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Vegan blueberry pancakes stacked up on a white plate.
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5 from 14 votes

Vegan Blueberry Pancakes

The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 122kcal

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

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