Eggless Fluffy Blueberry Pancakes

Weekend mornings always call for pancakes, and these eggless fluffy blueberry pancakes are my favorite thing to make.

If you cannot eat eggs due to an allergy or simply ran out of them, you do not have to miss out on a soft and tall stack.

The trick here is using buttermilk and letting the batter rest for a few minutes so it gets nice and bubbly.

Adding fresh blueberries right after pouring the batter gives you juicy fruit in every single bite without turning the whole mix purple.

They cook up golden and tender, making them a great option for anyone looking for a simple egg free breakfast.

Why You’ll Love It

Incredible Fluffy Texture – The buttermilk and baking soda work together to create thick, airy pancakes that never feel dense.

Fresh Lemon Flavor – A touch of fresh lemon zest brightens the sweet batter and pairs wonderfully with juicy fruit.

Bursting with Berries – Scattering berries on top keeps the batter clean and ensures warm fruit in every bite.

Melt-in-Your-Mouth Softness – Leaving small lumps in the batter guarantees a soft, tender pancake that practically melts on your tongue.

Ingredient List

• 2 cups All Purpose Flour
• 3 tbsp Granulated Sugar
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 1/4 cups Buttermilk, Room Temperature
• 4 tbsp Unsalted Butter, Melted & Slightly Cooled
• 1 1/2 tsp Pure Vanilla Extract
• 1 tsp Lemon Zest
• 1 1/2 cups Fresh Blueberries
• 1 tbsp Butter, For Greasing
• 1/2 cup Maple Syrup, For Serving

Directions

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

Step 2

In a separate bowl, whisk the buttermilk, melted butter, vanilla and lemon zest until smooth. If the butter firms up into tiny bits from the cool buttermilk, that’s completely fine.

Step 3

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few small lumps should remain, which keeps the pancakes soft and tender.

Let the batter rest for 10 minutes. It will thicken and turn slightly bubbly as the baking soda reacts with the buttermilk, and that’s what gives you tall, fluffy pancakes without eggs.

Step 4

Heat a large nonstick skillet or griddle over medium-low heat and grease it lightly with a little butter. The pan is ready when a few drops of water sizzle on the surface.

Step 5

Pour 1/4 cup of batter per pancake onto the skillet, leaving space between them. Immediately scatter a small handful of blueberries over each pancake and press them in lightly, which keeps the batter from turning purple.

Step 6

Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through in the center.

Step 7

Transfer the pancakes to a baking sheet and keep them warm in a 200°F oven while you cook the rest, greasing the pan lightly between batches. Serve warm with maple syrup.

Tips

Leave Lumps in the Batter

When you combine your wet and dry ingredients, stir just until the dry flour disappears. You should still see plenty of small lumps scattered throughout the bowl.

I’ve found that overmixing is the biggest reason eggless pancakes end up rubbery instead of soft. Those small flour pockets will break down on their own on the griddle, leaving you with a tender, melt-in-your-mouth pancake.

Let the Batter Rest Undisturbed

Once your batter comes together, set the bowl aside on the counter for a full 10 minutes without stirring it again. This resting time gives the buttermilk and baking soda a chance to react and create tons of tiny air bubbles.

Since this is an eggless recipe, those bubbles are what give the pancakes their tall, fluffy rise. If you rush the batter straight into the pan, your pancakes will turn out much flatter and denser.

Warm Up the Buttermilk

Make sure to take your buttermilk out of the fridge early so it can warm up to room temperature before you start. If you are in a rush, you can warm it in the microwave in short five-second bursts until the chill is gone.

If the buttermilk is cold, your melted butter will instantly seize up into hard, greasy bits when you whisk them together. Keeping the buttermilk at room temperature ensures the butter stays smooth and spreads evenly through the batter.

Try These Next

• Eggless Bakery Style Blueberry Muffins
• Eggless Crispy Belgian Waffles
• Eggless Fluffy Buttermilk Pancakes
• Eggless Golden French Toast
• Eggless Lemon Ricotta Pancakes

Questions You Might Have

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them first. Thawing will release too much juice and turn your pancake batter gray.

Just drop the frozen berries right onto the cooking batter on the skillet, though you might need an extra minute of cooking time.