Homestyle Vegan Pancakes with Blueberry Butter
Prep time
Cook time
Total time
Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Rita Maas.
Serves: 4 servings
  1. To make the fruit butter, put the softened buttery spread in a blender. Add the blueberries and process until well incorporated. Store in the refrigerator until ready to serve.
  2. Put the flour, baking powder, sugar, salt, cinnamon, and egg replacer in a large bowl and stir to combine.
  3. In another bowl, whisk together the soy milk, melted buttery spread, and vanilla and add to the flour mixture. Stir until just combined.
  4. Spray a large nonstick sauté pan with canola oil cooking spray and heat the pan over medium heat.
  5. Drop large spoonfuls of batter into the pan, leaving room for the pancakes to expand.
  6. Cook until the bottoms are golden and bubbles are popping to the surface, 1 or 2 minutes.
  7. Flip the pancakes and cook the second side until golden.
  8. Repeat with the remaining batter.
  9. Serve with the fruit butter, fresh fruit, and maple syrup.
Nutrition Information
Serving size: 4 servings
Recipe by Go Dairy Free at