Fluffy Blueberry Pancakes

Cook Time:





Serves Up To:



Nutrition Information

Total Fat4.5g
Total Carbohydrates17g
Dietary Fiber1g


  • 1 cup (131g) all-purpose flour

  • 2 tablespoons (27g) granulated sugar

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 large egg

  • 1 teaspoon lemon juice

  • 1 cup (237ml) Original Almond Breeze Almondmilk (or any other unsweetened varieties)

  • 2 tablespoons (30 ml) vegetable oil

  • 1/2-1 cup fresh or frozen thawed blueberries


  1. 1

    Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.

  2. 2

    Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.

  3. 3

    Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).

  4. 4

    Gently fold in desired amount of blueberries.

  5. 5

    Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

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Courtesy of: Crazy for Crust

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