Healthy vegan blueberry pancakes that are light and fluffy, perfectly sweet and made with simple ingredients. Also happen to be gluten free!
These vegan pancakes are bursting with juicy blueberries! A delicious twist on a classic dish and the perfect family friendly breakfast.
This recipe was originally published on January 27, 2014
This pancake recipe is a spin on my classic vegan buttermilk pancakes. Just as perfect in texture but with a blueberry flavor!
Ingredients
Making gluten free and vegan pancakes is not an easy task when your end result goal is ultra fluffiness. So, when I nailed that perfect texture in my vegan buttermilk pancakes, I naturally made it the base of this amazing blueberry pancake recipe!
Here is what you need to make these so fluffy and soft!
- Flour - instead all purpose flour, this recipe uses a gluten free blend of oat flour and almond flour.
- Baking soda - this helps the batter to raise which creates the most fluffy pancakes!
- Sea salt - it may seem counterintuitive to add salt to a sweet recipe, but it really helps to bring together and enhance all of the flavors.
- Milk - keep these pancakes vegan by using dairy free milk. Cashew milk, oat milk, almond milk, and soy milk are all great options.
- Apple sauce - this contributes to the moisture of the batter as well as to the naturally sweet flavor.
- Apple cider vinegar - the acidity is needed for the chemical reaction that occurs to make the pancakes so fluffy.
- Vanilla extract - a must for the best tasing blueberry pancakes in the world!
- Maple syrup - this natural sweetener isn't only for drizzling it on top! It is also added to the batter.
- Fresh blueberries - in my opinion these make the best blueberry pancakes, if you would like to use frozen blueberries instead make sure to read the tips below.
How to Make Vegan Blueberry Pancakes
These healthy pancakes are so quick and easy to make! All you do is:
- Mix the dry ingredients in a large mixing bowl.
- Add in the wet ingredients and combine.
- Stir the blueberries into the pancake batter (see below for how to use frozen berries).
- Pour small portions of the batter into a skillet to cook.
- Serve!
Topping Ideas
Load up these fluffy blueberry pancakes with toppings! I love making a pancake topping bar for the kids. Here are some fun add ons to include:
- More fresh fruit such as strawberries, raspberries, or blackberries
- Dried fruit
- Shredded coconut
- Nuts like walnuts and pecans
- Chocolate chips
- Vegan butter, or mix in flavors for flavored butter
- Coconut Butter
- Maple syrup
- Easy caramel sauce (make without the pumpkin)
- Chocolate Syrup
- Strawberry syrup
- Homemade Nutella
- Seeds like pumpkin or sunflower
- Sprinkles because why not?!
- Vegan Whipped Cream
- Fruit compote (try this blackberry compote recipe)
- Vegan Granola
What to Serve With Vegan Pancakes
These healthy blueberry pancakes are amazing and filling all on their own, but if you want a full breakfast spread, here are some other yummy ideas:
Preparation Tips
- To get the best texture with these gluten free blueberry pancakes you need accuracy with the flours. Which is why I include precise weights. If you don't have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Because this batter relies on the chemical reaction of the ingredients for fluffiness, you need to make the batter when you are ready to cook them.
- You can prep ahead by making the pancakes in bulk and freezing.
- Or if you plan to eat them the next day you can store in the fridge.
- You know when the pancakes are ready to flip because you see air like pockets form right under the surface of the top of the batter. Also, if you go to flip and they don't come off easily, they need more time.
Tips for Using Frozen Blueberries in Pancakes
While I personally like using fresh berries, you can also make blueberry pancakes with frozen blueberries if you prefer.
- This healthy blueberry pancake recipe counts on the exact ratio of wet to dry ingredients, so we need to be careful with frozen blueberries as they can have more water since they are frozen.
- You can allow them to defrost, then pat them dry.
- Or, you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey color.
Storage Tips
These blueberry vegan pancakes are best enjoyed fresh, but you can also keep extras for later!
- If you will be eating the pancakes within a day you can simply store them in the refrigerator in an airtight container.
- To freeze them, allow the pancakes to cool all the way first.
- Seal them in an airtight container or bag, placing a sheet of parchment paper between each one to avoid sticking, then keep in the freezer.
- Frozen blueberry pancakes will keep in the freezer for up to 3 months.
- Reheat in your toaster oven or microwave.
Common Questions
In order to get the fluffiest vegan pancakes you need to have the right reaction between ingredients.
You first need to make sure your ingredients are not expired. If your pancakes have gluten, you can over mix the batter and get a tough texture.
But if they are gluten-free the reason is more likely in the wrong mixture of ingredients, the reaction that results in bubbles in the batter is what gives you the fluffy texture.
Also, do not press your pancakes down when cooking as this will flatten them.
Yes! Follow the tips I give above to make sure you freeze with the best result.
You can substitute fresh for frozen berries, but make sure to follow the cooking tips above as the strategies for each are different!
More Vegan Pancake Recipes
Start your day with any of these gluten free pancakes:
Healthy Vegan Blueberry Pancakes
Ingredients
- 1 cup oat flour
- ¼ cup fine grained almond flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened dairy free milk
- 3 tablespoons apple sauce
- 4 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 cup fresh blueberries , see note
Instructions
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the milk, apple sauce, vinegar, vanilla and maple syrup. Mix until everything is just mixed.
- Gently fold in the blueberries.
- Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
Notes
- Gently mix the blueberries in. The firm ripe ones work best.
- To use frozen berries, you can allow them to defrost, then pat them dry. Or you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Theron
I seem to always find the perfect recipe for whatever I’m trying to make on this site. Excellent as always. Thanks.
Emily
Can you use a regular sized muffin tin? Or is this recipe using mini tins?
Thanks!!
veggiesdontbite
Hi Emily! I used regular muffin tins!
Kallie Tsoukas Tettenburn
Made a version of these yesterday morning but instead of the blueberry topping I added chopped up bananas to the pancake batter and put a little dollop of the Hazelnut "Nutella" spread on the top. Evia ate 6! Finger lickin' good!
veggiesdontbite
Yum!! Glad you got to use my homemade Nutella in another way! I'll have to try it this weekend!
veggiesdontbite
Thank you for the ping back! I hope I can make some more things you'll try out!
Alethea
Made these today! They were a hit. 🙂
veggiesdontbite
So glad Alethea!!
shannon4126
Yum!
veggiesdontbite
Thanks, they are! Kids loved them.
cristin
Yum!! Chloe and I are trying these next!
veggiesdontbite
You and Chloe will love them! You can use any pancake recipe you like, or the one on my blog. Either way they are great. Let me know how they turn out!