Name: FLUFFY EGGLESS BLUEBERRY PANCAKES
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 270 g (1 cup+2 tbsp) milk (room temperature); 10 g (2 tbsp) vinegar (or lemon juice); 180 g (1+1/2 cup) all purpose flour; 4 g (1 tsp) baking powder; 4 g (1/2 tsp) baking soda; 20 g (2 tbsp) sugar; 1/4 tsp salt; 40 g (3 tbsp) unsalted butter; 1/2 tsp vanilla extract; The zest from 1/2 lemon; 125 g (1 cup) blueberries (better if they are fresh)

FLUFFY EGGLESS BLUEBERRY PANCAKES

If you try this Eggless Blueberry Pancakes recipe, you couldn't believe they were made without eggs!

They are so fluffy and moist, rich in taste, that they taste exactly like the best regular pancakes.

They are also very quick and easy to make: no fancy procedure, no hand mixer: you just need a bowl, a pitcher (or a smaller bowl) and a whisk.

I made them with low sugar, so they are perfect if topped with sweet stuffs like maple syrup, honey, jam or some powdered sugar.

Perfect for breakfast, snacks and even if you run out eggs, sure they will be a hit!

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Breakfast, Snack, Treat

Cuisine American, European

Servings 7 Pancakes

Calories 162 kcal

Ingredients

270 g (1 cup+2 tbsp) milk room temperature
10 g (2 tbsp) vinegar or lemon juice
180 g (1+1/2 cup) all purpose flour
4 g (1 tsp) baking powder
4 g (1/2 tsp) baking soda
20 g (2 tbsp) sugar
1/4 tsp salt
40 g (3 tbsp) unsalted butter melted; you can substitute with the same amount of vegetable oil, but the batter will turn out more runny and the pancakes less thick
1/2 tsp vanilla extract
The zest from 1/2 lemon
125 g (1 cup) blueberries better if they are fresh

Instructions

In a large bowl place milk, vinegar and mix. Let it rest for about 10 minutes.
Meanwhile in a large bowl sift and mix together flour, baking powder, baking soda, salt, sugar and set aside.
In the milk mix, add butter and mix until combined.
Pour the milk mix into the flour mix. Add vanilla, lemon zest and gently mix until almost completely combined: don't mix too much!
Gently incorporate blueberries with a spatula.
Cover and let it rest for about 10 minutes or until heat the pan.
Heat a nonstick pan over medium heat. It's up to you if you want to grease the pan with some butter.
Use 1/3 cup to take the batter and pour it into the hot pan.
Flip pancake when the top bubbles and the batter on top is still runny and not too firm.
Cook the other side for about 50 seconds or until the bottom is golden brown.
Serve immediately with some butter and maple syrup.

Video

Notes

You can store leftovers in the fridge for 2 days or in freezer for about 2 months.

Serve at room temperature or slightly warm using a toaster, a non stick pan or a microwave.

Tips:

If you’ve found very strange using vinegar in this recipe, don’t worry, it’s just a simple way to make buttermilk at home! So you can use buttermilk, if you have at home, instead of vinegar (or lemon juice) and milk.

You can also use lemon juice instead of vinegar but be sure you won’t taste the vinegar in the end.

As you can see above, after the resting time, milk+vinegar/lemon juice curdles: it is totally normal and it’s what we want! So don’t throw it away 😛

The vinegar (or buttermilk) acidity is very important in this recipe, so don’t use regular milk without vinegar or lemon juice. It reacts with baking soda (basic) creating carbon dioxide and giving fluffiness and rising to your pancakes.

I suggest to use fresh blueberries in this recipe. If you use frozen blueberries they will release more moisture and they will probably smash easily while mixing the batter. Anyway, you can use the frozen ones too if you dont’ care about the blueberry smashing.