Vegan Blueberry Pancakes Recipe

If you’re craving something fluffy, fruity, and absolutely delightful for breakfast or brunch, you’re going to love this Vegan Blueberry Pancakes Recipe. I’ve been making these for friends and family for years, and they never fail to impress—even people who aren’t vegan. These pancakes are tender, packed with juicy blueberries, and easy to whip up with simple pantry staples. Plus, I’ll share tips so you nail every batch!

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Ingredients & Why They Work

Let’s talk about the ingredients for this Vegan Blueberry Pancakes Recipe. Each one plays a part in creating that perfect pancake—fluffy, flavorful, and packed with fresh blueberries. Picking fresh, ripe berries can really elevate the taste, and the combination of baking powder with the vegan buttermilk gives you that classic pancake rise.

• Soy Milk: I love soy milk here because it froths nicely when mixed with vinegar, mimicking traditional buttermilk’s tang and texture.
• Apple Cider Vinegar: This reacts with the baking powder to give the pancakes lift and a light crumb.
• All-Purpose Flour: Gives a neutral base that’s easy to work with—perfect for fluffy pancakes.
• Baking Powder: Your secret weapon for that fluffy rise. Make sure it’s fresh!
• Salt: Enhances all the flavors and balances sweetness.
• Granulated Sugar: Just a little to sweeten the batter and help browning.
• Melted Vegan Butter: Adds richness and helps with browning, giving you that golden crust we all love.
• Fresh Blueberries: The star of the show! Fresh is best—you want those berries to pop in your mouth.

Make It Your Way

I like to keep this Vegan Blueberry Pancakes Recipe pretty classic, but sometimes I throw in a sprinkle of cinnamon or swap the blueberries for chopped strawberries depending on what’s in season. Don’t be afraid to play around! Pancakes are all about comfort and fun, so tailor them to what makes you happy.

• Blueberry & Lemon Zest Variation: Adding lemon zest with the blueberries gives such a fresh pop that I find irresistible.
• Gluten-Free Option: I’ve swapped in gluten-free flour blends before and it works well, although the texture is a tiny bit different—still delicious.
• Oil-Free Version: Replacing vegan butter with applesauce cuts the fat and adds moisture; great if you want something lighter.

Step-by-Step: How I Make Vegan Blueberry Pancakes Recipe

Step 1: Create Your Vegan Buttermilk Base

Start by pouring the soy milk into a measuring cup or bowl, then add the apple cider vinegar. Give it a quick stir and let it sit for about 5 minutes; this will curdle and thicken slightly, mimicking buttermilk. This little trick really boosts the fluffiness of your pancakes.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, salt, and sugar until everything is evenly combined. Mixing the dry ingredients first ensures that your baking powder distributes evenly for consistent fluff across every pancake.

Step 3: Combine Wet and Dry Without Overmixing

Pour your vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a large spoon just until the batter comes together. It’s important not to overmix—you’ll probably see a few lumps and that’s totally okay! Overmixing makes the pancakes tough instead of tender.

Step 4: Cook Those Pancakes to Golden Perfection

Heat a griddle or non-stick pan on medium-high and grease lightly with vegan butter or coconut oil. Scoop about 1/3 cup of batter onto the pan for each pancake. Don’t forget to scatter lots of blueberries on top—I like to pile them on! When you see bubbles forming on the surface and the edges look set (usually after 2-3 minutes), flip the pancakes carefully. Cook for another 1-2 minutes until golden brown. Adjust the heat if you need to so the insides cook through without burning the outsides.

Step 5: Serve Warm and Enjoy!

Stack those beauties on a plate and top with vegan butter, syrup, coconut whipped cream, and maybe a handful of fresh blueberries for extra freshness. There’s nothing quite like the feeling of biting into fluffy pancakes packed with juicy fruit on a slow weekend morning.

How to Serve Vegan Blueberry Pancakes Recipe

Garnishes

I love topping these pancakes with a pat of vegan butter right as they come off the griddle—melts beautifully. A drizzle of pure maple syrup is essential for me, plus extra fresh blueberries on top for visual appeal and bursts of juicy goodness. Sometimes I add a dollop of coconut whipped cream for a special treat.

Side Dishes

When serving, I often pair them with a side of crispy vegan bacon or some sautéed seasonal fruit like peaches or apples. A fresh green smoothie or a cup of your favorite coffee rounds out the meal perfectly for brunch.

Creative Ways to Present

For a fun brunch or weekend breakfast, I’ve stacked them in a tall tower and drizzled berry compote and syrup over the top for a restaurant-worthy look. Using edible flowers or a sprinkle of powdered sugar is another way I jazz them up for company.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s hard to resist!), store them in an airtight container in the fridge for up to 2 days. To keep them from drying out, I like layering parchment paper between pancakes.

Freezing

These pancakes freeze like a dream! Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They keep well for up to 2 months, making them a great make-ahead option for busy mornings.

Reheating

I usually reheat frozen or refrigerated pancakes in a toaster or skillet over low heat to bring back that fresh-from-the-griddle texture. Microwaves work in a pinch but can sometimes make them a bit soggy.

FAQs

Final Thoughts

This Vegan Blueberry Pancakes Recipe is one of those staples in my kitchen that always brings a smile—whether it’s a busy weekday morning or a leisurely weekend brunch. I love how approachable it is, and how easily it can be adjusted to suit different tastes or dietary needs. I hope you enjoy making (and eating!) these as much as I do. Once you try these, I bet they’ll become your go-to vegan pancake recipe too.

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