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.
The 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.
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.
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.
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
Ingredients
PANCAKES
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 1 Tbsp melted vegan butter (we like Earth Balance or Miyoko's)
- 1/2 cup unsweetened almond milk
- 1 Tbsp agave nectar (or maple syrup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 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*)
STREUSEL
- 2 Tbsp raw sugar
- 2 1/2 Tbsp unbleached all-purpose flour*
- 1 Tbsp vegan butter
Instructions
- Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in vegan butter 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.
- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. 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?
- To the same large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
- Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
- 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 vegan butter, an additional sprinkle of streusel and a drizzle of maple syrup.
Video
Notes
*This recipe doesn’t work very well with gluten-free flour – the pancakes are a bit gummy. If you want to try it, we would recommend using 2 Tbsp extra flour in the pancake batter and 1 Tbsp extra flour in the streusel topping.
*If using frozen blueberries, keep them frozen until ready to use. This will help them keep their shape and prevent the pancakes from turning blue.
*Nutrition information is a rough estimate.
Tina says
What is the name of the pan you used to make these? I want to look into it to purchase it. Thank you.
Hi Tina, are you referring to the pan in the video? It’s a Caraway Ceramic Non-Stick. Hope that helps!
Cloey says
How many pancakes/cups of batter does this recipe yield?
Hi Cloey, this recipe will make ~5-6 4″ pancakes. Hope this helps!
C Haydl says
All other recipes I have tried from Minimalist Baker for the past 4 years have been excellent. This one however did not turn out well at all. When I put the mixture into the fry pan it bubbled up into a big puffy pancake but then fell and shrunk into a flat pancake that fell apart and was not able to turn it over. It was not edible and I had to toss it. I will not try this one again.
So sorry this didn’t work out for you! Did you make any modifications? We found that certain brands of baking powder don’t work as well as others. We prefer the Rumford brand of baking powder. We hope this helps!
Virginia Gross says
Unfreakingbelievably out of this world EXACTLY like a blueberry streusel muffin! Serves 2 with a hefty side of strawberries. I cannot tell you how satisfying these are and actually very easy to make. I always go to your recipes for no-fail, delicious with a wow factor every time. My daughter gave me your Everyday Cooking cook book years ago and it’s still in use regularly.
Woohoo! Thanks so much for the wonderful review, Virginia!
Iralyn says
Delicious recipe! The consistency wasn’t 100% what I love in a pancake, but I think I could make some minor tweaks next time and get it there…maybe a little more flour. Could also have to do with the fact that I used light coconut milk, instead of almond, maple syrup instead of agave and all purpose instead of whole wheat pastry. The whole family loved it, though! Made double the recipe for a family of 3 (2 adults, 1 toddler) and it was barely enough. Yummy!
So great! Thanks for sharing, Iralyn!
Kelly says
These are hands down the best vegan pancakes I have ever made. I loved the texture of the fluffy pancakes with the crunchy streusel. I doubled the amount of blueberries, and only made half of the streusel. It was definitely too many blueberries, but the perfect amount of streusel for us. Would recommend this to everyone!
Whoop! Thanks so much for the lovely review, Kelly! xo
Karen says
So good! I just made these. Only sub was oat milk. They were perfect. Thanks foremother great recipe.K
Yay! Thanks for the lovely review, Karen! xo
Brianna says
I made this with Bob’s Red Mill 1-1 Baking Flour and it worked well! I saw another comment that said that it was liquidy. It also happened to me but I just added more flour to thicken the batter and it tasted great!
Yay! Thanks for sharing, Brianna!
Joanne says
I’m really disappointed with this recipe…It’s a big mess…Can’t even turn it over, it just falls apart. It seems to me that the batter is too liquidy?
Hi Joanne, we’re so sorry to hear that was your experience! Did you make any modifications? It almost sounds like the flour was off?
Heidi says
These are such a hit with my husband and friends–none of whom are vegan. Thank you for this incredible recipe!
Whoop! Thanks so much for the lovely review, Heidi!
Tyria says
These are AMAZING and will be my go-to pancake recipe!! I love how fluffy and perfect they turned out! Only substitution I made was coconut milk instead of almond because that’s what we had but these were a win for the whole family!!! Thank you for sharing!!! ☺️
Whoop! We’re so glad everyone enjoys them! Thanks for sharing!
Amanda says
Omg these are vegan no way made them with the the exception of a powder egg supplement and off the charts delish oh also fried mine with vegan butter as well.
