Listen, nothing beats waking up to the smell of pancakes, right? Truly, a perfect breakfast sets the whole tone for the day. For years, I struggled to find pancakes that used no dairy and no eggs but still achieved that glorious, cloud-like fluff. I have finally nailed it! These Vegan Blueberry Pancakes are hands-down the fluffiest and quickest recipe I’ve ever tested. Seriously, skipping the eggs was magic when I figured out this little trick. It took a few messy, flat attempts, but trust me, mastering plant-based breakfast staples was worth it for this recipe.

Why You Will Make These Vegan Blueberry Pancakes Repeatedly

Honestly, these pancakes made me fall in love with breakfast all over again. They are just so easy! You don’t need any fancy eggs replacements or weird ingredients, which is huge for a weekday morning. Plus, they freeze beautifully, which is perfect when you want a quick treat later.

Incredibly fluffy texture—you absolutely won’t miss the eggs!
Super fast prep time, making them perfect for busy mornings.
The fresh blueberries burst gently during cooking, giving amazing pockets of flavor.
All the ingredients are things you probably already have in your pantry. Feel free to check out these easy breakfast cookies too!

Essential Ingredients for Perfect Vegan Blueberry Pancakes

Okay, let’s look at exactly what makes these pancakes work their magic without any eggs or dairy. I promise it’s simple stuff, but the ratios are key here! First, you need all-purpose flour—about a cup and a half. Then, the leavening agents: three and a half teaspoons of baking powder is necessary for lift! Don’t forget that little pinch of salt and one tablespoon of plain white sugar to balance everything out.

Now for the vital part that replaces the egg’s job: the wet ingredients. You need one and a quarter cups of unsweetened plant milk, and this is where you mix in a full tablespoon of apple cider vinegar. Let that sit! When you see it curdle just slightly, you’ve made your own quick buttermilk substitute. That reaction is what gives us that incredible fluffy texture. Finish the liquids with a teaspoon of vanilla and two tablespoons of melted vegan butter or oil, which brings in that richness. If you ever need alternatives for richness, you can check out my thoughts on how to make heavy cream at home! Oh, and obviously, a whole cup of fresh or frozen blueberries!

Ingredient Notes and Substitutions for Your Vegan Blueberry Pancakes

Listen, the ingredients matter, especially when you’re ditching the standard dairy and eggs! For the plant milk, I really lean toward soy or almond because they have a neutral enough flavor that doesn’t compete with the blueberries. Don’t sweat it too much if you only have oat milk, though—that works too. If you’re wondering about the vinegar, that little bit of apple cider vinegar is essential because it reacts with the baking powder to give us that big lift, so please don’t skip it!

When it comes to the fat, feel free to swap that melted vegan butter for a neutral oil like canola or sunflower. You won’t notice a difference in taste, just the texture might be ever-so-slightly less rich, but it’s perfectly fine. And blueberries! If you use frozen, please, please, please, do not thaw them first. Toss them right into the batter frozen. If you thaw them, they bleed all that blue juice and turn your lovely light batter into a scary gray color. We want bright blue pockets!

Step-by-Step Instructions for Fluffy Vegan Blueberry Pancakes

Alright, let’s get cooking! This part is actually so straightforward, even if you’re still sleepy. First things first, get your griddle heating up over medium heat now, while you mix the dry stuff. It needs time to get nicely warm. In your biggest bowl, whisk together your flour, baking powder, salt, and sugar until everything looks totally uniform. That’s step one done!

Next up is making that amazing vegan buttermilk. You just mix your plant milk with the apple cider vinegar in a small bowl. You need to let that sit for about five minutes. Seriously, don’t skip the waiting time here; you need that little bit of curdling to happen. Once that rests, whisk in your vanilla and your melted vegan butter or oil. Keep it gentle!

Time to combine! Pour all those wet ingredients right into the dry ones. This is the most important part for fluffiness: mix gently until they are *just* combined. If you stir until it’s perfectly smooth, you’ll kill the air bubbles, and boom—flat pancakes. Lumps are your friends here, trust me! I’ve ruined better batters than you can imagine by over-stirring them back in the day.

Once the lumps look acceptable (a few flour streaks are fine!), gently fold in your cup of blueberries. Don’t mash them in there! Now, your griddle should be ready. Use about a quarter cup of batter for each pancake. You’re looking for bubbles to pop up on the surface, and the edges need to look set—that usually takes about two to three minutes. Flip them only once, cook the other side until it’s golden brown, and pull them off the heat. They are best served immediately, maybe with a quick peek at a Dutch Baby recipe if you feel like showing off later!

Tips for Achieving the Best Vegan Blueberry Pancakes Texture

Getting that perfect, slightly chewy edge and airy middle takes just a couple of tricks! Honestly, it all comes down to temperature and mixing discipline. My number one tip for pure fluff is using cold blueberries in warm batter—it helps the batter hold its structure longer before the berries start to steam everything internally.

Here are the rules I swear by:

Don’t Overmix: I’ve said it before, but it bears repeating! Stop stirring the second the flour streaks disappear. Overmixing develops gluten, and gluten means tough, rubbery pancakes, which is the opposite of what we want for these Vegan Blueberry Pancakes.
Griddle Check: Make sure your griddle is at a consistent medium heat. If it’s too low, the pancakes spread thin and dry out before they rise. If it’s too high, the outside burns before the vinegar-milk reaction has time to produce lift in the middle. A drop of water should sizzle immediately but not evaporate instantly.
Rest the Batter: Even the 5-minute rest for the ‘buttermilk’ helps, but letting the mixed batter sit for an extra 5 minutes before scooping allows that baking powder to really get activated. It’s a small pause that pays off big time in texture!

