This recipe for pancakes is egg-free and dairy-free, yet light, tender, and incredibly fluffy! Everyone will love these Easy Blueberry Vegan Pancakes!
Fluffy Vegan Pancakes DO exist!! These Blueberry Pancakes are egg-free, dairy-free, and every bit as delicious as traditional pancakes.
While I love my recipe for Whole Wheat Pancakes, I have been making pancakes suited to dietary restrictions for years. First up, was my Gluten-Free Blender Pancakes when my son was wheat intolerant. And not that I have nieces and nephews with both dairy and egg allergies, it was time to create Vegan Pancakes.
And this recipe is my new FAVORITE pancake recipe. So light, so fluffy, so full of flavor--just minus the added dairy and eggs.
Secrets to Fluffy Vegan Pancakes
- Prepare a flax "egg." Many recipes for egg-free pancakes just add the ground flaxseed right into the pancake batter. However, by letting the flaxseed sit in the liquid, the flaxseed will form a thick substance that really helps these pancakes have the texture of traditional pancakes--and get super fluffy!!
- Sift the Flour: There is NOTHING worse than biting into a clump of baking powder. Avoid this disaster by sifting the dry ingredients. It removes any clumps and allows the flour to be a bit lighter, creating less dense pancakes.
- Add apple cider vinegar. The acidity from the vinegar reacts with the baking powder to keep the pancakes light and fluffy.
- Do NOT over mix batter—a few lumps are fine! Overmixing the batter will cause your pancakes to be dense.
- DO NOT push down on pancakes after flipping. This will cause the bubbles to pop and the pancakes to become flat and dense.
- Remove pancakes from the griddle and place on an oven-safe cooling rack on the baking sheet. Simply stacking pancakes on a plate after cooking will cause trap the heat in between the pancakes and make them soggy.
How To Make Vegan Pancakes
- Mix the ground flaxseed with ¼ cup of the non-dairy milk and let sit while you prepare the dry ingredients.
- In a large mixing bowl, sift together flour with baking powder and salt.
- Mix in the frozen or fresh blueberries gently just to coat with the flour mixture--this helps the blueberries stay suspended in the pancakes versus sinking to the bottom.
- To the flax mixture, add remaining almond milk, vinegar, maple syrup, and vanilla and mix until well combined.
- Pour wet ingredients into dry ingredients and gently mix until the batter is just combined.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
- Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of the pancake. Flip and cook for an additional 2-3 minutes, or until the bottom is browned.
- Remove pancakes from the griddle and place them on a baking pan lined with an oven safe cooling rack.
- Serve Blueberry Pancakes with my favorite, maple syrup, or with nut butter and sliced bananas and fresh berries. Or take the extra step and make a fresh Berry Sauce.
Storing Pancakes
Leftover pancakes can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.
To store pancakes in the refrigerator, cool to room temperature. Place pancakes in layers between wax paper and place them in an airtight container or bag. The wax paper will help keep the pancakes from sticking together. Store in the refrigerator for up to 5 days and reheat as desired.
To freeze pancakes, place cooled pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months. Reheat as desired.
Recipe Notes and Substitutions
- How to Keep Pancakes Warm: While preparing the pancakes, place a baking sheet with a rack in an oven set to 200 degrees Fahrenheit. As you remove pancakes from the pan, add them to the baking sheet in the oven. This temperature will keep the pancakes warm, but not dry them out.
- Flour--Use whole white wheat, all-purpose, or gluten-free 1:1 flour blend in this recipe with great results.
- Non-Dairy Milk: I typically opt for unsweetened almond milk, but any non-dairy milk of your choice works in this recipe.
- Blueberries: Use fresh or frozen blueberries, or omit them altogether for delicious plain Vegan Pancakes.
- Oil: Use canola oil or melted coconut oil or non-dairy butter as the fat in these pancakes. I have used applesauce to keep these oil-free, and it works but the pancakes will not be quite as fluffy.
More Healthy Vegan Breakfast Recipes
- Instant Pot Steel Cut Oats
- Blueberry Chia Pudding
- Slow Cooker Maple Brown Sugar Oatmeal
- Overnight Oats
If you tried this recipe for Vegan Pancakes, I would love for you to leave a comment or a review below.
Vegan Pancakes
Ingredients
- 1 cup vanilla unsweetened almond milk divided;
- 1 tablespoon ground flaxseed
- 1 cup whole white wheat flour or all purpose
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen blueberries
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil or canola oil plus more for skillet
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, whisk together flaxseed with ¼ cup almond milk. Set to the side.
- In a large mixing bowl, sift together the flour with the baking powder and salt. Add in blueberries and toss to coat blueberries with flour.
- To flaxseed mixture, add in remaining almond milk, vinegar, melted coconut oil, maple syrup, and vanilla extract. Whisk well.
- Add the wet ingredients to flour mixture and gently mix until just combined.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
- Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.
- Remove pancakes from pan and place onto a baking sheet lined with an oven safe rack. This prevents condensation from forming on the pancakes. Store in a 200 degree Farenheit oven until ready to serve to keep the pancakes warm.
Equipment Needed
Notes
- In place of almond milk, you can use any non-dairy milk you like such as soy milk or coconut milk.
- Feel free to use an all-purpose gluten-free flour blend in place of the flour to make these vegan gluten-free pancakes.
- Use canola oil or melted coconut oil or non-dairy butter as the fat in these pancakes. I have used applesauce to keep these oil-free, and it works but the pancakes will not be quite as fluffy.
- Pancakes can be stored in an airtight container in the fridge for 4-5 days or frozen for up to 3 months.
Nutrition
Beth
I would be in the mood for anything vegan if it looks turn out this light, fluffy and delicious!
Kristen Chidsey
I am so glad the pancakes were light and fluffy for you Beth! I hope you will enjoy again!
Nellie Tracy
Such an amazing recipe! Love these for Sunday mornings!!
Kristen Chidsey
We enjoy them ourselves on the weekend Nellie! Glad your family does as well.