A super-thick and fluffy, giant, no-flip Giant 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!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT
"YUUUMMMMMM!!! This recipe was perfect. It tasted good, it executed perfectly & was easy to make. It's SUCH a rewarding feeling when the pancake falls out onto the plate. Thanks for this recipe, you’ve finally allowed my family of 5 to all eat breakfast pancakes together!!!" - Melissa ⭐️⭐️⭐️⭐️⭐️ More reviews →
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 don't want to have to stand over the stove making individual pancakes? Well, I've got you!
You can make one, no flip, giant 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!
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, dollop with melty vegan butter and rivers of maple syrup and devour like you have never eaten a pancake before in your life. Pancake panic averted!
And in case you're wondering, this recipe works fantastically as regular sized pancakes too!
Mel x
Let's Make a Giant Vegan Blueberry Pancake!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Mix up the blueberry pancake batter.
2 - Heat a pan (I like to use cast iron for a gloriously golden bottom) with a generous amount of vegan butter and once hot, add the batter, smooth it out then cook until the bottom is golden and the top is starting to firm up. Finish it off in the oven.
3 - Then the magic happens! Turn it out onto a dinner plate to 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!
Pancake Success Tips
- As always with recipes involving flour, I highly recommend that you use a digital kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. You can pick one up for less than $20 and they 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. Mix until you can't see any dry flour then stop. 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.
- Use your best non-stick pan but make sure it is oven safe, or use a really well seasoned cast iron skillet (my preference for the best golden bottom!).
- 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.
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.
Recipe FAQs
I used a 9 inch diameter cast iron pan that is 1.5 inch deep. An 8 inch pan that is at least 2 inches deep will also be ok. If your pan is larger I suggest scaling the recipe up to fill it better so the pancake doesn't end up too thin.
If using a 10 inch pan you will need to multiply all the ingredient quantities by 1.25 to get a good depth and more or less fill the pan. You will also need to add on a few minutes extra cooking time. So for example, 2 cups of flour x 1.25 = 2.5 cups. Don't forget to do the same with the other ingredients.
If using a 12 inch pan you will need to multiply all the ingredient quantities by 1.75 to get a good depth and more or less fill the pan. You will also need to add on a few minutes extra cooking time. So for example, 2 cups of flour x 1.75 = 3.5 cups of flour. Don't forget to do the same with the other ingredients.
If you don't have an oven proof skillet or frying pan you can cook this pancake in a cake pan or on a baking tray so you get sheet pancakes. Please note that you won't get the beautiful caramelized bottom though. Here's how:
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 place 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.
Recipe
Giant Vegan Blueberry Pancake
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups (250 grams) all purpose flour , (use plain flour in the UK)
- 2 tablespoons baking powder
- 2 tablespoons white or cane sugar
- ¾ teaspoon fine sea salt
- 1½ cups (360 mls) dairy-free milk
- 2 teaspoons apple cider vinegar , or lemon juice
- 4 teaspoons vanilla extract
- ¼ cup (60 mls) melted vegan butter , or oil. Plus more for cooking the pancake.
- 1 heaping cup (150 grams) blueberries , fresh or frozen (if frozen do not defrost)
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 9 inch frying pan/well seasoned cast iron skillet (it must be a pan that you know will not stick and it must be at least 1½ inch deep) over a medium heat and add enough vegan butter (or oil) to coat the bottom and sides well. Swish it all around and up the sides of the pan. See the FAQS for sheet pan and cake pan instructions and tips regarding skillets of other sizes.
- Once the pan is hot pour in the pancake batter and smooth the top gently with a spatula. The aim is to get the bottom really nicely golden and caramelized. This will take 5 to 10 minutes depending on what kind of pan you use. Look out for it to start setting up around the edges and for bubbles to start appearing on the top. Once you spot this use a spatula to gently loosen the pancake around the edges and shake the pan gently back and forth a little to loosen the pancake on the bottom.
- Turn off the burner and place the pan in the oven so the pancake can finish cooking all the way through. 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. Let it rest for 5 minutes and then 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 serve with toppings of choice.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
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. It's SUCH a rewarding feeling when the pancake falls out onto the plate. 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! 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.