Vegan Whole Wheat Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.3 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Vegan Whole Wheat Blueberry Pancakes calories by ingredient
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Based on "Perfect Pancakes" recipe in Vegan Brunch (and Vegan with a Vengeance) by Isa Chandra Moskowitz. Based on "Perfect Pancakes" recipe in Vegan Brunch (and Vegan with a Vengeance) by Isa Chandra Moskowitz.
Number of Servings: 8


    1.25 Cups Whole Wheat Flour
    2 tsp Baking Powder
    1/4 tsp Salt
    1 tsp Ground Cinnamon
    1 tsp Ground Nutmeg
    2 TBSP Canola Oil
    1/3 Cup Water
    1 to 1.25 Cup Soy Milk
    1 tsp Vanilla Extract
    1 Cup Frozen Blueberries (or fresh is OK too)


Makes 8 servings of 1 pancake per serving, although I normally eat 2 :)

In a large bowl, add baking powder, salt, nutmeg and cinnamon. Sift in the flour. Add the liquid ingredients and mix til combined and most lumps are gone. Add blueberries and mix them in.

Spray a hot skillet (flicked water droplets will dance on it) with oil.
Pour about 1/3 cup of batter onto the skillet.

Cook each pancake for a minute or two (or three) on the first side, until bubbles appear in the middle and the edges are firm. Sometimes with whole wheat pancakes bubbles don't really appear, so just look for the edges to firm up and then check to see if the underside looks solid.

Flip and cook the other side for about half as much time as it took for the first. Flip only once! I believe that is the secret to great pancakes - if you time the first flip right, everything will be golden.

Number of Servings: 8

Recipe submitted by SparkPeople user KATJWINTER.

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