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    Home » Breakfasts

    Vegan Blueberry Pancakes

    Published: Jul 31, 2020 Updated: Aug 18, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    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. And if you love blueberries then check out our vegan blueberry waffles and our vegan blueberry muffins.

    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. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add soy milk and melted vegan butter and mix into a batter.
    Two photo collage showing wet ingredients added to dry and mixed into a pancake batter.
    • Add 1 cup of blueberries and fold them into the batter.
    Two photo collage showing fresh blueberries added to batter and mixed in.
    • Heat up a frying pan with a little oil or vegan butter and when hot, add around ¼ 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.
    Two photo collage showing pancake batter added to frying pan and then flipped.

    Ingredient Notes

    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.

    Stack of blueberry pancakes on a white plate.

    Chef’s 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.

    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.

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

    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 very well. So if you do have leftovers it’s best to freeze them. Let them cool completely and then freeze in a freezer safe bag or container. You can reheat them directly from frozen in the toaster.

    Forkful of blueberry pancakes on a white plate.

    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 Buttermilk Pancakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan blueberry pancakes stacked up on a white plate.

    Vegan Blueberry Pancakes

    The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!
    5 from 18 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 122kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups All Purpose Flour (188g)
    • 3 Tablespoons White Granulated Sugar
    • 1 Tablespoon Baking Powder
    • ¼ teaspoon Salt
    • 1 ¼ cups Soy Milk (300ml)
    • ¼ cup Vegan Butter (56g) Measured, then melted
    • 1 cup Fresh Blueberries (125g) plus more to dot on top of each pancake
    • Oil or Vegan Butter For frying
    Prevent your screen from going dark

    Instructions

    • Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
    • Add the 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 ¼ 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.

    Notes

    1. 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.
    2. Baking powder. The baking powder measure is correct. It may seem like a lot, but it works wonderfully to create the fluffiness in these pancakes.
    3. Non dairy milk. If you’re not a fan of soy milk then feel free to switch it for almond milk or another non-dairy milk.
    4. Vegan butter. You can use melted coconut oil instead of vegan butter if you prefer. 
    5. Gluten free. To make these pancakes 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.

    Nutrition

    Serving: 1Pancake | Calories: 122kcal | Carbohydrates: 18.5g | Protein: 2.5g | Fat: 4.2g | Saturated Fat: 1.1g | Sodium: 184mg | Fiber: 0.8g | Sugar: 4.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Christine says

      November 28, 2022 at 6:34 pm

      After going to a breakfast diner yesterday where pancakes cost 18€ I decided to make some at home today. While I cannot compare yours to the ones yesterday eaten by my friend who is not vegan, I can confirm that he said yours was a million times better! I loved them too. YUMMY! Thanks a bunch!5 stars

      Reply
      • Alison Andrews says

        November 29, 2022 at 10:30 am

        Awesome Christine! Thanks for the amazing review!

        Reply
    2. Lisa Balfour says

      July 13, 2022 at 1:54 pm

      Since my daughter was diagnosed with an egg and dairy allergy I have been trying out different vegan recipes. I was really impressed with the texture of these pancakes and how fluffy they were. I used coconut oil simply because that’s what I had on had.5 stars

      Reply
      • Alison Andrews says

        July 13, 2022 at 2:01 pm

        So happy you enjoyed them Lisa! Thanks so much for the great review.

        Reply
    3. Jaki says

      February 15, 2022 at 9:52 pm

      I tried making these pancakes but for some reason the batter came out so thin. I don’t know what I did wrong. This recipe called for 300 ml of non-dairy milk and I used a scale to measure everything out accurately. Any suggestions?

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:34 pm

        Hi Jaki, did you try making the pancakes? The batter isn’t supposed to be super thick. The photos show the consistency that the batter should be.

        Reply
    4. Reema 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!5 stars

      Reply
      • Alison Andrews says

        March 15, 2021 at 11:13 am

        Awesome! Thanks so much Reema!

        Reply
    5. Meike 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!5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:35 am

        Thanks so much Meike!

        Reply
    6. mark 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 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
    7. Julie 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.5 stars

      Reply
      • Alison Andrews says

        January 04, 2020 at 2:14 pm

        Awesome! Thanks Julie. 🙂

        Reply
    8. Daisy 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! X5 stars

      Reply
      • Alison Andrews says

        July 31, 2018 at 3:01 pm

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

        Reply
    9. Danni 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!5 stars

      Reply
      • Alison 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
    10. Patti 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.5 stars

      Reply
      • Alison Andrews says

        November 13, 2017 at 8:35 am

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

        Reply
    11. Sydney 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!5 stars

      Reply
      • Alison 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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