Wake up to these easy Vegan Blueberry Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes.
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It’s pancake time!
Vegan Blueberry Pancakes, to be exact.
I’m not much of a pancake eater myself (I ALWAYS prefer a savory breakfast over sweet) but I am a pancake-maker expert. For the past 5 years, I have been making pancakes almost weekly for my kids who believe there is no better way to wake up than with a plate full of pancakes.
I have tried many different pancake recipes but have struggled with the perfect blueberry pancake recipe. Either to doughy or cakey or flat or sweet.
But after years of perfecting one singular recipe, I am finally ready to share it with you.
Ingredients & Substitutions
These vegan pancakes are light, fluffy, and super easy to make! They require no strange ingredients or weird egg replacers. In fact, you probably have all the ingredients already on hand.
Here is everything you need.
Ingredient Notes
- All-Purpose Flour – For healthier flour options, you can use 50% whole wheat flour or buckwheat.
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the pancakes.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- Oil – I recommend a non-hydrogenated oil such as avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
- Blueberries – I recommend fresh blueberries but if you don’t have fresh blueberries, you can replace them with frozen berries.
Step-by-Step Instructions
Step One: Make the Batter
To begin, make your vegan “buttermilk”. In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once it is curdled, whisk in the melted coconut oil, maple syrup, and vanilla extract.
In a separate bowl, combine your dry ingredients – that’s the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone. A few lumps are okay.
Step Two – Cook the Pancakes
Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results.
Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one.
Top with 8-10 blueberries per pancake and cook the pancakes until they start to bubble. Flip and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.
Time Saving Tip: If you want to make the batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. You can cook it while the batter is still chilled but it may take a couple of minutes longer per side to cook all the way through.
Serving and Storing
Serving – Serve the pancakes immediately with fresh blueberries, coconut whipped cream, and maple syrup. Serve as part of a vegan brunch with fresh fruit and tofu bacon.
Storing – Let leftover pancakes cool completely before wrapping them in plastic wrap. Store them in the refrigerator for 2-3 days. Gently reheat them on the stovetop or in the microwave.
Tips And Tricks
- Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are okay. The less you mix, the more tender and delicate the texture of the pancake will be.
- Make sure to give the “buttermilk” plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk can curdle, I have found that soy works the best and is, therefore, the milk I recommend.
- Make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
Frequently Asked Questions
No. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk.
If you want to make the batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. You can cook it while the batter is still chilled but it may take a couple of minutes longer per side to cook all the way through.
Yes! However, frozen berries contain extra water and will bleed into your batter. If you have to use frozen berries, place the blueberries in a colander and run them under room temperature water, breaking the berries up with your fingers. Let the water drained from them for 20 minutes and then gently pat the berries dry with a paper towel before adding them to your batter.
For sure! For gluten-free pancakes, I recommend using a 1:1 baking blend.
If you want to make the batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. Note: Only pancake batter that uses baking powder, rather than baking soda, can be made in advance. Baking soda is activated by liquids and will lose its potency whereas baking powder is activated by heat alone.
More Pancake Recipes
- Maple Hazelnut Pancakes
- Classic Vegan Pancakes
- Vegan Oatmeal Pancakes
- 10-Minute Banana Pancakes
- Vegan Chocolate Chip Pancakes
Vegan Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 2 cups soy milk
- 1 1/2 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- cooking spray
- 1 cup fresh blueberries
Instructions
- Preheat a pancake griddle to 375F.
- In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once soy milk is curdled, whisk in melted coconut oil, maple syrup, and vanilla extract.
- In a separate bowl stir together the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone.
- Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Top with 8-10 blueberries and repeat until the griddle is filled.
- When pancakes begin to bubble on the top (3-4 minutes), gently flip it over and bake on the other side until the pancake has risen to about double the height.
- Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and fruit of choice.
Notes
- Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
- Make sure to give the “buttermilk” plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk can curdle, I have found that soy works the best and is, therefore, the milk I recommend.
- Make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Wendy says
Oh my! These were amazing and I may have gone over board with the blueberries so I have some batter left after making 12 muffins. Didn’t feel like baking 2-3 more muffins so I just made pancakes out of the leftover batter. Best.Pancakes.Ever. Made a double batch two days later. 12 muffins and 6 huge pancakes later everyone was happy, especially my daughters vegan friend who was staying with us.