Blueberry Vanilla Pancakes

An easy recipe for Blueberry Vanilla Pancakes made with whole wheat flour, vanilla soymilk and studded with fresh blueberries throughout.

Blueberry Vanilla Pancakes |

I always have Vanilla Silk® Soymilk on hand for my favorite smoothies or oatmeal…my usual breakfast foods.  The vanilla flavor from soymilk makes them taste extra special, and I love that the Silk Soymilk is a good source of protein, low in saturated fat and has no cholesterol.  Because Vanilla Silk Soymilk has been such a delicious swap in my other favorite breakfast foods, I decided to treat my family by using it in place of the usual dairy milk in a new pancake recipes – Blueberry Vanilla Pancakes!

Blueberry Vanilla Pancakes |

For the vanilla fans out there, these Blueberry Vanilla Pancakes have a double dose of vanilla from the soy milk and vanilla extract.  For the blueberry fans out there, there is a generous cup of blueberries added as well.  I used frozen blueberries (because winter in Minnesota…), and gave the thawed berries a good rinse before mixing them in the batter to avoid a gray-blue pancake.  Now that spring is near, there will soon be plenty of fresh berries. Yay!

My kids absolutely loved these Blueberry Vanilla Pancakes. In fact, they enjoyed them so much, they requested Blueberry Vanilla Pancakes for breakfast, lunch and dinner!  I can hardly blame them, as they are rather tasty!  Using simple ingredients in your pantry, plus delicious blueberries and Vanilla Silk Soymilk, Blueberry Vanilla Pancakes are so easy to make any time you want to treat yourself to a special breakfast!

Blueberry Vanilla Pancakes |

Blueberry Vanilla Pancakes
Yields: 4 to 6 servings
  • 1½ cups whole wheat pastry flour (or all purpose flour)
  • 1 tablespoon baking powder
  • 1 tablespoon packed brown sugar (or coconut sugar)
  • 1 cup milk (I use Vanilla Silk Soymilk)
  • 1 egg
  • 1 tablespoon oil (I use canola)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries (if from frozen, thawed and rinsed)
  1. In a large bowl, whisk flour, baking powder and sugar.
  2. In a medium bowl (or in a liquid measuring cup) whisk milk, egg, oil and vanilla.
  3. Add milk mixture to flour mixture, folding until combined. Stir in blueberries. Let sit for 15 minutes.
  4. Preheat nonstick skillet to medium heat [I heat my electric skillet to 325F degrees). Spray with cooking spray or rub with oil, if needed.
  5. Spoon batter onto skillet by the ¼ cupful (adjust to desired size) Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until set.

Visit Silk to learn more about their products and sign up to get a $0.75 off coupon.  For more ideas for incorporating soy protein into your healthy lifestyle, follow the Fall Back in Love with Soy board on Pinterest.

Blueberry Vanilla Pancakes |

This conversation is sponsored by Silk. The opinions and text are all mine.


for new recipes
and blog updates!