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 little bursts of sweetness really take a basic batch of pancakes from good to amazing. But these pancakes are extra special. I did more than just add berries to my regular old vegan pancake recipe (which is awesome, by the way). For my blueberry pancakes I wanted the batter to be extra fluffy, so I mixed up some non-dairy milk and lemon juice, which is an excellent 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 feature lemon!). My vegan blueberry pancake recipe turned out to be absolutely amazing. I’ve found my new go-to Sunday breakfast!
Ingredients You’ll Need
Non-dairy milk. Just about any unsweetened variety will work, with the only exception being canned coconut milk. Soy milk, almond milk, cashew milk, and oat milk can all be used. If you need help choosing a type, refer to my guide to dairy-free milks.Vegetable oil. You can use your favorite oil for baking here. Canola oil, corn oil, and coconut oil are all fine options. For oil-free pancakes, simply substitute another tablespoon of non-dairy milk and use a good nonstick 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 using whole wheat pastry flour, spelt flour, or a 50/50 blend of all-purpose and regular whole wheat flour.Granulated sugar. Make sure to use organic sugar to keep these pancakes vegan.Baking powder.Baking soda.Salt.Cinnamon. This is optional, but I promise it will make your pancakes extra delicious.Blueberries. Use fresh blueberries when they’re in season, or thawed frozen blueberries when fresh aren’t available.
Tip: Don’t forget the toppings! 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 also nice!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Your non-dairy milk might curdle when you add the lemon juice, particularly if you’re using a high-protein variety like soy milk. This is totally fine and normal. Tip: Stop whisking the batter as soon as the ingredients are mixed, even if it has lumps. This will ensure that your pancakes are super light and fluffy and have the best possible texture. Let the batter rest for about 10 minutes. You can oil and begin heating up your griddle or skillet in the meantime. Tip: Cook a few pancakes at a time if you’d like, just make sure you don’t crowd your griddle or skillet. Make sure there’s room to flip them! Stack your vegan blueberry pancakes on a plate and smother them with toppings. Dig in!
Leftovers & Storage
Leftover vegan blueberry pancakes will keep in an airtight container or bag in the fridge for about 3 days, or in the freezer for about 3 months. Reheat them in the microwave or in an oven set to 350°F until hot.
Pro Tips
This recipe makes a small batch (only about 6 pancakes), so scale up if you’re feeding a crowd!Are your pancakes falling apart when you flip them? Make sure they’re cooked all the way through. You can test one by partially lifting it with a spatula before flipping. It also helps to make them extra small by using less batter.If your pancakes aren’t getting fluffy, be sure to test your baking powder and soda. Sprinkle a pinch of baking powder in a glass of water. Sprinkle a pinch of baking soda in a glass of vinegar. Each should fizz. If either doesn’t, it’s time to replace it.
More Vegan Pancakes
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