The best breakfast berry meets the best breakfast baked good with these perfect vegan blueberry pancakes! Bursting with juicy blueberries, these pancakes use a fun little technique to give them the intense fluffiness you see here!
Around the time I was making the pancakes for this recipe post, I was on a bit of a pancake kick. I made a few types of pancakes at once, and during that time I posted a few different polls on my Instagram to see what types of pancakes were the favorite. Blueberry? Chocolate Chip? Buttermilk? Something else?
Well, you will be happy to know that blueberry was always the winner. So if you’ve found your way to this entry because they’re YOUR favorite type of pancakes, and you’re having a serious craving for vegan blueberry pancakes, then you are not alone! Though if you’ve found your way here and are thinking you’re really not that into blueberries or you’ve just realized the ones you have in your fridge from that last grocery trip have actually gone bad, then let me direct you to a few other options – check out these buttermilk pancakes, these banana pancakes, or these chocolate chip pancakes instead!
Two quick notes on this recipe before we get into it..
First, like all my pancake recipes, these are refined sugar free because I use maple syrup instead of regular sugar. It makes the flavor so rich and ties it together beautifully with your maple syrup topping. Second, like all my pancake recipes, I use a technique to make them extra fluffy, which is leaving the batter to rest for at least 20 minutes before making them. This thickens the batter and is what leads to the insanely fluffy and thick pancakes you see here. You can leave it for 20 minutes, or longer, or even make the batter a day in advance and let it rest overnight so your morning routine is made even easier!
Okay enough talk – time for Vegan Blueberry Pancakes!
How To Make Them
I love making pancakes. They’re insanely easy. They fall into my favorite category of baking, which is basically – throw all the ingredients together into a bowl, mix, and then you’re ready to go.
Start by mixing the dry ingredients in a bowl – gluten free (or all-purpose) flour, baking powder, and salt. Then add in the non-dairy milk, maple syrup, vanilla extract, and neutral oil. Finally, add in the star of the show, the blueberries! Mix until combined, try not to burst the berries, and then here’s the fun part – let it sit at room temperature on the counter for at least 20 minutes.
Look, if you don’t have that time to spare, you can totally just make the pancakes immediately, and they will be DELICIOUS. But if you let it sit for a bit, the batter will thicken up, and you will find yourself with extra thick and fluffy pancakes as an end result. Also as I noted above, you can even make the batter the night before, cover it and keep in the fridge overnight, then just let it come to room temperature in the morning and cook them as soon as you’re ready for breakfast!
Time to make them!
No matter which route you go, once you’re ready to make the pancakes, use a ¼ cup measuring cup to scoop out a heaping ¼ cup batter per pancake onto a greased or non-stick pan over medium heat. I recommend using a spoon or even your fingertips to help form them into a perfect circle shape around 3 inches across. For blueberry pancakes, I usually make them a little smaller in diameter and keep them a bit thicker, that way the batter isn’t shallower than the blueberries themselves.
If you’ve never made pancakes before, they’re quick and simple! Let them cook over medium heat for about 3 minutes on the first side, you’ll know it’s time to flip them when the top starts to bubble a bit and you see the edges are cooking. Flip and cook on the other side for about 2 minutes until golden brown, then remove from the heat and get the next one going, and start building a beautiful stack of delicious vegan blueberry pancakes!
I imagine these will stay good at room temperature or in the fridge for a few days, and I’m sure they will freeze well, but guys I have never NOT eaten the whole stack at once so I really can’t help you here.
Pro Tips & Tools
- Make sure you are measuring your flour either by weight or using the spoon and level method. Do not scoop directly from the container, as you will wind up with too much! This is so important! If you want to buy a pre-made gluten free flour blend, make sure it’s King Arthur’s Measure for Measure Gluten Free Flour, it is BY FAR the best one for my recipes, NOT Bob’s Red Mills or any others. If you want to make a homemade blend, here is a link to the one I use.
- Make sure you measure your liquid ingredients using liquid measuring cups. This will ensure accuracy! I love this set.
- Flour – Make sure you are measuring your flour either by weight or using the spoon and level method. Do not scoop directly from the container, as you will wind up with too much! This is so important! If you want to buy a pre-made gluten free flour blend, make sure it’s King Arthur’s Measure for Measure Gluten Free Flour, it is BY FAR the best one for my recipes, NOT Bob’s Red Mills or any others. If you want to make a homemade blend, here is a link to the one I use.
- Baking powder – I recommend using baking powder that has no added aluminum. This one is my go-to.
- Non-dairy milk – any will work, I usually use soy
- Maple syrup
- Neutral oil – any will work, I usually use grapeseed.
- Vanilla extract
What To Bake Next
- Want more fun breakfast options? Maybe donuts?! Try these Vegan Cinnamon Sugar Donuts, or these Vegan Coconut Donuts, or these Vegan Blueberry Donuts with Blueberry Glaze, or these Vegan Copycat Entenmann’s Donuts.
- How about some breakfast muffins!? Try these Vegan Blueberry Muffins, or these Vegan Lemon Poppyseed Muffins, or these Vegan Peanut Butter Banana Muffins, or these Vegan Flourless and Refined Sugar Free Chocolate Chip Mini-Muffins.
- Okay last but not least, more breakfast treats?! Check out this Vegan Peanut Butter and Chocolate Chip Banana Bread, or these Vegan Lemon Blueberry Scones, or this Vegan Marbled Banana Bread, or this Perfect Vegan Coffee Cake.
Thick and Fluffy Vegan Blueberry Pancakes (Refined Sugar Free and Gluten Free option)
- 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see “Ingredients Needed” section for further info.
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup + 2 tbsp non-dairy milk
- 2 tbsp neutral oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2/3 cup blueberries
- In a large bowl, mix the gluten free flour, baking powder, and salt in a large bowl. Then add in the non-dairy milk, neutral oil, maple syrup, and vanilla extract. Finally add in the blueberries, then mix until combined. Cover the bowl and let it sit on the counter at room temperature for at least 20 minutes. I go into more detail on this above, but if you don’t have the time for this you can skip it, the pancakes will just be a little less fluffy. You can also make the batter ahead of time a day in advance, store covered in the fridge overnight, and let come to room temperature in the morning before making them.
- Once you are ready to make your pancakes, use a non-stick pan or grease a pan and turn your stove onto medium heat. Scoop the batter in heaping ¼ cup scoops and form into a 3-4 inch in diameter perfect circle on the pan. Let cook for about 3 minutes on each side. This amount of batter will make 6 pancakes.
- Eat and enjoy!