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Big stack of super fluffy blueberry pancakes topped with fresh berries with maple syrup drizzling down onto them

Thick and Fluffy Vegan Blueberry Pancakes (Refined Sugar Free and Gluten Free option)

The best breakfast berry meets the best breakfast baked good with these perfect pancakes!  Bursting with juicy blueberries, these pancakes use a fun little technique to give them the intense fluffiness you see here!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Rest Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 6 pancakes


  • 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!
Keyword blueberry pancakes, pancakes
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