Vegan blueberry pancakes that are super fluffy, delicious, soft with fresh blueberries bursting out in every bite 🙂 These vegan pancakes with blueberries are super quick to make & perfect for busy mornings.
This is not only an egg free recipe but also dairy free. I have used plant based and a small amount of vegan butter here but I have also out some alternates.
Do try out this yummy pancakes and enjoy. They make for wonderful after school snack too,
Pancakes are a top favorite at home and I often make them as after school snack for my daughter. I try to add seasonal fruits in pancakes wherever possible.
Last week I made these delicious soft as cloud vanilla flavored pancakes studded with fresh blueberries & they were such a hit.
This delicious vegan blueberry pancake recipe is an extension of my tried & tested egg free pancakes. I have swapped few ingredients here & there and made this vegan recipe.
If you are on the lookout for perfect vegan pancakes, this is your keeper one. Blueberries are just an addition and you could do so many variations with this recipe.
Here you go with detailed step by step recipe of fluffy vegan blueberry pancakes along with helpful tips, variations and more!
About This Vegan Pancakes Recipe
Vegan blueberry pancakes are super easy to make dairy and egg free pancakes with fresh blueberries studded all over.
These pancakes are super fluffy, they raise beautifully on the skillet and soft as cloud 🙂 Taste wise they are incredible too. They are so rich and buttery, with vanilla flavor and fresh blueberries perfectly compliment the sweet pancakes.
I have tried many vegan pancake recipes before but none of them tastes this good. This is the best vegan pancakes recipe I have made so far and it made to the blog 🙂 This is my go to pancake recipe in the recent times.
To make this recipe, it all starts with warming your plant based milk and letting vegan butter melt in it. While you can use any cooking oil in this recipe instead of butter, I highly recommend vegan butter if you can source it. The flavor and richness of butter is so good in this recipe.
Stir in the wet ingredients to the flours, fold in the blueberries and make thick hearty & fluffy pancakes. As easy as that 🙂
These pancakes are truly a delight. They are so delicious when served warm with syrup or honey or a fruit compote. Honestly I would gobble these as such hot off the pan, so good.
Do try out these simple blueberry pancakes and enjoy. These are
Easy to make delicious recipe
super simple recipe
Vegan
Fluffy, soft and moist
Delicious, hearty!
Ingredients & Substitutes
Flour
You can make these pancakes using plain flour or all purpose flour or whole wheat flour or whole wheat pastry flour. If you want to make them gluten free you can use any gluten free blend used for making pancakes like almond flour, spelt flour, oat flour, coconut flour, buckwheat flour etc. I have used all purpose flour here.
Corn starch
A small amount of corn starch or corn flour makes these pancakes incredibly light and lends a super soft texture just like cakes.
Instead of cornstarch you can use corn flour or arrowroot powder too.
Almond Milk
I have used homemade almond milk as the liquid base for this vegan pancake recipe. Instead of almond milk you can use any non dairy milk like coconut milk, soy milk, oat milk or cashew milk
If you like to make vegetarian pancakes you can use dairy milk too. You can also use 1 cup vegan buttermilk & skip lemon juice.
Lemon Juice
Lemon juice reacts with milk & baking soda, acting as leavening agent. You can also use apple cider vinegar or regular vinegar.
Vegan Butter
Use good quality vegan butter for super rich and buttery pancakes. If you want to use oil try coconut oil or light olive oil.
Sugar
I have used organic powdered sugar in this recipe and you can use any type of sugar. If you want to make this pancakes refined sugar free you can add 1 small mashed bananas to it.
Baking Powder & Baking Soda
Leavening agents & cannot be swapped for each other.
Blueberries
I have used fresh blueberries here. You can use frozen wild blueberries, regular frozen berries too. If fresh berries are unavailable you can use freeze dried or dried berries too. Add 3 tablespoons dried berries.
If you want more options, see variations to know what you can use instead of blueberries.
How To Make Vegan Blueberry Pancakes
Preparation
Add 1 .25 cups warm almond milk to a small saucepan and add 2 tablespoons vegan butter or melted coconut oil to it. Also add 3 tablespoons powdered sugar & 1 tablespoon lemon juice.
