Ingredients
Pancakes
- 300 g plain silken tofu 10.6 oz; gently drain pooled packing liquid, do not press
- 120 ml unsweetened soy milk ½ cup, plus up to 2 tbsp (30 ml) more only if needed
- 200 g all-purpose flour 1⅔ cups, spooned and leveled; weight preferred
- 150 g fresh blueberries 1 cup, rinsed and dried
- 2 tbsp granulated sugar 25 g
- 2 tsp double-acting baking powder 8 g
- 0.25 tsp fine table salt about 1.5 g
- 2 tbsp canola oil 30 ml, divided: 1 tbsp (15 ml) in batter and the remainder for the pan
Equipment
- Blender with lid
- Large mixing bowl
- Whisk
- Flexible mixing spatula
- 10-inch nonstick skillet
- Broad pancake turner
- kitchen scale
- ¼-cup measure and measuring spoons
Instructions
Blend and cook
- Blend the 300 g silken tofu, ½ cup (120 ml) soy milk, and 1 tablespoon (15 ml) oil until completely smooth.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the blended tofu mixture and fold gently with a flexible spatula until no dry flour remains. Do not beat the flour mixture in the blender.
- Rest for 5 minutes. The batter should fall slowly from a spoon and spread gently, rather than run like milk or remain as a stiff lump. If needed, fold in the extra soy milk 1 tablespoon at a time, using no more than 2 tablespoons.
- Warm the 10-inch nonstick skillet over medium-low heat. Lightly coat it with some of the remaining tablespoon oil, reserving enough for the later batches.
- Add three scant ¼-cup portions of batter, approximately 55 g each, leaving room to turn them. Spread gently into circles about 3–4 inches across. Distribute approximately one-twelfth of the blueberries, about 12–13 g, over each pancake and press them lightly into the surface.
- Cook approximately 3–4 minutes, until the edges are set, the surface is turning matte, and the underside is golden. Slide a broad turner completely underneath and flip carefully. Cook the second side approximately 2–3 minutes.
- Cut into the first pancake to check the center: the crumb should be set, with no streaks of wet batter. If it needs longer, lower the heat and continue cooking. Adjust the remaining pancakes’ cooking time and heat to match; do not press them flat.
- Transfer to serving plates and repeat with the remaining batter and blueberries, lightly oiling the skillet between batches. Aim for about 12 pancakes. Serve warm.
Video
Notes
Use silken tofu. Pressed firm tofu changes this batter and is not the specified substitute.
Yield and cooking times are approximate; use the batter and doneness cues in the instructions.
Frozen blueberries may replace the fresh berries by the same weight; add them frozen and allow longer if the center is not set.
Syrup, soy yogurt, extra fruit, and cinnamon are serving or variation suggestions, excluded from the base recipe and cost.
Raw flour remains a food-safety consideration even in batter made without eggs. This recipe contains soy and wheat.
Estimated ingredient cost: US$5.37 for four servings, about US$1.34 per serving. This includes the full extra-milk allowance and allocated pan oil, with toppings excluded. Based on prorated sampled US retail prices read October 22, 2026; local prices vary.
Video credit: Mrs Flury includes tofu pancakes in this German-language breakfast video. Her version uses banana and oat flour; follow this card for the silken tofu, wheat flour and whole blueberries in Spoonvale’s recipe.