Vegan Blueberry Pancakes

5 stars (8 ratings)

Soft, thick and fluffy Vegan Blueberry Pancakes are loaded with fresh blueberries. They are the best weekend morning breakfast!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 207kcal

In a large measuring cup or bowl, pour in the soy milk. Add the vinegar, stir a little and set aside to curdle. This is your vegan buttermilk.
In a large bowl, whisk together the flour, baking powder, salt and sugar until combined.
Pour the vegan buttermilk and melted vegan butter/oil into the dry ingredients. Stir with a large spoon until just combined. Do NOT over mix the batter or your pancakes will be rubbery and dense. A few lumps are just fine.
Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup of the batter onto it. Arrange some blueberries on top (I like quite a few on each pancake!).
Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, syrup, coconut whipped cream and more blueberries, if desired. Enjoy!
Leftovers - Keep leftover pancakes in the refrigerator for 1-2 days. They also freeze beautifully in a freezer friendly bag or container.

Milk - You may use another dairy free milk. Almond, cashew, oat, coconut or any other milk should work fine.
Vinegar - If you can't have vinegar, try lemon juice.
Flour - Also try whole wheat pastry flour, gluten free all purpose flour, spelt flour or oat flour.
Sugar - Maple syrup, agave or coconut sugar works just as well.
Butter - May also use coconut oil, another neutral flavored oil or applesauce for oil free.