If you’re on the hunt for a breakfast that’s bright, fluffy, and simply bursting with flavor, you’ll love this Vegan Blueberry Pancakes Recipe. I’ve been making these for years—on lazy Sunday mornings, brunch with friends, or whenever I crave that perfect stack. The pancakes come out golden, tender, and studded with juicy blueberries, all without a drop of dairy or eggs. Stick with me and I’ll share everything so you nail these pancakes every single time.

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Why This Recipe Works

Simple, Accessible Ingredients: You likely have everything in your pantry already, and substitutions are a breeze.
Vegan Buttermilk Magic: Apple cider vinegar mixed with soy milk creates a tangy, tenderizing effect for perfectly fluffy pancakes.
Blueberry Burst: Adding fresh blueberries right before cooking keeps them juicy without turning the batter blue or soggy.
Easy to Customize: Whether you want gluten-free, oil-free, or different plant milks, this recipe adapts without fuss.

Vegan Blueberry Pancakes, vegan pancake recipe, healthy blueberry pancakes, dairy-free pancakes, fluffy vegan breakfast - A white plate holds two thick pancakes stacked, topped with many dark purple blueberries scattered inside and on top. The pancakes are golden brown with soft, spongy texture showing some small air holes throughout. A silver fork is gently cutting into the top pancake, pulling a soft piece that shows the fluffy inside with more blueberries. A few fresh blueberries rest near the plate on a white marbled surface. In the background, another white plate with pancakes is slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The charm of this Vegan Blueberry Pancakes Recipe lies in how well these ingredients play together, balancing fluffiness, moisture, and a touch of sweetness. Using apple cider vinegar and soy milk mimics buttermilk’s tenderizing effect, keeping your pancakes soft but not mushy.

Vegan Blueberry Pancakes, vegan pancake recipe, healthy blueberry pancakes, dairy-free pancakes, fluffy vegan breakfast - Flat lay of fresh blueberries spilling from a small cluster, a glass of creamy unsweetened soy milk, a few rustic scoops of all purpose flour, golden melted vegan butter glistening in a small puddle, a bottle of amber apple cider vinegar with a slight sheen, a sprinkle of granulated sugar crystals casting tiny sparkles, and a light dusting of baking powder powdery white piles arranged neatly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Soy Milk: Provides a creamy base and reacts with vinegar for that vegan “buttermilk” tang.
Apple Cider Vinegar: Acid that curdles the plant milk slightly, helping the pancakes rise and tenderize.
All-Purpose Flour: The backbone for structure, but feel free to swap for gluten-free or whole wheat for a different texture.
Baking Powder: The leavening agent that gives you light, fluffy pancakes.
Salt: Enhances all the flavors and balances the sweetness.
Granulated Sugar: Sweetens the batter subtly; can be swapped for natural sweeteners.
Melted Vegan Butter: Adds richness and helps the pancakes brown beautifully.
Fresh Blueberries: Bursting with flavor and just the right amount of juiciness without weighing down the batter.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love putting my own spin on this Vegan Blueberry Pancakes Recipe, and honestly, it’s so forgiving you can easily customize it. Whether I’m in the mood for a nuttier flavor or want to cut down on sugar, it’s simple to adjust without losing any of that classic pancake joy.

Variation: I’ve swapped out all-purpose flour for whole wheat pastry flour and loved the earthier flavor and extra fiber.
Dairy Free Milk Swap: When I don’t have soy milk, I use oat milk with lemon juice instead—totally works.
Oil-Free Version: You can replace the melted vegan butter with applesauce to keep things lighter without sacrificing moisture.
Extra Fluff: Adding a tablespoon of ground flaxseed to the dry ingredients made my pancakes heartier and more filling.

Step-by-Step: How I Make Vegan Blueberry Pancakes Recipe

Step 1: Make Your Vegan Buttermilk

Start by pouring your soy milk into a large measuring cup or bowl. Add the apple cider vinegar and give it a quick stir. This combo will curdle slightly within a few minutes—this is your vegan buttermilk, which brings that subtle tang and helps create fluffy texture. Set it aside and let it do its magic while you prep the dry ingredients.

