Vegan Blueberry Pancakes

This is the best vegan blueberry pancakes recipe because it offers the ultimate in berry-infused pancakes. Light and fluffy pancakes are cooked with blueberries, creating a delicious burst of berry flavor in every bite.

A stack of vegan blueberry pancakes sits on a plate. There are blueberries on top and beside the pancakes and drizzles of syrup coming down the sides. There are more pancakes and blueberries in the background.

Is there anything better than homemade pancakes? This is especially true when we’re talking about vegan blueberry pancakes made in your very own kitchen. Sure, you can serve these on a typical weekday morning, but they add a special touch to significant days, like Mother’s Day, Birthdays, etc.

Why This Recipe is a Winner

  • Vegan butter in the batter makes these pancakes buttery and delicious
  • Using a flax egg is a perfect egg substitute for pancakes
  • Combining baking soda and baking powder with vinegar makes these pancakes light and fluffy
  • Adding the blueberries while the pancakes are cooking keeps them from bursting while stirring, turning the batter purple.

Ingredient Spotlight

A glass bowl holds fresh blueberries.

What Blueberries are Best

Look for blueberries that are plump and smooth-skinned. The color of the berries is an indicator of ripeness (no the size of the berries), so choose berries that are deep purply-blue. You can use fresh or frozen blueberries with this recipe. Some experts even suggest frozen blueberries because they’re frozen at the peek of ripeness and they hold their shape longer while cooking.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax egg — I use a flax egg for this recipe. You can substitute a chia egg or an equal amount of plant-based milk.
  • Flour — I used all-purpose flour, but you can substitute whole wheat pastry flour (different than whole wheat flour).
  • Baking powder + baking soda — These two together provide lots of lift, making fluffy pancakes.
  • Salt — I used plain table salt, but you can substitute sea salt.
  • Sugar — I find granulated sugar works best, but you can substitute coconut sugar, maple syrup, or even agave.
  • Plant-based Milk — Use your favorite vegan milk (plain or vanilla), such as soy milk, almond milk, cashew milk, etc.
  • Vinegar — I used apple cider vinegar. You can substitute white vinegar.
  • Vegan Butter — You can use storebought Earth Balance or Miyokos or make your own vegan butter.
  • Blueberries — You can use fresh or frozen blueberries.

How to Make Vegan Blueberry Pancakes

  1. Stir together the dry ingredients, from the flour to the sugar.
  2. Whisk the wet ingredients, from the plant-based milk to the vegan butter.
  3. Make the batter by pouring the milk in with the flour mixture, stirring until just combined. It’s ok if there are a few small lumps in the batter. Let the batter sit for 5 to 10 minutes.
  4. Make pancakes by pouring 1/4 cup rounds over a heated griddle or skillet. Top pancakes with frozen or fresh blueberries.
    Blueberry pancakes are cooking on a griddle.
  5. Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes or the bottom side turns golden brown. Then flip and cook on the other side for 3 to 4 minutes, until golden brown. 
  6. To keep pancakes warm, place them in a pan and keep them in the oven at 200°F while you finish making pancakes from the rest of the batter.
  7. Serve pancakes with vegan butter, fresh fruit, and maple syrup.

Storage Tips

Store pancakes in an airtight container in the fridge for up to 5 days. They can also be frozen in appropriate freezer containers or bags for up to 2 months.

Reheating Pancakes

Place chilled or frozen pancakes in a toaster or toaster oven to reheat. This helps recreate the crispy crust from when they were first made. Cook the pancakes until heated through and then serve with your favorite toppings.

Looking down on a stack of pancakes with blueberries on top and beside it sitting beside a bowl of fresh blueberries.

What goes well with blueberry pancakes?

Make your pancakes special by serving them with the best toppings. Here are some of my favorites:

What is the secret to fluffy pancakes?

Using chemical leaveners such as baking soda combined with flour makes the pancakes light and fluffy. Keeping the batter thick is another favorite trick for making the perfect fluffy pancakes.

More Vegan Pancakes & Waffles

If you love these vegan blueberry pancakes, be sure to try these pancakes and waffles, too:

Cant’ get enough of blueberries? Be sure and try my Vegan Blueberry Cake recipe. It’s a crowd favorite!

Syrup is being poured over a stack of pancakes with fresh blueberries on top and on the sides. There's another stack of pancakes and more blueberries in the background.

I hope you love this recipe for vegan blueberry pancakes as much as we do!

A stack of vegan blueberry pancakes has fresh blueberries and maple syrup on top and on the sides.

Vegan Blueberry Pancakes

These vegan bluebery pancakes make a delicious vegan breakfast made with blueberries and flax seed to help get your Omega-3s with panache!
5 from 5 votes
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Calories: 150kcal
Author: Marly


  • 1 flax egg
  • cups all-purpose flour
  • 1 tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • cups plant-based milk soy, almond, etc
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons vegan butter, melted
  • 1 cup fresh or thawed frozen blueberries
  • Serve with maple syrup


  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl combine the plant-based milk, apple cider vinegar, flax egg, and vegan butter. 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 small lumps in the batter. Let the batter sit for 5 to 10 minutes.
  • Heat a griddle over medium-high heat. Spray with vegetable spray, and pour the batter in 1/4 cup rounds in the heated pan. Top pancakes with frozen or fresh blueberries.
  • Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes or the bottom side turns golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes, until golden brown. 
  • Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F while you finish making pancakes from the rest of the batter.
  • Serve with vegan butter, fresh fruit, and maple syrup.

