These vegan blueberry pancakes are light, fluffy, and bursting with juicy blueberries. They're absolutely scrumptious and can be whipped up in minutes!
I love a good stack of pancakes for breakfast on the weekend, but you know what I love even more? Blueberry pancakes. Specifically these vegan blueberry pancakes.
Every time I make them I kick myself for not putting blueberries in everything, because those juicy little bursts of sweetness really take a basic batch of pancakes from good to amazing.
But these pancakes are extra special. I did more than just add berries to my regular old vegan pancake recipe (which is awesome, by the way). For my blueberry pancakes I wanted the batter to be extra fluffy, so I mixed up some non-dairy milk and lemon juice, which is an excellent vegan substitute for buttermilk. Lemon is also a wonderful complement to blueberries, which I'm sure you already know if you've made my vegan blueberry muffins or blueberry coffee cake (both feature lemon!).
My vegan blueberry pancake recipe turned out to be absolutely amazing. I've found my new go-to Sunday breakfast!
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Ingredients You'll Need
- Non-dairy milk. Just about any unsweetened variety will work, with the only exception being canned coconut milk. Soy milk, almond milk, cashew milk, and oat milk can all be used. If you need help choosing a type, refer to my guide to dairy-free milks.
- Vegetable oil. You can use your favorite oil for baking here. Canola oil, corn oil, and coconut oil are all fine options. For oil-free pancakes, simply substitute another tablespoon of non-dairy milk and use a good nonstick cooking surface.
- Lemon juice. Use freshly squeezed juice to give your pancakes the best flavor.
- Vanilla extract.
- Lemon zest.
- All-purpose flour. You can also make these pancakes using whole wheat pastry flour, spelt flour, or a 50/50 blend of all-purpose and regular whole wheat flour.
- Granulated sugar. Make sure to use organic sugar to keep these pancakes vegan.
- Baking powder.
- Baking soda.
- Salt.
- Cinnamon. This is optional, but I promise it will make your pancakes extra delicious.
- Blueberries. Use fresh blueberries when they're in season, or thawed frozen blueberries when fresh aren't available.
Tip: Don't forget the toppings! It's up to you what you use, but vegan butter and maple syrup are a good place to start. Fresh blueberries, powdered sugar, and vegan whipped cream are also nice!
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Combine your wet ingredients first: milk, oil, lemon juice, vanilla extract, and lemon zest.
Whisk your dry ingredients together in a large bowl: flour, baking powder, baking soda, salt, and cinnamon.
Tip: Your non-dairy milk might curdle when you add the lemon juice, particularly if you're using a high-protein variety like soy milk. This is totally fine and normal.
Pour the wet ingredients into the bowl with your dry ingredients.
Whisk the batter together just until it's fully combined.
Tip: Stop whisking the batter as soon as the ingredients are mixed, even if it has lumps. This will ensure that your pancakes are super light and fluffy and have the best possible texture.
Let the batter rest for about 10 minutes. You can oil and begin heating up your griddle or skillet in the meantime.
Drop some batter on your cooking surface, then press a few berries into the batter. Let it cook until it visibly firms up around the edges and you see small bubbles start to form in the middle.
Carefully flip your pancake and cook it for a few minutes on the other side, until it turns golden brown.
Tip: Cook a few pancakes at a time if you'd like, just make sure you don't crowd your griddle or skillet. Make sure there's room to flip them!
Stack your vegan blueberry pancakes on a plate and smother them with toppings. Dig in!
Leftovers & Storage
Leftover vegan blueberry pancakes will keep in an airtight container or bag in the fridge for about 3 days, or in the freezer for about 3 months.
Reheat them in the microwave or in an oven set to 350°F until hot.
Pro Tips
- This recipe makes a small batch (only about 6 pancakes), so scale up if you're feeding a crowd!
- Are your pancakes falling apart when you flip them? Make sure they're cooked all the way through. You can test one by partially lifting it with a spatula before flipping. It also helps to make them extra small by using less batter.
