This best Vegan Blueberry Pancakes recipe is the ultimate in berry-infused pancakes! If you love easy vegan pancakes, this recipe is the one for you! See tips for making this into gluten free blueberry pancakes too!
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 Pancakes for her, she could have picked it up a little quicker. As it was, I just gave her Cheerios. Poor kid.
Dairy Free Pancakes
If I’ve learned one thing in life, it’s this: Always be sure to have a good dairy free egg free pancakes recipe in your life.
The thing is, you don’t actually need dairy and eggs to make delicious pancakes. You can use nut milks, soy milk, or a variety of other plant-based milks to choose from.
Regarding eggs, this eggless blueberry pancakes recipe uses ground flaxseed as a binder, so no eggs are needed! That makes these dairy and egg free pancakes absolutely perfect!
Pancakes for Breakfast?
Sure, you can have these dairy free blueberry pancakes for breakfast! I especially enjoy having them on the weekends. I love to splurge on the weekends.
But the good news is, you can have pancakes any time of the day, because they make a nice sweet after dinner treat as well.
How to Make Vegan Blueberry Pancakes
Are you interested to know how to make blueberry pancakes? Well, it’s easy to make Vegan Blueberry Pancakes from scratch! Let’s begin.
Step One: Combine the Dry Ingredients
All you have to do is combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk to combine.
Note: use whole wheat pastry flour in place of all-purpose flour to make healthy blueberry pancakes that are still super delicious!
Step Two: Coat Blueberries
Then place the fresh blueberries in a separate bowl and add 2 tablespoons of the flour mixture over it. Stir gently to coat the blueberries. Of course, you can make frozen blueberry pancakes by substituting frozen blueberries for the fresh. It works either way! Sometimes frozen berries can be an even healthier choice because they’re frozen at peak ripeness!
Step Three: Combine Wet Ingredients
In another bowl combine the plant-based milk, apple cider vinegar, ground flaxseed, cornstarch, water, and vegetable oil. Whisk together.
Note: Replace the ground flaxseed with a mashed banana to transform this into blueberry banana pancake recipe.
Note: This recipe is using flaxseed as a binder. However, you can substitute ground chia seeds for the same effect. It’s important to have a binder in these egg and dairy free pancakes.
Second Note: I find adding just a bit of cornstarch makes the fluffiest pancakes! And that’s what really matters when it comes to the best pancakes!
Step Four: Create the Batter
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.
Step Five: Cook the Pancakes
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 berry pancakes.
Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
Serve egg free dairy pancakes with dairy-free butter and maple syrup.
The Best Blueberry Pancakes
I love any recipe that makes enough so we can have leftovers throughout the week. That’s definitely the case with vegan pancake recipes.
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 a vegan blueberry pancake 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 easy blueberry 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!
Love Vegan Pancakes?
Sure, you adore these pancakes with berries! I mostly use almond milk, so I guess you could call these almond milk blueberry pancakes! But now your whistle is whetted and you’re ready for more vegan pancakes, right! Here are some more tasty recipes to get you going:
- These light and fluffy Vegan Pancakes are the ultimate in traditional breakfast recipes!
- How about some Banana Pancakes for a change of pace?
- Fall in love with these Zucchini Bread Pancakes – they’re so delicious!
If you love blueberry recipes, be sure and try my Vegan Blueberry Cake recipe! It’s a crowd favorite!
Be sure to serve Vegan Blueberry Pancakes recipes with vegan butter and maple syrup!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Blueberry Buttermilk Pancakes
- 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.
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.
Whatever pancakes you’re eating, enjoy!