These delicious Vegan Blueberry Pancakes are egg-free, dairy-free, yet light, tender, and incredibly fluffy! Everyone will love these Easy Blueberry Pancakes!

If you aren’t in the mood for Vegan Pancakes, check out Healthy Whole Wheat Pancakes, Sweet Potato Pancakes, Strawberry Pancakes, or Gluten Free Banana Oat Pancakes.

Fluffy Vegan Pancakes DO exist!! These Blueberry Pancakes are egg-free, dairy-free, and every bit as delicious as traditional pancakes.

There are few tips and secrets to making fluffy, tender egg-free pancakes.

Key Ingredients

flour–either whole white wheat, all-purpose or gluten-free 1:1 flour blend
unsweetened almond milk–or any non-dairy milk of your choice
ground flaxseed–to replace the eggs
apple cider vinegar–helps with leavening in vegan baking and enhances the “dairy flavor” of non-dairy milk (plain white vinegar will work as well)
blueberries–fresh or frozen (these pancakes are great without blueberries as well!)

How To Make Vegan Pancakes

Step One: Make Egg Replacement

For the best egg-free pancakes, I find it is best to mix together ground flaxseed with some of the non-dairy milk that these pancakes call for and let that mixture sit while you prepare dry ingredients.

Many recipes for egg-free pancakes skip this step and just add the ground flax seed 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!!

Step Two: Sift together Dry Ingredients

In a large mixing bowl, sift together flour with baking powder and salt.
Alternatively, you can just whisk the dry ingredients together. I prefer sifting to remove any clumps of baking powder.
Mix in the frozen or fresh blueberries gently just to coat with the flour mixture–this helps the blueberries stay suspended in the pancakes verses sinking to the bottom.

Step Three: Mix together Wet Ingredients

To the flax mixture, add remaining almond milk, vinegar, maple syrup, and vanilla and mix until well combined.

Step Four: Combine Pancake Batter

Pour wet ingredients into dry ingredients and gently mix until batter is just combined.

Step Five: Cook Pancakes

Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
Drop pancake batter onto heated skillet by 1/4 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.

Step Six: Serve Vegan Pancakes

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.

More Delicious Blueberry Breakfast Recipes

Blueberry Coffee Cake with Lemon Glaze
Blueberry Chia Pudding
Blueberry Gluten-Free Yogurt Waffles from Food Faith and Fitness
Dairy-Free Blueberry Muffins

Vegan Blueberry Pancakes

Key Ingredients