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These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome and cozy start to any morning.
There’s a reason why pancakes are always on the breakfast menu – those fluffy morning stacks are an absolute classic. Pancakes make the perfect feel-good food for weekend mornings. They take so little time to make, but bring ALL the joy and excitement to the start of any day.
These Vegan Blueberry Pancakes are the quintessential spring and summer recipe – fresh and juicy, but still cozy and satisfying.
INGREDIENTS FOR VEGAN BLUEBERRY PANCAKES
Depending on how they’re made, pancakes can sometimes leave you feeling stuffed and sluggish. But these pancakes hit different, my friends. We’re using a gluten-free blend of oat and almond flour to give us a wholesome breakfast that’s packed with plant-based protein, fiber, and healthy fats!
- Oat Flour has a hearty flavor and helps give the pancakes thickness and rise.
- Almond Flour gives a softer texture to the pancakes, balancing out the hearty oat flour. It also adds a delicious buttery flavor that we definitely want in our pancakes!
- Blueberries: I’d recommend using fresh, as frozen will stain the batter and will also make it more runny. I also tested the recipe folding the berries into the batter vs. placing them on top of the pancakes and found that when you place them on top they leave the skillet very sticky. When they’re folded in the batter, some still “rise” to the top, but others create jammy pockets within the pancakes which is like a blueberry explosion in your mouth (um, YES please)!
- Maple Syrup + Vanilla: Maple syrup makes these refreshing pancakes perfectly sweet, while vanilla brings its iconic, comforting flavor and adds more depth to the pancakes. Gourmet, if you will.
- Lemon Juice gives a subtle floral flavor to the pancakes, and reacts with the baking soda to give our pancakes more height.
HOW TO MAKE VEGAN BLUEBERRY PANCAKES
These pancakes are just as easy to make as the ones you enjoyed when you were a kid. In fact, this recipe is super kid-friendly and fun to make with the family! Here’s the breakdown:
- Whisk the dry ingredients until well-combined and then form a well in the center.
- Pour your wet ingredients into the well and mix until most clumps are dissolved.
- Fold in the blueberries and lemon juice.
- Cook your pancakes on a warm griddle or pan, flipping when the edges firm and bubbles pop through the batter.
- Serve warm with a (big) drizzle of maple and enjoy!
There’s an art to creating a fluffy, delicious stack of silver dollars. Vegan and gluten-free pancakes can turn out gummy sometimes, because they don’t have leavening from eggs. However, this recipe takes three simple steps to minimize gumminess and maximize flavor:
- Letting the batter rest. This allows the flour to absorb even more liquid, resulting in a thicker pancake batter. This helps reduce undercooked pancake centers, and also gives a better overall texture to the pancake.
- Folding in the blueberries and lemon juice after resting. We want our blueberries to be as evenly distributed as possible, so folding them into the batter right before cooking prevents them from sinking to the bottom of the bowl. As I mentioned earlier, the lemon juice will immediately react with the baking soda to create bubbles in the batter – you want to mix the two together just before baking, as the gases released will help give more rise to the pancakes as they cook.
- Cooking low and slow. Well, medium heat to be exact. Cooking our pancakes at a lower temperature for a longer amount of time takes a little more standing around in the kitchen, but is definitely worth it. This allows the pancake to cook completely, instead of having the top and bottom get brown before the center of the pancake cooks.
These blueberry pancakes are one of my all-time favorite spring and summer recipes – the light and buttery satisfaction of a warm stack of pancakes will cure any morning slump. I prefer to serve them pancakes with a touch of plant-based butter and a drizzle (or soak ????) of more maple syrup. Add a side of fresh blueberries for an extra pop of flavor!
Vegan Blueberry Pancakes
These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome, protein-packed start to any morning.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 1 1/2 cups (150 g) quick-cooking or rolled oats, blended into a fine flour*
- 1 cup (100 g) blanched almond flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups non-dairy milk (I used soy)
- 2 tablespoons grade A maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- Juice of 1 small lemon (about 2 tablespoons)
- 1 1/2 cups (150 g) fresh blueberries*
- Make the Batter: add the oat flour, almond flour, baking powder, baking soda, and salt to a large bowl. Whisk until incorporated, then form a well in the center of the dry mix. Pour the milk, maple syrup, and vanilla into the bowl; mix until most clumps have dissolved. Set the bowl aside and let the batter rest for 5 minutes – this allows the flour to absorb more liquid, and results in fluffier pancakes. While you wait, heat a large nonstick pan or griddle to medium heat.
- Fold in the Blueberries and lemon juice to the batter and mix well; the lemon juice will react with the baking soda and create airy bubbles in the batter.
- Cook the Pancakes: once your griddle or pan is warm*, use a 1/3 measuring cup (80 ml) to scoop the batter onto the pan; if you have room, I suggest making 2 to 3 pancakes at a time for maximum efficiency. Cook the pancakes for 4 to 5 minutes on medium heat, until the edges firm up and a few bubbles pop through the batter. Flip the pancakes, then cook for an additional 3 to 5 minutes. Repeat with the remaining batter
- Serve warm with a drizzle of maple syrup, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.
- To make oat flour, add either quick-cooking or rolled oats to a high speed blender and blend on high for 20 to 40 seconds, until a fine and fluffy flour forms. I have not tested this recipe with other flour combinations.
- You can use frozen blueberries in this recipe, though I would suggest thawing first and draining off the excess liquid. Your pancake batter will also turn a purple color, from the blueberry juice.
- If you do not have fresh lemon juice you can replace it with only 1 tablespoon of apple cider vinegar
- I used a relatively new nonstick pan for this recipe, and did not need to add any oil to prevent the pancakes from sticking. If yours is older (or not a nonstick surface), add 1 teaspoon of oil or vegan butter to the pan before cooking each round of pancakes.
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