Vegan blueberry buttermilk pancakes are just as easy to make as my Simple Vegan Pancakes and Fluffy Vegan Banana Pancakes. The batter is simple and made with just 7 ingredients in one bowl. If you need gluten free pancakes, simply swap the flour for gluten free flour instead! The pancakes get even better when you top them with vegan whipped cream, maple syrup, and more blueberries. Serve a stack for weekend breakfasts or Sunday brunch and enjoy!
Ingredients needed (with substitutions)
Dairy free milk – Unsweetened dairy free milk is mixed with vinegar to make vegan buttermilk. Any milk will do, like soy milk, cashew milk, almond milk, or oat milk.Apple cider vinegar – Mixing vinegar with dairy free milk will cause the milk to curdle, giving you vegan buttermilk. If you don’t have apple cider vinegar, use white vinegar or lemon juice instead.All purpose flour – Or substitute it for whole wheat pastry flour, gluten free all purpose flour, and spelt flour. Oat flour will likely also work, but be careful not to over mix. Baking powderSaltSugar – Granulated sugar is best, but coconut sugar or a liquid sweetener is also fine to use.Vegan butter – Melted. Another neutral flavored oil (like grapeseed, canola, or vegetable oil) or coconut oil will also work.Blueberries – Fresh or frozen. I prefer fresh, because frozen berries will likely make your pancakes purple. Plus, fresh are juicier!
How to make easy vegan blueberry pancakes
This is an easy 1 bowl recipe. I love simple recipes I can throw together in minutes! Vegan buttermilk is the secret to super moist and fluffy blueberry pancakes. It’s easy to make by mixing dairy free milk with vinegar. Let the mixture sit for a few minutes to curdle. From there, make the pancake batter by whisking the flour, baking powder, salt, and sugar together in a large bowl. Add the vegan buttermilk and melted butter, then stir until just combined. Don’t overmix the batter or else the pancakes will be rubbery and dense. Melt a little vegan butter in a hot griddle or skillet over medium heat. Pour ⅓ cup of pancake batter onto the hot griddle/skillet and drop a few blueberries on top. Once tiny bubbles form, flip the pancake and cook until golden brown on the other side. Repeat until you run out of batter. Top your fluffy vegan blueberry pancakes with maple syrup, blueberry compote, vegan butter, coconut whipped cream, or fresh blueberries. Serve with Tofu Scramble, JUST Egg Omelette, perhaps more fresh fruit and enjoy!
Frequently asked questions
Want more vegan pancake recipes?
You don’t need eggs, milk or butter to make delightful, thick and fluffy pancakes. Enjoy any of these mouthwatering vegan pancake recipes:
