Healthy Vegan Blueberry Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Bite into the most delicious vegan blueberry pancakes thanks to my easy, no-fuss recipe! Perfectly sweet and fluffy, these pancakes are great for anyone looking to make the best family-friendly breakfast, brunch, or even breakfast for dinner. They are ready in only 20 minutes, and made with wholesome ingredients that also happen to be gluten-free!
In my house, pancakes are in regular rotation! They are one of my all time favorite meals for breakfast but I prefer making them from scratch instead of ordering out at a restaurant. I like the authentic, homemade taste and I feel comfort in knowing exactly what is in them!
However, I must admit that making gluten-free and vegan pancakes is not an easy task when your end goal is ultra fluffiness. So, I played around with variations of my other pancake recipes and finally created these amazing blueberry pancakes! They are picky-eater approved and loved by my kids and all their friends, so I’d say this final recipe has been a great success.
My eggless blueberry pancakes are a spin on classic buttermilk pancakes. Just as perfect in texture but bursting with fresh, juicy blueberries – all while being vegan, gluten-free, and refined sugar free!
They are made with a blend of oat and almond flour, warm vanilla extract, and other plant-based ingredients. They are amazingly satisfying and check all the boxes of what you want in a pancake! And if you like these, you have to try my vegan lemon pancakes too!
👩🏽🍳 Why I Love This Recipe
My vegan blueberry oat flour pancakes are loved by everyone who has tried them! They really are a guaranteed crowd pleaser. Most people can’t even tell that they are gluten-free and plant-based. This is a testament to their lovely texture – soft, light, and oh so fluffy.
I know mornings can be a busy time, but this pancake recipe is totally doable with just 10 minutes of prep and minimal equipment needed. It’s seriously one of my most convenient recipes to whip up in the morning, making the perfect breakfast every single time.
The best part? My easy vegan blueberry pancakes recipe is not just delicious but also a healthier option to kick off your day. Instead of being loaded up with sugar they get their sweetness from apple sauce and a touch of maple syrup. I love that I can begin my day feeling full and focused.
Whether I am hosting a brunch or making breakfast for my family, these pancakes are always a hit. Plus, they’re versatile enough to be customized with other toppings or mix-ins (see my suggestions below!)
Serve my healthy vegan blueberry pancakes with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of nuts and seeds. My kids always add on extra fruit, which feels like a major mom win knowing they’re getting extra fiber and nutrients!
🥘 Ingredients
My recipe only calls for a handful of simple ingredients that can be found at any local grocery store. Plus, many of these items are pantry staples! Here is what I use to make these vegan blueberry oat pancakes so fluffy and soft:
Flour: Instead of all purpose flour, my vegan gluten-free blueberry pancakes use a gluten free blend of oat flour and almond flour. I like using this blend vs. an all-purpose gluten-free flour blend, I think my blend gives these pancakes just the right texture.
Baking Soda: Do not skip this ingredient as it helps the batter to rise, creating the most fluffy pancakes!
Sea Salt: It may seem counterintuitive to add salt to a sweet recipe, but it really helps to bring together and enhance all of the flavors.
Non-Dairy Milk: I keep these pancakes vegan by using dairy free milk. Unsweetened cashew milk, oat milk, almond milk, and soy milk are my favorites.
Apple Sauce: This contributes to the moisture of the batter as well as to the naturally sweet flavor.
Apple Cider Vinegar: The acidity is needed for the chemical reaction that occurs to make the pancakes super light and soft.
Vanilla Extract: I always add vanilla to any baked goods or sweet breakfast foods! It is a must for the best plant-based blueberry pancakes!
Maple Syrup: This natural sweetener isn’t only for drizzling it on top! I also add it to the batter for a healthier sugar option.
Fresh Blueberries: In my opinion fresh blueberries make the best blueberry pancakes, but if you would like to use frozen blueberries instead make sure you read my tips below.
