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–+ servings

Eggless Fluffy Blueberry Pancakes

This eggless recipe delivers wonderfully fluffy, golden pancakes every time. They are a delightful breakfast treat the entire family will love.
Eggless Fluffy Blueberry Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 592 kcal
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Ingredients
  

  • 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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 592kcalCarbohydrates: 100gProtein: 12gFat: 16g
Course Breakfast
Cuisine American
Keyword blueberry pancakes, eggless, fluffy pancakes
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