A super thick and fluffy, giant, no flip Vegan Blueberry Pancake that is melt in your mouth delicious, golden, and bursting with juicy blueberries. Perfect for feeding a family without having to stand over the stove for ages and made with no eggs or milk!
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Ready to up your brunch game in style? Good. Because we are doing it in over-the-top Giant Vegan Blueberry Pancake style!
You know when you have friends over for brunch but really don't want to have to stand over the stove making individual pancakes for every single person? So you don't and you make something else instead even though you know that they would actually really love fluffy pancakes? ... Well I got you!
Now you can make one, no flip, vegan pancake that will comfortably feed six people, unless they are super greedy piggies like us and then it might be more like four. Got more visitors than that? Just use two pans. Or make it in a 9 inch cake pan or as a sheet pan pancake. Easy.
Just the two of you? Use a little pan and scale the recipe down, or make a big one and warm up the leftovers over the next couple of days ... Or just be greedy and eat a very large one between the two of you.
Mr AVV and I might have done that one at least a couple of occasions. And we regret nothing.
When that massive pancake is ready, turn it out onto a plate, caramelized blueberry bottom up, admire it's absolute beauty, slice it up into generous portions and devour like you have never eaten a pancake before in your life.
Pancake panic averted.
How to make Vegan Blueberry Pancake
(For detailed measurements and instructions, see the printable recipe card).
Making my fluffy pancake recipe is really easy and takes no more than 15 minutes.
Step 1 - First you need to add all of the dry ingredients to a bowl and whisk them together
Step 2 - Then add all of the wet ingredients to another bowl and mix.
Step 3 - Pour the wet ingredients into the dry ingredients, and stir gently to combine.
Step 4 - Add the blueberries and stir again very gently.
Step 5 - Heat a pan over a medium heat and melt a generous amount of vegan butter or neutral tasting oil.
Step 6 - Once the pan is really hot, add the batter, smooth it out on top with a spatula and cook until the bottom is golden and the top is starting to firm up.
Step 7 - Then pop it in the oven for ten minutes to finish off.
This is what it looks like when it's cooked. Still very pale on top ...
But the magic happens when you turn it out and reveal its new top .... a.k.a. the bottom!
Once turned out, admire it's caramelized, bursty blueberry gorgeousness for a minute, then slice and serve.
Success tips
- Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
- For perfect fluffy pancakes, do not over mix the batter. If you do you will end up with not so fluffy, tough pancakes. Just mix it until you can't see any dry flour. A few small lumps are ok.
- Don't reduce the baking powder. It might seem a lot, but when you remove eggs from a recipe you lose some of their leavening power. The extra baking powder in this recipe makes up for that and will make your pancakes super-duper soft and fluffy.
- Usually when making blueberry pancakes I would advise adding the blueberries after the batter has gone into the pan, but because this pancake is so thick, and because we want bursty, caramelized blueberries all across the bottom, which will become the top, it is bet to stir them through the batter for this recipe.
- Use your best non-stick pan but make sure it is oven safe, or use a really good cast iron skillet that is very well seasoned.
- Let the pancake cook in the pan on the stove top for long enough to get a lovely golden, caramelized bottom. That bottom will become the top when you turn it out to serve so we want it nice and pretty!
- Don't even try to flip this pancake. It is too big. Start it on the stove top, then finish it in the oven. It doesn't take long at all and it makes life so much easier.
How to store and reheat
Store leftover pancake in a sealed container, or on a cling wrap covered plate in the fridge for up to three days.
This giant pancake reheats remarkably well so make plenty! Slice and reheat gently on a plate in the microwave for twenty to thirty seconds. You can also reheat individual slices in a small pan on the stove top for a minute or two, or wrap slices in foil and place them in a warm oven (about 325 ° F should do it) for about 7 minutes.
Serving Suggestions
My fluffy vegan blueberry pancake is just perfect served with a generous dollop of melty vegan butter and rivers of maple syrup. You could also try serving it with:
- vegan whipped cream
- drippy almond butter
- frozen fruit compote or blueberry lavender sauce
- dairy-free ice cream
- fresh blueberries or any other berries
- vegan yogurt
- whipped vegan ricotta
Variations
- Omit the blueberries and make a simple but delicious plain pancake.
- Switch the blueberries for chocolate chips.
- Make regular sized pancakes with the batter.
- Use my Vegan Banana Pancakes recipe and cook it as described here, with or without blueberries.
- Make the pancake in a sheet pan or in a cake pan instead of a skillet.
Take note that this is a thick pancake. It's almost like pancake style cake. And it is super fluffy. So if you don't like thick pancakes then hop on over and give my Vegan English Pancakes a try instead.
But if you do like thick, super fluffy pancakes, then hello world. This recipe is a life changing. It's the stuff of all of your summer brunch dreams come true.
