Oh, there’s just something magical about pancakes, isn’t there? I remember weekend mornings spent in my cozy kitchen, the smell of maple syrup mingling with fresh blueberries wafting through the air. It’s pure comfort food! Now, if you’re like me and love pancakes but want an option that’s kinder to our planet, these oven baked blueberry pancakes vegan are just the ticket. They’re fluffy, delicious, and packed with juicy berries that burst with flavor. Plus, they’re so easy to whip up – no standing by the stove flipping pancakes one by one! Just pour the batter into a baking dish and let the oven do the work. Trust me, you’ll want to make these again and again!
Ingredients for Oven Baked Blueberry Pancakes Vegan
- 1 cup all-purpose flour – sifted for a lighter texture
- 1 cup unsweetened almond milk – a creamy base that keeps it vegan
- 1 tablespoon baking powder – this helps your pancakes rise beautifully
- 1 tablespoon pure maple syrup – adds a touch of natural sweetness
- 1 cup fresh or frozen blueberries – bursting with flavor and nutrition
- 1 teaspoon vanilla extract – for that delicious hint of warmth
How to Prepare Oven Baked Blueberry Pancakes Vegan
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 350°F (175°C). Preheating is super important because it helps your pancakes rise evenly and become that lovely golden brown we all love. Plus, it gets your kitchen smelling amazing right from the start!
Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of sifted all-purpose flour with 1 tablespoon of baking powder. Give it a good whisk to ensure they’re mixed well and there are no lumps. This step is key for achieving that light and fluffy texture in your pancakes!
Combine Wet Ingredients
In another bowl, mix together 1 cup of unsweetened almond milk, 1 tablespoon of pure maple syrup, and 1 teaspoon of vanilla extract. Stir it gently until everything is well combined. The sweetness from the maple syrup paired with the vanilla will make your pancakes sing!
Combine Wet and Dry Ingredients
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Don’t worry if there are a few lumps; it’s important not to overmix the batter. This way, we keep those pancakes nice and fluffy!
Add Blueberries
Here comes the fun part! Carefully fold in your 1 cup of fresh or frozen blueberries. Be gentle so you don’t mash them—no one wants a blueberry mush! Just a few folds until they’re evenly distributed, and you’re good to go.
Pour Batter into Baking Dish
Take a greased baking dish and pour the batter in, spreading it out evenly. I like to use a spatula to make sure it’s nice and smooth on top. This helps it bake evenly and gives you those perfect pancake squares later on!
Bake the Pancakes
Pop the baking dish into your preheated oven and set your timer for 25-30 minutes. You’ll know they’re done when the top is golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell divine, and you’ll be counting down the minutes until you can dig in!
Cool and Serve
Once they’re out of the oven, let the pancakes cool for a few minutes. Then, cut them into squares—how easy is that? Serve them warm with a drizzle of maple syrup or your favorite fruit toppings. Trust me, you’ll be in breakfast heaven!
Tips for Success
Alright, let’s make sure you nail these pancakes like a pro! Here are my top tips to ensure your oven baked blueberry pancakes vegan turn out perfectly every time:
- Don’t Overmix: This is a biggie! When combining the wet and dry ingredients, stir just until they’re blended. A few lumps are totally okay! Overmixing can lead to dense pancakes instead of fluffy ones.
- Check Your Baking Powder: Make sure your baking powder is fresh! If it’s been sitting in your pantry for a while, test it by adding a teaspoon to some warm water; it should bubble up! If not, it’s time to get a new can.
- Grease the Dish Well: Use a good amount of oil or vegan butter to grease your baking dish. This will prevent sticking and make it so much easier to cut those pancakes into squares later. Nobody wants pancake casualties!
- Evenly Spread the Batter: When pouring the batter into the dish, spread it out as evenly as possible. This helps ensure they bake uniformly, giving you that lovely golden brown all over.
- Keep an Eye on Baking Time: Ovens can vary, so start checking on your pancakes around the 25-minute mark. If they’re browning too quickly, you can cover them loosely with foil to prevent burning while they finish baking.