🔪 How To Make Vegan Blueberry Pancakes
These healthy pancakes are so quick and easy to make! Follow along with my simple steps:
Heat Pan: First, I turn up the heat on my pan/griddle. It needs to be nice and hot for cooking the pancakes.
Combine Dry Ingredients: Next, I mix the flours, baking powder and salt together in a large mixing bowl and whisk to combine.
Add Wet Ingredients: Now, I make a little well in the middle of the dry ingredients and add the milk, apple sauce, vinegar, vanilla and maple syrup. Stir until everything is just mixed.
Add Blueberries: Once the batter is mixed, I gently fold in the blueberries.
Cook Pancakes: Finally, I drop large spoonfuls of batter onto the pan/griddle, cooking for about 4-5 minutes until little bubbles form and they flip easily. Once flipped, I let them cook for an additional 4 minutes or until slightly brown.
Serve Warm: As soon as they come off the griddle, I add my favorite toppings and serve!
💭 Expert Tips
My #1 Secret Tip for this recipe is to prepare the batter right before cooking the pancakes, and only let it sit for about 5 minutes before cooking.
Because this batter relies on the chemical reaction of the ingredients for fluffiness, you need to make the batter when you are ready to cook them. Letting the batter sit too long will result in a weird texture that is less enjoyable.
Whenever I am really wanting to prepare the pancakes ahead of time, knowing I’ll be short on time in the morning, I just prep ahead by making the pancakes in bulk and freezing them after they have cooked. If you plan to eat them the next day you can store them in the fridge.
Other Tips To Keep In Mind:
- Weigh Ingredients For Best Results: To get the best texture with these gluten free blueberry pancakes you need accuracy with the flours. I include precise weights in the recipe card.
- Measure Accurately: If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Rest The Batter For A Short Time: I always allow the batter to sit about 5 or so minutes while I put things away and clean up. This gives the ingredients time to react!
- Grease Your Pan Well: Use cooking spray to grease your skillet, or wipe a paper towel dipped in oil around the pan for an even coating to ensure your pancakes don’t stick. You can use any oil that you prefer – coconut oil is one of my favorites.
- Test The Pan’s Heat: I use a simple test to know that my pan is hot enough. I just spray some water on it and if I hear it sizzle, I know my pan is ready to go.
- When To Flip: You know when the pancakes are ready to flip because you see air like pockets form right under the surface of the top of the batter. Also, if you start to flip them and they don’t come off easily, they need more time.
- For Frozen Blueberries: I recommend fresh blueberries for my healthy blueberry pancake recipe, because the exact ratio of wet to dry ingredients really matters. If you do want to use frozen blueberries, you need to be careful with them as they can have more water since they are frozen. If you decide to go this route, here are some tips to try:
- You can allow them to defrost, then pat them dry to reduce moisture.
- Or, you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish gray color.
📖 Variations
This recipe for vegan blueberry pancakes is so versatile and customizable! Whether I am looking to switch up the flavors or serve these in new ways, there are plenty of fun ideas to try out:
Warm Spices: A sprinkle of ground cinnamon, nutmeg, pumpkin pie spice, or even cardamom adds dynamic flavor to the pancakes!
Vegan Blueberry Banana Pancakes: Add some sliced bananas to the batter after pouring onto the skillet or griddle. I’ve also swapped the apple sauce for mashed banana in this recipe to give extra banana flavor, using 3 tablespoons of well-mashed banana.
Vegan Lemon Blueberry Pancakes: I love the flavor combination of lemon and blueberry! It’s the perfect match for a refreshing taste. I like to add in lemon zest and swap the apple cider vinegar for fresh lemon juice.
Vegan Blueberry Pancake Bites: If you are serving these vegan blueberry pancakes for kids, you can pour the batter into small circles and make them bite-sized! This is perfect for toddlers, but even my kids still love this and think it’s so fun! Plus, it saves you time from having to cut up the regular sized pancakes.
