Blueberry Muffin Pancakes

Blueberry Muffin Pancakes

July 14, 2016

Blueberry Muffin Pancakes

We recently got an email from a fan named Kaite who discovered our Blueberry Muffin Mix at Whole Foods Marekts. She loved the mix but wondered, could the mix be used to make pancakes? 

Well, Katie, we liked your idea and can now tell you, yes!!!, you can can make our Blueberry Muffin Mix into pancakes!  Delicious, plant-based, super easy pancakes ready in just minutes with a few small updates. 

The pancakes are light and fluffy and our taste testers said they taste just like muffin tops. Top with some more blueberries for a breakfast treat your family will love. Recipe below!


Cherryvale Farms Blueberry Muffin Top Pancakes

  • 1 box Cherryvale Farms Blueberry Muffin Mix 
  • 1/4 cup vegetable oil (coconut oil works just fine, too!) 
  • 3/4 cup water 
  • 1 vegan egg (we used Follow Your Heart's vegan egg powder. You can also use a real egg)
  • 1 cup fresh blueberries

Pre-heat a griddle or pan on medium heat. 

Prepare vegan egg according to box directions. You can absolutely use a different egg replacer or even a real egg for this mix and the results will be pretty similar. 

Whisk all ingredients in a large bowl until mix is fully incorporated and let rest until pan is fully heated. Lightly fold into 1 cup fresh blueberries (frozen blueberries are great too, just be sure to mix in at the last moment so they don't turn your batter blue). 

Grease or spray oil on pan before cooking each batch of pancakes. 

Scoop 2 tbls to 1/4 cup of batter at a time into pre-heated pan and cook for 3-4 minutes each side, until golden brown, then flip. Repeat until all batter is used. 

Serve with maple syrup and more blueberries.  Enjoy!