Vegan Blueberry Muffin Pancakes

Vegan Blueberry Muffin Pancakes | Minimalist Baker

I know what you’re thinking. Is that a pancake in a muffin, a muffin in a pancake? Wha-wha-whaa-what do you call that, a paffin? A muffcake?

Honestly, I don’t know what to officially call these beauties but I do know they are seriously the best pancake I’ve ever created. A fluffy, sweet vegan pancake that tastes exactly like a blueberry muffin. Not lying.

Blueberry Muffin PancakesThe basis of this recipe is simple. A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. From start to finish they take about 30 minutes and it’ll be one of the best half-hour investments in the kitchen you’ve ever made.

Blueberry Muffin Batter QuoteVegan Blueberry Muffin Pancakes | MinimalistBaker.com

When I say they taste exactly like a blueberry streusel muffin, I mean exactly. John can back me up on this one.

What’s more? He doesn’t like pancakes – as in nearly detests them – and he ate the entire stack. I gave him a sample bite and the next thing I knew he’d run off with them.

Vegan Blueberry Muffin Pancakes | MinimalistBaker

These would make a lovely brunch or weekend breakfast item, or something special during the week to lure your kids out of bed with. In writing this post and oogling at the photos once more, I’ve decided to make them again tomorrow. Yes, muffin pancakes for breakfast on a Wednesday – sounds like a brilliant plan to me.

Vegan Blueberry Muffin PancakesVegan Blueberry Muffin Pancakes | by minimalistbaker.com

Nutritionally speaking these are a bit on the indulgent side, but if you split the stack in two it’s plenty to satisfy a sweet tooth. I’ve included the nutritional estimate for the whole stack below. Do with that information (and these pancakes) what you will. I’m not judging one bit.

Vegan Blueberry Muffin Pancakes | by Minimalist Baker

4.9 from 9 reviews
Vegan Blueberry Muffin Pancakes
 
Prep time
Cook time
Total time
 
The fluffiest, most flavor vegan pancakes I have ever made. The best part? They taste just like a blueberry streusel muffin.
Author:
Recipe type: Breakfast
Cuisine: Panckaes
Serves: 1 generously
Ingredients
  • 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp agave nectar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 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 (slightly thaw frozen berries in the microwave)
  • {Streusel}
  • 2 Tbsp raw sugar
  • 2.5 Tbsp unbleached all purpose flour
  • 1 Tbsp Earth Balance
Instructions
  1. Preheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance 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 stove stop. 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 and water and let set for a minute or two. Then add melted Earth Balance, 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 Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.
Nutrition Information
Serving size: For entire stack (without syrup) Calories: 545 Fat: 21 g Carbohydrates: 76 g Sugar: 17 g Fiber: 6.6 g Protein: 10 g

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Comments

    • Dana says

      Rhea, perhaps coconut flour or GF oat flour, though I haven’t tried them myself. With coconut flour I’d reduce the amount to half since it’s so absorbent.

  1. Anna says

    I make these all the time now! sometimes when I get lazy and I don’t have fresh fruit I’ll put in almond extract in place of the blueberries, and completely forgo the streusel. very great and very simple.

  2. Dani says

    I’ve been working my way through your recipes and this definitely ranks at the top as one of my favorites so far! I fed them to my husband before he left for work today and he said they were the best pancakes I’ve made to date. Your blog has inspired me to cook regularly, so thank you and please keep ‘em coming! :)

  3. says

    Just made these tonight for dinner and they were a *huge* hit with the kids. We’re not strictly veg so I made a few tiny ingredient changes. Otherwise I cut down the sweetener in the pancake recipe and made a quadruple batch. Using my scooper/muffin-thingy we ended up with 18 pancakes. These are super filing. Two was plenty for me and my three growing children ate the rest between them. I would say that a quadruple batch feeds four generously, five to six comfortably.

    So good and the streusel was a stroke of genius.

  4. Melissa MacDonald says

    You cannot call these vegan if you are suggesting people use eggs. I am sure you are trying to do a good thing, but suggesting eggs is not cool and NOT vegan at all.

    • Holly says

      The recipe clearly says use flax egg or chicken egg. In case others that are not vegan can enjoy them as we’ll if they wish to substitute the flax. Whereby also reducing question and answer time from others who wish to make them. It’s not “cool” to be condescending of others. Being vegan, if you are, I would think you appreciate the consideration of others.

  5. Kristen says

    Great recipe ! I used a mix of Teff and Chickpea flour in place of the wheat flour. I also used coconut oil instead of Earth Balance and omitted the “streusel topping.” It turned out delicious. Even my meat-eating hubby enjoyed it!

  6. Robin says

    I’ve made several recipes from your website and have never had anything but success!
    Seriously though, best vegan pancakes I’ve ever made. I make vegan pancakes for myself once every couple weeks and they’ve never come out as fluffy and wonderful as these did! I was out of blueberries (heartbreaking!) so I used chopped dark chocolate instead and applesauce in place of oil/butter. Also didn’t use any egg or replacer and they turned out excellent! Thanks :)

  7. Samantha says

    Mine were a mess! They completely stuck to the pan no matter what I did! I tried reducing the heat using different things to make them not stick and all of them stuck and fell apart. I am so sad! Any suggestions??

    • Dana Shultz says

      So odd! I haven’t had anyone face this issue. Did you make any ingredient changes? Did you butter or oil your griddle?

    • Josh Curtis says

      you may have an old griddle or pan. These do not work in stainless… I still oil the nonstick 12″ skillet I use to make these. It is probably the pan not the recipe, but low heat really helps as well.

      • Samantha says

        Thanx guys! I do have stainless steel which probably didn’t help but I also did not use the exact flour I thought I did until I checked after my pancake disaster! I haven’t had time to try again but can’t wait till I do!

  8. Stephanie says

    My boyfriend and I made these for Breakfast on Saturday and smothered them in coconut whipped cream. It was amazing!

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