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–+ servings
3 vegan blueberry pancakes on a white plate.
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4.94 stars (16 ratings)

Vegan Blueberry Pancakes

Soft, thick and fluffy Vegan Blueberry Pancakes are loaded with fresh blueberries. They are the best weekend morning breakfast!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 6 pancakes
Calories: 207kcal
Author: Nora Taylor

Ingredients

  • 1 1/2 cups unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons melted vegan butter
  • 2 cups fresh blueberries
US Customary - Metric

Instructions

  • 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.

Notes

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

Nutrition

Serving: 6large pancakes | Calories: 207kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 249mg | Potassium: 349mg | Fiber: 2g | Sugar: 9g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg