Vegan Blueberry Buttermilk Pancakes

I’ve had a thing for pancakes almost my whole life. I mean who hasn’t? I think they start feeding kids pancakes before they even have fine motor skills developed. Actually, it’s kind of funny to watch a toddler practicing picking up food with unexperienced hands and actually getting that food to their mouths. I can imagine elephants having a tricky time learning that skill, but it never really dawned on me that we as humans didn’t come equipped with that skill from birth. I only discovered that after the birth of my own child. And then I spent hours laughing at her trying. I’m a horrible mom. Maybe if I would have made something as tasty as these Vegan Blueberry Buttermilk Pancakes for her, she could have picked it up a little quicker. As it was, I just gave her Cheerios. Poor kid.

A stack of Vegan Blueberry Buttermilk Pancakes is topped with vegan butter and a drizzle of maple syrup is poured over it.

I have learned a few things in my life and one of them is, well, I can’t remember it right now, but it will come to me. Just give me a minute.

Oh. Yeah. Always be sure to have a good breakfast.

I’d like to think I came up with that one myself, but I have a feeling it was on the jacket cover of a diet book I was reading at the library.

I gain a lot of knowledge from jacket covers.

A closeup of frozen blueberries in a bowl.

But you know what? I think this one point might actually be right. I never considered myself to be a breakfast eater. I liked skipping it. And there are still days when I don’t feel particularly hungry and so, well, I won’t eat.

I think being hungry is a good criteria for eating.

But I have also learned that if I’m not particularly hungry in the morning, that it’s probably because I ate too much the night before. So, the moral of that story is to skip breakfast. No wait. I think real point is to eat less for dinner. Or maybe not to have 3,000 pieces of Skinny Pop popcorn an hour before bedtime. I mean, how skinny can that stuff make you when you’re gorging on it? That’s what I want to know too!

A fork is preparing to cut into a stack of Vegan Blueberry Buttermilk Pancakes, topped with melted vegan butter.

What I love About These Vegan Blueberry Buttermilk Pancakes

I love any recipe that makes enough so we can have leftovers throughout the week. That’s definitely the case with pancakes. You spend a little bit of time in the kitchen, but once that’s done and the pancakes are cooled, you can store them and eat the rest of them throughout the week. Just pop them in the toaster oven and voila! Pancakes for breakfast on Monday. And Tuesday too if you hide them in the back of the fridge behind that two-week old container of chili. No one’s going to touch that!

I also like that you’re pretty much queen of the house when you make pancakes. That’s because everyone loves them so much and you just made them. So, that makes you queen. And you can milk that role for a good day or two. Any time someone starts to complain about doing the dishes, you can just say, “Hey! I just made pancakes this morning!” And your people will be like, “Whoops. OK. Yeah, I forgot about that. My bad.” And they’ll turn right around and finish those dishes without another word.

The hokey pokey knows about what I’m talking, because, that my people, is what it’s all about!

A fork holds a Bite of Vegan Blueberry Buttermilk Pancakes in front of the stack.

I hope you enjoy every last bite of these Vegan Blueberry Buttermilk Pancakes just like we did! And do you know what will make me happier than a cat in a yarn factory? If you took a photo of your recipe and shared it with #NamelyMarly on Twitter or Instagram.

Vegan Blueberry Buttermilk Pancakes

Vegan Blueberry Buttermilk Pancakes

These Vegan Blueberry Buttermilk Pancakes makes a delicious vegan breakfast made with blueberries and flax seed to help get your Omega-3s with panache!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegan Blueberry Buttermilk Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Calories: 150kcal
Author: Marly


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup fresh or thawed frozen blueberries
  • 2 cups plant-based milk soy, almond, etc
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 2 tablespoons corn starch
  • ¼ cup water
  • 1 tablespoon vegetable oil
  • Serve with maple syrup


  • In a large bowl combine the flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
  • Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture over it. Stir gently to coat the blueberries.
  • In another bowl combine the plant-based milk, apple cider vinegar, ground flax seeds, corn starch, water, and vegetable oil. Whisk together.
  • Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It’s ok if there are a few lumps in the batter. Very gently fold in the coated blueberries.
  • Heat a large skillet over medium-high heat. Spray with a light coating of vegetable cooking spray. Pour about a quarter cup of the batter at a time on heated the skillet. Cook on one side until the pancake bubbles and the edges lift. That’s when you know it’s time to flip the pancakes.
  • Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
  • Serve with dairy-free margarine and maple syrup.

Here are some other inspiring pancake recipes from around the web:

Whatever pancakes you’re chewing, enjoy!

Updated by Marly · Permalink