The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!
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.
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.
- 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 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.
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.
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.
More Delicious Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Pumpkin Pancakes
- Vegan Peanut Butter Pancakes
- Vegan Gluten-Free Pancakes
- Vegan Protein Pancakes
- Vegan Coconut Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Blueberry Pancakes
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- ¼ tsp 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
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
- 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 another non-dairy milk.
- 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.
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!
Awesome! Thanks so much Reema!
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!
Thanks so much Meike!
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
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. 🙂
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.
Awesome! Thanks Julie. 🙂
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
Haha, that’s awesome! Thanks for sharing! 🙂
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!
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! 🙂
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.
Awesome Patti! So happy to hear! Thanks for posting! 🙂
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!
Great stuff! Thanks for sharing Sydney!