If you’ve been hunting for the *perfect* plant-based breakfast, I’m thrilled to share my **Vegan Blueberry Pancakes Recipe** — this one is seriously fan-freaking-tastic. It’s fluffy, packed with juicy blueberries, and made without any eggs or dairy, yet still has all the cozy comfort of classic pancakes. I promise, once you try this recipe, your weekend mornings are going to get a serious upgrade (and maybe even your weekday mornings, if you’re anything like me!). Let me walk you through exactly how to nail these every time.

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Why This Recipe Works

Simple ingredients: Uses pantry staples and fresh blueberries you can always find, with no weird substitutes needed.
Fluffy texture: Vegan buttermilk and baking powder team up to create airy, tender pancakes every time.
Perfect balance of sweetness: Just enough sugar in the batter to highlight the berries, not overpower them.
Customizable & forgiving: You can tweak milk types or sweeteners without losing the magic of these pancakes.

Vegan Blueberry Pancakes, plant-based breakfast, dairy-free pancakes, fluffy vegan pancakes, blueberry pancake recipe - A white plate holds two thick pancakes stacked, topped with many dark purple blueberries scattered inside and on top. The pancakes are golden brown with soft, spongy texture showing some small air holes throughout. A silver fork is gently cutting into the top pancake, pulling a soft piece that shows the fluffy inside with more blueberries. A few fresh blueberries rest near the plate on a white marbled surface. In the background, another white plate with pancakes is slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Blueberry Pancakes Recipe plays a crucial part in creating that delightful fluffy texture and rich flavor. Plus, they’re all easy to source, making this pancake recipe accessible and friendly for busy mornings or special brunches.

Vegan Blueberry Pancakes, plant-based breakfast, dairy-free pancakes, fluffy vegan pancakes, blueberry pancake recipe - Flat lay of fresh blueberries spilling from a small cluster, a glass of creamy unsweetened soy milk, a few rustic scoops of all purpose flour, golden melted vegan butter glistening in a small puddle, a bottle of amber apple cider vinegar with a slight sheen, a sprinkle of granulated sugar crystals casting tiny sparkles, and a light dusting of baking powder powdery white piles arranged neatly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: Acts as the liquid base and curdles with vinegar to mimic buttermilk’s tang and texture perfectly.
Apple cider vinegar: Reacts with baking powder to help create fluffy, rise-y pancakes—the secret to lightness without eggs.
All-purpose flour: Provides structure, making the pancakes tender but sturdy enough to hold all those blueberries.
Baking powder: The leavening agent that lifts the batter so your pancakes aren’t flat and dense.
Salt: Enhances all the other flavors and keeps the sweetness from being one-dimensional.
Granulated sugar: Just a touch to balance the tang and add a hint of sweetness; you can swap this for other sweeteners if you prefer.
Melted vegan butter: Adds richness and moisture so pancakes aren’t dry; coconut oil works great here too.
Fresh blueberries: The star of the show, bursting with juicy sweetness and adding a fresh pop in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Vegan Blueberry Pancakes Recipe is a wonderful canvas for your own twists. Whether you’re feeling nostalgic or craving something new, you can personalize it in so many ways—and I encourage you to experiment!

Variation: Sometimes I swap in oat milk and lemon juice instead of soy milk and apple cider vinegar when I’m out of supplies, and it still tastes amazing—plus there’s a subtle citrus brightness that’s really refreshing.
Fruit swaps: Raspberries or chopped strawberries work great instead of blueberries for a different fruity vibe.
Gluten-free: If you need gluten-free pancakes, I’ve had success using a gluten-free all-purpose flour blend without changing the other ingredients.
Oil-free option: Leave out the melted vegan butter and replace it with unsweetened applesauce for a lighter, oil-free pancake.

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

Step 1: Whip up your vegan buttermilk

Start by pouring the unsweetened soy milk into a large measuring cup or bowl, then add your apple cider vinegar. Give it a gentle stir and let it sit for about 5 minutes. You’ll see it start to curdle and thicken—that’s your homemade vegan buttermilk! This magical step is what helps make the pancakes so fluffy and gives a slight tang that mimics traditional buttermilk perfectly.

Step 2: Mix your dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. I always take a moment here to really break up any flour lumps and make sure everything is evenly combined, so the batter is perfectly consistent.

Step 3: Combine wet and dry

Pour your vegan buttermilk and melted vegan butter into the bowl with the dry ingredients. Using a large spoon, stir everything just until it comes together. A few lumps in the batter are absolutely okay—overmixing is the enemy here and leads to dense, rubbery pancakes, which nobody wants. Just trust me on this!

Step 4: Cook the pancakes with love

Heat your griddle or skillet over medium-high heat and lightly grease with vegan butter or coconut oil. Drop about 1/3 cup of batter onto the pan for each pancake—then generously scatter fresh blueberries on top. I like to be generous with blueberries—they’re the best part, after all.

Cook until you see bubbles forming on the surface (about 2-3 minutes), then carefully flip and cook the other side until it’s golden brown. Repeat with the rest of your batter. Keep the heat consistent and don’t rush—you’ll see just how easily these pancakes cook up like a dream.

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Tips from My Kitchen

Don’t overmix: The batter should be a bit lumpy—you want fluffy pancakes, not chewy ones!
Control your heat: Medium-high heat is ideal; too hot & pancakes burn on the outside but stay raw inside.
Fresh or frozen blueberries: Fresh are best, but frozen works in a pinch—just toss them in frozen right before cooking.
Use a non-stick skillet: It makes flipping pancakes much easier and prevents sticking, which can be frustrating.

