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These vegan blueberry pancakes are everything you need for a cozy morning: they’re fluffy, lightly sweet, and perfectly tangy.

Vegan blueberry pancakes
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Is there anything cozier than blueberry pancakes? Just the aroma from the griddle is basically the equivalent of a physical hug, right? Alex and I aren’t really breakfast people: but we’re blueberry pancake people. We usually eat ours towards lunchtime or for a midnight snack — but any time of the day: these babies hit the spot. These vegan blueberry pancakes are fluffy, a little tangy from the berries, and just sweet enough. Moistened with maple syrup, they’re everything a pancake should be. And they’re fully plant-based! Keep reading for our secrets.

Also try: Our Vegan Waffles and Go-To Vegan Pancakes!

Vegan blueberry pancakes

How to make vegan blueberry pancakes

This vegan blueberry pancakes recipe is based on our Blueberry Buttermilk Pancakes, a classic take on the buttermilk pancake. They were so seriously tasty that we knew we had to create a vegan version, too. Because breakfast can’t be confined just to dairy! This recipe is perfect for a plant-based breakfast: and little ones love it, so it’s one of our top vegan recipes for kids.

Here’s what makes these blueberry pancakes a vegan recipe:

  • Use a flax egg. Pancakes need a binder to hold them together on the griddle. Flax eggs to the rescue! A flax egg is a mix of ground flax seed and water that creates a gel-like binder. It works perfectly here.
  • Use almond milk + apple cider vinegar. It might sound a little odd, but using vinegar in milk is a standard substitute for buttermilk! Buttermilk is basically acidic dairy, so adding acid to a non-dairy milk works as a vegan substitute.

Once you have these two tricks, the remainder of these vegan blueberry pancakes are just like a standard pancake recipe. Mix together the dries, then the wets, and then mix together the batter. Then cook them on a griddle until golden brown.

Make sure to use neutral oil like grapeseed or vegetable oil to cook the vegan pancakes. We’ve used coconut oil before and the smoke point is pretty low — suffice it to say there was an oil spitting incident! Our preferred oil for cooking pancakes is grapeseed oil. Now, one last thing about making vegan blueberry pancakes…

Vegan blueberry pancakes

What’s the best method for adding blueberries to pancakes?

This might sound like a silly question. But if you’re like me, you didn’t grow up eating blueberry pancakes, and you didn’t eat them in college. So you don’t know the answer to this very important question:

Question: Should I add blueberries to the pancake batter itself? Or do I add the berries after the pancakes are on the griddle?

Answer: AFTER the pancakes are on the griddle!

How do you get the most even blueberry distribution? Place them right on top of the pancakes while they’re on the griddle. Placing them in the batter itself makes for lumpy pancakes and uneven distribution. You’ll find that when you add the blueberries to pancakes on the griddle, the “top” side of the pancake won’t really show much of the blueberries visually. And that’s ok! You can see them when you slice through the middle.


How to serve these vegan blueberry pancakes

We’re guessing you don’t need lots of ideas on how to serve blueberry pancakes! Simply top with maple syrup and enjoy! But if you’re looking to step them up a bit, here are some ideas:

  • Quick Blueberry Sauce: This thick, purple syrup is out of this world! It’s tangy and sweet, with a pure blueberry flavor. It will take these vegan blueberry pancakes over the top!
  • Vegan Whipped Cream: This fluffy, delightful cream is vegan by way of coconut milk. If you’re a whipped cream with pancakes type of person (I only am for a midnight snack!).
  • Almond Butter: We love serving pancakes with nut butters because they make for a more filling meal and offset a little of the sweet. Homemade almond butter would be perfect here.
Quick blueberry sauce
Quick Blueberry Sauce is the perfect addition to these pancakes!

Want to freeze blueberries?

Got a lot of berries and want to freeze them? Not sure if you can use frozen berries in a baking recipe? Head to our resource: How to Freeze Blueberries.

This vegan blueberry pancakes recipe is…

Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar free.

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Vegan blueberry pancakes

BEST Vegan Blueberry Pancakes

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 large pancakes 1x


These vegan blueberry pancakes are everything you need for a cozy morning: they’re fluffy, lightly sweet, and perfectly tangy.


  • 1 flax egg
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon maple syrup, plus additional for serving
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 pinch turmeric (optional)
  • 1 cup fresh or frozen blueberries
  • Optional: Quick Blueberry Sauce, for serving


  1. Start the flax egg (it needs to sit for 15 minutes).
  2. Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.
  3. In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.
  4. Stir the wet ingredients into the dry ingredients. If you’d like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).
  5. Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.
  • Category: Breakfast / Brunch
  • Method: Stovetop
  • Cuisine: American

Looking for more vegan breakfast ideas?

Here are some of our favorite vegan breakfast ideas:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Jane says:

    Flavor is super nice! Very easy to throw together. I used homemade oat milk though, so the consistency came out a bit too thick. A photo of the batter would’ve been helpful :) now that I know the right consistency from trial and error, will definitely make again!

  2. Takeesha says:

    Can I just use a regular egg

    1. Alex Overhiser says:


  3. Carmen Leon says:

    Could I use chia seeds instead of flax? If so , how much?

    1. Sonja Overhiser says:

      We don’t have lots of experience with chia eggs, but it is possible! Use the same amount of chia as flax. Make sure to grind the chia seeds in a coffee or spice grinder first!

  4. Susan Martin says:

    Can the pancakes be made then re-heated during the week?

    1. Sonja Overhiser says:

      You definitely can! The best way would be to reheat them on a griddle. (They could get a little soggy in a microwave.) You could also try a toaster oven or toaster!

  5. sylvia says:

    Oh yum! Pancakes are delish! I didn’t have any blueberries, but had rhubarb in the fridge that I had stewed, so I put that on top of the cooked pancakes. So very good. Thank you for this great recipe.

  6. Bri says:

    I only have soy milk do you think that would make a difference between using the almond milk?

    1. Alex Overhiser says:

      Soy will work great!

  7. DJ says:

    Can I make this the night before and let it sit in the fridge overnight?

    1. Alex Overhiser says:

      No, it will thicken too much. You could premix all the dry ingredients if you wanted!

  8. kat says:

    I tried to make this with coconut flour and it didn’t work at all!! Any idea why?

    1. Alex Overhiser says:

      I think the gluten from the flour is essential for this recipe.

  9. Bryce Redwing says:

    So this is 116 cal. Per 1 serving and there’s 8 servings?

    1. Alex Overhiser says:

      Yes! It makes 8 pancakes at 116 calories each.

  10. Jamie says:

    This blueberry pancake recipe makes amazing waffles as well. I added a tsp of vanilla to this recipe and saffron for the coloring as I was nervous to use turmeric. I had a little batter left over so I was curious how it would do in a waffle iron and it cooked up light fluffy crispy waffles! Fantastic