There’s nothing like a big stack of uber fluffy pancakes with a juicy pop of blueberries in each and every bite. Amp up your brunch by making these Vegan Blueberry Pancakes!
I don’t know about you, but sometimes, all I want to do once the weekend hits is RELAX! A couple super shorts days just to recharge is all I’m asking for.
It turns out though, the fam still wants to be fed. Like every single day! What’s up with that?!
Good thing though – weekend breakfast food is designed to come together in no time at all, and these vegan blueberry pancakes are no exception.
If you can pour a handful of ingredients in a bowl and stir them all together, then you can make this brekkie for your loved ones this weekend.
And you will NOT be sorry!
Ingredient Spotlight for Vegan Blueberry Pancakes
What I love about pancakes is that you most likely have all the ingredients on hand right now.
Ground Flax + Water – Eggs are a thing of the past when it comes to vegan cooking, but we still need to bind everything together to make a batter. My go-to egg replacement when using it as a binder is a flax egg. 1 part ground flax (not whole flax seeds) to 3 parts water equals 1 egg.
Alternatively, you could use your favorite store-bought egg replacement.
Unsweetened Applesauce – No oil needed for these pancakes, making them an even healthier option. Applesauce steps in as both a binder and a sweetener. No need for sugar here!
Rolled Oats – I love adding super heart-healthy rolled oats anywhere I can, and these pancakes are the perfect place to throw them in. For fluffiness. For nutrients. And for a real yum-factor!
Fresh Berries – The real queen of the show here are those beautiful pops of berries in every bite. Feel free to swap out blueberries for another berry you love – raspberries, sliced strawberries, blackberries. Or maybe a combination of them all!
Step-by-Step Instructions for Vegan Blueberry Pancakes
Step 1 – In a large mixing bowl, mix the flax with water and let stand for 2-3 minutes until thick and goopy.
Step 2 – Whisk in the vanilla, applesauce, baking powder, and sea salt.
Step 3 – Add in the flour and mix well. Stir in the rolled oats.
Step 4 – Add almond milk and stir to just barely combine.
Step 5 – Allow batter to rest.
Step 6 – Place 1/4 cup of the batter onto the griddle and top with a few blueberries. Cook for 2-3 minutes or until the edges set and the batter shows bubbles. Gently flip and cook another minute or so until cooked through. Transfer to a plate and repeat with the remaining batter.
This Vegan Blueberry Pancakes Recipe is everything you’ve ever needed when it comes to comfort food:
- super fluffy
- loaded with super fresh bluebs
- so simple to make
- budget friendly
- a winning family-favorite recipe
- naturally sweet
Holly’s Insider Pro Tips
As soon as the dry ingredients are incorporated in the batter, stop mixing! Over-mixing will lead to dense and hard pancakes, and we’re going for nice and fluffy pillowy pancakes here. It is totally normal to have a bit of a lumpy batter.
Let it rest
I know you may not want to take the time to let the batter rest, but I promise you it’ll be worth it. Allowing the batter to rest just 10 minutes allows the flour to soak up all the liquid ingredients, making for a nice and fluffy pancake once you cook it up.
Flip when you see bubbles
Knowing when to flip the pancake can be the hardest part sometimes, but there are a couple key characteristics to look for. The edges of the pancakes should be mostly cooked before flipping. This will ensure you don’t have batter going all over the place during the flip. Also watch for a bunch of bubbles all over the surface of the batter. Once you see these 2 things, get your flip on and cook for another 1-2 minutes to finish cooking.
Distribute blueberries evenly
There’s a bit of cooking controversy when it comes to the addition of blueberries. Do you add them directly to the batter and give it a mix or do you place them on top of each pancake once pouring the batter?
My opinion is that you choose the latter and add them individually to each pancake once putting the batter on the pan.
This will ensure your batter won’t turn purple, for one. You’ll also be able to make sure your bluebs are perfectly distributed for perfection in each bite. If you don’t want to go through the hassle – be my guest and add them to the batter. Just can’t make any guarantees on the final results and you may end up with a bite without a bluebery.
Don’t get sticky
Because vegan pancakes have less oil and fat, there is definitely a higher risk of the batter sticking to the pan. Be sure to use a non-stick pan or grease with oil or a small pat of vegan butter to make sure there aren’t any sticky issues.
Vegan Blueberry Pancakes FAQs
If you end up with leftovers, I will advise that they do not refrigerate well. They end up soggy. I would opt to freeze them instead. In fact, you could make up a second batch to freeze and have for quick weekday breakfasts. Winning!
Yes, these vegan blueberry pancakes freeze so well. Once they’ve cooled completely, store them in a ziploc freezer bag until you are ready to reheat them in the toaster or microwave.
I personally love topping pancakes with nut butter, like natural almond butter or even sunflower seed butter and a drizzle of pure maple syrup. You can definitely get fancy with it and top with vegan whipped cream and blueberry sauce. Really the possibilities are endless!
Looking for more Vegan Breakfast Recipes?
Now that you know how to easy it is to make this Vegan Blueberry Pancakes recipe, please give it a star rating below and comment letting me know how it turned out for you.
Vegan Blueberry Pancakes
- 1 Tablespoon ground flax
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 2 teaspoons baking powder
- 1/4 teaspoon 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
- In a large mixing bowl, mix the flax with water and let stand for 2-3 minutes until thick and goopy.
- Whisk in the vanilla, applesauce, baking powder, and sea salt.
- Add in the flour and mix well. Stir in the rolled oats. Pour in almond milk – stir until just barely combined. Some lumps are ok! Allow to rest for 10 minutes.
- Heat a griddle or nonstick pan over medium-low heat. Grease the griddle or pan with cooking spray or vegan butter.
- Place 1/4 cup of the batter onto the griddle and top with a few blueberries. Cook for 2-3 minutes or until the edges set and the batter shows bubbles. Gently flip and cook another minute or so until cooked through. Transfer to a plate and repeat with the remaining batter.
- To serve, top with blueberries and maple syrup if desired.