- If your pancakes aren't getting fluffy, be sure to test your baking powder and soda. Sprinkle a pinch of baking powder in a glass of water. Sprinkle a pinch of baking soda in a glass of vinegar. Each should fizz. If either doesn't, it's time to replace it.
More Vegan Pancakes
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📖 Recipe
Fluffy Vegan Blueberry Pancakes
Ingredients
- 1 cup unflavored non-dairy milk
- 1 tablespoon vegetable oil, plus more for greasing the skillet
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon organic sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup fresh blueberries
For Serving:
- Maple syrup
- Vegan butter
Instructions
- In a small bowl or liquid measuring cup, stir together the milk, oil, lemon juice, vanilla, and lemon zest.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon
- Pour the milk mixture into the bowl with the flour mixture and whisk the batter just until blended. Don't overmix it and don't worry if it contains some lumps.
- Let the batter rest for 10 minutes.
- Lightly oil a nonstick skillet or griddle and place it over medium heat.
- Drop ⅓ cupfuls of batter on the cooking surface, making sure they're spaced enough that you can easily flip them (Note 1). Press a few berries into each dollop of batter.
- Let the pancakes cook until the edges begin to firm up and you can see bubbles forming in the middle, about 4 minutes.
- Carefully flip the pancakes and cook them for about 4 minutes more, until golden brown and fluffy.
- Repeat until all of the batter and berries are used. (Note 2)
- Serve with vegan butter and maple syrup.
Notes
- Cook the pancakes in as many batches as needed. The cook time for this recipe assumes you'll need two batches, but that will vary depending on the size of your skillet or griddle.
- I like to keep the cooked pancakes in an oven set to 250°F to keep them warm until they're ready to serve.
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Love these!! They’re my go to for an easy dinner. I love to double the recipe and freeze the leftovers. I put them in the toaster in the morning and cover in peanut butter for a tasty breakfast to go!
HI Alissa, treated myself to these this morning, yummy. I just found out that baking soda has 1,259 mg of salt per tsp. so I omitted the salt.
I'm so glad you enjoyed them! And I didn't know that about baking soda - thanks for the info!
Hi!
These sound amazing!
Do you or anyone on here know how this could be made gluten-free? I was recently told to make this change...
I can’t wait to try them!!
Thank you for this great recipe! We have included it in a roundup of delicious blueberry recipes with a link to your post if they want the recipe. We hope this sends more views to you! I know our readers will love this vegan version of blueberry pancakes.
Thank you so much for including me!
Can you skip the vegetable oil OR use olive oil instead?
Olive oil would work for sure, and I think you could get away with skipping it too.
looking so tasty. definetly should try to make it someday
thanks for sharing
Thanks! I hope you enjoy it!!
These are both sweet and tasty. No syrup needed here! :) I have never previously made fruit pancakes before (since I am follow European tradition and my pancakes are savoury and closer to crepes) - these reminded me rather of clafoutis and equally delicious.
I think I might substitute some hazelnut flour for the whole wheat pastry flour for an additional degree of yumminess.
Thanks for prompting a hearty and different Sunday breakfast.
I'm so glad you enjoyed them!! And I'd love to hear how they turn out if you use hazelnut flour!
Also wondering if I could use almond or hemp milk??????
I think either would work.
Do you know if other vegan milks can be used too? Like coconut or flax? Even rice milk?
The idea of making buttermilk that also may replace yogurt in some recipes, is very exciting!
I think almond or cashew would be your best bet!
I don't make pancakes very often - but since my husband is a fan of both pancakes and blueberries I will be holding onto this recipe for special occasions.
Also, I rarely have yogurt in, so I really like the idea of making a vegan buttermilk which can be used in place of yogurt in some recipes.
I hope enjoy them. :)
Can you use almond milk?
I think so. The texture might be a bit different though.