Mikro says
Everyone loves these pancakes! Vegan or non-vegan – makes no difference. I triple the recipe for family brunch and they are always the first thing gone. I make it exactly according to the recipe. I’ve given the recipe out to several people. Enjoy!
So glad to hear it! Thanks for sharing, Mikro!
Julia Walton says
These pancakes are HEAVENLY!!!!!!!!
My friend and I made these with gluten free flour mix and they turned out amazing!!!! We made a double batch and not a single pancake remained by the end of it.
Shay says
These are my new go-to pancake. The texture is soft and moist and the flavor is not too sweet. I like to modify the recipe just a little bit. I add 1/4 tsp almond extract instead of vanilla and double the blueberries. Sometimes I skip the strudel if its a hot day and I don’t want the oven on. And they are delicious with our without it. Thanks for sharing.
We are so glad you enjoyed these pancakes, Shay!
Ana says
This recipe is so quick and effortless, and it’s a nice twist on traditional blueberry pancakes. I’ve made this three or four times already, the only change I make is I add some extra blueberries into the batter.
Yay! Glad you enjoyed it, Ana!
Ann Manson says
What do you grease the griddle with?
Ashley S says
I made this recipe for my family of 3 and everyone enjoyed it! I made this GF by substituting the 1/2 c of wheat flour for 1/2 c of bobs red mills 1:1 gluten free baking flour blend. I also used 1 chicken egg instead of the flax egg. It turned out perfectly. By far my favourite GF pancakes I’ve tried yet! Thank you
Ashley S says
This recipe turned out perfectly and everyone in my house enjoyed it! I wanted to comment as I made this recipe GF by substituting the 1/2 c of wheat flour for 1/2 c of Bob Red Mills 1:1 GF baking flour blend. I also used a chicken egg vs. a flax egg. These were by far my fave GF pancakes I have tried yet, thank you!
Bee says
Didn’t quite love this one. Thought they weren’t fluffy enough.
I’m sorry to hear that, Bee! Perhaps try this one for fluffier cakes next time. Happy Cooking!
Stacy says
Do you have a gluten-free version?
Aisha says
Another delicious recipe! I used spelt flour, rice malt syrup, organic butter, chicken egg and rapdura sugar. Worked perfectly. Thanks!
Sharon says
I am interested in making this recipe, but I have a quick question. Where it says “To the same large mixing bowl add flaxseed and water and let set for a minute or two,” is ir referring to the flaxseed egg and how much water do you add? I didn’t see that listed in the ingredients.
Thank you!
This should help! 2.5 tbsp of water with 1 tbsp flax seed
Callie says
I love these pancakes! I didn’t even make the topping, just topped it with some good ol’ honey
China says
What would you recommend to make it gluten free? Would 1:1 GF flour work?
Callie says
You actually do gluten free conversions by weight! So make sure the flours weigh the same amount, and you should be A-ok
Jessica says
We love these in our house, best pancakes ever!! I’m making these for some friends next weekend during a trip to the coast, do you think it would be possible to make the batter ahead of time so all that needs to be done is cooking them?
Caitlin Buckspan says
Hands down the best pancakes I’ve ever had. Made them for a 4th of July brunch topped with homemade strawberry syrup (red white and blue!). People couldn’t stop talking about them! Thanks for sharing.
VeggieMom says
Has anyone ever tried to freeze them for a quick breakfast for the kiddos? I wonder how they would hold up. I’m looking for a pancake and waffle recipe I can freeze so that my kiddos can throw them in the oven in the early AM before I go to work. If anyone has attempted to freeze them let me know :) Thanks!
Becca says
Holy cow, these are amazing! My husband is a breakfast food (especially pancake) fiend, so I’ve been trying to branch out what we make. These are by far my favorite! I don’t love syrup or toppings much, so the streusel was the perfect sweet topping. I even omitted the sweetener from the pancakes because the topping had so much and we used sweetened almond milk. So so good. We will be making these again and again!
Bernadette says
Made these today! LOVE. 3servings. Used oat flour instead of white flour, used 1 chicken egg + 2 flax eggs.
Anna Lee says
For some reason my tablet wouldn’t let me rate this.
Definitely 5-star worthy!
Anna Lee says
I just made these for breakfast. They were fantastic! I didn’t make the streusel as I was a little short on time, but they were delicious regardless! I didn’t even wait for them all to be done; I was eating them one by one as they came off the skillet. Great recipe!
