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You don't need a sticky diner booth, a syrup-drenched menu, or a jukebox that plays only Dolly Parton songs about homefries to enjoy fluffy vegan blueberry pancakes that absolutely slap. This no-fuss vegan pancake recipe uses pantry basics and is machine-gun riddled with juicy blueberries. In under 20 minutes, your fam can be tearing down a towering stack of berry-studded fluffy pancakes.
Recipe tips tailored to what matters most to you:
All-purpose flour is the whole backbone here, so make my gluten-free vegan pancakes instead and fold the blueberries in the same way.
Make a double batch and freeze them flat on a sheet pan, then stack with parchment, and 30-45 seconds in the microwave gets you a weekday breakfast.
2 cups of fresh blueberries is the expensive part, so buy the frozen ones and fold them in gently so your batter doesn't turn purple.
Unsweetened applesauce can replace the 2 tablespoons of oil, a little drier but it works, and up to half the flour can go whole wheat pastry.
Not one specialty item in the whole list. Any vinegar or lemon juice covers the apple cider vinegar, and soy milk is the plant milk that works best.
Once the wet and dry ingredients are combined, stop whisking. A few lumps are fine. Overmixing activates the gluten and makes pancakes tough instead of tender.
Unless you are using frozen berries, which we don't want to bleed into the batter, give the batter 5-6 minutes to chill before hitting the pan.
Make sure to press added berries into the batter slightly so they don't stick out much.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Because I'm located not too far from one of the largest blueberry farms on the East Coast, both blueberry pancakes and my vegan blueberry muffins were a no-brainer for my food truck menu. I used to serve them as part of a breakfast platter called the Standard American Riot, with an option to swap in my blue corn pancakes.
These bad boys cook up golden brown and tender, with bursts of fresh blueberries and that just-griddled buttery crispness around the edges. Whether you're feeding a crew or flexin' your short-stack skills solo (brunch in the bathtub, anyone?), they're endlessly customizable and freezer-friendly, too.
Bonus: the pancake batter can chill while you make coffee or queue up a cartoon. That batter rest helps nail the fluffy texture every single time.
Enough preamble. Let's get your hot pan warming up.
Made these yesterday and my husband begged for them again, today. They are delicious and simple yet flavorful. I reduced the blueberries slightly so I could layer on some thinly sliced banana on one side w a sprinkling of chopped walnuts. When I flip them, the banana carmelizes a little and the walnuts toast a little. If it has chopped nuts and fruit, the family loves vegan food 🙂 Hey, its a start!
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰Why you'll adore this vegan blueberry pancakes recipe
- 🫐Vegan blueberry pancake ingredients
- 🤯Gluten-Free Vegan Blueberry Pancakes
- 📖 How to make vegan blueberry pancakes
- 👉Top tips
- 🤷♀️ Recipe FAQs
- ✌️You'll love these vegan breakfast recipes too:
- Vegan Blueberry Pancakes
🥰Why you'll adore this vegan blueberry pancakes recipe
✊ Vegan AF: Like all of my vegan breakfast recipes, this one doesn't have eggs, dairy, or other animal biz. It's ready to cure even your Sunday morning grumpiness.
🫐 Blueberry Bonanza: With 2 full cups of berries, you're getting juicy bursts of jammy cooked berries in every single bite. None of that "3 blueberries per pancake" garbage.
🧑🍳 Weekend-Level Pancakes, Weekday-Level Effort: No need for egg replacer powder or flax egg tricks. Just mix, sizzle, flip, and be shocked by the legendary diner-style pancake vibes.
Tested and Approved Worldwide: Like all of my vegan recipes, this one's been pancake-flipped and brunch-tested by a massive team of hundreds of recipe testers. It stacks up.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🫐Vegan blueberry pancake ingredients
The Flour
Go with unbleached, unbrominated, and unenriched all-purpose flour. For a whole grain boost, you can sub up to half with whole wheat pastry flour, regular whole wheat flour, or spelt flour (as I sometimes do with my Moroccan msemen pancakes), but keep at least half white for max fluff.
The Milk
Soy milk works best in this recipe because when it comes in contact with acid, it becomes thicker and more buttermilky. Oat milk and almond milk are both good alternatives if you hate soy milk with every ounce of your being, or whatever.
Sugar
The basic thing to use is cane sugar, but I often make these with coconut sugar or palm sugar since my wife avoids processed sugar, and they work great in this recipe.
Apple Cider Vinegar
Apple cider vinegar curdles the milk and reacts with baking soda to help the batter rise and become tender. Any other vinegar or lemon juice will work here too, but apple cider vinegar has the most seamless flavor for pancakes and won't compete with the blueberries.
The Oil
Use any neutral-tasting oil like canola, refined coconut oil, sunflower oil, or vegetable oil in the batter.
If you are all about oil-free cooking, unsweetened applesauce is a great alternative, though the pancakes will be slightly drier than they are when made with actual fat.
The Blueberries
Pancakes are MUCH better with fresh blueberries, which get all jammy and burst beautifully when cooked. If you're using frozen berries, fold them into the batter just before frying and don't mix much; this helps prevent the batter from turning an unintentional shade of purple.
Vegan Butter
For cooking the actual pancakes, vegan butter gives the most classic diner-style flavor, but use boring ol' oil if that's all you have on hand. My top choice is Earth Balance Buttery Sticks for their rich, buttery flavor, but Trader Joe's makes a decent vegan butter that's more budget-friendly. You can also learn how to make your own butter in my vegan dairy crash course.
