These Vegan Blueberry Pancakes are super easy, only require a few ingredients and are perfect to freeze for meal prep.
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Why you will love this recipe
- Family Favorite: Everyone loves these breakfast Vegan Blueberry Pancakes. Sometimes I double for a meal prep so I have extras to freeze and enjoy throughout the week. These pancakes are also amazing with a glass of homemade oat milk or almond milk. You can also leave the blueberries out and just have plain vegan pancakes, even better for freezing and adding fresh blueberries on top when serving.
- Amazing Texture and Flavor: These blueberry pancakes come packed with juicy fresh blueberries, small amount of maple syrup, melted butter and apple cider vinegar making these pancakes soft, light and fluffy with just the right amount of sweetness from the blueberries and maple syrup making them very tasty.
- Only 7 Ingredients: That's right, homemade pancakes only needing 7 ingredients to make these Vegan Blueberry Pancakes. This is an easy breakfast pancake to make and it's an easy quick clean up with only a few items to clean.
- Vegan: Yes, these pancakes are vegan but they are so tasty non-vegans wouldn’t even know. It's the perfect Vegan Blueberry Pancake for anytime of the day.
For more blueberry recipes check out my Easy Berry Crumble, Blueberry Bread, Mini Blueberry Muffins, Vegan Blueberry Muffins.
Or for more vegan breakfast/brunch ideas try my Vegan French Toast!
Ingredients
For a full list of ingredients and quantities be sure to check the recipe card below for these Vegan Blueberry Pancakes.
- Flour: I use organic unbleached all purpose flour.
- Maple Syrup: Be sure it’s pure maple syrup not sugary loaded syrup.
- Butter: I like Miyokos or Earth Balance.
- Non-Dairy Milk: I like to use oat or almond milk best but any non dairy milk will work.
- Apple Cider Vinegar: Make sure you are using Apple cider vinegar, not juice.
Variations
- Other berries: This will definitely change the taste of these Blueberry Vegan Pancakes but yes you can add to these fresh blueberries or completely change out the blueberries with fresh raspberries, blackberries, or sliced strawberries to change up the flavor.
- Add on top: This vegan blueberry pancake is perfect the way it is, but you can easily add toppings, first some fresh blueberries just sprinkled over the top of the pancakes, possibly vegan whipped cream (sprinkle of fresh blueberries on top of the whipped cream), and a scoop of vegan ice cream (sprinkle of blueberries on top) will definitely taste great.
- Enjoy for anytime of day: This vegan blueberry pancake is perfect for breakfast but I’d make extras to freeze for a quick easy grab anytime of the day, lunch, snack or evening grab. Be sure to freeze in an airtight freezer container for up to 3 months.
How to make these Vegan Blueberry Pancakes
Prep: Rinse off the blueberries and make sure milk and maple syrup is brought to room temp first so it doesn’t react with the melted butter. In a small bowl add the room temp milk and ACV and stir it up and set aside.
Step 1: In a large mixing bowl add the butter and melt it in the microwave in 15 second intervals until melted. Next add in room temp maple syrup (make sure it’s room temp so it doesn’t react with the melted butter). Also add in the milk/ACV mixture and whisk together.
Step 2: Add the flour and baking powder and whisk together. Set aside for 10 minutes to thicken.
Step 3: Add the blueberries.
Step 4: Spray or grease a skillet/pan with butter and heat to medium heat. Scoop ¼ cup of batter into skillet and let cook about 3 minutes each side. (When you start to see bubbles and the sides get firm that’s when it’s time to flip, be patient!) repeat until batter is gone, do not grease the pan each time, just the first time. This makes about 6-7 medium sized pancakes. Store extras or make extra to store in the freezer for up to 3 months, place a piece of parchment paper between pancakes for easy removal of one at a time, store in freezer zip lock bag, re-heat in the microwave or let thaw in the fridge over night.
Expert Tips
- Drain the blueberries: After washing your fresh blueberries, be sure to thoroughly drain them before adding them to the batter. You don’t want to add extra water to your pancake mix.
- Gently fold in the blueberries: You want to fold the blueberries into the batter as gently as possible to reduce blue streaking in your pancakes.
- Storing: You can store these vegan blueberry pancakes in a container in the fridge for 3 days. If you’ve got any left after 3 day I’d store them in the freezer in an airtight container for up to 3 months.
- Following directions: Extremely hard to do but let the milk and the syrup get to room temperature first, than stir the milk with the ACV and set it aside and once the butter is melted add the syrup (that’s at room temperature) and continue with recipe directions.
- Skillet: Patience is hard when cooking these Vegan Blueberries Pancakes but you need to wait, seriously, about 3 minutes on each side while cooking them, wait for the bubbles before you flip the pancakes.
Recipe FAQs
No blueberries do not need to be frozen for blueberry pancakes. You should follow what the recipe says, but if it says fresh and you only have frozen you can use the frozen blueberries. Briefly rinse the blueberries and pat dry before folding them in to the mixture.
Both fresh and frozen blueberries work, it’s best to follow the recipes directions what ever they used in the recipe that you picked. Any changes to the recipe ingredients will slightly change the pancakes taste and texture.
Generally fresh blueberries are folded into the pancake mixture just before pouring the pancake batter on to the skillet. Generally blueberries that are frozen are scattered over the top of the batter once poured onto the skillet.
Generally fresh blueberries are folded into the pancake mixture just before pouring the pancake batter on to the skillet.
More Blueberry Recipes
Vegan Blueberry Pancakes
Ingredients
DRY INGREDIENTS:
- 1 cup unbleached all purpose flour (125 grams)
- 2 teaspoons baking powder
- 1 tablespoon pure maple syrup (21.5 grams)
- 2 tablespoons vegan butter (melted - 28.5 grams weighed solid )
- 1 cup non-dairy milk (240 ml)
- ½ teaspoon apple cider vinegar
- ⅓ cup fresh blueberries
Instructions
Rinse off the blueberries and make sure milk and maple syrup is brought to room temp first so it doesn’t react with the melted butter.
- In a small bowl add the room temp milk and ACV and stir it up and set aside.
- In a large mixing bowl add the butter and melt it in the microwave in 15 second intervals until melted.
- Next add in room temp maple syrup (make sure it’s room temp so it doesn’t react with the melted butter). Also add in the milk/ACV mixture and whisk together.
- Add the flour and baking powder and whisk together. Fold in the blueberries. Set aside for 10 minutes to thicken.
- Spray or grease a skillet/pan with butter and heat to medium heat.
- Scoop ¼ cup of batter into skillet and let cook about 3 minutes each side. (When you start to see bubbles and the sides get firm that’s when it’s time to flip, be patient!) repeat until batter is gone, do not grease the pan each time, just the first time.
- This makes about 6-7 medium sized pancakes. Store extras or make extra to store in the freezer for up to 3 months, place a piece of parchment paper between pancakes for easy removal of one at a time, store in freezer zip lock bag, re-heat in the microwave or let thaw in the fridge over night.
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