Vegan Blueberry Pancakes

Take your pancake game up a notch by adding big, juicy blueberries! These vegan blueberry pancakes from The Friendly Vegan Cookbook are a crowd-pleaser!

The infusion of blueberries not only adds a burst of natural sweetness but also a pop of vibrant color, making each bite a tantalizing blend of flavors.

Crafting a fluffy vegan pancake is much easier than you think! With some simple swaps, you can make a big stack of these irresistible vegan blueberry pancakes in less than 30 minutes! Whether you’re a seasoned vegan or simply exploring plant-based options, these pancakes showcase how easy and enjoyable it can be to embrace a compassionate and delicious lifestyle!

Why You’ll Love These Vegan Blueberry Pancakes

• Easy to Make: Suitable for busy mornings or leisurely brunches, the straightforward preparation process ensures you can enjoy a stack of warm pancakes in no time.
• Light and Fluffy: Despite being vegan and dairy-free, these pancakes maintain a light, airy texture that’s on par with traditional pancakes!
• Customizable: Make the recipe your own by adding your favorite toppings or mix-ins, such as chopped nuts, coconut flakes, or a drizzle of maple syrup.
• Healthier Choice: These pancakes are devoid of animal products, lower in saturated fats, cholesterol-free, and give you a boost of antioxidants thanks to the blueberries!

Ingredient Notes

• Blueberries: The star of the show! Fresh or frozen blueberries can be used but my go-to is fresh. They add a burst of sweet and tangy flavor. Adjust the quantity of blueberries to suit your preference for blueberry abundance in each bite.
• All-Purpose Flour: For something heartier, feel free to use whole wheat flour. If gluten-free is needed, look for an all-purpose gluten-free flour.
• Baking Powder: Much like traditional pancakes, these vegan blueberry pancakes use baking powder as the leavening agent to give these pancakes their light and airy texture.
• Ground Flaxseeds: Used as a vegan egg substitute, ground flaxseed meal with water creates a gel-like consistency, binding the ingredients together easily without the need for eggs!
• Plant-Based Milk: Any variety such as almond, soy, oat, or coconut milk replaces traditional dairy with ease. Choose your favorite dairy-free milk!
• Sugar: Use simple granulated sugar to add some sweetness to the batter. You can also use coconut sugar.
• Vegan Butter: Provides richness and a buttery flavor to the pancakes!
• Vanilla Extract: Adds a subtle and aromatic flavor to the pancakes that complement the blueberries well.

Check out the recipe card at the bottom of the post for exact measurements.

How To Make

Step One: In a small bowl, whisk together flaxseed meal and water for a minute. Allow the mixture to sit for 5 minutes to thicken.

Step Two: In a large bowl, sift together flour, baking powder, salt, and sugar. In a medium microwave-safe bowl, combine plant-based milk and vegan butter. Microwave for 1 minute and 30 seconds, or until the butter is melted.

Step Three: Add this along with the vanilla extract and flaxseed meal mixture to the dry ingredients. Gently whisk by hand until the batter is smooth, avoiding overmixing.

Step Four: Gently fold in 1 cup of blueberries, saving the rest for later. Heat a small amount of vegetable oil in a large nonstick pan over medium heat. Ensure the pan is adequately preheated.

Step Five: Using a 1⁄2-cup measuring cup, pour batter onto the preheated pan and use the cup to spread and shape the pancakes to your desired size. Sprinkle additional blueberries on top of each pancake as it cooks.

Step Six: When bubbles form on the pancakes (about 2 to 3 minutes), flip them and cook the other side until lightly browned. Remove the cooked pancakes from the heat. If desired, keep them warm in a 200-degree F oven on a baking sheet. Repeat the process with the remaining batter and blueberries until all the batter is used. Serve immediately, topping with optional toppings of your choice.

Simple Storage

To store leftover pancakes, allow them to cool to room temperature. If stacking the pancakes, place parchment paper or wax paper between each pancake to prevent sticking. Place in an airtight container and store in the refrigerator for up to 3-4 days.

If you want to store the pancakes for longer, they freeze well. Store in a freezer-safe bag or container for up to 3 months.

When ready to enjoy, reheat the pancakes in a toaster, oven, or microwave. For the best texture, use a toaster or oven to achieve a crispy exterior. If using a microwave, cover the pancakes with a damp paper towel to prevent them from drying out.

More Easy Vegan Breakfast Recipes

• Need something on the go? These Banana Muffins with Crumble Topping are perfect for meal prep and busy mornings.
• If savory is more your style, this Vegan Breakfast Sandwich with tofu scramble and veggie bacon can be whipped up in 10 minutes!
• One of the simplest and most satisfying breakfasts is Overnight Oats. They’re so versatile, easy to customize, and perfect to make ahead!
• If you like oatmeal but need a change of pace, Vegan Grits will be your new breakfast BFF. They’re quick to cook and will keep you full all morning long!

Vegan Blueberry Pancakes

5 from 6 votes

Elevate your brunch game with a stunning tower of these lusciously fluffy vegan blueberry pancakes that will leave your friends clamoring for the recipe. These foolproof pancakes are crowd-pleasing and easy to make!

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 6 servings

Ingredients

• 1 tablespoon ground flaxseed meal
• 3 tablespoons warm water
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3 tablespoons granulated sugar
• 1½ cups plant-based milk, (any variety)
• 3 tablespoons vegan butter
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• Vegetable oil, or spray, for frying

Instructions

• In a small bowl, beat together the flaxseed meal and water for 1 minute. Set aside for 5 minutes to let the mixture thicken.
• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Place the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave for 1 minute and 30 seconds or until the butter is completely melted. Add the butter mixture, vanilla extract, and flaxseed meal mixture to the dry mixture and gently whisk by hand just until the batter is smooth, but there’s no need to remove all the lumps. Do not overmix.
• Fold in 1 cup of the blueberries, reserving the rest during the cooking process.
• Heat a small amount of vegetable oil in a large nonstick pan over medium heat. It’s important for the pan to preheat before making your first pancake.
• With a 1⁄2-cup measuring cup, scoop up some batter and pour it onto the preheated pan, using the cup to spread the batter and shape each pancake to the size you like. Sprinkle each pancake with extra blueberries on top as it cooks. Once lots of bubbles begin to form on the pancakes, in 2 to 3 minutes, flip the pancakes over and cook the other side until light brown.
• Remove the cooked pancakes from the heat. (To keep the pancakes warm while you’re cooking, you can place the finished ones on a baking sheet in a warm oven set at 200 degrees F.) Repeat step 5 with the remaining batter and blueberries, until all the batter is cooked.
• Serve immediately and top with any optional toppings.

Nutrition

Calories: 353kcal | Carbohydrates: 58g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 657mg | Potassium: 127mg | Fiber: 4g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 3mg

Course Breakfast, Brunch

Cuisine Amercan

Vegan blueberry pancake recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Michelle Cehn. This easy vegan recipe was published with permission from BenBella Books, 2020, all rights reserved.