Soft, fluffy, delicious blueberry pie pancakes.
This recipe yields SUPER ginormous pancakes!
Pleasantly Plump. One might use these words to describe the blueberries I recently purchased at Whole Foods. I’m always excited when summer rolls around and organic blueberries no longer cost an arm and a leg. And a pinky toe.
Sadly, the lower prices don’t last forever, and I therefore make it my mission to eat as many blueberries as humanly possible while they’re available! If you end up in a similar situation, with extra blueberries to use up, be sure to browse the recipes in the link below:
Today, however, I wasn’t feeling the muffin vibe.
And so I spent the entirety of my run dreaming up new ways to incorporate blueberries into breakfast. Finally, I settled upon blueberry pie pancakes. Just think about it for a second… blueberry pie in pancake form.
How could you possibly top that?!
These blueberry pie pancakes are ginormous… Seriously, the fattest pancakes ever!
Since originally posting the recipe three years ago, there are now over 200 positive reviews from readers who have tried these pancakes and keep coming back to the recipe again and again.
These pancakes are a must-try!
Blueberry Pie Pancakes
Blueberry Pie Pancakes
Ingredients
- 1/2 cup blueberries
- 1/3 cup flour (ww pastry, white, spelt, or Bob’s gluten-free)
- 2Â tbsp rolled oats
- 1/2 tsp cinnamon
- 2/3 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1Â tbsp sugar or 1 packet stevia
- 1/3 cup milk of choice
- Unless you like the taste of fat-free pancakes, add 1 tbsp oil and reduce milk by that amount.
Instructions
Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup, powdered sugar, or Cashew Cream. Or you could even boil some more blueberries (with a bit of sugar, if you wish), and smash them, to make a compote.
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Links of The Day:
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I loved these pancakes! I doubled the batter to make four of them. They truly surprised me. I was not expecting them to taste so goooooddd!!! 🙂
Oh. My. Goodness. These were SO GOOD! I even had them for dinner a few nights ago. Perfect serving size and soooo yummy!!!
What would you sub for the oats to make these gluten free? I’m celiac and can’t have oats
Thanks for the recipe… it’s very adaptable!! I have made them now with blueberries, banana chunks (my fav), chopped pears and strawberries – all really yummy – no sweetener in them and I use either rice flour or oat flour works great. 🙂 I use lots of coconut to cook them and do a super low heat for longer.
These pancakes were sooooo good! I subbed the white sugar for brown and just topped with plain powdered sugar and they were simply delicious! 🙂 I can’t wait to try the other pancake recipes
everytime I make these, the inside never gets fluffy. It’s always gooey in the middle even if I cook it on low heat for a long time! Ahhh
Amazing! I made two versions of these – one with Buckwheat flour (for the hubby) and one with all-purpose (for me and my one year old). Everyone was a fan. I made them smaller for the kiddo (3 mini = 1 adult sized pancake)…he ate NINE of these!!! I don’t think I’ve ever seen him eat so fast! We didn’t add any sugar in either of the version and both the buckwheat ones and the all-purpose ones were delicious!
Blueberries are the best. I have them every morning. When it’s cold out I like like to make a warm blueberry compote- just throw them in a bowl and microwave with a slice banana and add some warm nondairy milk top with sliced almonds a warm nondairy milk and granola or gf cereal.
BUT tomorrow I’m make these bb pancakes. I’ll dream about them during my early morning run!!!
This has become my go to recipe for pancakes, I love them! So easy to make, vegan and delicious! Thank you so much for sharing this recipe 🙂
I’ve tried these loads of times but they never come out right, they don’t rise as much and don’t taste fluffy. I must be doing something wrong because all the other reviews have been positive. Maybe you can help me out, I really want to persist with this one because it seems perfect. I’ve used soy milk, olive oil, plain white flour, frozen blueberries, left out the sugar and used 3/4 tsp baking powder and followed the method to a T. It’s my first time making pancakes though so maybe my technique is off. Any chance of a video tutorial? Thanks for your blog though – I love healthy, vegan, single serve desserts.