Mix well until butter melts into the milk and sugar dissolves. Now beat the mixture for 1-2 minutes until it turns light and pale.
In a separate bowl tip in 1 cup all purpose flour, 2 tablespoons corn starch, 1/2 teaspoon baking powder, a pinch of baking soda and 1/2 teaspoon vanilla bean powder or pure vanilla extract.
Mix well with a spoon.
Now slowly add the wet ingredients to the dry ingredients and mix.
Cut & fold the batter gently without over mixing. A few streaks of flour is ok.
Finally add 1 cup rinsed fresh or frozen blueberries and mix gently.
Making Pancakes
Heat a heavy flat pan or skillet over medium heat. Spread some oil or butter or cooking spray. Take about 1/4 cup pancake batter and pour as a circle. Do not spread.
The pancake will immediately rise as it beings to cook. Add some butter around the edges and press some on the top. Cook in medium low heat for a minute.
Flip and cook the other side of the pancake. Cook until the edges turn golden brown and pancake is completely cooked. You can also use vegetable oil for cooking.
Serve vegan blueberry pancakes immediately hot with maple syrup or chocolate sauce, any fruit compote and fresh fruit as breakfast. These pancakes also taste delicious as after school snack.
Variations
Instead of blueberries you can add chopped strawberries or raspberries.
Throw in some chocolate chips or chopped dark chocolate for an indulgent treat.
You can leave out sugar and add a small mashed banana to the batter.
Tips For Making Perfect Pancakes
Beat the wet ingredients really well– Just like how we do for cakes & muffins, make sure to beat milk, sugar & butter really well until they turn pale.
Do not overmix the batter– After combining wet & dry ingredients, do not over mix the batter though. If you overmix the batter, you will push out all the incorporated in the batter which will result in flat pancakes. For best pancakes never overmix the batter.
Use a heavy skillet & let it heat up- Your skillet should be heavy and hot before you pour the batter. If the skillet is not hot enough, the batter will remain uncooked.
Leftover batter– If you have batter leftover after making pancakes, you can store them in an airtight container in refrigerator for 2 days.
Frequently Asked Questions
Yes, these blueberry pancakes are vegan.
To make these pancakes gluten free you can use any gluten free flour blend.
Yes, you can double or triple the recipe.
More Vegan Breakfast Recipes
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Recipe
Vegan Blueberry Pancakes
1 CUP = 250 ml
Ingredients
- 1.25 cups almond milk
- 2 tablespoons vegan butter
- 3 tablespoons sugar powdered
- 1 tablespoon lemon juice
- 1 cup all purpose flour
- 2 tablespoons corn starch
- 1/2 teaspoon baking powder
- A pinch of baking soda
- 1/2 teaspoon vanilla bean powder or pure vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Add 1 .25 cups warm almond milk to a small saucepan and add 2 tablespoons vegan butter or melted coconut oil to it. Also add 3 tablespoons powdered sugar & 1 tablespoon lemon juice.
- Mix well until butter melts into the milk and sugar dissolves. Now beat the mixture for 1-2 minutes until it turns light and pale.
- In a separate bowl tip in 1 cup all purpose flour, 2 tablespoons corn starch, 1/2 teaspoon baking powder, a pinch of baking soda and 1/2 teaspoon vanilla bean powder or pure vanilla extract.
- Mix well with a spoon.
- Now slowly add the wet ingredients to the dry ingredients and mix.
- Cut & fold the batter gently without over mixing. A few streaks of flour is ok.
- Finally add 1 cup rinsed fresh or frozen blueberries and mix gently.
- Heat a heavy flat pan or skillet over medium heat. Spread some oil or butter or cooking spray. Take about 1/4 cup pancake batter and pour as a circle. Do not spread.
- The pancake will immediately rise as it beings to cook. Add some butter around the edges and press some on the top. Cook in medium low heat for a minute.Flip and cook the other side of the pancake. Cook until the edges turn golden brown and pancake is completely cooked. You can also use vegetable oil for cooking.
- Serve vegan blueberry pancakes immediately hot with maple syrup or chocolate sauce, any fruit compote and fresh fruit as breakfast. These pancakes also taste delicious as after school snack.
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