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    Home » Breakfasts » Vegan Blueberry Pancakes

    Vegan Blueberry Pancakes

    Published: Jul 31, 2020 Modified: Jul 31, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    3.9Kshares
    Vegan Blueberry Pancakes

    The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!

    A stack of vegan blueberry pancakes drizzled with syrup and topped with fresh blueberries.

    I’m in love with these vegan blueberry pancakes. They are deliciously light and fluffy, filling and satisfying!

    The blueberries add so much flavor and deliciousness. 

    They’re perfect for breakfast of course, or dessert for that matter! And if you’re looking for other breakfast/dessert recipes then also check out our vegan banana bread or our classic vegan pancakes recipe.

    A stack of vegan blueberry pancakes with syrup and fresh blueberries.

    How To Make Vegan Blueberry Pancakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt.
    • Add soy milk and melted vegan butter and mix into a batter.
    • Add 1 cup of blueberries and fold them into the batter.
    • Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
    • When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
    • Repeat until your batter is finished. Serve with extra blueberries and maple syrup.
    Step by step process photo collage of making vegan blueberry pancakes.

    Recipe Tips

    Measure the flour correctly. The correct way to measure flour if you’re only using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup. Alternatively, weigh the flour on a food scale. If you use too much flour in this recipe the batter will be too thick.

    The baking powder measure is correct. We use a tablespoon of baking powder in this recipe. It may seem like a lot, but it works wonderfully to create the fluffiness in these pancakes.

    You can use any non-dairy milk. If you’re not a fan of soy milk then feel free to switch it for almond milk or any other plant milk that heats well.

    You can use coconut oil instead of vegan butter. Melted coconut oil makes a good substitute for the vegan butter in this recipe. Alternatively you can use a homemade vegan butter.

    For a gluten-free option use a gluten-free all purpose flour blend. To make these pancakes gluten-free simply switch the regular flour for an all purpose gluten-free flour blend. It must be a blend that is meant to replace regular wheat flour. It should not be a single type of flour like coconut or almond, that will not work well at all.

    Stack of blueberry pancakes on a white plate.

    Storing and Freezing

    These pancakes are at their best when freshly made. They don’t tend to store well in the fridge and can become a bit soggy from the blueberries.

    They do however freeze well. So if you do have leftovers you are better off freezing them than keeping them in the fridge. Thaw in the fridge and then reheat in the microwave or toaster or however you like.

    Syrup pouring from a glass jug over a stack of pancakes.

    More Delicious Vegan Pancakes

    1. Vegan Banana Pancakes
    2. Vegan Pumpkin Pancakes
    3. Vegan Peanut Butter Pancakes
    4. Vegan Gluten-Free Pancakes
    5. Vegan Protein Pancakes
    6. Vegan Coconut Pancakes
    Forkful of blueberry pancakes on a white plate.
    Print
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    Vegan blueberry pancakes

    Vegan Blueberry Pancakes


    ★★★★★

    5 from 7 reviews

    • Author: Alison Andrews
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 12
    • Diet: Vegan
    Print Recipe
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    Description

    The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!


    Ingredients

    • 1 and 1/2 cups (188g) All Purpose Flour*
    • 3 Tbsp White Sugar
    • 1 Tbsp Baking Powder
    • 1/4 tsp Salt
    • 1 and 1/4 cups (300ml) Soy Milk
    • 1/4 cup (56g) Vegan Butter (measured, then melted)
    • 1 cup (125g) Fresh Blueberries (plus more to dot on top of each pancake)
    • Oil or Vegan Butter for Frying

    Instructions

    1. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
    2. Add the soy milk and melted vegan butter and mix into a batter.
    3. Add 1 cup of blueberries and fold them into the batter.
    4. Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
    5. When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
    6. Repeat until your batter is finished. Serve with extra blueberries and maple syrup.

    Notes

    *The correct way to measure flour if you’re only using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup. Alternatively, weigh the flour on a food scale. If you use too much flour in this recipe the batter will be too thick.

    *The baking powder measure is correct. It may seem like a lot, but it works wonderfully to create the fluffiness in these pancakes.

    *If you’re not a fan of soy milk then feel free to switch it for almond milk or any other plant milk that heats well.

