Vegan Blueberry Muffin Pancakes

Name: Vegan Blueberry Muffin Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 servings
Cuisine: Vegan
Ingredients: 1 Tbsp flaxseed meal ((to make flax egg)*); 2 ½ Tbsp water ((to make flax egg)*); 1 Tbsp melted vegan butter ((we like Earth Balance or Miyoko's)); 1/2 cup unsweetened almond milk; 1 Tbsp agave nectar ((or maple syrup)); 1 tsp baking powder; 1/2 tsp baking soda; 1 pinch salt; 1/2 tsp pure vanilla extract; 1/2 cup whole-wheat pastry flour OR unbleached all-purpose*; 1/4 cup blueberries ((fresh or frozen*)); 2 Tbsp raw sugar; 2 1/2 Tbsp unbleached all-purpose flour*; 1 Tbsp vegan butter

These vegan blueberry muffin pancakes deliver fluffy, tender stacks that taste like blueberry streusel muffins, made entirely without dairy or eggs using a flax egg binder and whole-wheat pastry flour.

🌍Vegan 🥗Vegan 🏷️Blueberry pancakes

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

1 Tbsp flaxseed meal ((to make flax egg)*)
2 ½ Tbsp water ((to make flax egg)*)
1 Tbsp melted vegan butter ((we like Earth Balance or Miyoko's))
1/2 cup unsweetened almond milk
1 Tbsp agave nectar ((or maple syrup))
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1/2 tsp pure vanilla extract
1/2 cup whole-wheat pastry flour OR unbleached all-purpose*
1/4 cup blueberries ((fresh or frozen*))
2 Tbsp raw sugar
2 1/2 Tbsp unbleached all-purpose flour*
1 Tbsp vegan butter

14 Ingredients

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Instructions

1
Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in vegan butter until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
2
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?
3
To the same large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
4
Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
5
Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with vegan butter, an additional sprinkle of streusel and a drizzle of maple syrup.

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Tips & Notes

Pro tips

Let the batter rest 2–3 minutes after mixing to allow the flax egg to fully hydrate and baking soda to activate, resulting in fluffier pancakes.
Use a nonstick skillet or griddle over medium heat; vegan batters can stick more easily than dairy pancakes, so lightly oil the surface between batches.
Flip only once when the edges look set and bubbles form on top—over-flipping deflates the rise.
Fold blueberries in gently at the very end to prevent color bleeding and keep the batter light.

Substitutions

Agave nectar → maple syrup or coconut sugar (1:1, no change in texture)
Unsweetened almond milk → oat milk or soy milk (1:1, soy adds slightly more richness)
Melted vegan butter → neutral vegetable oil or applesauce (use applesauce at ½ Tbsp less for moisture balance)

Storage & make-ahead

Refrigerate cooked pancakes in an airtight container up to 3 days; reheat in a toaster or skillet over low heat. Unbaked batter keeps refrigerated up to 2 hours.