Giant fluffy Vegan Blueberry Pancake. Bursty blueberries. Melty butter. Rivers of maple syrup. Drooling guests with forks at the ready.
Get the picture? Grab a pan.
Let's do this! (And if you happen to have some blueberries leftover be sure to give my Vegan Blueberry Cake a try too!)
Recipe FAQs
This pancake can be made oil-free. There are 2 options:
Simply omit the vegan butter and use an extra ¼ cup of milk instead.
Replace the vegan butter with ¼ cup (4 tablespoons) of runny cashew butter. You will need to blend the cashew butter with the milk before you start. You will also need to use 2 tablespoons of extra milk to make up for the loss of liquid.
With both of these oil-free options though, the results will not be quite a good as they are when made including the vegan butter.
Recipe
Vegan Blueberry Pancake
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups / 250 g all purpose flour , (use plain flour in the UK)
- 2 tablespoons baking powder
- 2 tablespoons sugar
- ¾ teaspoon fine salt
- 1½ cups / 360 mls milk of choice , unsweetened
- 2 teaspoons apple cider vinegar
- 4 teaspoons vanilla extract
- ¼ cup / 60 mls melted vegan butter , butter gives the best flavour but any other neutral tasting oil or melted coconut oil can be used instead (see notes for oil-free option). Plus more for cooking the pancake.
- 1 heaping cup / 150 g blueberries , fresh or frozen (if frozen do not defrost - see note)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- To a large mixing bowl, add the flour, baking powder, sugar and salt. Whisk them together to combine.
- In another smaller bowl, add the milk, vinegar, vanilla and melted butter. Whisk them together to combine.
- Pour the wet ingredients into the dry ingredients and stir them together. Do not over mix or beat it really hard. Stir gently until you can no longer see any dried flour. A few small lumps are ok.
- Pour in the blueberries and fold them through the batter gently. Set aside.
- Preheat oven to 375 °F (190 °C).
- Warm an oven proof non-stick approximately 9 inch diameter frying pan (at least 1.5 inch deep) or well seasoned skillet (it must be a pan that you know will not stick) over a medium heat and add enough vegan butter (or oil) to coat the bottom and sides. Swish it all around and up the sides of the pan. See the recipe notes below for sheet pan and cake pan instructions and for tips regarding skillets of other sizes.
- Once the pan is nice and hot pour in the pancake batter and flatten out the top with a spatula. Set a timer for 5 minutes. The aim is to get the bottom really nicely golden and caramelized. By the end of the 5 minutes it will be starting to set up around the edges. In the last 2 minutes, use a spatula to gently loosen it around the edges and shake the pan gently back and forth a little to loosen the pancake on the bottom.
- Once it has cooked for 5 minutes, turn off the burner and place the pan in the oven. Cook for 10 to 12 minutes until the pancake is completely set on top and a tooth pick inserted comes out clean (except for maybe a little blueberry juice).
- Remove from the oven and very carefully turn the pancake out onto a large plate. To do this use oven gloves or a dish towel to protect your hands and place a plate over the top of the pan, carefully invert the pan over the plate and the pancake should slip out easily.
- Slice into portions and top with vegan butter and maple syrup or other toppings of choice.
NOTES
- Simply omit the vegan butter and use an extra ¼ cup of milk instead. The texture will not be as good as when made with oil.
- Replace the vegan butter with ¼ cup (4 tablespoons) of runny cashew butter. You will need to blend the cashew butter with the milk before you start. You will also need to use 2 tablespoons of extra milk to make up for the loss of liquid.
- To cook on a baking tray - Line a 13 inch x 9 inch quarter sheet pan with baking parchment. Pour in the batter, spread it out evenly with a spatula then palce in the preheated oven 375 °F for about 15 minutes or until a toothpick or skewer inserted into it comes out clean.
- To cook in a cake pan - Line the bottom of a 9 inch cake pan with a circle of parchment paper and grease the sides well. pour in the batter, level it out with a spatula and bake in an oven preheated to 375 ° F for about 20 to 25 minutes or until a toothpick or skewer inserted into the centre comes out clean.
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Margot says
I can't wait to try this! It reminds me of a clafoutis but clafoutis is apparently based on a crepe batter.
Debbie says
So easy and so good! A new staple in my house.
MaryLou says
What about freezing the leftovers and reheating? What would the process be.
Love this recipe but cannot eat the whole pancake in 3 days.
Melanie McDonald says
I've never tried it.
Alex MacDonald says
Very simple tasty recipe, thanks! Very cake like but still great.
Brandy says
Love this recipe and finally had to comment after making it several times (it's in the permanent rotation!). I've done chocolate chips, caramel apple upside down pancake (didn't take that one out if the pan, very good), and vegan sausage and onion sautéed in the pan and covered with pumpkin pancake. Thanks for such an easy way to make pancakes for those who can't (or don't want to) flip over the stove forever!