🍽 Serving Suggestions
My healthy vegan berry pancakes are amazing and filling all on their own, but sometimes I am craving a full breakfast spread! Here are some of the yummy ways my family enjoys these pancakes:
Toppings: Load up these dairy-free blueberry pancakes with toppings! I love making a pancake topping bar for the kids. Here are some fun add ons to include:
- More fresh fruit such as strawberries, raspberries, or blackberries
- Dried fruit or shredded coconut
- Nuts & seeds, or a tasty mix with my high protein low fat granola
- Chocolate chips
- Vegan butter, coconut butter, or pumpkin seed butter
- Maple syrup or vegan honey
- Chocolate Syrup or strawberry syrup
- Homemade vegan nutella
- Sprinkles because why not?!
- Vegan whipped cream
- Fruit compote (try my pear compote!)
More Breakfast Foods: I love the balance of sweet and savory, so I always opt to pair my pancakes with some hash browns or fried potatoes and onion! If you prefer a fully sweet breakfast like my kids, then pair with a mixed berry smoothie and breakfast fruit salad.
🫙 Storage Instructions
My healthy vegan pancakes are best enjoyed fresh, but you can also keep extras for later!
Fridge: If I know that I will be eating the pancakes within a day, I simply store them in the refrigerator in an airtight container.
Freeze: For longer lasting storage, I freeze the pancakes! First, I allow the pancakes to cool all the way and then seal them in an airtight container or bag. I recommend placing a sheet of parchment paper between each one to avoid sticking. Frozen blueberry pancakes will keep in the freezer for up to 3 months.
Reheat: When I am ready to enjoy these pancakes, I reheat them in my toaster oven or microwave. If they are frozen, I usually let them defrost first in the fridge but they can be reheated from frozen form.
❓Recipe FAQs
Why are my pancakes not fluffy?
In order to get the fluffiest vegan pancakes you need to have the right reaction between ingredients. The first thing I always do is check to make sure my ingredients are not expired. This is particularly important for the baking powder, which often goes overlooked.
Pancake batter that contains gluten can have a tough texture if they are over-mixed, but with gluten-free batter there are many other reasons to consider.
If gluten-free pancakes are not fluffy it is more likely to do with the wrong mixture of ingredients. The reaction that results in bubbles in the batter is what gives you the fluffy texture, so I always look out for this with my first pour to make sure my batter is good! Lastly, I always suggest that you avoid pressing pancakes down when cooking as this will flatten them.
Can I make my own oat flour?
Yes! Whenever I have gluten-free rolled oats or quick oats on hand I love to make my own oat flour at home. It is super easy and fast. Just be sure to process the oats completely in the food processor to create a super fine flour.
Love this vegan breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
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📋 Recipe Card
Vegan Blueberry Pancakes
My healthy vegan blueberry pancakes are light and fluffy, perfectly sweet, and are made with simple ingredients. As an added bonus, they also happen to be gluten free!
Servings: 8
Calories: 113kcal
Ingredients
- 1 cup oat flour
- ¼ cup fine grained almond flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened dairy free milk
- 3 tablespoons apple sauce
- 4 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 cup fresh blueberries , see note
Instructions
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the milk, apple sauce, vinegar, vanilla and maple syrup. Mix until everything is just mixed.
- Gently fold in the blueberries.
- Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
Notes
- Gently mix the blueberries in. The firm ripe ones work best.
- To use frozen berries, you can allow them to defrost, then pat them dry. Or you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey.
Nutrition
Calories: 113kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 233mg | Fiber: 2g | Sugar: 6g
I love when tasty and healthy comes together so beautifully! These were great!
Aw yay! Thank you Chenee!
So excited to have found this vegan pancake recipe. So tasty!
You’ll love this recipe Paula!
Oh my deliciousness! This stack of pancakes looks amazing! I can’t for my family to enjoy them.
Thanks Andrea! Enjoy!
We made these for a brunch today, wow! Vegan and fluffy! Loved them!
Awesome thank you so much!