Fluffy Vegan Blueberry Pancakes – Connoisseurus Veg

These vegan blueberry pancakes are light, fluffy, and packed with juicy blueberries. They are absolutely delicious and can be prepared in minutes!

Syrup drizzled over a stack of vegan blueberry pancakes.

I love a good stack of pancakes for breakfast on the weekend, but you know what I love even more? Blueberry pancakes. Specifically these vegan blueberry pancakes.

Every time I make them I kick myself for not putting blueberries in everything, because those juicy bursts of sweetness really take a basic batch of pancakes from good to amazing.

But these pancakes are very special. I did more than just add berries to my old vegan pancake recipe (which is awesome, by the way). For my blueberry pancakes, I wanted the batter to be fluffier, so I mixed in some dairy-free milk and lemon juice, which is a great vegan substitute for buttermilk. Lemon is also a wonderful complement to blueberries, which I’m sure you already know if you’ve made my Vegan Blueberry Muffins or Blueberry Coffee Cake (both include lemon!).

My vegan blueberry pancake recipe turned out absolutely amazing. I have found my new Sunday breakfast!

Jump to:

Ingredients you will need

  • Non-dairy milk. Almost any unsweetened variety will work, with the only exception being canned coconut milk. Soy milk, almond milk, cashew milk and oat milk can be used. If you need help choosing a type, check out my guide to dairy-free milks.
  • vegetable oil You can use your favorite cooking oil here. Canola oil, corn oil, and coconut oil are good choices. For oil-free pancakes, simply substitute another tablespoon of dairy-free milk and use a good non-stick cooking surface.
  • Lemon juice Use freshly squeezed juice to give your pancakes the best flavor.
  • Vanilla extract.
  • Lemon zest.
  • All-purpose flour. You can also make these pancakes with whole wheat pastry flour, spelled flour, or a 50/50 mix of regular and all-purpose whole wheat flour.
  • granulated sugar Be sure to use organic sugar to keep these pancakes vegan.
  • Copper powder
  • Bicarbonate of sodium.
  • Sal.
  • cinnamon This is optional, but I promise it will make your pancakes more delicious.
  • Cranberries Use fresh blueberries when in season, or thaw frozen blueberries when unavailable.

Tip: Don’t forget the ingredients! It’s up to you what you use, but vegan butter and maple syrup are a good place to start. Fresh blueberries, powdered sugar, and vegan whipped cream are nice too!

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

By hand stirring the liquid ingredients for the pancake batter together in a liquid measuring cup.

Combine the wet ingredients first: milk, oil, lemon juice, vanilla extract, and lemon zest.

Dry ingredients for the vegan pancake batter in a bowl with a mixer.

Whisk together the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and cinnamon.

Tip: Your dairy-free milk might curdle when you add the lemon juice, especially if you’re using a high-protein variety like soy milk. This is totally fine and normal.

Liquid ingredients poured into a bowl of dry ingredients for vegan pancake batter.

Pour the wet ingredients into the bowl with your dry ingredients.

Beat the pancake batter by hand in a bowl.

Beat the batter until fully combined.

Tip: Stop beating the dough as soon as the ingredients are combined, even if it has lumps. This will ensure that your pancakes are very light and fluffy and have the best possible texture.

Let the dough rest for about 10 minutes. In the meantime, you can oil and start heating the griddle or pan.

Hand place the blueberries on a spoonful of pancake batter that is cooking in a pan.

Leave some dough on the baking surface, then press a few berries into the dough. Let it cook until it visibly hardens around the edges and you see little bubbles start to form in the middle.

Vegan blueberry pancake cooking in a pan.

Carefully flip your pancake over and cook for a few minutes on the other side, until golden.

Tip: Cook a few pcakes at a time if you wish, just be sure not to overcrowd the griddle or pan. Make sure there is room to turn them!

Stack your vegan blueberry pancakes on a plate and smother them with topping. Investigate!

White wooden surface set with coffee cup, jar of maple syrup and plate of vegan blueberry pancakes.

Leftovers and storage

Leftover vegan blueberry pancakes will keep in an airtight container or bag in the refrigerator for about 3 days, or in the freezer for about 3 months.

Reheat in microwave or 350°F oven until hot.

Professional advice

  • This recipe makes a small batch (only about 6 pancakes), so go bigger if you’re feeding a crowd!
  • Are your pancakes falling apart when you flip them? Make sure they are fully cooked. You can test one by lifting it partially with a spatula before turning it over. It also helps to make them smaller using less dough.
  • If your pancakes aren’t turning out fluffy, be sure to try baking powder and baking soda. Sprinkle some baking powder in a glass of water. Sprinkle some baking soda in a glass of vinegar. Each should be boiling. If it doesn’t, it’s time to replace it.

More vegan pancakes

Do you like this recipe? If so, please stop by and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest, or Instagram, or subscribe to my newsletter for more recipes like this!

Syrup drizzled over a stack of vegan blueberry pancakes.

Blueberry Fluffy Vegan Pancakes

These vegan blueberry pancakes are light, fluffy, and packed with juicy blueberries. They are absolutely delicious and can be prepared in minutes!


  • 1
    unflavored dairy-free milk
  • 1
    vegetable oil,
    and more to grease the pan
  • 1
    lemon juice
  • 1
    vanilla extract
  • 1
    lemon zest
  • 1
    cup plus 1 tbsp
    all-purpose flour
  • 1
    organic sugar
  • 1 ½
    baking powder
  • ¼
    baking soda
  • ¼
  • ¼
    ground cinnamon
  • ¾
    fresh blueberries


  1. In a small bowl or liquid measuring cup, whisk together the milk, oil, lemon juice, vanilla, and lemon zest.

  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

  3. Pour the milk mixture into the bowl with the flour mixture and beat the batter until just combined. Don’t over mix and don’t worry if it contains some lumps.

  4. Let the dough rest for 10 minutes.

  5. Lightly oil a frying pan or non-stick griddle and place over medium heat.

  6. Drop ⅓ cup of batter onto baking surface, making sure they are spaced out enough to turn easily. (Note 1). Press a few berries into each spoonful of batter.

  7. Let the pancakes cook until the edges begin to set and you see bubbles forming in the middle, about 4 minutes.

  8. Carefully flip the pancakes and cook for another 4 minutes, until golden brown and fluffy.

  9. Repeat until all the batter and berries are used. (Note 2)

  10. Serve with vegan butter and maple syrup.

Recipe notes

  1. Cook the pancakes in as many batches as needed. The cooking time for this recipe assumes you will need two batches, but this will vary depending on the size of your pan or griddle.
  2. I like to keep the pancakes cooked in a 250°F oven to keep them warm until ready to serve.

nutritional data

Blueberry Fluffy Vegan Pancakes

Amount per serving

calories 123
Calories from fat 38

% Daily Value*

fat 4.2 g6%

Saturated fats 0.8 g4%

sodium 129 mg5%

potassium 162 mg5%

Carbohydrates 18.6 g6%

Fiber 1 g4%

Sugar 4.2 g5%

protein 2.8 g6%

calcium 40 mg4%

iron 1.3 mg7%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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