Vegan blueberry pancakes
Vegan blueberry pancakes will become a staple in your kitchen for Sunday brunch! This recipe is simple, easy to make and goes perfectly topped with maple syrup!
If I could only choose one type of pancake to enjoy for the rest of my life, I think I would have to go with blueberry. I may be a bit bias towards blueberry pancakes, since they’re the kind I would eat the most as a kid, but whatever, I think they’re the BEST.
I’ve really been enjoying pancakes this summer. Especially after hopping on the Instagram #pancakesunday trend, I started making pancakes pretty much every weekend. Usually, my go-to recipe for pancakes are my vanilla buckwheat pancakes, but I decided to some experimenting this week to come up with a brand new fresh pancake recipe, that is also 100% vegan.
I know some people are concerned that vegan pancakes won’t be light and fluffy without eggs, but trust me, these are ALL fluff!
Tips for making perfect pancakes:
- Do NOT over-mix the batter!
I’m serious you guys, mix it just until everything is incorporated. Lumps in the batter are OK. Over mixing will lead to dense & hard pancakes.
- Let the batter rest
We all need some rest sometimes, right? Really though, this step allows the flour to absorb the liquid ingredients and just makes things well
- Flip em’ when you see bubbles
Only flip your pancakes when you see little bubbles forming. This is the exact right moment when they want to be flipped and your
batterwon’t pour everywhere causing flat pancakes.
Now that we’ve covered that, let’s get into the recipe a bit more.
A few notes on this recipe:
There are many different options you can use for the flour in this pancake recipe. I like using sprouted spelt flour, (super healthy and delish!) but you can substitute regular flour, gluten-free flour or buckwheat flour. Just keep in mind that if using gluten-free or buckwheat flour, the pancakes won’t come out as fluffy. Gluten is key for that light and fluffy texture in these vegan blueberry pancakes! I’ve tested this recipe with buckwheat flour which comes out well too. (And still pretty damn fluffy for a gluten-free pancake option.)
I use almond milk for this recipe but any type of plant-based milk will work too!
These vegan blueberry pancakes are:
- Loaded with fresh blueberries
- Simple & easy to make!
Serve up these pancakes
If you tried these Vegan Blueberry Pancakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Blueberry Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
The BEST EVER light & fluffy vegan blueberry pancakes. Seriously.
- 1 cup sprouted Spelt flour (or gluten-free flour blend, regular flour)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp sweetener of choice (coconut sugar or maple syrup work well)
- 1 cup almond milk
- 1 tbsp coconut oil, melted
- 1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp water)
- 2 handfuls of blueberries
- extra coconut oil to grease the pan
- Mix the flour, baking powder, salt and sweetener together in a bowl.
- In a separate bowl, whisk the almond milk, coconut oil and flax egg together.
- Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix!
- Next gently stir in the blueberries.
- Let the batter rest for 5 minutes.
- Heat some coconut oil in a large skillet on medium heat.
- Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form.
- Flip and cook for 1 minute on the other side.
- Repeat until all the pancakes are made
To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to allow it to gel.
If you’re using a gluten-free flour blend, check to see if it contains xantham gum. If it doesn’t, you will want to add 1/2 tsp of xantham gum to the mix to help make the pancakes fluffy.
Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes.
- Serving Size: 1 serving
- Calories: 383
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 7.7g
Keywords: vegan pancakes, blueberry pancakes, healthy pancakes
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My go-to recipe for my family because they are sooooo good!!! Thank you 🙂
So happy you love em’ Ashley!
I’m “old-dog” veg with young vegan friends who are a very good influence on me. Today is July 4th, so I decided my husband (old-old-dog carni) and I should have some blueberry pancakes with red topping.
Found your recipe and it’s 5-stars from the two of us! Topped with rhubarb jam. Followed with a couple of subs (reg. + oat flour and Earth Balance for fat, added dash of nutmeg. Thank you!
So happy you both enjoyed it Jan!
These are so good! Topped them with a blueberry gin jam and some vegan cream and they were amazing. Will definitely be making these again very soon 🙂
Thanks Cheryl! Glad you enjoyed the recipe 🙂
Just made these for breakfast! Quick and easy and absolutely delicious!!
Happy you enjoyed the recipe Natalie:)
I love this recipe 🙂 Easy and simple! I tend to always make my pancakes dense, and now I know I just over-mix. Thank you so much!
Thanks Leroy! So glad you enjoyed the pancakes 🙂
Tried these today and they were so fluffy and delicious. I cut the “1x” recipe scale in half which made three pancakes for me. I’m curious what the standard serving size is based on the Nutrition label?
So happy you enjoyed the recipe Emma!
