I wanted to share that Silk has been re-labeled for Kosher standards which reveal dairy derivatives – for those of us who continue to be effected by those products labeled “dairy-free,” but contain dairy derivatives. Thanks.

  24. Pancakes are delectable and healthy. Love your post

  25. Amazing amazing amazing!!! Thank you for this incredible recipe :) It was so delicious!!!!!! :)))

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