Easy Vegan Blueberry Pancakes Recipe

👉 Steal my fave vegan breakfasts

This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰

🫐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.

📖 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.