Crispy and golden edges, soft and fluffy on the inside, and filled with bright and delicious blueberries ...These Easy Blueberry Pancakes are going to impress everyone in your home! This recipe is so simple, uses a handful of ingredients that you probably already have, and is made in minutes. These blueberry pancakes are both vegan and can even be made gluten-free. Everyone will love this quick and delicious breakfast recipe!!
Easy Blueberry Pancake Ingredients
- Milk: Any plant-based milk will work in these easy blueberry pancakes. We recommend using either unsweetened almond milk or oat milk in this recipe to keep it dairy-free and vegan. If you are not dairy-free, feel free to use any kind of milk.
- Vanilla: Used to give these blueberry pancakes a delicious vanilla flavor.
- Sugar: Gives our pancake batter a light sweetness which enhances the bright and fresh flavors of the blueberries. We recommend using organic cane sugar, but 1 tablespoon of maple syrup or coconut sugar will work as well.
- Baking Powder: Because these are vegan blueberry pancakes, they don't contain eggs. Instead, we use baking powder to help our pancakes lift and get perfectly fluffy.
- Flour: We recommend regular or gluten-free all purpose flour in these delicious easy blueberry pancakes. Our favorite gluten-free flour is King Arthur Measure for Measure.
- Blueberries: Use fresh or frozen blueberries. We used Wyman's Frozen Wild Blueberries!
How To Make Blueberry Pancakes
This vegan blueberry pancake recipe is so simple! You only need to follow a few steps!
Step 1: Begin by mixing the almond milk, baking powder, vanilla, and sugar together. Add the flour and mix until a silky batter forms. Fold in the blueberries.
Step 2: Grease a skillet with vegan butter or non stick spray and spoon the batter into the skillet. Let the pancakes fry until they form bubbles on the tops and then flip. Cook until golden on each side and then remove from the skillet. Serve warm with maple syrup and enjoy!
Frequently Asked Questions
Blueberry pancakes can definitely be a part of a healthy breakfast! These are made with simple and clean ingredients and are so delicious! To boost the nutrients in this dish and make it more filling, serve with a side of vegan scramble and avocado! My favorite vegan scramble recipe can be found within my newest cookbook, Healthy Vegan Breakfasts & Lunches!
Absolutely! Have you tried my Strawberry Pancakes? 
There are so many options outside of maple syrup. You could drizzle these with nut butter, pancake syrup, agave, or even add a spoon of non dairy yogurt on top. You can also top the blueberry pancakes with fresh berries or banana slices.
Absolutely! You can freeze these and reheat in the microwave or toaster oven before serving warm on a busy weekday morning!
15-Minute Vegan Blueberry Pancakes
Ingredients
15-Minute Vegan Blueberry Pancakes
- 1 cup almond or oat milk
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- 1 tablespoon sugar
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Instructions
15-Minute Vegan Blueberry Pancakes
- In a bowl, mix together your almond or oat milk, vanilla, sugar, and baking powder together. Then, mix in the flour.
- Spray a skillet with coconut oil or add a little vegan butter to a skillet and heat it to medium. When the oil or butter is warm, pour 2 tablespoon of batter into the pan. Sprinkle berries into the pancake. Alternatively, you may fold the berries directly into the batter.
- Cook pancakes until bubbles start to form on the top and then flip. Cook each pancake until golden brown.
Valerie says
Can you use regular milk instead of almond milk?
JillianGlenn says
Hi Valerie, yes you can!
Sofia says
Can I use oat flour instead of all purpose flour?
JillianGlenn says
All purpose flour is best in this recipe!
Molly says
Can I make the batter ahead of time? Like the night before?
Jillian Glenn says
Since this is such a simple batter, I'd recommend just making it right before you make the pancakes. Otherwise it may dry out.
Nay says
Jillian, these are absolutely DELICIOUS!! I have a limited sugar, no dairy lifestyle, made these and my two girl's LOVE it!! So simple and easy to make. I even make big batches and freeze/reheat for breakfast over consecutive days. Thanks so much for this recipe ?
Jillian Glenn says
So happy to hear how much you liked the pancakes!!
Nay says
Jillian, these are absolutely delicious!! I eat minimum sugar, no dairy, and this hit the spot. My two girl's LOVE it and I make big batches and freeze them for breakfast and to eat over consecutive days. Truly simple to make. Will make other stuff you have, because if the pancakes are any indication, then I'm game to try other recipes. Thanks again!!
Jillian Glenn says
Hi Nay, I'm so happy to hear that you enjoyed the pancakes! Thanks for trying my recipe!
Julie says
Hi Jill,
What would you suggest using instead of Almond milk? Would Coconut or Oat milk work?
Thank you!!
Jillian says
Oat milk would be delicious in this!
Samantha says
Could you do these in a waffle maker
Jillian says
Hi there! Yes you can!
Ruth says
I have berries in my freezer??I’ll be making these for breakfast next weekend??
Jillian says
Hi Ruth! Can't wait to hear how you like the pancakes! I use frozen blueberries in mine all the time!
Raquel says
Can I make these into muffins?
Jillian says
I would recommend making one of my blueberry muffin recipes instead: here are two to chose from The Best Vegan Blueberry Muffins or Vegan Copycat Starbucks Blueberry Muffins
Sun says
Can I use almond flour?
Jillian says
Hi Sun, I recommend using regular or gluten-free all purpose flour in this recipe. Hope you enjoy! Thank you!