Vegan Blueberry Pancakes

vegan blueberry pancakes on plate with maple syrup and fresh blueberries

5 from 12 reviews

These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome, protein-packed start to any morning.


  • 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*


  1. 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.
  2. 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.
  3. 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
  4. 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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