Sara says
These are not only the best pancakes I’ve ever made, they are probably the best pancakes I’ve ever eaten, vegan or not! So happy you and this recipe exist!
Darshana says
These are the best pancakes ever! I didn’t make the streusal, but didn’t miss it.
April says
These were amazing. I used whole wheat flour and they were still really fluffy. Will definitely make agaim.
Laura E. says
You are the best! Our family made the switch to a full on vegan diet a few months ago and sadly to say for a while I stopped baking/making yummy tasty things like pancakes. I’ve made tons of stuff from your site and they are always the best!
These are greatt!!! We’ve been eating a lot of the whole wheat pancakes recipe from the site but I really craved fruity pancakes so we chose this recipe. We used coconut oil instead of the butter and the wheat/oat flour mix from the whole wheat pancakes (I just love their taste!). Either way, they are delicious.
Veronique says
I make these almost every Sunday and it never disappoints!!!! So yummy and fruity!
I love all your recipes!! Thank you xo
Brandi says
These were awesome! I was looking for a great recipe for my husband’s birthday. They were delicious and I was really happy to use the whole wheat pastry flour instead of refined white. Thanks so much!!
Great, thanks Brandi!
Eunice says
AWESOME! I just baked them like cupcakes instead and I used Apple sauce instead of flaxseed. WHat can I do to make them fluffier when baking?
You can add a bit more leavener to help them fluff up! Also, be sure not to overmix the batter and let it rest 10 minutes before cooking. Hope that helps!
Stephanie says
My boyfriend and I made these for Breakfast on Saturday and smothered them in coconut whipped cream. It was amazing!
Yay! So glad you liked them. One of my favorite pancake recipes to date!!
Vivi says
Hello! can coconut oil replace the butter??
Yes!
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??
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!
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 :)
So great! These pancakes are some of my favorite EVER. So glad you enjoyed them, too Robin!
Grace says
Over here in Australia I think it might be closer to what we call a ‘Pikelet’. Thanks for the recipe.
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!
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.
It’s vegan if you use a flax egg, per the recipe.
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.
Darshana says
People may be transitioning to vegan. I love the vegan egg, but it was my first time using it.
mamaraby 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.
Veggie says
Man, this looks amaaaazing!. Blueberry. Muffin. Pancake. Streusel! This can’t be true!
Katy says
I just made these pancakes for the family and let me say, HUGE SUCCESS. This is a wonderful recipe.
Glad you liked!
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! :)
Yay! Thanks for sharing, Dani. Those pancakes were AMAZING!
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.
Hannah says
These are so delicious! Yum
Amy says
These were awesome!
Virginia says
I just made these and they are amazing! So flavorful! Best Pinterest find to date!
Yay! Glad you liked. I’ve seriously wanted to remake them ever since sharing the recipe. So delicious!
Rhea says
Do you have any suggestions on the types of flour to use to make this paleo diet friendly?
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.
Moni Meals & Fitness says
Oh WOW! These look simply AMAZING!! I hope to try them.
I LOVE you site and wonderful pictures too. :)
Laura @FoodSnobSTL says
I really want to make these for my daughter! I think she will love them. Thank you!
Laura says
Oh my gosh, Dana. When I saw these, I knew I NEEDED to go to there. Streusel on anything = my jam. Gorg photos too, lady :)
Caroline @ chocolate & carrots says
Woah, woah, WOAH! You just blew my breakfast mind.
Alina @ My Yellow Umbrella says
Ooooooooh BOY…om nom nom nom. I WILL be making these as soon as J gets back in town. I would be in BIG trouble if I made them without him.
Vicki Carr says
what is agave nectar? And what is it’s purpose?
Vicki, agave nectar is a natural, alternative sweetener to honey, which vegans don’t consume. (see more info here: http://en.wikipedia.org/wiki/Agave_nectar). But you can easily sub it for pure maple syrup or honey in this recipe if you’d like.
Monique @ Ambitious Kitchen says
Gorgeous photography as always! I’m excited to try these.
MariJean says
I cannot WAIT to try these.
MariJean
welleatyouup.wordpress.com
Lindsay says
Your photos really just WOW me every time. Gorgeous and they look like the perfect weekend breakfast :)
Jocelyn (Grandbaby Cakes) says
These are seriously genius! Genius indeed. Two amazing things that I crave on a regular basis combined to make one absolutely amazing dish!
Megan says
Oh man-o-man. Let’s streusel top everything! I’m crazy hungry for these AND that apple pizza. I need a streusel-y morning super soon. <3