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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 wellincorporated and FLUFFIER. - 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 yourbatter won’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:
- Whole-grain
- 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
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
The BEST EVER light & fluffy vegan blueberry pancakes. Seriously.
Ingredients
- 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
Instructions
- 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
Notes
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.
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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!