Description
Enjoy a simple and delicious vegan treat with these oven-baked blueberry pancakes. Made with wholesome ingredients like almond milk and fresh blueberries, this recipe offers a light, fluffy pancake that is perfect for a comforting breakfast or brunch. The baking method ensures even cooking and a beautiful golden crust without the need for frying.
Ingredients
Scale
Dry Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
Add-ins
- 1 cup blueberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the pancakes evenly.
- Prepare the vegan buttermilk: In a bowl, combine 1 cup of almond milk with 1 tablespoon of apple cider vinegar. Let it sit for 5 minutes to curdle and mimic buttermilk texture, enhancing the pancakes’ fluffiness.
- Mix dry ingredients: In a separate bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agents and salt.
- Combine wet and dry: Add the almond milk mixture along with 1 tablespoon of maple syrup to the dry ingredients. Stir gently until all ingredients are just combined to avoid overmixing which can toughen the batter.
- Fold in blueberries: Gently fold 1 cup of blueberries into the batter, ensuring they are evenly distributed without breaking.
- Pour batter into baking dish: Grease a baking dish to prevent sticking and pour the batter evenly into it, spreading lightly if needed.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pancakes are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the baked pancakes cool for a few minutes before slicing and serving. Enjoy warm for best flavor.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent color bleeding.
- Maple syrup adds natural sweetness, but you can adjust to taste or substitute with agave syrup.
- Ensure not to overmix the batter to keep pancakes light and fluffy.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
- These pancakes can be reheated in the oven or toaster for leftover servings.