I think that buttery flavor is kinda essential for pancakes, but if you avoid added fats altogether, you can use a nonstick skillet without oil and cook the pancakes dry.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Gluten-Free Vegan Blueberry Pancakes
For the batter, follow my gluten-free vegan pancakes recipe. But then, be sure to follow the same method described in this recipe for folding some of the berries into the batter and pressing additional ones onto the surface while the pancakes cook on the first side. That way, when you flip them, the berries caramelize right into the surface like nature's built-in jam.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan blueberry pancakes
You're hangry, and I respect that. Scroll to the printable recipe card if you're ready to flip now-but if you want the full pancake pictorial, follow along below.
Step One
With Great Powder Comes Great Responsibility:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
Step Two
Wet Side Story:
In a separate bowl, stir the plant-based milk, sugar, vinegar, vanilla, and oil (or applesauce) until the mixture is smooth and the sugar dissolves.
Step Three
Batter Call Saul:
Pour the wet ingredients into the dry and whisk until a mostly smooth batter forms. Stop mixing once you don't see dry flour-overmixing makes for chewy pancakes.
Step Four
Berry Manilow:
Gently fold in 1 cup of the blueberries. Set aside the second cup for pressing into the tops of the pancakes as they cook.
Heat a nonstick or cast-iron skillet over medium heat. Once hot, add a little oil or vegan butter, then scoop ¼ cup of batter per pancake into the pan.
Step Five
Pan-tastic Voyage:
Immediately press a generous handful of reserved blueberries into the surface of each one.
Step Six
My Big Spat(ula) Greek Wedding:
Cook for 2-3 minutes, or until bubbles form on top and the edges look set. Flip and cook the other side for 2 minutes until golden and cooked through.
Step Seven
Stack-uille O'neal:
Transfer pancakes to a warm plate and repeat with remaining batter and blueberries, adding more oil or vegan butter between batches as needed.
Step Eight
Let Them Eat Pancakes:
Serve immediately with maple syrup, vegan butter, vegan whipped cream, and any leftover blueberries. Get in there.
👉Top tips
- Don't overmix the batter: Once the wet and dry ingredients are combined, stop whisking. A few lumps are fine-overmixing activates the gluten and makes pancakes tough instead of tender.
- Let the batter rest: Unless you are using frozen berries, which we don't want to bleed into the batter, give the batter 5-6 minutes to chill before hitting the pan. This allows the flour to hydrate fully and gives you a more even texture when cooked.
- Cook over medium heat: Pancakes that cook too quickly on high heat will brown before the center is set. Medium heat ensures they rise evenly and develop a golden, crisp edge without burning.
- When Adding Berries to the Surface: Make sure to press added berries into the batter slightly so they don't stick out much. That way, when you flip the pancake, the second side gets good contact with the pan and cooks nicely.
🤷♀️ Recipe FAQs
You probably overmixed the batter. Next time, go easy on the stir to keep that fluffy texture intact.
Pop 'em in a bowl with a plate on top. Same trick I use for donuts. It traps steam and keeps your whole stack of fluffy pancakes nice and soft.
❄️ Refrigeration: Store in an airtight container for up to 4 days. Let cool fully before sealing to preserve those best pancakes vibes.
🧊 Freezing: Freeze in a single layer on a baking sheet before stacking with parchment in a reusable container. Great for keeping your vegan blueberry pancakes ready for your next brunch fix.
🌬 Thawing: Thaw overnight in the fridge or 1 hour on the counter. No need to thaw if using microwave reheating.
🔥 Stovetop Reheating: Use a nonstick skillet or cast iron over medium-low. Cover with a lid to get the best from your traditional pancake recipes.
⚡️ Microwave Reheating: Stack 1-3 on a plate, cover with a damp towel, and microwave on medium power for 30-45 seconds. Add a little plant milk on the side for serving if you want to keep 'em moist and extra delish.
✌️You'll love these vegan breakfast recipes too:
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Vegan Blueberry Pancakes
Equipment
Ingredients
Dry Ingredients:
- 1 ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup unsweetened plant-based milk
- 2 tablespoons sugar or coconut sugar
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
The Blueberries:
- 2 cups fresh blueberries or frozen
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- Vegan whipped cream
- Vegan butter
- Maple syrup
- Additional fresh blueberries
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, stir the plant-based milk, sugar, apple cider vinegar, vanilla extract, and oil (or applesauce if you are avoiding oil) until the mixture is uniform and the sugar is dissolved.
- Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter forms. Do not overmix.
- Fold in 1 cup (150 g) of the blueberries, reserving the remaining 1 cup (150 g) for adding during cooking.
- Set a nonstick or cast iron skillet over medium heat. After 90 seconds when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter per pancake into the skillet. Immediately press several of the reserved blueberries onto the surface of each pancake.
- Cook over medium heat for 2 to 3 minutes, or until bubbles form and the edges appear set. Flip and cook for 2 minutes on the second side, or until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter and blueberries, adding more oil or vegan butter as needed between batches.
- Serve hot with maple syrup, vegan butter, vegan whipped cream, and additional fresh blueberries.
Notes
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Vicky Kirby says
Made these yesterday and my husband begged for them again, today. They are delicious and simple yet flavorful. I reduced the blueberries slightly so I could layer on some thinly sliced banana on one side w a sprinkling of chopped walnuts. When I flip them, the banana carmelizes a little and the walnuts toast a little. If it has chopped nuts and fruit, the family loves vegan food 🙂 Hey, its a start!
Ellen Schneider says
This easy recipe made very fluffy blueberry pancakes! Delicious! Thanks, Adam, for this recipe.
Linda says
So good and healthy! My grandkids love them!
Dosa Princess says
This recipe is easy to follow and the pancakes came out great. My only tip would be to use fresh blueberries if possible. They work just as well with GF flour too