Vegan Blueberry Pancakes
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These vegan blueberry pancakes are super fluffy and packed with sweet, juicy blueberries in every bite. All done in one bowl, they couldn’t be easier to make!
If you want to start your day with something sweet and comforting, you can’t go wrong with pancakes. More specifically, a stack of warm, fluffy pancakes loaded with fresh blueberries.
But guess what?
You can skip the eggs, dairy, and oil to make them! Even better, you can make the batter in one bowl for easy cleanup.
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One pancake recipe is never enough! Start your Monday with these blueberry pancakes, vegan banana pancakes next Wednesday, and save dairy free whole wheat chocolate chip pancakes for your next Saturday brunch party.
Why You’ll Love This Vegan Blueberry Pancakes Recipe
- These homemade pancakes are super fluffy without needing eggs or dairy!
- Packed with luscious blueberries, these vegan pancakes taste like dessert for breakfast.
- These vegan blueberry pancakes are all made in one bowl and are even freezer-friendly for meal prep.
Ingredients And Substitutions
Ground flaxseed and water – For the flax egg, which acts as our binder for the vegan pancake batter.
Vanilla extract – This must-have flavor enhancer adds a warm, sweet note for better-tasting applesauce vegan pancakes.
Unsweetened applesauce – Unlike traditional pancakes, these dairy free blueberry pancakes are oil free thanks to applesauce!
Baking powder – It makes these eggless blueberry pancakes nice and fluffy.
Sea salt – Helps the sweetness of the pancakes pop.
All-purpose flour – No need to complicate things. You only need regular flour to make these vegan pancakes with applesauce.
Rolled oats – For a fiber boost and satisfying hearty texture. Pancake mix, who?
Unsweetened almond milk – You can use any plant-based milk to add richness and moisture to the vegan applesauce pancakes.
Blueberries – The star of these vegan blueberry pancakes.
Vegan butter – To keep the pancakes from sticking to the pan. You can also use cooking spray for convenience.
Maple syrup – It’s hard to beat the pairing of maple syrup and soft, fluffy pancakes loaded with blueberries!
Tips For Making This Recipe
Don’t Overmix the Batter
You can stop mixing once the flour is incorporated into the batter. A few lumps are okay, as overmixing leads to dense pancakes.
Let the Batter Rest
Allow the batter to rest for 10 minutes so the flour can soak up all the liquid and ensure fluffier vegan pancakes.
Place the Blueberries Over the Batter
Stir blueberries into the batter or add them on top of the pancakes as they cook—it’s your call! Go for the second option if you want to avoid purple pancakes.
Vegan Blueberry Pancake Recipe FAQs
How do you store blueberry pancakes?
Fresh is best, but you can freeze these oil-free blueberry pancakes for later. Skip the fridge to avoid soggy pancakes!
Do blueberry pancakes freeze well?
Yes! You can freeze the blueberry flax pancakes in a freezer-safe bag for 1 month. To serve, reheat leftover pancakes in the toaster oven, warm oven, or just microwave them in 30-second intervals until warm.
What to eat with blueberry pancakes?
Bored of the usual maple syrup on top? Serve these blueberry vegan pancakes with vegan honey, vegan condensed milk, or sugar-free whipped cream! You can also layer the warm stack with almond butter or snickerdoodle dessert hummus.
Can I use gluten-free flour?
Yes, but make sure it’s a gluten-free flour blend with xanthan gum, or you’ll end up with gummy pancakes.
Is it better to use fresh or frozen blueberries for pancakes?
You can use either. If using frozen blueberries, keep them frozen to avoid a blue pancake batter.
More Delicious Breakfast Recipes
- One-Bowl Whole Wheat Vegan Pancakes
- Vegan Waffle Recipe
- Vegan French Toast
- Easy Healthy Vegan French Toast Recipe
- Vegan Blueberry Muffins
I found this recipe for Vegan Blueberry Pie that I HAVE to try!
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Vegan Blueberry Pancakes
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup blueberries + more for topping
- Vegan butter for cooking the pancakes
- Maple syrup, optional topping
Instructions
- In a large mixing bowl, mix the ground flaxseed with water and set aside for 2 to 3 minutes until the mixture is thick and goopy.
- Whisk in the vanilla, applesauce, baking powder, and salt to the flax egg.
- Add in the flour and mix well.
- Stir in the rolled oats, then pour in the almond milk or any non-dairy milk.
- Stir just until barely combined and allow to rest for 10 minutes.
- Heat a non-stick pan over medium-low heat. Grease the pan with vegan butter.
- Pour 1/4 cup of batter onto the hot pan and top with a few blueberries. Cook for 2 to 3 minutes or until there are bubbles on the pancake’s surface and its edges are set.
- Gently flip the pancake and cook for another minute.
- Transfer to a plate and repeat with the remaining batter.
- Serve with more blueberries and a drizzle of maple syrup on top. Enjoy!
Notes
- You can stop mixing once the flour is incorporated into the batter. A few lumps are okay, as overmixing leads to dense pancakes.
- Allow the batter to rest for 10 minutes so the flour can soak up all the liquid and ensure fluffier vegan pancakes.
- Stir blueberries into the batter or add them on top of the pancakes as they cook—it’s your call! Go for the second option if you want to avoid purple pancakes.
PIN FOR LATER!
