In our house, we cherish Sundays.
I absolutely refuse to make plans before noon, because (like most sane people), I want to be as lazy as humanly possible at least once a week. If I wake up anytime before 9 am, you bet your boots I’m going to pull the covers up over my head, roll myself into a blanket burrito, and go back to sleep…even if I have to shut my eyes and WILL IT to happen for 15 minutes.
But when I finally do rise like the undead, nothing kick-starts a good weekend morning like a stack of vegan pancakes and a tall glass of orange juice.
Pancakes are truly the American staple of breakfast, which isn’t surprising since it’s basically an edible plate. Whoever invented pancakes was probably just trying to find a way around eating fruit. “Look Mom, I’m eating fruit on an edible plate! It totally counts!” Look it up, I bet it’s true. #notreally
Because with a meal that has CAKE right in the title, what’s not to love?
The secret to making moan-worthy vegan pancakes
Back in the early 2000’s, I worked at a breakfast diner, which required me to be awake before the crack of dawn and taking orders by 5 am via drive-thru window.
To this day, there’s something strangely comforting about diners; the beautiful symphony of people talking and laughing, food sizzling, and plates clattering. It’s oddly soothing.
Anyway, it was here that I learned the secret to making good pancakes. Lean in close, because I’m only going to tell you this once. Ready?
But first, know this: after you pour your batter onto the hotplate, you have to wait until you see bubbles form on the top, before you flip your pancake to the other side. As for the SECRET…the secret to a good pancake is to never pat a pancake.
Yup, seriously.
I know, I know- you’re standing there with your spatula, feeling high and mighty like a pancake queen, but RESIST THE URGE TO PAT THAT PANCAKE! When you pat your pancakes, you will take the fluff right out of them, it’s as simple as that.
And once you’ve mastered resisting the temptation of patting pancakes, your cakes will be phenomenally better.
Classic pancakes with homemade blueberry syrup
So what better way to celebrate weekend laziness than with these EASY vegan pancakes with homemade blueberry syrup?
Because now that you know the secret to good cakes, you’ll be able to whip up your own batch like a master chef. The blueberry syrup is also a snap, and requires only 2 ingredients: blueberries and maple syrup, resulting in a moan-worthy drizzle fest of hot stickiness that creates a hallelujah chorus effect every time you eat pancakes.
The only thing missing is a breakfast machine equivalent to the one Pee Wee Herman uses in Big Adventure.
Now THAT’s what I call easy like Sunday morning.
Allergy-Info & Substitutions
- These pancakes are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally soy-free and nightshade-free.
- Make them gluten-free by using all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1.
- For nut-free pancakes, switch the almond milk out for another plant-based milk of your choice, such as coconut.
- Nutritional bonus: blueberries are high in antioxidants, helping protect you against free radicals. Blueberries can also help boost brain health and is anti-inflammatory, making it the hero of any breakfast.*
- For another pancake recipe, check out these oil-free vegan pumpkin pancakes by clicking here.
Learn the secret to making moan-worthy vegan pancakes + enjoy this simple recipe with homemade blueberry syrup! Easy to pull together, and includes instructions for gluten-free pancakes.
Homestyle Vegan Pancakes with Blueberry Syrup
Ingredients
Pancakes:
- 2 C unbleached organic white flour
- 4 tablespoon organic sugar
- 3 teaspoon baking powder
- ¼ teaspoon pink salt
- 2 tablespoon unrefined coconut oil* OR canola oil
- 2 C almond milk
- 1 teaspoon vanilla extract
Blueberry Syrup:
- 6 oz fresh blueberries
- ⅓ C maple syrup
Instructions
- To get the blueberry syrup started, place blueberries and syrup in a small saucepan. Heat on medium low, stirring occasionally and breaking up the berries. Keep heated while you cook the pancakes.
- For the pancakes, in a medium mixing bowl, combine the first four (dry) ingredients. Add the coconut oil and stir until combined well (see note below about coconut oil). Mix in almond milk and vanilla extract, and stir until a nice batter has formed.
- To cook, heat a frying pan or hotplate on medium temperature.
- Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side. Remember, you know when the side facing down is ready because you will see bubbles forming on the top of your cake. And DO NOT PAT your pancake!!
- Remove pancakes from heat. Serve with a pat of dairy-free butter, drizzle the blueberry syrup on top, and grab a glass of orange juice for the side. Yum!
Notes
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Thank you for taking the time to invest in your health and happiness!
These look amazing Rhandi – I hope you will pop by my new Link” I am Pinnable” up as I adore reading your blog and miss popping by
Oh wonderful!! Thanks so much for the invite Amberjane!
Thank You for stopping by Randi – I have of course pinned and added you to my Yummly recipes because it is awesome
Thank you so much Amberjane! Sending hugs:)
With so many of my favorite flavors in one bite, who can resist this tasty delight? We’re so glad you shared this healthy and delicious Homestyle Vegan Pancakes with Blueberry Syrup recipe on the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing!
These look so tasty Randi! I had no idea you weren’t supposed to pat pancakes – good to know!
Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!
PS – I agree, if I could magic a tea to my bedside, I’d do it too!
Lol, hey we learn something new every day, right? Thanks so much for stopping by!
WHAT! No patting?! Really? I mean seriously OMGosh!? I make loads of pancakes (maybe 4-5 times a week)! You do realise now that EVERY time I’m making them I’ll think of you! 😛 I’m quite tempted to make some right now just to see if it makes a difference! 🙂 My favourite pancakes only have 3 ingredients and I already have 5 (soon to be 6) pancake recipes on my blog – shall I remake them all to test out your theory! 😀 I might have to mention you in my next pancake post! These ones look delicious by the way and I think I need to make blueberry syrup! 🙂 Thanks for sharing at Healthy Vegan Fridays. 🙂
LOL I know- mind BLOWN. This is what the Food Network says though and since trying it, they DO taste fluffier! If at the end of the day, you still enjoy patting your pancakes, just do your thang mama. “no hate, pat the cake” if it makes you happy lol.
Your plate is soooo pretty!!! Your pancakes just look so darned fancy on that plate. Love the blue with the blueberry syrup. You will definitely be helping me up my pancake making game. I am a definite patter. No more!
Lol thanks! I love collecting plates during the summertime because they always seem to have pretty ones during that season:) National pancake day is coming up in March so I hope you enjoy a pat-less stack LOL!!
These look soooooo good! And I just learned something… I didn’t know pancakes are supposed to be pat. I’m also addicted to blueberries, so that syrup is something I MUST try!
Hi Kate, thank you!!! Just remember to RESIST the urge to pat the pancake lol!
And yes, the blueberry syrup is to die for:) Enjoy!
These taste delicious but wverytime I make them they are a bit doughy . Any suggestions, I had the same issue with the birthday cake in vanilla but not chocolate?
Hi Stephanie! So for the pancakes, I think the problem is either you may be making them too thick, OR not cooking long enough. I like to use the ladle to spread my pancake batter out. Then, make sure you are following my tip (in the post) about seeing the bubbles form on the top of your cake before you flip them.
As for the vanilla cake, I’m wondering if that’s due to either the flour you use OR perhaps you’re not cooking it long enough? Make sure that the toothpick inserted comes out clean before removing from the oven.
Hope this all helps!