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
Ingredients
- 1 cup vanilla unsweetened almond milk divided; or other non-dairy milk
- 1 tablespoon ground flaxseed
- 1 cup whole white wheat flour or all purpose gluten free flour blend
- 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 1/4 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 1/4 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.
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.
Nutrition
I would be in the mood for anything vegan if it looks turn out this light, fluffy and delicious!
I am so glad the pancakes were light and fluffy for you Beth! I hope you will enjoy again!
Such an amazing recipe! Love these for Sunday mornings!!
We enjoy them ourselves on the weekend Nellie! Glad your family does as well.