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eggless blueberry pancakes

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.