Homestyle Vegan Pancakes with Blueberry Butter


This Sweet Sunday I have a special breakfast / brunch recipe from the new Candle 79 Cookbook that is perfect for warming up on chilly winter weekends. Candle 79 is continually rated as one of the best vegan restaurants in the country, and their full color cookbook easily reflects the elegant touch and high quality ingredients that they use in the restaurant. Though the fanciful recipe titles and the beautiful photographs may make this cookbook seem a bit too extravagant for everyday use, the recipes are surprisingly simple, like the homestyle vegan pancakes in this post.

Homestyle Vegan Pancakes with Blueberry Butter - Recipe from Candle 79 Cookbook

According to the authors of the new Candle 79 Cookbook, “This breakfast sensation will appeal to kids and adults alike. You’ll probably end up with extra blueberry butter, which is great to have on hand in the fridge for spreading on toast or over oatmeal. We recommend using Earth Balance spread in these homestyle vegan pancakes, which is made from a combination of vegetable oils and has a smooth, buttery texture. It is available at natural food stores and in the dairy section of many supermarkets.”

Special Diet Notes: Homestyle Vegan Pancakes with Blueberry Butter

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

For soy-free homestyle vegan pancakes, be sure to use your soy-free, dairy-free milk beverage of choice and opt for one of the soy-free buttery spread varieties (Earth Balance has a few)

5.0 from 1 reviews
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

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’ve searched high and low looking for the best vegan pancake recipe, always coming up short. Some are too gummy, some are so healthy they’re disgusting, some are bad science projects that taste like baking powder….this is BY FAR the best damn vegan pancake recipe out there. I’ve searched. I’ve consumed terrible pancakes over the years. I’ve been vegetarian/vegan for almost 20 years. This one wins.

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