With these tips in your back pocket, you’ll be a pancake-making superstar! Enjoy the process, and don’t forget to savor every delicious bite!
Variations for Oven Baked Blueberry Pancakes Vegan
Now, let’s talk about how to shake things up a bit with your oven baked blueberry pancakes vegan! The beauty of this recipe is its versatility, so you can easily customize it to suit your taste buds or what you have on hand. Here are some fun variations to try:
- Banana Bliss: Mash 1 ripe banana and mix it into the wet ingredients for a naturally sweet and fruity flavor. It adds a lovely moisture that pairs beautifully with the blueberries!
- Cinnamon Swirl: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm spice note. You could even sprinkle some cinnamon sugar on top before baking for a sweet crust!
- Nutty Delight: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for some added crunch and healthy fats. It’ll give your pancakes a delightful texture!
- Mixed Berry Medley: Swap out the blueberries for a mix of your favorite berries, like raspberries, strawberries, or blackberries. Each berry brings a unique flavor, making each bite a delicious surprise!
- Chocolate Chip Indulgence: Toss in 1/2 cup of dairy-free chocolate chips for a sweet treat that chocolate lovers will adore. Who says pancakes can’t be dessert?
- Zesty Citrus: Add the zest of 1 orange or lemon to the batter for a refreshing, zesty twist that brightens up your breakfast. The citrus will complement the sweetness of the blueberries perfectly!
Feel free to mix and match these ideas or come up with your own combinations! The possibilities are endless, and that’s what makes cooking so much fun. Enjoy experimenting and finding your perfect pancake flavor!
Nutritional Information
Now, let’s take a closer look at the nutritional side of these delicious oven baked blueberry pancakes vegan! This is just an estimate per serving (1 square), but it’ll give you a good idea of what you’re indulging in:
- Calories: 150
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 5g
- Protein: 4g
These pancakes are not just a tasty breakfast option; they also pack in some nutrients thanks to the blueberries and the use of almond milk. Plus, they’re low in saturated fat and cholesterol-free! Enjoy them guilt-free as part of your morning routine!
FAQ Section
Can I use a different type of milk?
Absolutely! While I love using unsweetened almond milk for its creaminess, you can swap it out for any plant-based milk you prefer, like soy, oat, or coconut milk. Just make sure it’s unsweetened to keep the flavor balanced!
Can I make these pancakes gluten-free?
Yes, you can! Just replace the all-purpose flour with a gluten-free flour blend. I recommend using one that includes xanthan gum for better texture. Your pancakes will still be fluffy and delicious!
How do I store leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just wrap each square in plastic wrap and pop them in the freezer. Thaw overnight in the fridge when you’re ready to enjoy them again.
Can I double the recipe?
Of course! Just double all the ingredients and use a larger baking dish. Keep an eye on the baking time, as it might take a few extra minutes. You want those pancakes to be golden and perfectly baked!
What toppings do you recommend?
I love serving these pancakes with a drizzle of maple syrup and a sprinkle of fresh berries on top. You could also add a dollop of dairy-free yogurt, nut butter, or even some sliced bananas for extra yumminess. Get creative!
Why You’ll Love This Recipe
- Quick Preparation: With just a 10-minute prep time, you can have a delicious breakfast ready in no time!
- Easy to Make: No flipping required! Just mix, pour, and let the oven do all the work.
- Healthy: Packed with fresh blueberries and made with wholesome ingredients, these pancakes are a nutritious choice.
- Delicious: The combination of sweet blueberries and fluffy pancake texture makes for a mouthwatering breakfast treat.
- Perfect for Brunch: These oven baked blueberry pancakes vegan are a crowd-pleaser at any brunch gathering—everyone will love them!
Oven Baked Blueberry Pancakes Vegan: 5 Star Comfort Food
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan oven baked blueberry pancakes.
Ingredients
- 1 cup flour
- 1 cup almond milk
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- 1 cup blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and baking powder.
- In another bowl, combine almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the blueberries.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool, then cut into squares and serve.
Notes
- Use fresh or frozen blueberries.
- Serve with maple syrup or fruit toppings.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: oven baked blueberry pancakes vegan