Step 2: Whisk Dry Ingredients Together

In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk them together well so everything is evenly distributed. This step ensures your pancakes rise evenly and taste balanced in every bite.

Step 3: Combine Wet and Dry

Pour the vegan buttermilk and melted vegan butter into the bowl with the dry ingredients. Stir gently using a large spoon or spatula—don’t over-mix! The batter should be a bit lumpy, which is perfect, because overworking the batter results in rubbery pancakes. Trust me, patience here pays off.

Step 4: Add Blueberries and Cook

Heat a non-stick pan or griddle over medium-high heat and lightly grease with vegan butter or coconut oil. Scoop about 1/3 cup of batter for each pancake and place it onto the pan. Immediately tuck several fresh blueberries onto the top of each pancake—this keeps them juicy and contained. Cook until bubbles pop on the surface and edges look set, about 2-3 minutes, then flip carefully and cook the other side until golden brown, about 1-2 minutes. Repeat until all batter is used.

Step 5: Serve and Enjoy

Serve your pancakes warm, topped with a pat of vegan butter, drizzle of maple syrup—or if you’re feeling fancy like me lately, coconut whipped cream with extra fresh blueberries. Grab a cup of your favorite coffee or tea, and you’ve got a breakfast that feels like a special treat any day of the week.

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Pro Tips for Making Vegan Blueberry Pancakes Recipe

Don’t Overmix: Leaving some lumps in the batter ensures fluffy pancakes instead of dense, rubbery ones.
Fresh Blueberries Only: Frozen berries can make the batter too watery and cause sticking—fresh is best here.
Medium Heat is Key: Too hot and piles burn before cooking through; too low and pancakes’ll be dry—medium heat keeps them golden and soft.
Test Pancake: Make one small pancake first—it’s the perfect way to check heat and batter consistency before going full batch.

How to Serve Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes, vegan pancake recipe, healthy blueberry pancakes, dairy-free pancakes, fluffy vegan breakfast - A white plate holds three thick, round pancakes stacked slightly overlapping. The pancakes have a light golden-brown color with dark purple blueberry spots spread across each one. The surface shows a moist, soft texture with some melted butter glistening on top. A silver fork with an ornate handle rests on the left side of the plate. The plate sits on a white marbled surface, and some loose blueberries are scattered nearby. In the blurred background, another white plate with more blueberry pancakes is visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I adore topping these pancakes with a tiny swirl of vegan butter and lots of pure maple syrup dripping down the sides. On occasion, I like to add coconut whipped cream and sprinkle some extra fresh blueberries right on top. It’s those little touches that make breakfast feel like a celebration.

Side Dishes

Serve your blueberry pancakes alongside crispy vegan bacon or a fresh fruit salad to balance sweetness and add texture. A smoothie or your favorite plant-based yogurt on the side also complements these pancakes perfectly for a wholesome brunch.

Creative Ways to Present

For special occasions, I’ve stacked the pancakes into a towering “blueberry pancake cake,” layering each with vegan cream cheese frosting and fresh berries between layers—a total crowd-pleaser! You can also cut them into bite-sized pieces on skewers for a fun finger food twist at brunch parties.

Make Ahead and Storage

Storing Leftovers

After a big stack, leftovers are inevitable (unless you’re me, and I eat them all fresh!). Store any extras in an airtight container in the fridge for up to 1-2 days. They stay moist and taste almost as good as when freshly made.

Freezing

I freeze leftover pancakes between layers of parchment paper in a freezer-safe bag. This method keeps them from sticking together and lets me pull out exactly how many we want later—handy for busy mornings!

Reheating

When reheating, I pop pancakes in a toaster or a warm pan over low heat with a tiny splash of plant-based milk to keep them moist. Avoid microwaving if you want to keep crisp edges—using a toaster or skillet retains the best texture.