Sometimes, to keep things fun between cooking batches, I’ll whip up one of my quick, easy dips while the griddle is getting hot. It keeps my hands busy!

Serving Suggestions for Your Delicious Vegan Blueberry Pancakes

Now for the best part—building your tower of heaven! Since these Vegan Blueberry Pancakes are already perfectly sweet and moist, you don’t need a ton of fussy extras. A generous drizzle of pure maple syrup is non-negotiable; it soaks right into those tender pockets. I always insist on putting a dollop of flaky vegan butter right on top so it melts slowly.

If you want a little color and extra freshness, grab some extra blueberries or maybe some sliced bananas. A sprinkle of toasted pecans adds a wonderful crunch, bringing the texture game up even higher. And, of course, you need a good cup of coffee! I’ve made a fantastic easy homemade coffee creamer recipe if you want to elevate your morning drink, too.

Storage and Reheating Instructions for Leftover Vegan Blueberry Pancakes

I rarely have leftovers because my family attacks these Vegan Blueberry Pancakes the minute they come off the griddle, but when I do manage to hide a few, storage is key to keeping that fluff! You can keep them airtight in the fridge for up to three days. If you’re planning ahead—which I usually am—pop them into a freezer-safe bag, separating layers with parchment paper. They freeze beautifully for up to two months.

The trick to reheating is avoiding the microwave if you can, as it can sometimes make them chewy. I prefer popping them in a toaster oven at 350 degrees Fahrenheit for about five minutes. If you must use the microwave, go for short 20-second bursts. While these reheat well, if you want a different portable option next time, you should look at my easy roll-ups and pinwheels for breakfast on the go!

Frequently Asked Questions About Making Vegan Blueberry Pancakes

Why are my Vegan Blueberry Pancakes coming out flat?

Oh, this is the most common beginner’s mistake! Usually, it means one of two things, even with all that baking powder we added. First, you probably mixed the batter way too much. Remember, lumps are fine! If you stir until it’s perfectly smooth, you’re knocking all the air out that the baking powder and vinegar worked so hard to create. The second reason could be your heat. If the griddle isn’t hot enough, the batter just spreads out flat instead of puffing up before the outside sets. Give that griddle a good preheat!

Can I substitute the apple cider vinegar?

You totally can! We use the apple cider vinegar because it’s strong and instantly reacts with the plant milk to mimic buttermilk, which gives us lift. If you don’t have it, fresh lemon juice works just as brilliantly—use the same amount. Just make sure whatever acid you use is fresh! Don’t worry about the slight vinegar taste; it bakes right out and all you get is fluffiness. I’ve even swapped it out for white vinegar in a pinch, though the flavor is slightly sharper.

Can I use whole wheat flour instead of all-purpose?

You can, but you need to know you’re going to trade a bit of cloud-like fluffiness for a denser, heartier cake. Whole wheat flour has more weight, so your lift won’t be quite as dramatic. If you want to try it, I suggest using maybe half whole wheat and half all-purpose flour to start. If you try using 100% whole wheat, you might need to add another tiny splash of that plant milk mixture because whole wheat soaks up liquid faster. If you’re looking for a heartier whole-grain bake for another day, you have to check out my quick oat bread recipe!

Do I really need to use melted butter or oil?

Yes, you absolutely need that fat! Since we aren’t using butter or eggs, we are missing out on traditional fat content that keeps things rich and prevents sticking. That melted vegan butter or oil is crucial because it creates tenderness in the crumb and prevents the pancakes from becoming dry and stiff. If you use oil, they might stay fluffy slightly longer on the counter, but melted vegan butter gives a richer mouthfeel. Don’t skip it, or they will taste a little ‘sad’!

Estimated Nutrition Facts for Vegan Blueberry Pancakes

I always tell people that knowing the nutrition inside your breakfast is important, but honestly? I’m usually too busy eating them fresh off the skillet to analyze the numbers too closely!

Keep in mind that these numbers are just an estimate based on the standard vegan butter and unsweetened almond milk I usually use, so your counts might wiggle a bit depending on what substitutes you chose. But here is the general breakdown for two of these delicious Vegan Blueberry Pancakes:

Serving Size: 2 pancakes
Calories: 280
Sugar: 8 grams
Sodium: 350 mg
Fat: 8 grams
Saturated Fat: 1.5 grams
Unsaturated Fat: 6.5 grams
Trans Fat: 0 grams
Carbohydrates: 45 grams
Fiber: 2 grams
Protein: 6 grams
Cholesterol: 0 mg

See? Zero cholesterol! That’s the magic of keeping things totally plant-based. So go ahead and enjoy that second stack guilt-free!

Simple Vegan Blueberry Pancakes

Author: memorecipes.com
Total Time: 25 min
Yield: About 8 pancakes 1x
Diet: Vegan

Print Recipe

Description

A straightforward recipe for fluffy vegan pancakes loaded with fresh blueberries.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups unsweetened plant milk (soy or almond recommended)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons melted vegan butter or oil
1 cup fresh or frozen blueberries

Instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate small bowl, mix the plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Add the vanilla extract and melted vegan butter/oil to the milk mixture. Whisk briefly.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
Gently fold in the blueberries.
Heat a lightly oiled griddle or non-stick pan over medium heat.
Pour 1/4 cup of batter per pancake onto the hot surface.
Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
Serve immediately.

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them first.
If your batter seems too thick, add plant milk one tablespoon at a time until you reach a pourable consistency.
Use a neutral oil like canola or vegetable oil if you prefer not to use vegan butter.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 280
Sugar: 8
Sodium: 350
Fat: 8
Saturated Fat: 1.5
Unsaturated Fat: 6.5
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 6
Cholesterol: 0

Keywords: vegan, blueberry, pancakes, breakfast, dairy-free, egg-free, griddle