Can’t wait to try. Have you tried Kamut flour with this? To my understanding it has a somewhat buttery flavor profile. Or would you recommend vegan butter? I’m vegetarian but trying to phase out most of the dairy in my diet my family recipe for pancakes is delicious but causes for a ton of butter. I want to ease my kids into a fairy free option but don’t want the to feel their missing some of that signature flavor.
When I make it for myself I’ll go with the coconut oil but I cook modifications for my sons and husband sometimes
Hi Mika! I haven’t tried kamut flour in this recipe but i think you could substitute half the flour in this recipe with kamut with no problem. You can also use vegan butter!
These are legit, made them as written and they were deeply satisfying as well as fluffy and flavorful. Thanks!
Thanks Autumn! Happy you enjoyed!
These turned out amazing!!!
So happy you enjoyed them Melissa!
Awesome!! Thank you! My family loves these!!! I thought the 1 1/2 tablespoon baking powder was a mistake, but I am glad I followed the recipe.
So happy you liked the recipe Teresa! And yes these have a bit more baking powder than usual-but that’s what makes them super light and fluffy. As long as it’s measured correctly you won’t taste it in the batter either!
Tried this at the weekend and are the best vegan pancakes I have ever tried! They are pretty fast to prepare as well. I would say they are even better than ‘normal’ pancakes! 100% recommend.
Thanks Kristen! 🙂
Super delicious 😋
Thanks Dana! 🙂
I’ve made this recipe a few times before and making it again today. So fool proof!! I don’t have flaxseed and use chia seeds for egg. 1tbs chia to 3 the water. Let it sit for 15 mins and give it a stir. Have trialed it before with gluten free flour and no issues!. Wish this recipe came up on my search easily. Have it saved in my favourites 🙂
So happy you love the recipe!
this recipe is UNREAL. it is so simple to make and tastes amazing. seriously!! I’ve made several vegan pancake recipes before and they’ve all been fine, but nothing that stands out. I found this recipe by chance after googling, and I am soooo glad I did!! they are so fluffy and thick, but taste so light and airy at the same time! will def be making them again and I am excited to explore this page to see what other recipes I can find on here! thanks so much!!
Thank you so much for the review Brittany! So happy you love these pancakes 🙂
Very easy and delicious
These pancakes are so delicious! Mine stuck to the pan a bit even after adding a generous amount of coconut oil to the pan. Not sure what that was all about, but still tasted great! Thank you for the recipe!
Hi Nikki, glad you enjoyed the recipe! Sounds like it may be the type of pan you’re using. A non-stick pan works best! 🙂
Delicious and so fluffy!
Thanks so much Julia, gald you enjoyed 🙂
Thank you so much for sharing this recipe!! My family has just recently switched to a vegan lifestyle and we really missed pancakes. We thought we’d never have them again. I made this on Saturday and they were single-handedly the best pancakes I’ve ever had!! This is going to be a new staple for Saturday mornings at our house!
Aww, I’m so happy you enjoyed them! We have a lot of vegan recipes on the site if you’re looking for more fun ones! 😊
How long do you think this batter would last refrigerated? I quadrupled the recipe caus ei have. abigfamily, but I have a lot of leftover batter haha. ,
These would last a couple days in the fridge1
Hey quick question, did you use 1/4 to measure out the pancakes? And how many pancakes is one serving size?
Hi Mandy, I use a ladle usually and just eyeball the amount. One serving should be about 3 pancakes
I misread and used teaspoons instead of tablespoons of baking powder. I also used aquafaba in place of oil. There must be a lot of moisture in the air here, as I often need to use extra flour in recipes. In this case, I used half the liquid called for and used the rest in a second batch of dry ingredients. The first batch I used half buckwheat flour and half all-purpose flour. The second batch I used all-purpose flour and blueberries. Both turned out very well! Can’t wait to try them correct amount of baking powder. ☺
Hi Barb, glad to hear the recipe turned out for you!
Amazing! Best I’ve seen! Made a second batch right away cuz they are foolproof and Delilah! Do you have a crepes recipe too?
Hi Aleks, thank you for the review! So glad you loved the recipe! I don’t have a crepe recipe *yet*, though if you are interested I can definitely work on adding one to the blog! 🙂
Do you have a recipe for the cream you’ve topped these pancakes with? Looks delish!
It’s store bought coconut yogurt@
ahhhhh! im so happy that I’ve found this recipe!! I made waffles and pancakes at the same time to make sure the recipe would work with my waffle maker, I have to play around with the cook time and maybe only make one food at a time, but the outcomes for my first time with this recipe were amazing. I’m excited to try with all different kinds of fruit once summer rolls around. thanks for this recipe!
