These Vegan Blueberry Pancakes are a healthier take on a classic breakfast favorite, delivering fluffy texture and juicy blueberries while using wholesome ingredients like whole wheat pastry or spelt flour. They’re an easy, nourishing way to start the day and work well for a relaxed weekend breakfast or a quick weekday treat.
This recipe was originally written on March 21, 2018 and updated with new photos and notes on April 11, 2024.
These entirely plant-based pancakes are simple to make and take about 20 minutes from start to finish. Instead of using a flax “egg,” this recipe relies on the reaction between vinegar and baking powder/soda to create light, tender pancakes—no extra prep required. You can use fresh or frozen blueberries; frozen work particularly well in the batter while fresh berries make a pretty garnish.
Ingredients
Whole Wheat Flour: Use whole wheat pastry flour or spelt for a slightly nutty flavor and added fiber and nutrients.
Sugar: Cane sugar works well; use light brown or coconut sugar for deeper flavor.
Baking Powder & Baking Soda: Both help make the pancakes light and fluffy—make sure your leaveners are fresh.
Salt & Cinnamon: A pinch of salt brightens flavor; cinnamon adds warm spice.
Non-dairy Milk: Almond, oat, soy, or other unsweetened plant milk.
Vinegar: Apple cider or white vinegar mixed with the milk creates a buttermilk-like texture.
Oil: Neutral oils like avocado or grapeseed are ideal; vegan butter adds extra richness for cooking.
Blueberries: Fresh or frozen. Frozen blueberries are convenient for the batter; fresh berries are lovely on top.
How to Make Vegan Blueberry Pancakes
- Warm the pan. Preheat a large cast-iron skillet or non-stick pan over medium heat. If you won’t mix the batter right away, wait to preheat.
- Combine dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
- Mix wet ingredients. In a separate bowl whisk together the non-dairy milk, vinegar, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined—avoid overmixing.
- Fold in blueberries. Gently fold in frozen blueberries so they’re evenly distributed without turning the batter blue.
- Cook the pancakes. Melt a little vegan butter or oil in the hot pan. Drop about 1/3 cup batter per pancake and cook for 4–6 minutes, flipping once, until both sides are golden. Grease the pan between batches as needed. This yields about 6–8 pancakes.
Recipe Pro-Tips
- Measure flour properly. Use a scale or spoon and level the flour to avoid dense pancakes.
- Don’t overmix. Stir just until combined to keep the pancakes tender.
- Adjust blueberries. Use 1 cup for berry-forward pancakes or reduce to 3/4 cup for a milder fruit presence.
- Keep warm. Place finished pancakes on a parchment-lined baking sheet in a 200ºF oven to keep them warm until serving.
- Toppings. Serve with maple syrup, fresh blueberries, banana slices, edible flowers, or your favorite toppings.
Recipe Variations
Customize the recipe to match your dietary needs or taste:
- Gluten-free: Substitute oat flour or a blend of buckwheat and teff for the whole wheat flour.
- Vinegar substitute: Lemon juice works in place of vinegar.
- Sweetener swap: Use maple syrup, agave, or coconut sugar instead of cane sugar.
- Oil-free: Replace oil with unsweetened applesauce for an oil-free option.
Serving Suggestions
Serve these pancakes hot with maple syrup and fresh fruit for a simple breakfast, or build a brunch spread with sides like tofu scramble or chia pudding for a more elaborate meal.
Storage Directions
- Refrigerate: Store cooled pancakes in an airtight container for 2–3 days, separating layers with parchment to prevent sticking.
- Freeze: Flash-freeze on a parchment-lined sheet, then transfer to a freezer-safe container for up to 2–3 months. Reheat from frozen in a toaster or oven.
- Reheat: Warm in a toaster oven, skillet with a little oil, or microwave on low until heated through.
Frequently Asked Questions
Yes. All-purpose flour will produce a lighter-textured pancake. Whole wheat pastry or spelt adds more fiber and a nuttier flavor.
You can refrigerate the batter in an airtight container for up to 24 hours, but note that leavening agents begin to react once wet, which can reduce rise if the batter sits too long.
More Pancake & Waffle Recipes
- Vegan Gluten-Free Pancakes
- Vegan Dorayaki (Japanese pancakes)
- Vegan Pumpkin Waffles with Pumpkin Spice Syrup
- Sweet Potato Waffles
- Vegan Buttermilk Waffles
Vegan Blueberry Pancakes
Ingredients
- 1 1/4 cup whole wheat pastry flour or spelt flour
- 2 tablespoons cane or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsweetened non-dairy milk (almond, oat, or soy)
- 2 teaspoons apple cider or distilled white vinegar
- 2 tablespoons avocado or grapeseed oil
- 1 cup frozen blueberries
- Additional vegan butter or coconut oil for frying
- Maple syrup and fresh fruit for serving
Instructions
- Warm a large skillet over medium heat.
- In a bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl whisk the non-dairy milk, vinegar, and oil. Pour into the dry ingredients and stir until just combined.
- Fold in the frozen blueberries gently so the batter doesn’t turn fully blue.
- Melt about 1/2 tablespoon vegan butter or oil in the skillet. Scoop 1/3 cup batter per pancake onto the hot pan.
- Cook 4–6 minutes, flipping once, until golden on both sides. Repeat with remaining batter; yield is about 6–8 pancakes.
- Serve hot with maple syrup, fresh blueberries, bananas, or edible flowers.
Notes
- Refrigerate: Store leftovers in an airtight container for 2–3 days; separate with parchment.
- Freeze: Flash-freeze on a tray, then transfer to a freezer container for up to 2–3 months.
- Reheat: Warm in a toaster oven, skillet, or microwave until heated through.
Recipe Pro-Tips
- Keep cooked pancakes warm in a 200ºF oven on a parchment-lined sheet.
- Measure flour accurately to avoid dense results.
- Don’t overmix the batter; mix until just combined.
- Reduce blueberries to 3/4 cup if you prefer fewer berries per pancake.
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