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Blueberry Tofu Pancakes Recipe

Laura Ambrouse
Three golden blueberry tofu pancakes with a broken edge showing the berry-studded center.
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Small blueberry pancakes made with smooth silken tofu, eggs and vanilla. Moderate heat helps the centers set before the surface gets too dark.
Estimated Recipe CostAbout US$5.75 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings (3 pancakes each)
Course: Breakfast
Cuisine: American
Calories: 331.8
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

Batter
  • 170 g soft silken tofu about 3/4 cup, excess packing liquid drained without pressing
  • 2 large eggs 100 g without shells
  • 3/4 cup water 180 ml, plus up to 2 tablespoons if needed
  • 1 teaspoon vanilla extract 4 g
  • 1 1/2 cups all-purpose flour 180 g
  • 2 tablespoons granulated sugar 25 g
  • 2 teaspoons double-acting baking powder 8 g
  • 1/4 teaspoon fine salt 1.5 g
Cooking
  • 1 cup blueberries 148 g, fresh or frozen
  • 2 tablespoons olive oil 27 g, divided between batter and pan

Equipment

  • Blender, Mixing bowl, Whisk, Large nonstick skillet, Broad spatula, Kitchen scale

Instructions
 

  1. Blend the wet mixture: Blend tofu, eggs, water, vanilla and 1 tablespoon of the oil until completely smooth. In a mixing bowl whisk flour, sugar, baking powder and salt.
  2. Mix and rest: Pour the tofu mixture into the dry ingredients. Stir gently just until no dry flour remains. Rest 10 minutes. If the batter stays in a stiff mound rather than slowly spreading, stir in water 1 tablespoon at a time, up to 2 tablespoons.
  3. Cook the first side: Heat a large nonstick skillet over medium-low to medium heat. Brush with a little of the remaining tablespoon of oil. Portion about 1/4 cup batter for each small pancake and distribute blueberries evenly over the tops. Work in batches, leaving room to turn. Cook 3–4 minutes, until the edges are set, bubbles leave openings and the undersides are golden.
  4. Turn and finish: Slide a broad spatula underneath and turn gently. Cook 2–3 minutes longer, adjusting heat as needed. Split the first pancake to check that its center is set and free of liquid batter. Repeat with remaining batter, berries and oil; aim for about 12 pancakes. Serve 3 per portion.

Nutrition

Serving: 3pancakesCalories: 331.8kcalCarbohydrates: 48gProtein: 10.1gFat: 10.8gSaturated Fat: 1.9gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 6.1gCholesterol: 93mgSodium: 342.4mgPotassium: 189.4mgFiber: 2.1gSugar: 10.8gCalcium: 183.8mgIron: 3.2mg

Notes

Contains wheat, soy and eggs. Not vegan. Nutrition is an estimate for one-quarter of the full batch, includes all cooking oil, and excludes optional toppings. Ingredient moisture and burner strength vary; use texture cues as well as times. Refrigerate promptly and use within 3–4 days; reheat to 165°F (74°C).

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