This is the best vegan blueberry pancakes recipe because it offers the ultimate in berry-infused pancakes. Light and fluffy pancakes are cooked with blueberries, creating a delicious burst of berry flavor in every bite.
Is there anything better than homemade pancakes? This is especially true when we’re talking about vegan blueberry pancakes made in your very own kitchen. Sure, you can serve these on a typical weekday morning, but they add a special touch to significant days like Mother’s Day, Birthdays, etc.
Why This Recipe is a Winner
- Vegan butter in the batter makes these pancakes buttery and delicious
- Using a flax egg is a perfect egg substitute for pancakes
- Combining baking soda and baking powder with vinegar makes these pancakes light and fluffy
- Adding the blueberries while the pancakes are cooking keeps them from bursting while stirring, turning the batter purple.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flax egg — I use a flax egg for this recipe. You can substitute a chia egg or an equal amount of plant-based milk.
- Flour — I used all-purpose flour, but you can substitute whole wheat pastry flour (different than whole wheat flour).
- Baking powder + baking soda — These two together provide lots of lift, making fluffy pancakes.
- Salt — I used plain table salt, but you can substitute sea salt.
- Sugar — I find granulated sugar works best, but you can substitute coconut sugar, maple syrup, or even agave.
- Plant-based Milk — Use your favorite vegan milk (plain or vanilla), such as soy milk, almond milk, cashew milk, etc.
- Vinegar — I used apple cider vinegar. You can substitute white vinegar.
- Vegan Butter — You can use storebought Earth Balance or Miyokos or make your own vegan butter.
- Blueberries — You can use fresh or frozen blueberries.
What Blueberries are Best?
Look for blueberries that are plump and smooth-skinned. The color of the berries is an indicator of ripeness (not the size of the berries), so choose berries that are deep, purply-blue. You can use fresh or frozen blueberries with this recipe. Some experts even suggest frozen blueberries because they’re frozen at the peak of ripeness, and they hold their shape longer while cooking.
How to Make Vegan Blueberry Pancakes
- Stir together the dry ingredients, from the flour to the sugar.
- Whisk the wet ingredients, from the plant-based milk to the vegan butter.
- Make the batter by pouring the milk in with the flour mixture, stirring until just combined. It’s ok if there are a few small lumps in the batter. Let the batter sit for 5 to 10 minutes.
- Make pancakes by pouring 1/4 cup rounds over a heated griddle or skillet. Top pancakes with frozen or fresh blueberries.
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes or the bottom side turns golden brown. Then flip and cook on the other side for 3 to 4 minutes, until golden brown.
- To keep pancakes warm, place them in a pan and keep them in the oven at 200°F while you finish making pancakes from the rest of the batter.
- Serve pancakes with vegan butter, fresh fruit, and maple syrup.
Store pancakes in an airtight container in the fridge for up to 5 days. They can also be frozen in appropriate freezer containers or bags for up to 2 months.
Place chilled or frozen pancakes in a toaster or toaster oven to reheat. This helps recreate the crispy crust from when they were first made. Cook the pancakes until heated through and then serve with your favorite toppings.
What is the Secret to Fluffy Pancakes?
Using chemical leaveners such as baking soda combined with flour makes the pancakes light and fluffy. Keeping the batter thick is another favorite trick for making the perfect fluffy pancakes.
Can’t get enough of blueberries? Be sure and try my Vegan Blueberry Cake recipe. It’s a crowd favorite!
I hope you love this recipe for vegan blueberry pancakes as much as we do!
Vegan Blueberry Pancakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl combine the plant-based milk, apple cider vinegar, flax egg, and vegan butter. Whisk together.
- Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few small lumps in the batter. Let the batter sit for 5 to 10 minutes.
- Heat a griddle over medium-high heat. Spray with vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen or fresh blueberries.
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes or the bottom side turns golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown.
- Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
- Serve with vegan butter, fresh fruit, and maple syrup.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.