A Virtual Vegan says
I'm really pleased you're enjoying the recipe Brandy! Those flavour variations sound great. Love the caramel upside-down pancake idea!
Paula says
Love this! I’m a terrible pancake flipper so I needed this recipe for Sunday mornings. I’ve made blueberry a few times but this morning I used peaches instead. Added a bit of cinnamon and nutmeg to the dry ingredients. When serving I topped with more diced peaches caramelized with vegan butter and coconut sugar, pecans, and banana slices. Thanks for a great, easy recipe
A Virtual Vegan says
Sounds lovely! I'm really pleased you're enjoying the recipe!
Melissa says
YUUUMMMMMM!!! This recipe was perfect. It tasted good, it executed perfectly & was easy to make. Is SUCH a rewarding feeling when the pancake falls out onto the plate. I didn’t have a round cast iron pan but tried my luck on a 12x8 rectangle pan and it was no issue. Thanks for this recipe, you’ve finally allowed my family of 5 to all eat breakfast pancakes together!!!
A Virtual Vegan says
I'm really pleased you enjoyed it Melissa! It makes feeding a family pancakes so much easier, eh? Thank you for taking the time to leave a review/rating. It's much appreciated!
Mary McIsaac says
I made this recipe using PC gluten free flour, vegan butter and cashew milk. It really was delicious. I couldn’t tell that it was gluten free. I struggle with most gluten free products. I made 1/2 a recipe and used a smaller cast iron pan. I just found that needed to cook it much longer than the recipe states.
A Virtual Vegan says
I'm glad you enjoyed it! Someone else who used gluten-free flour said the same about timings. The recipe has only been tested with regular flour and it is quite likely that the liquid quantity needs to be reduced a little with gluten-free flour. That would explain why it takes longer to cook through. Maybe try that next time you make it.
Lorna McLeod says
Got the email showcasing this DELICIOUS blueberry goodness yesterday! It was a MUST try this morning and we are still reveling in the aftermath of that morning feast! Have to admit the two of us ate 3/4 of it! YUM YUM YUM.....THANK-YOU Mel! Now if only the lady the lost my package of cookbooks could find them...sigh
Melanie McDonald says
I'm really pleased you enjoyed it Lorna and I hope your cookbooks are found soon. Fingers crossed!
luke says
this recipe is awesome!!!! still working on getting it out of the pan without breaking but regardless we love it!!
one question though- i use an 8 inch cast iron skillet and it seems to take much longer than 10-12 min in oven, like 25-30 min, is there something im missing here; is 8 inch that much different than 9? would it be better to to use larger 10inch skillet? thnx!
Melanie McDonald says
So pleased you're enjoying it! Taking 8 and 9 inch cake pans as an example, a 2 inch deep 8 inch cake pan holds 1.4 litres, whereas a 2 inch deep 9 inch cake pan holds 1.9 litres. That inch does make a big difference in volume and it means your pancake is deeper which increases the cooking time. Maybe your oven runs a little cool too? Most aren't 100% accurate. And all pans, even cast iron cook a little differently so there are lots of variables. You could use a 10 inch but then it will thinner than intended which will probably make it harder to get out. If it's working, I'd just use the same pan and accept it will take that long to bake. Maybe try warming the pan longer before you add the batter, and as long as you're not seeing it get close to being overdone on the bottom, cook it a little longer on the stove top before putting it in the oven. That will develop the crust a bit more, lessen the time in the oven and should make it easier to tip out of your pan (if it's well seasoned). It will also reduce the bake time slightly too. Hope that helps a bit!
Maureen says
As soon as I received this recipe in my email yesterday I knew I had to make it. I’m a bit obsessed with pancakes and the pictures are so pretty. It looked delicious! Well I just finished eating two big slices and my 22 month old granddaughter finished her large piece and immediately asked for another which I happily gave her! Mel this was so easy and it turned out perfectly. I used my cast iron skillet and vegan butter. I used organic white whole wheat flour and had no issues. I think I actually enjoyed this more than making individual pancakes. I was a little worried when I cut into it that it wasn’t cooked through because the knife glided through it, but that’s because it was just so fluffy! Absolute pancake perfection! You never disappoint with your scrumptious recipes! Love love love! Can’t wait to buy your book and try everything in it!
Melanie McDonald says
Oh thank you so much Maureen. Your comment just made my day! I am really pleased that you and your granddaughter enjoyed it and thank you for taking the time to come back and leave feedback. I really appreciate it!
Sandy says
Thanks Maureen for the update on using white whole wheat flour. I'm going to try that. BTW, I pre-ordered the cookbook, received it last week, and love it!
Happy cooking.
Sandy says
Can you replace the flour with Whole Wheat flour, Spelt Flour or Brown Rice flour?
Melanie McDonald says
Definitely not rice flour. It would probably end up a bit heavy with wholewheat flour but spelt flour would work well I'm sure. You might need to reduce the milk a little though. The batter should be thick but droppable.