FAQs

Can I use frozen blueberries for this Vegan Blueberry Pancakes Recipe?

Frozen blueberries tend to release more water, which can make the batter watery and cause pancakes to stick or cook unevenly. I recommend using fresh blueberries for the best texture and flavor. If you only have frozen, thaw and drain them well before adding to the batter.
What can I substitute for soy milk in this recipe?

You can use other plant-based milks like almond, oat, cashew, or coconut milk. Just make sure to add the apple cider vinegar or lemon juice to your chosen milk to create that vegan buttermilk effect for tender pancakes.
How do I make gluten-free vegan blueberry pancakes?

Swap all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum or another binder. The rest of the recipe remains the same. You might notice a slight texture difference, but the pancakes will still be fluffy and delicious.
Can I make this recipe oil-free?

Yes! Instead of melted vegan butter, use unsweetened applesauce to keep the batter moist without added fats. The texture will be slightly different—maybe a tad less crispy on the edges—but still very tasty.
Why does the recipe call for apple cider vinegar?

Apple cider vinegar curdles the plant-based milk to mimic buttermilk, which helps tenderize the pancakes and activate the baking powder for fluffiness. It’s a simple vegan trick that makes a big difference!

Final Thoughts

This Vegan Blueberry Pancakes Recipe has become my go-to whenever I want something comforting, quick, and completely satisfying. It’s light enough to enjoy without guilt but decadent enough to brighten any morning. I’m confident once you try it, you’ll find yourself making these pancakes your own and baking them again and again. So go ahead—grab those fresh berries, warm up your griddle, and treat yourself to a stack of sunshine!

Vegan Blueberry Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 50 reviews

Author: Madison
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 pancakes
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegan

Print Recipe

Description

Delicious and fluffy vegan blueberry pancakes made with simple plant-based ingredients, perfect for a wholesome breakfast or brunch. These pancakes use a vegan buttermilk made from soy milk and apple cider vinegar for a tender texture and are studded with fresh blueberries for a burst of natural sweetness.

Ingredients

Vegan Buttermilk

1 1/2 cups unsweetened soy milk
2 teaspoons apple cider vinegar

Dry Ingredients

1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar

Wet Ingredients

2 tablespoons melted vegan butter
2 cups fresh blueberries

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Instructions

Make Vegan Buttermilk: In a large measuring cup or bowl, pour in the soy milk. Add the apple cider vinegar, stir lightly, and set aside to curdle. This mixture acts as vegan buttermilk for the pancakes.
Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and granulated sugar until evenly combined.
Mix Wet and Dry Ingredients: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a large spoon until just combined. Avoid over mixing to prevent dense, rubbery pancakes; a few lumps in the batter are desirable.
Heat the Griddle or Pan: Preheat a large griddle or skillet over medium-high heat. Grease lightly with vegan butter or coconut oil to prevent sticking.
Cook Pancakes: Pour about 1/3 cup of batter per pancake onto the pan. Immediately sprinkle multiple fresh blueberries onto the batter. Cook until bubbles form on the surface, then flip carefully and cook until both sides are golden brown, approximately 1-2 minutes per side.
Serve: Serve the pancakes warm topped with vegan butter, maple syrup, coconut whipped cream, and extra fresh blueberries if desired. Enjoy your fluffy vegan breakfast treat!

Notes

Milk: Substitute soy milk with almond, cashew, oat, or coconut milk if preferred.
Vinegar: Use lemon juice as an alternative if apple cider vinegar is not available or preferred.
Flour: Whole wheat pastry flour, gluten free all purpose flour, spelt flour, or oat flour can be used for variation.
Sugar: Maple syrup, agave nectar, or coconut sugar are good substitutes for granulated sugar.
Butter: Coconut oil, neutral flavored oils, or applesauce can replace vegan butter for an oil-free version.
Storage: Leftover pancakes keep well refrigerated for 1-2 days or can be frozen in an airtight container for longer storage.