    *You can use melted coconut oil instead of vegan butter.

    *To make these gluten-free use a gluten-free all purpose flour blend. It must be a blend that is meant to replace regular wheat flour. It should not be a single type of flour like coconut or almond.

    • Category: Breakfast, Dessert
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Pancake (of 12)
    • Calories: 122
    • Sugar: 4.7g
    • Sodium: 184mg
    • Fat: 4.2g
    • Saturated Fat: 1.1g
    • Carbohydrates: 18.5g
    • Fiber: 0.8g
    • Protein: 2.5g

    Keywords: vegan blueberry pancakes

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    3.9Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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    Reader Interactions

    Comments

    1. AvatarReema says

      March 15, 2021 at 10:52 am

      Faultless pancakes! Incredibly soft, fluffy, just the right amount of sweetness! My new go-to pancake recipe. A splash of cinnamon is a great addition to these too!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 15, 2021 at 11:13 am

        Awesome! Thanks so much Reema!

        Reply
    2. AvatarMeike says

      September 13, 2020 at 12:44 pm

      Ive tried so many recipes for vegan pancakes, but these were by far the best! I loved the fluffiness of the pancakes. They also weren’t too sweet or buttery! I really recommend this recipe!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        September 14, 2020 at 10:35 am

        Thanks so much Meike!

        Reply
    3. Avatarmark says

      August 01, 2020 at 8:48 am

      Made these this morning and everyone loved them. I had a little issue with them keeping shape when turning over, wondered if you had any tips? It appeared the centre was sticking to the pan, so I may have been a little over zealous before they have firmed up.

      thanks as always, love your recipes

      Reply
      • Alison AndrewsAlison Andrews says

        August 01, 2020 at 9:10 am

        Hi Mark! So glad everyone loved them! You may need a little more oil if the pan isn’t non-stick, and also if the pan is hot before you add the batter, it helps with preventing sticking. Also, make sure the edges are dry and there are lots of little bubbles on top before you flip. 🙂

        Reply
    4. AvatarJulie says

      January 04, 2020 at 5:55 am

      Made these for my husband who is a very fussy pancake eater. He loved them 🙂 they cooked up nice and fluffy with lots of flavor. I did however add 1/4 teaspoon of ground cinnamon. Loving your recipes.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 04, 2020 at 2:14 pm

        Awesome! Thanks Julie. 🙂

        Reply
    5. AvatarDaisy says

      July 31, 2018 at 9:36 am

      My wife’s isnt vegan.. but I made these for her and she wolfed them down! Blueberry round her mouth and everything. We have an abundance of blueberries from the garden & this is the best recipe I’ve used them for so far!
      Thank you! X

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 31, 2018 at 3:01 pm

        Haha, that’s awesome! Thanks for sharing! 🙂

        Reply
    6. AvatarDanni says

      June 29, 2018 at 10:37 pm

      I just made these and they turned out great! I substituted blueberries for strawberries and the sugar with 1 tablespoon of agave because I planned to drench them in maple syrup on the plate. I had to add a little more milk to make the batter less dry but I may have been too generous with my cups of flour. I have struggled to produce a vegan pancake that’s light and fluffy, and these were exactly that! My husband and I just devoured them with maple syrup and cinnamon! Thanks for a fantastic, simple recipe and for a beautiful, most inspiring and easy to follow blog!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        June 30, 2018 at 10:47 am

        That’s fabulous to hear Danni, so glad they turned out great! Thanks for sharing about your adjustments, and you’re so welcome, so pleased you like the blog! 🙂

        Reply
    7. AvatarPatti says

      November 12, 2017 at 8:10 pm

      Great pancakes! I’m new to the vegan world and wow this just made my morning!, I’ll be trying many more of your recipes.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 13, 2017 at 8:35 am

        Awesome Patti! So happy to hear! Thanks for posting! 🙂

        Reply
    8. AvatarSydney G. says

      July 15, 2017 at 8:51 pm

      These are amazing! I added an extra 1/2 cup of soy milk to make the batter workable, it was too thick without it but they are fantastic! My favorite vegan pancakes ever! Thank you so much!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 16, 2017 at 10:08 am

        Great stuff! Thanks for sharing Sydney!

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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