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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.
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 7.7g
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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?
Thanks
Hi Mandy, I use a ladle usually and just eyeball the amount. One serving should be about 3 pancakes