Tall and fluffy with pops of juicy blueberries, the best buttermilk blueberry pancakes are egg free and optionally dairy free, with zero compromise on taste.

Adding blueberries to pancakes is such a fun and healthy way to elevate the basic pancake recipe. If you are looking for a sweet and fluffy, traditional pancake recipe, check this one out! However, this recipe for buttermilk blueberry pancakes is ever so slightly different in that it uses faux buttermilk.

–Faux buttermilk

Faux buttermilk made by mixing milk and vinegar, (or soy milk) creates an ever so slight tang in the batter; as a result it helps balance the sweetness. In addition to this, buttermilk also helps to create a tender texture and overall creamy richness.

–Making faux buttermilk is simple: add 1 tablespoon of white vinegar to 1 cup of soy milk or dairy milk, mix it and you will see it ‘curdle’/get tiny chunks in it. I don’t love using a word like curdle in a food blog but for all intents and purposes here it is!

Also, you can use lemon juice in place of vinegar, though in a delicately flavored pancake, you will likely have notes of lemon come through. Food for thought.

Blueberries– Fresh blueberries work best for this recipe, if you decide to use frozen there are a couple things I would do first:

First: Rinse and drain them in warm water. This will result in bringing them to room temperature and decrease a lot of the color oozing out everywhere.

Second: Pat them dry in a paper towel. Very well. The blueberries will already be wet from their frozen state, you don’t want all that extra moisture sitting in pockets around the pancake… unless soggy and undercooked parts of a pancake is what you’re going for?!

This recipe makes about 10-12 medium pancakes. Of course, this is very subjective, but it should be enough to feed a small family. If you are known to gorge yourself on pancakes then consider doubling the recipe.

Buttermilk blueberry pancakes can be served up as a delightful egg free breakfast idea, or enjoy them as a brunch option, quick lunch, or breakfast for dinner!

How to achieve the best buttermilk blueberry pancakes with no eggs:

-In a medium-large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. Whisk well.

{FYI – I use organic granulated sugar which is why it looks almost like light brown sugar}

-In a 2 cup Pyrex measuring cup, add milk and stir in vinegar. It will look curdled which is what you want (this is the faux buttermilk)

-Pour faux buttermilk into the dry ingredients, then add the water, oil, and vanilla. Whisk just until combined, try not to over-mix. Over mixing pancakes leads to short, dense pancakes.

-Heat a skillet or griddle over medium heat. Ladle the batter into the pan, and add about 5-6 blueberries per pancake (for small-medium sized pancakes.) Tap the tops of the blueberries with your finger to push into the batter. Alternatively, you can pour blueberries into the bowl of the batter, however I prefer the even distribution of blueberries this way.

-Cook until both sides are golden brown and cooked through. Remove to a wire rack or serve immediately.

Things that helped in the kitchen for this recipe, and can help you too:

Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!

Pyrex 2 cup measuring cup – an absolute staple in the kitchen

Stainless steel measuring spoon set– mine have held up for years!

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