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Vegan Blueberry Pancakes
Amount Per Serving
Calories 150 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 197mg8%
Potassium 190mg5%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 110IU2%
Vitamin C 1.4mg2%
Calcium 102mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.

19 Responses to Vegan Blueberry Pancakes

  1. Avatar thumbnail image for MarlyJune Burns Reply

    Mmm those look incredible! Nothing like vegan pancakes for lazy saturdays 🙂

    • Avatar thumbnail image for MarlyMarly

      June, that’s exactly what I was thinking! Make the pancakes on Friday, enjoy a lazy morning breakfast (maybe even in BED) on Saturday! Sounds perfect! xoxo

  2. Avatar thumbnail image for MarlyMargaux Reply

    Yum! My only problem with pancakes is working out a serving size, because once you start stacking and admiring their form it’s difficult to stop at one or two, especially when they look like these! 😀

    • Avatar thumbnail image for MarlyMarly

      So true Margaux, so true. Sometimes I will freeze them in single serving baggies where I can fit one or two at a time. Then on a weekday morning I’ll toss them in my toaster oven and voila! Instant indulgence on a weekday morning. I can’t tell you how happy that makes me!!

  3. Avatar thumbnail image for MarlyChristina @ The Beautiful Balance Reply

    There is no such thing as serving size when it comes to pancakes! It’s impossible to limit yourself, especially when they’re stuffed with fresh fruit! I love that you used apple cider vinegar in these! I bet it makes the perfect light and airy pancake after it bubbles with the baking soda! Pinning now 🙂

    • Avatar thumbnail image for MarlyMarly

      I think we’re soul sisters or something Christina. You totally get me! Once I get started on the pancakes, it’s hard to know when to stop!

  4. Avatar thumbnail image for MarlyLinda @ The Fitty Reply

    Oh my gosh, you take the best pictures. It looks incredibly yummy!

    • Avatar thumbnail image for MarlyMarly

      Thanks so much Linda! You’re so sweet. These blueberry pancakes were so good. The trick, I’ve found, is not burning them. 🙂

  5. Avatar thumbnail image for MarlyEugene Reply

    my friend cannot have any gluten or milk butter so can you tell me Marly what kind of flour can I use for her and where do I get non gluten butter and milk dairy free

  6. Avatar thumbnail image for MarlyBobbie // The Vegan Crew Reply

    Sweet, fluffy, blueberry perfection — we loved these pancakes! 🙂

  7. Avatar thumbnail image for MarlyVictoria Reply

    I just tried out this recipe after a fit of inspiration to bake and to be honest, Pancakes are not my strong suit, but i found this recipe and it is by far the best one, my pancakes turned out really well, not on looks but that can be improved.

  8. Avatar thumbnail image for Marlycaleb Reply

    Oh my my my my 🙂 this is by far the best pancakes (vegan or not) EVER !!!!!

    • Avatar thumbnail image for MarlyMarly

      Thanks Caleb! <3

  9. Avatar thumbnail image for MarlyHaley Meyer Reply

    These have been the best vegan pancakes I have yet to make. I wish I came across this recipe sooner!!! By the way, how many 1/4 cup batter pancakes are in one serving? I’m trying to count calories.

  10. Avatar thumbnail image for MarlyAdam Reply

    Hey hey! Eating your delicious pancakes right now. 🙂

    However We substituted corn for xantham at a 1:1 ratio and it was very thick. I think this is off. I found another site that said 1/2 a tbsp of xantham for every cup of flour. Do you have any experience with this?

    • Avatar thumbnail image for MarlyMarly

      Hi Adam! So glad you like these pancakes! I’m assuming that you converted this recipe to gluten-free? If that’s right, I use the ratio of 1/2 teaspoon of xanthan gum per cup of flour, rather than tablespoon. Also, I assume you’re talking about cornstarch? Anytime I find my pancake batter is a little too thick, just add a little more water or plant-based milk and that should fix things. Let me know if this helps!

  11. Avatar thumbnail image for MarlyKatie Reply

    We absolutely love this recipe! My fiance and I have made these twice now on a lazy weekend morning. So fluffy and delicious.
    We added a tsp. cinnamon and 1/4 tsp nutmeg to our batter. This second time we substituted Spelt Flour (1:1). Equally delicious 🙂
    Thanks for sharing your recipe!

  12. Avatar thumbnail image for MarlyAlyssa Reply

    I’ve made these every weekend for the past month and everyone raves how good they are!

    • Avatar thumbnail image for MarlyMarly

      Hi Alyssa. How lucky your people are to get these blueberry pancakes every weekend!

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