Vegan Blueberry Pancakes – Loving It Vegan

Published: Jul 31, 2020 Modified: Jul 31, 2020 by Alison Andrews This post may contain affiliate links

The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!

I’m in love with these vegan blueberry pancakes. They are deliciously light and fluffy, filling and satisfying!

The blueberries add so much flavor and deliciousness. 

They’re perfect for breakfast of course, or dessert for that matter! And if you’re looking for other breakfast/dessert recipes then also check out our vegan banana bread or our classic vegan pancakes recipe.

How To Make Vegan Blueberry Pancakes

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt.
• Add soy milk and melted vegan butter and mix into a batter.
• Add 1 cup of blueberries and fold them into the batter.
• Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
• When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
• Repeat until your batter is finished. Serve with extra blueberries and maple syrup.

Recipe Tips

Measure the flour correctly. The correct way to measure flour if you’re only using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup. Alternatively, weigh the flour on a food scale. If you use too much flour in this recipe the batter will be too thick.

The baking powder measure is correct. We use a tablespoon of baking powder in this recipe. It may seem like a lot, but it works wonderfully to create the fluffiness in these pancakes.

You can use any non-dairy milk. If you’re not a fan of soy milk then feel free to switch it for almond milk or any other plant milk that heats well.

You can use coconut oil instead of vegan butter. Melted coconut oil makes a good substitute for the vegan butter in this recipe. Alternatively you can use a homemade vegan butter.

For a gluten-free option use a gluten-free all purpose flour blend. To make these pancakes gluten-free simply switch the regular flour for an all purpose gluten-free flour blend. It must be a blend that is meant to replace regular wheat flour. It should not be a single type of flour like coconut or almond, that will not work well at all.

Storing and Freezing

These pancakes are at their best when freshly made. They don’t tend to store well in the fridge and can become a bit soggy from the blueberries.

They do however freeze well. So if you do have leftovers you are better off freezing them than keeping them in the fridge. Thaw in the fridge and then reheat in the microwave or toaster or however you like.

More Delicious Vegan Pancakes

1. Vegan Banana Pancakes
2. Vegan Pumpkin Pancakes
3. Vegan Peanut Butter Pancakes
4. Vegan Gluten-Free Pancakes
5. Vegan Protein Pancakes
6. Vegan Coconut Pancakes

Print

Vegan Blueberry Pancakes

---

• 
  Author: Alison Andrews
• 
  Prep Time: 10 mins
• 
  Cook Time: 20 mins
• 
  Total Time: 30 minutes
• 
  Yield: 12
• 
  Diet: Vegan

Description

The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!

---

• 1 and 1/2 cups (188g) All Purpose Flour*
• 3 Tbsp White Sugar
• 1 Tbsp Baking Powder
• 1/4 tsp Salt
• 1 and 1/4 cups (300ml) Soy Milk
• 1/4 cup (56g) Vegan Butter (measured, then melted)
• 1 cup (125g) Fresh Blueberries (plus more to dot on top of each pancake)
• Oil or Vegan Butter for Frying

---

Instructions

1. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
2. Add the soy milk and melted vegan butter and mix into a batter.
3. Add 1 cup of blueberries and fold them into the batter.
4. Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
5. When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
6. Repeat until your batter is finished. Serve with extra blueberries and maple syrup.

Notes

*The correct way to measure flour if you’re only using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it or pack it into the cup. Alternatively, weigh the flour on a food scale. If you use too much flour in this recipe the batter will be too thick.

*The baking powder measure is correct. It may seem like a lot, but it works wonderfully to create the fluffiness in these pancakes.

*If you’re not a fan of soy milk then feel free to switch it for almond milk or any other plant milk that heats well.

*You can use melted coconut oil instead of vegan butter.

*To make these gluten-free use a gluten-free all purpose flour blend. It must be a blend that is meant to replace regular wheat flour. It should not be a single type of flour like coconut or almond.

• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Pancake (of 12)
• Calories: 122
• Sugar: 4.7g
• Sodium: 184mg
• Fat: 4.2g
• Saturated Fat: 1.1g
• Carbohydrates: 18.5g
• Fiber: 0.8g
• Protein: 2.5g

Keywords: vegan blueberry pancakes