Thank you so much Rachael! So great to hear you enjoyed the recipe and also to learn that the batter can work for waffles too! 🙂
Do you think this could be done with almond flour? Seems like it would need the gluten to thicken up? What would need to be added to use almond flour?
Hi Rebecca, I wouldn’t recommend using almond flour for this recipe its too delicate
Is there an alternative to using flax egg mixture?
Hi Margaret, you can use ground chia seeds instead of flax seeds!
These were delicious! My husband, who would normally not even try anything Vegan, loved them. Thanks for the recipe 🙂
Thank you for the kind review Carol! So happy both you and your husband enjoyed the recipe 🙂
It seems like a lot of water to make the flax egg. Is that correct? Even after sitting for 5 minutes it still seems watery.
Hi Carol, if your egg isn’t looking thick enough you can add an extra spoon of flax. Though if it’s a bit liquidy the recipe should still turn out just fine 🙂
First, Can’t wait to try this!
Secondly, I think there was some confusion. In the recipe the water and flax seed ratio is different than in the notes at the bottom of this recipe. One says 1tbsp of flax to 3 tbsp of water and the notes say 1 tbsp flax to 6tbsp water.i knkw from experience it’s the 1:3 ratio. Right? Just clarifying.
Thanks for the recipe. I’m a sucker for pancakes 🙂
Hi Sally, thank you so much for the note! That is correct it should be 1:3 ratio 🙂
Anyone else used 1 1/2 tablespoon soda and the pancakes came out with a bitter taste? Should it be 1 1/2 teaspoon of soda?
Hi Wei, the measurements are correct for the baking soda. Make sure your spoon is levelled and measured correctly. There shouldn’t be any bitter taste!
You seem to have made the same mistake as I did – you used baking soda instead of baking powder. I read the recipe too fast and used 1,5 TBSP soda insetad of 1,5 TBSP baking powder. The pancakes were very bitter and I had to throw them away 🙁
Can these be frozen? I want to double the recipe for more pancakes later.
Hi there, I haven’t personally tried freezing them so I wouldn’t be able to say forsure. I’d imagine they’d be okay to freeze, however of course not as good once you reheat them as they are when they are fresh!
These have been my staple pancakes lately! They’re a hit with my boyfriend. Thank you for sharing ✨
Thank you for the review Amira! So happy you enjoy the recipe 🙂
Thanks a lot for your great recipes!But I am doubting if it is really so : 1 1/2 tablespoon of baking powder-isn’t it a mistake????And please could you tell me please how many gramms of flour are in the cup?Thank you?
Hi Evgenia, that is correct it is 1 1/2 tablespoons of baking powder! This is because they have no eggs or anything so the baking powder helps make them rise! The flour you can use a simple conversion calculator online by typing in “flour cups to grams” in google and it will tell you the exact amount of flour in grams 🙂
Can oat flour be used in place of spelt?
Hi Tia, yes you can use oat flour, however, this can alter the texture of the pancakes! (They wont be quite as light as fluffy, but still good!)
Made these for breakfast. Fluffiest pancakes ever!
One word, fluffy
Thanks Arielle! Glad to hear these worked out well for you!
Dang, this stack is THICK and I LOVE IT. Nothing beats a deliciously comforting blueberry pancake recipe!
Hi Cassie, thank you! Took a few tests to find the perfect fluffyness but finally sorted it out! Thanks for stopping by 🙂
Love how fluffy these are! I really can’t stop staring at the fluffy texture. I will be dreaming about these perfect pancakes tonight! Great recipe, Jess!
Thanks Nisha! Gotta love a big fluffy stack of pancakes 🙂
OMG, I love how fluffy these pancakes are! Blueberry pancakes are my fave!
Beautiful pics, Jess. 🙂
These are so delicious Jess! I made a gluten-free and oil-free and had a perfect Sunday party. Been wanting to add linseed just never got around to. Thanks so much <3<3<3
Thank you so much Belinda! So happy you enjoyed the recipe. It was great to see your photo of the pancakes tagged on Instagram too, they looked beautiful! 🙂
Looks great! Do you think you can use frozen wild blueberries, or should they be fresh?
Hi June, you can absolutely use frozen blueberries! I would just let them thaw out for a couple minutes before adding them in, otherwise, they can keep the batter around them too cold when you add them and the pancakes may not cook through as well. Let them thaw out and then just drain out any of the excess liquid and your good to go! 🙂
Delicious and fluffy just as she said. I made mine gluten-free this morning. My new favourite pancake recipe!
Thank you, Jennifer! So happy you loved the recipe. These are my favourite pancakes too! 🙂
How long should the batter rest for?
Hi Estelle, the batter should rest for about 5 minutes!
Hi Estelle, it should rest for 5 minutes!