I seem to have a one track mind lately when it comes to using up all of the lusciously ripe blueberries from my CSA. My brain keeps screaming “Pancakes!” even though I know there endless other recipes I could be making with my plump berries. I’ve been bookmarking blueberry recipes like Blueberry Boy Bait and Grilled Chicken with Blueberry BBQ Sauce but my mind wonders obsessively back to pancakes. I’m sure this gives you some window into my personality and it’s probably not flattering, but this is just how I am. The last time I was craving blueberry pancakes I made Featherlight Blueberry Pancakes. The recipe was good, great even, but I still wished I’d recreated a version of some Apple Crisp Pancakes I had at a brunch spot instead, but with blueberries of course. This week I decided to do just that and since Guava requested some already veganized recipes I figured the least I could do was make these animal product free. I love vegan pancakes because even if you’re an omnivore they’re great for days when you are craving pancakes and then realize at the last minute you’re out of eggs. I love the contrast of the crispy, sweet crumb topping against the juicy bursting berries and light pancake. Everything works together quite nicely and the crumb topping elevates these above your standard everyday pancake.
Ingredients:
Crumb topping:
-1/2 cup all-purpose flour
-1 cup regular oats
-1/4 cup packed brown sugar
-1/8 teaspoon ground cinnamon
-Dash of salt
-1/4 cup chilled vegan margarine (I use Earth Balance), cut into small pieces
Pancakes:
-2/3 cup all purpose flour
-2/3 cup whole wheat flour
-2 teaspoon baking powder
-1/4 teaspoon salt
-1 cup soy milk
-1/3 cup carbonated water
-1 teaspoon vanilla extract
-1 tablespoon sugar
-1 tablespoon oil
-1 cup blueberries
Method:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Using a tablespoon begin making clumps with the mixture and drop gently onto baking sheet. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. If pieces are large, coarsely chop into chunks. Reduce oven temperature to lowest setting.
While the topping is cooling, make the pancake batter. Mix the dry and liquid ingredients separately. Then stir together until just combined. Be careful not to overmix.
To cook the pancakes, heat a non-stick pan over medium heat. Spray with cooking spray or lightly grease with vegan margarine or oil.
Use a 1/3 cup measure to pour your batter into the pan. Before it has set, dot the top with the blueberries and evenly distribute the crumb topping over the top to cover the pancake.
Cook until the top is bubbly (because of the crumb topping you’ll have to look a little harder for this than with a standard pancake) and the edges are set. Flip and cook on the other side for a couple of minutes until brown.
Stack the completed pancakes on a baking pan or dish and keep in the warm oven until ready to serve. Repeat with remaining batter.
{ 20 comments… read them below or add one }
ooh, there is nothing like fresh blueberry pancakes!
Shannon – I agree. Or fresh blueberries period for that matter.
Kelly, what a delicious (and healthy) way to make blueberry pancakes. I can eat pancakes any time during the day. These, though, with the topping make them extra special. Great recipe.
Teresa – Thank you. I agree with you, I can pretty much eat pancakes whenever, wherever. I love them that much.
I love oats and blueberries in my pancakes! :O)
I just tried my hand at Blueberry Buttermilk Ice Cream. It was so yummy!
Theungourmet – Ooh. Blueberry buttermilk ice cream sounds delicious. I’ve actually never made buttermilk ice cream before. Definitely worth putting on my ‘to make’ list.
I love the idea of blueberry crisps pancakes, oats is a great addition!
Thanks Natasha. I do love the idea of the oats in this pancake as well. They add a really nice textural contrast, which I am always a fan of.
The ultimate compliment: These look wicked good — and I’m not even a vegan!
Oh how perfect- I just bought a ton of fresh blueberries today! I think I know what I’ll be making tomorrow morning now…
These sound so heavenly! I love the topping!
Carolyn- Thanks.
Hannah – Thanks as well.
Reeni – Me too. The topping is what makes it.
There is nothing I love more than breakfast for dinner! These blueberry crisp pancakes would be perfect for such a meal. YUMMMMY.
I’ve been blueberry obsessed lately. Just got another 2 pints a few days ago and want to make muffins and pancakes with them. That’s where my mind goes to immediately when I think of blueberries. So glad they’re currently in season – they make me happy
WHen you cut yourself, do you bleed blue?
This sounds wonderful!
OMG- pancakes and crisp topping? Nom, nom, nom!! I also make vegan pancakes since we rarely have eggs in the house. I think the carbonated water is an interesting addition. Probably helps the lightness?
aww… thanks Kelly!! YUM!
I think I feel a breakfast for dinner coming on….
oooh! blueberry pancakes, look really good! I went blueberry picking and have tons of them. I froze most of them once I realized that I was never going to be able to use them quickly enough. I made also concentrated on pancakes. I also made waffles and coffee cake w/ them. oddly, I prefer my fresh blueberries on top of the pancakes rather than in them. I have no idea why.
Erica – Thank you.
Elina – Glad to know I’m not the only one with a one track mind.
I love blueberry muffins as well (especially with a crackly cinnamon-sugar crust) so I’ll definitely have to whip some of those up. I have another blueberry recipe on the menu for this weekend but thankfully no pancakes.
Sherri – Hehe. Guilty as charged.
Mo – It definitely helps the lighteness and I love that it’s an inexpensive ingredient.
Guava- I’m definitely a fan of breakfast for dinner as well. This would be awesome with some tempeh bacon and a tofu scramble for a full meal.
Bethany – The freezing is smart. I could see why blueberries on top would be even more appealing.
Wow thanks so much for the pancake recipe!! i made them today and ate them for dinner!!