How to Serve Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes, plant-based breakfast, dairy-free pancakes, fluffy vegan pancakes, blueberry pancake recipe - A white plate holds three thick, round pancakes stacked slightly overlapping. The pancakes have a light golden-brown color with dark purple blueberry spots spread across each one. The surface shows a moist, soft texture with some melted butter glistening on top. A silver fork with an ornate handle rests on the left side of the plate. The plate sits on a white marbled surface, and some loose blueberries are scattered nearby. In the blurred background, another white plate with more blueberry pancakes is visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love topping these pancakes with a generous pat of vegan butter that melts into each bite, a drizzle of pure maple syrup, and a handful of fresh blueberries for that extra burst of freshness. Sometimes I also add a dollop of coconut whipped cream—it feels so indulgent and pairs beautifully with the berries.

Side Dishes

On the side, I like to serve crispy breakfast potatoes or even sautéed mushrooms for a savory contrast. A vibrant green smoothie or a fresh fruit salad also complements these pancakes perfectly for a well-rounded brunch.

Creative Ways to Present

For special occasions, I stack the pancakes in tall towers, layering vegan cream cheese frosting between them for a breakfast “cake” vibe. Edible flowers and a sprinkle of powdered sugar make it look extra dreamy. Plus, adding a little cinnamon to the batter feels festive and warms up the flavor for fall brunches.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes wrapped tightly in plastic wrap or in an airtight container in the fridge—they last beautifully for 1 to 2 days. When I’m planning ahead, I add parchment paper between stacks in the container so they don’t stick together.

Freezing

These pancakes freeze like a charm! To freeze, lay them flat on a baking sheet until solid, then transfer to a freezer-safe bag or container with parchment between layers. It makes mornings so easy—just grab a few to thaw or reheat whenever you need a quick meal.

Reheating

I reheat leftover pancakes either in a toaster oven or on a skillet over low-medium heat to keep them crispy on the outside and warm inside. Microwave works in a pinch but can sometimes make them a bit soggy, so I only use that when I’m short on time.

FAQs

Can I use frozen blueberries in the Vegan Blueberry Pancakes Recipe?

Absolutely! Frozen blueberries work just fine—just don’t thaw them beforehand. Drop them frozen onto the batter once it’s on the skillet. They might release a little extra moisture, but your pancakes will still taste delicious and have those juicy berry pockets.
What if I don’t have apple cider vinegar for the vegan buttermilk?

If you’re out of apple cider vinegar, lemon juice is a fantastic swap. Use the same amount (2 teaspoons mixed into your plant milk) to get that tangy buttermilk effect. It helps with the texture and flavor in exactly the same way.
Can I make these Vegan Blueberry Pancakes oil-free?

Yes! Replace the melted vegan butter with unsweetened applesauce. The pancakes will be a bit lighter and less rich but still tasty and fluffy—perfect if you want to keep things on the lighter side.
How do I know when the pancakes are ready to flip?

Look for bubbles forming and popping on the surface of the pancakes; that’s the key indicator. The edges might look set and a little dry. At that point, carefully flip and cook for another 1-2 minutes until golden—watching closely to avoid burning.

Final Thoughts

This Vegan Blueberry Pancakes Recipe has become a weekend staple for me and my friends, thanks to its simplicity and that unbeatable fluffy, fruity goodness. I truly believe pancakes are one of life’s little joys—and making them vegan has never been easier or more delicious. I can’t wait for you to try this recipe in your kitchen and see just how impressive and comforting vegan breakfast can be. Give it a go, and let me know your favorite tweaks—you might just create your new signature brunch!

Vegan Blueberry Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews

Author: Lily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 pancakes
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegan

Print Recipe

Description

Delicious and fluffy vegan blueberry pancakes made with plant-based ingredients, perfect for a wholesome breakfast or brunch. These pancakes use soy milk and apple cider vinegar to create a vegan buttermilk, blended with flour, baking powder, and fresh blueberries for a naturally sweet and satisfying treat.

Ingredients

Wet Ingredients

1 1/2 cups unsweetened soy milk
2 teaspoons apple cider vinegar
2 tablespoons melted vegan butter

Dry Ingredients

1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar

Add-ins

2 cups fresh blueberries

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Instructions

Make Vegan Buttermilk: In a large measuring cup or bowl, pour in the soy milk and add the apple cider vinegar. Stir slightly and set aside to curdle for about 5 minutes. This mixture acts as vegan buttermilk for tender pancakes.
Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and granulated sugar until thoroughly combined.
Combine Wet and Dry Ingredients: Pour the vegan buttermilk and melted vegan butter into the bowl of dry ingredients. Stir gently with a large spoon until just combined, leaving some lumps to avoid dense pancakes.
Heat and Grease Pan: Preheat a large griddle or non-stick pan over medium-high heat. Lightly grease it with vegan butter or coconut oil to prevent sticking.
Cook Pancakes: Drop about 1/3 cup of batter onto the griddle for each pancake. Scatter blueberries on top of the batter generously. Cook until bubbles appear on the surface, then carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
Serve: Serve warm with vegan butter, maple syrup, coconut whipped cream, and extra fresh blueberries as desired for a delicious vegan breakfast.
Storage: Store leftover pancakes in the refrigerator for 1-2 days or freeze them in a freezer-safe bag or container for longer storage.

Notes

You may substitute soy milk with almond, cashew, oat, or coconut milk according to preference.
If avoiding vinegar, lemon juice can be used as an acid to create vegan buttermilk.
Try alternative flours such as whole wheat pastry flour, spelt flour, gluten free all purpose flour, or oat flour for different textures and dietary needs.
Maple syrup, agave nectar, or coconut sugar are great substitutes for granulated sugar to adjust sweetness naturally.
Use coconut oil, neutral flavored oils, or applesauce in place of vegan butter for an oil-free option.