These fluffy vegan blueberry pancakes are a breakfast treat! They are light, soft, and filled with juicy blueberries that burst with flavor. Yum!
Making these pancakes is a breeze—I love flipping them and watching them puff up. Serve with maple syrup, and you’ll have a morning winner! ☀️
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can swap it for whole wheat flour for a nuttier flavor and added nutrition. If gluten-free is what you need, almond or oat flour can also be a good option!
Sugar: While I like using regular granulated sugar, maple syrup or coconut sugar are excellent alternatives for a touch of extra flavor. The syrup adds a lovely sweetness and helps keep the pancakes moist.
Plant-Based Milk: You can use any plant-based milk you enjoy, like almond, soy, or oat milk. I prefer oat milk for its creaminess, but feel free to pick your favorite!
Blueberries: Fresh blueberries are perfect for this recipe, but if they’re out of season, frozen blueberries work just as well. Just make sure to fold them in gently to avoid turning the batter blue!
How Do I Make Perfectly Fluffy Pancakes?
Getting your pancakes fluffy is all about the right technique! Here’s how to ensure they turn out soft and airy:
- Start by making vegan buttermilk with plant-based milk and apple cider vinegar. Let it sit for 5 minutes—this adds tenderness!
- When mixing wet and dry ingredients, be careful not to overmix. A few lumps are totally fine; they help keep the pancakes light!
- Use a medium heat on your skillet. Too hot, and the pancakes will burn outside while staying raw inside; too low, and they won’t puff up.
- Look for bubbles forming on the surface before flipping. This shows that they are ready for the other side to cook.
With these tips, you’ll have fluffy, delicious pancakes every time. Enjoy your breakfast!
Fluffy Vegan Blueberry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tbsp sugar (maple syrup or coconut sugar can work too)
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1 cup plant-based milk (almond, soy, oat, or your favorite)
- 1 tbsp apple cider vinegar or lemon juice (to make vegan buttermilk)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil or melted coconut oil
Filling:
- 1 cup fresh or frozen blueberries
Optional Toppings:
- Sliced bananas
- Fresh blueberries
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook. You’ll have delicious pancakes ready in about 25 minutes! Perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Make the Vegan Buttermilk:
In a small bowl, combine the plant-based milk with the apple cider vinegar or lemon juice. Stir it well and let the mixture sit for about 5 minutes. This will curdle the milk and create a vegan buttermilk that will make your pancakes fluffy and tender.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined. This step ensures your pancakes rise nicely when cooking!
3. Combine Wet and Dry Ingredients:
Next, add the vegan buttermilk, vanilla extract, and oil to the bowl of dry ingredients. Gently stir everything together until just combined. Be careful not to overmix! Your batter can be a little lumpy, and that’s completely okay.
4. Fold in the Blueberries:
Carefully fold the blueberries into the batter. This helps to distribute them without breaking them too much!
5. Heat the Skillet:
Put a non-stick skillet or griddle on medium heat. Lightly grease it with a bit of oil so the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges looking set, which should take about 2-3 minutes.
7. Flip the Pancakes:
Using a spatula, carefully flip the pancake. Cook the other side for another 2 minutes until it’s golden brown and cooked all the way through.
8. Repeat:
Continue with the rest of the batter, greasing the pan as needed. Stack the finished pancakes on a plate as you go!
9. Serve and Enjoy:
Serve your pancakes warm, topped with extra blueberries, sliced bananas, and a drizzle of maple syrup. Enjoy your fluffy, juicy vegan blueberry pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be substituted for all-purpose flour for a nuttier flavor and added nutrition. Just keep in mind that the pancakes may be slightly denser. You might want to add a little extra liquid if the batter seems too thick.
What Can I Substitute for Plant-Based Milk?
If you’re out of plant-based milk, feel free to use water or regular milk if you’re not strictly vegan. Almond, soy, or oat milk work great, so use whatever you have on hand for the best results!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or warm them on a skillet over low heat. You can also freeze them for up to 2 months; just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Pancakes Gluten-Free?
Yes! To make these pancakes gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it’s a blend that includes xanthan gum for the best texture!