Vegan Recipe for Pancakes with Blueberries

Looking for a delicious and easy vegan breakfast? Look no further than this amazing vegan recipe for pancakes with blueberries! So thick, fluffy, and packed with sweet ripe blueberries, these pancakes are sure to satisfy your cravings. And the best part? They’re incredibly easy to make for any occasion.

Whether you prefer them for breakfast or dessert, these pancakes are sure to be a hit with your family or guests. Drizzled in pure maple syrup and topped with fresh blueberries, they’re the perfect combination of sweet and satisfying.

We recommend you make these fluffy vegan blueberry pancakes for your next Sunday morning breakfast, try it for Easter brunch or Mother’s Day brunch. Or celebrate National Pancake Day twice on September 26th and February 28th by making this recipe.

Give this effortless pancake recipe a try and see why we’re in love with these incredibly delicious vegan blueberry pancakes!

Ingredients for Blueberry Pancakes

All-purpose flour -The recipe calls for regular all purpose-flour (bleached or unbleached). You can use spelt flour, buckwheat or gluten-free flour. However, the pancakes won’t be as fluffy. If you need to make gluten free vegan blueberry pancakes due to dietary restrictions, please make these. They will be delicious!

Fresh blueberries – washed and dried to prevent adding additional moisture to the batter. Blueberries, otherwise known as a “superfood,” are nature’s wonder fruit. This small yet mighty berry packs a hefty punch of vital nutrients that are essential for your health. These blueberry pancakes have health benefits too. Learn more about the 10 Proven Health Benefits of Blueberries.

Plant-based milk – any plant-based milk will work, almond, coconut, or oat milk.

Unsweetened apple sauce – Applesauce is a puree that is made from apples that have been cooked down. It can be sweetened or flavored with other spices such as cinnamon and nutmeg.

Apple sauce is a great egg replacer in this recipe and makes great eggless pancakes. 1/4 cup of applesauce is equivalent to one medium egg. We recommend unsweetened applesauce for the best results. If you’re using a sweetened apple sauce, then make sure to reduce the amount of sugar or sweetener that you add to the recipe.

Baking powder – a common chemical leavening agent used to create a light, fluffy texture in many baked goods. Do not confuse with baking soda.

Granulated sugar – regular white sugar, however you can use light brown sugar for a lighter malty flavor.

Vegetable oil – any oil will work in this recipe such a vegetable, canola, or melted coconut oil.

Salt – is used to enhance the flavors of the ingredients in this recipe.

Extra oil to grease the pan – you can use the same oil used in the batter.

How to Make Blueberry Pancakes

Follow these easy steps to make fluffy pancakes.

1. Mix the dry ingredients – flour, sugar, baking powder, and salt together in a large mixing bowl.
2. In a separate bowl, whisk the plant-based milk, vegetable oil and apple sauce until well blended.
3. Add the wet ingredients to the dry ingredients. Blend the ingredients by gently folding with a silicone spatula. Do not overmix!
4. Stir in the blueberries, just until the berries are covered with batter. Do not mix too much.
5. Let the batter rest for about 10 minutes. No need to refrigerate.
6. Heat some vegetable oil in a flat pan or pancake griddle on medium heat.
7. Pour about a 1/3 cup the batter into the pan and cook for 2-3 minutes or until the batter starts to bubble.
8. Carefully flip with a large metal turner/spatula and cook for about another minute.
9. Repeat until all the pancakes are cooked.

Helpful Advice for this Recipe

Mixing – It is important to not over-mix the batter as it can cause the pancakes to be dense and hard. Mix it until everything is incorporated, but lumps in the batter are ok. If you prefer to minimize or eliminate the lumps, we recommend sifting the dry ingredients in a hand press flour sifter or through a fine mesh strainer.

Resting – Let the batter rest for about 10 minutes to allow the flour to absorb the liquid ingredients and make the batter fluffier. Do not refrigerate, leave at room temperature.

Plant-Based Milk– as we mentioned before, any plant-based milk will work for this recipe. However, keep in mind that milk consistency varies from type and brand. Some milks tend to be thicker in texture than others. Therefore, as the batter sits and rests, it may become too thick. If this happens, just add a little more milk and slightly stir into the batter until it becomes looser. The batter should be thin enough to form a circle without running and covering the entire pan when placed onto the cooking surface.

Cooking – When you start to see little bubbles forming on the batter, flip the pancake to prevent the batter from pouring and to have well-formed, fluffy pancakes.

Yield Amount – This recipe makes about 4-5 pancakes if using about a fourth of a cup of batter for each pancake.

Suggested Toppings for this Vegan Recipe for Pancakes with Blueberries

May we suggest the following toppings for these easy vegan blueberry pancakes:

• Real Maple Syrup
• Non-Dairy Coconut Whipped Cream
• Blueberry Jam or Jelly
• Fresh Blueberries, Raspberries and/or Strawberries
• Powdered Sugar
• Lemon Zest for a refreshing lemon flavor

Did you know that September 26 is National Pancake Day? Read more about the holiday.

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Yield: 2 Servings

Vegan Recipe for Pancakes with Blueberries

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Look no further than these amazing vegan blueberry pancakes! So thick, fluffy, and packed with sweet ripe blueberries, these pancakes are sure to satisfy your cravings.

Print

Ingredients

• 1 cup all-purpose flour
• 1 cup fresh blueberries
• ¾ cup plant-based milk
• ¼ cup unsweetened apple sauce
• 1 ½ tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• extra oil to grease the pan

Instructions

Mix the dry ingredients – flour, sugar, baking powder, and salt together in a large mixing bowl. 

In a separate bowl, whisk the plant-based milk, vegetable oil and apple sauce until well blended.

Add the wet ingredients to the dry ingredients. Blend the ingredients by gently folding with a silicone spatula.
Do not overmix!

Stir in the blueberries, just until the berries are covered with batter. Do not mix too much.

Let the batter rest for about 10 minutes. No need to refrigerate.

Heat some vegetable oil in a flat pan or pancake griddle on medium heat.

Pour about a 1/3 cup the batter into the pan and cook for 2-3 minutes or until the batter starts to bubble.

Carefully flip with a large metal turner/spatula and cook for about another minute.

Repeat until all the pancakes are cooked.

Notes

Equipment

• flat pan or griddle
• silicone spatula
• metal flipper/spatula
• mixing bowls
• measuring spoons and cups

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 480Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 1407mgCarbohydrates: 75gFiber: 4gSugar: 21gProtein: 10g

Calories are estimated and may vary.

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