Savor the perfect start to your mornings with our Vegan Blueberry Pancakes – a delightful blend of healthy, plant-based ingredients. Whip up these fluffy, easy-to-make pancakes in no time for a quick and satisfying breakfast or brunch. With a simple recipe that’s both delicious and nutritious, these pancakes are the best way to kickstart your day.

Enjoy the goodness of plant-based eating without sacrificing flavor or convenience. Perfect for busy mornings, these pancakes are sure to become a favorite in your breakfast rotation!

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What you’ll love about this recipe:

Simple and easy to make.
Perfect for Sunday brunch!
Fluffy and soft.
Full of fresh berry goodness!
Pancakes freeze nicely – great for meal prep.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them and drain any excess liquid before adding them to the pancake batter.

Can I substitute almond milk with another plant-based milk?

Absolutely! You can use any plant-based milk of your choice, such as soy milk, oat milk, or coconut milk, as a substitute for almond milk in this recipe.

Can I make gluten-free vegan blueberry pancakes?

Yes, you can make gluten-free pancakes by using a gluten-free flour blend in place of all-purpose flour. Just make sure the blend contains a binder like xanthan gum to help the pancakes hold together.

How do I know when to flip the pancakes?

You’ll know it’s time to flip the pancakes when bubbles form on the surface and the edges start to look set. Use a spatula to gently lift the edge of the pancake and check for golden brown color underneath before flipping.

Can I make smaller or larger pancakes?

Yes, you can adjust the size of the pancakes to your preference. For smaller pancakes, use less batter, and for larger pancakes, use more batter. Just be sure to adjust the cooking time accordingly.

Can I freeze leftover pancakes?

Yes, you can freeze leftover pancakes for later. Let them cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place the stack in a freezer-safe bag or container and freeze for up to 2 months.

Can I add other fruits or toppings to the pancakes?

Absolutely! Feel free to customize your pancakes with additional fruits, nuts, or toppings like sliced bananas, chopped nuts, or a drizzle of maple syrup for extra flavor.

Can I make these pancakes oil-free?

Yes, you can omit the oil from the pancake batter if desired. The pancakes may be slightly less fluffy, but they will still be delicious.

Can I make these pancakes ahead of time and reheat them?

Yes, you can make a batch of pancakes ahead of time and reheat them later. Simply store the cooked pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for longer storage. To reheat, place the pancakes in a toaster, toaster oven, or microwave until warmed through.

Can I make these pancakes without sugar?

Yes, you can omit the sugar from the pancake batter if you prefer pancakes without added sweetness. Alternatively, you can substitute the granulated sugar with a natural sweetener like maple syrup or agave nectar.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Keep in mind that whole wheat flour may result in slightly denser pancakes, so you may need to adjust the amount of liquid in the batter accordingly.

Are these pancakes suitable for kids?

Yes, these pancakes are kid-friendly and make a delicious and nutritious breakfast option for children. You can even get kids involved in the cooking process by letting them help mix the batter or sprinkle on the blueberries.

More Delicious Breakfast or Brunch Ideas

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Prep Time:10

Cook Time:10

Total Time:20

Ingredients

1 ½ cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
¼ teaspoon salt
1 ½ cup almond milk (or any plant-based milk)
1 teaspoon apple cider vinegar (or lemon juice)
2 tablespoons melted coconut oil (or vegan butter)
1 teaspoon vanilla extract (optional)
1 ½ cup fresh or frozen blueberries (if using frozen, thaw and drain excess liquid)
maple syrup, for serving
additional blueberries, for topping (optional)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl, mix together the almond milk, melted coconut oil, apple cider vinegar and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If the batter seems too thick, you can add a little more almond milk to reach your desired consistency.
Gently fold in the blueberries until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
Serve the vegan blueberry pancakes warm, topped with vegan butter, maple syrup and additional blueberries if desired.