Blueberry Buttermilk Pancakes

This morning I made some delicious whole wheat blueberry buttermilk pancakes that I just had to share. Light, fluffy and delicious! A perfect way to start the day!


Whole Wheat Blueberry Buttermilk Pancakes

Makes 4-5 pancakes


  • 2 1/4 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 flax egg (2 tablespoons ground flaxseed + 3 tablespoons warm water)
  • 2 cups vegan buttermilk (see below)
  • 1/4 cup sunflower oil
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh or frozen blueberries

Vegan Buttermilk How-To

To make 1 cup of vegan buttermilk, place 1 tablespoon of apple cider vinegar or lemon juice in a 1-cup measuring cup. Add the milk to the measuring cup, filling it all the way to equal 1 cup. In this case you will need 2 tablespoons of apple cider vinegar or lemon juice and enough milk to fill a liquid measuring cup to equal 2 cups.


  1. Heat a medium non-stick skillet on medium heat.
  2. Combine the flour, baking powder, and sea salt in a medium mixing bowl.
  3. In a small dish, whisk together the ground flaxseed and warm water to make your flax egg. Set aside for a few minutes to thicken.
  4. Place the vegan buttermilk in a small mixing bowl along with the sunflower oil and vanilla. Add the flax egg to this mixture as well. Whisk together until smooth and then add the blueberries.
  5. Pour the wet ingredients into the medium mixing bowl with the dry ingredients and mix until just combined, careful not to over-mix the batter.
  6. Place a small amount of vegan margarine in the heated skillet. Pour about 3/4 cup of the batter into the pan and cook the pancake 3–5 minutes, until small bubbles start to show through the batter. Flip the pancake over and cook a few minutes more. Continue to make 4 or 5 pancakes. Serve with dairy-free margarine and pure maple syrup.

Enjoy! 🙂