A super thick and fluffy, giant, no flip Vegan Pancake that is melt in your mouth golden and bursting with juicy blueberries. Perfect for feeding a family without having to stand over the stove for ages!
Ready to up your brunch game in style? Good. Because we are doing it in over-the-top Giant Blueberry Vegan 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. 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 do you make a Giant Vegan Pancake
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
Making my fluffy pancake recipe is really easy and takes no more than 15 minutes.
1 – First you need to add all of the dry ingredients to a bowl and whisk them together
2 – Then add all of the wet ingredients to another bowl and mix
3 – Pour the wet ingredients into the dry ingredients, and stir gently to combine.
4 – Add the blueberries and stir again very gently.
5 – Heat a pan over a medium heat and melt a generous amount of vegan butter or neutral tasting oil.
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.
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.
Vegan pancake recipe 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.
- 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 my giant pancake
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.
Some ways you can adapt this fluffy pancake recipe
- Omit the blueberries and make a simple but delicious plain pancake.
- Switch the blueberries for chocolate chips.
- Use my Vegan Banana Pancakes recipe and cook it as described here, with or without blueberries.
However you cook it though, there is no denying that NOTHING beats thick, fluffy, buttery vegan pancake bursting with juicy blueberries, all topped with melty vegan butter and maple syrup.
Take note that this is a thick pancake. It’s almost like pancake style cake. 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 Pancake. Bursty blueberries. Melty butter. Rivers of maple syrup. Drooling guests with forks at the ready.
Get the picture? Grab a pan.
Let’s make a GIANT VEGAN PANCAKE!
Giant Blueberry Vegan Pancake
- 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)
- 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 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 notes for tips regarding pans 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.
- 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.