Fluffy Vegan Blueberry Pancakes – Connoisseurus Veg

These vegan blueberry pancakes are light, fluffy, and bursting with juicy blueberries. They’re absolutely scrumptious and can be whipped up in minutes! 

Syrup being drizzled over a stack of Vegan Blueberry Pancakes.

I love a good stack of pancakes for breakfast on the weekend, but you know what I love even more? Blueberry pancakes. Specifically these vegan blueberry pancakes.

Every time I make them I kick myself for not putting blueberries in everything, because those juicy little bursts of sweetness really take a basic batch of pancakes from good to amazing.

But these pancakes are extra special. I did more than just add berries to my regular old vegan pancake recipe (which is awesome, by the way). For my blueberry pancakes I wanted the batter to be extra fluffy, so I mixed up some non-dairy milk and lemon juice, which is an excellent vegan substitute for buttermilk. Lemon is also a wonderful complement to blueberries, which I’m sure you already know if you’ve made my vegan blueberry muffins or blueberry coffee cake (both feature lemon!).

My vegan blueberry pancake recipe turned out to be absolutely amazing. I’ve found my new go-to Sunday breakfast!

Jump to:

Ingredients You’ll Need

  • Non-dairy milk. Just about any unsweetened variety will work, with the only exception being canned coconut milk. Soy milk, almond milk, cashew milk, and oat milk can all be used. If you need help choosing a type, refer to my guide to dairy-free milks.
  • Vegetable oil. You can use your favorite oil for baking here. Canola oil, corn oil, and coconut oil are all fine options. For oil-free pancakes, simply substitute another tablespoon of non-dairy milk and use a good nonstick cooking surface.
  • Lemon juice. Use freshly squeezed juice to give your pancakes the best flavor.
  • Vanilla extract.
  • Lemon zest.
  • All-purpose flour. You can also make these pancakes using whole wheat pastry flour, spelt flour, or a 50/50 blend of all-purpose and regular whole wheat flour.
  • Granulated sugar. Make sure to use organic sugar to keep these pancakes vegan.
  • Baking powder.
  • Baking soda.
  • Salt.
  • Cinnamon. This is optional, but I promise it will make your pancakes extra delicious.
  • Blueberries. Use fresh blueberries when they’re in season, or thawed frozen blueberries when fresh aren’t available.

Tip: Don’t forget the toppings! It’s up to you what you use, but vegan butter and maple syrup are a good place to start. Fresh blueberries, powdered sugar, and vegan whipped cream are also nice!

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Hand stirring liquid ingredients for pancake batter together in a liquid measuring cup.

Combine your wet ingredients first: milk, oil, lemon juice, vanilla extract, and lemon zest.

Dry ingredients for vegan pancake batter in a bowl with whisk.

Whisk your dry ingredients together in a large bowl: flour, baking powder, baking soda, salt, and cinnamon.

Tip: Your non-dairy milk might curdle when you add the lemon juice, particularly if you’re using a high-protein variety like soy milk. This is totally fine and normal.

Liquid ingredients being poured into a bowl of dry ingredients for vegan pancake batter.

Pour the wet ingredients into the bowl with your dry ingredients.

Hand whisking pancake batter in a mixing bowl.

Whisk the batter together just until it’s fully combined.

Tip: Stop whisking the batter as soon as the ingredients are mixed, even if it has lumps. This will ensure that your pancakes are super light and fluffy and have the best possible texture.

Let the batter rest for about 10 minutes. You can oil and begin heating up your griddle or skillet in the meantime.

Hand arranging blueberries over a dollop of pancake batter cooking in a skillet.

Drop some batter on your cooking surface, then press a few berries into the batter. Let it cook until it visibly firms up around the edges and you see small bubbles start to form in the middle.

Vegan Blueberry Pancake cooking in a skillet.

Carefully flip your pancake and cook it for a few minutes on the other side, until it turns golden brown.

Tip: Cook a few pancakes at a time if you’d like, just make sure you don’t crowd your griddle or skillet. Make sure there’s room to flip them!

Stack your vegan blueberry pancakes on a plate and smother them with toppings. Dig in!

White wooden surface set with coffee cup, jar of maple syrup, and plate of Vegan Blueberry Pancakes.

Leftovers & Storage

Leftover vegan blueberry pancakes will keep in an airtight container or bag in the fridge for about 3 days, or in the freezer for about 3 months.

Reheat them in the microwave or in an oven set to 350°F until hot.

Pro Tips

  • This recipe makes a small batch (only about 6 pancakes), so scale up if you’re feeding a crowd!
  • Are your pancakes falling apart when you flip them? Make sure they’re cooked all the way through. You can test one by partially lifting it with a spatula before flipping. It also helps to make them extra small by using less batter.
  • If your pancakes aren’t getting fluffy, be sure to test your baking powder and soda. Sprinkle a pinch of baking powder in a glass of water. Sprinkle a pinch of baking soda in a glass of vinegar. Each should fizz. If either doesn’t, it’s time to replace it.

More Vegan Pancakes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Syrup being drizzled over a stack of Vegan Blueberry Pancakes.

Fluffy Vegan Blueberry Pancakes

These vegan blueberry pancakes are light, fluffy, and bursting with juicy blueberries. They’re absolutely scrumptious and can be whipped up in minutes! 


  • 1
    unflavored non-dairy milk
  • 1
    vegetable oil,
    plus more for greasing the skillet
  • 1
    lemon juice
  • 1
    vanilla extract
  • 1
    lemon zest
  • 1
    cup plus 1 tablespoon
    all-purpose flour
  • 1
    organic sugar
  • 1 ½
    baking powder
  • ¼
    baking soda
  • ¼
  • ¼
    ground cinnamon
  • ¾
    fresh blueberries


  1. In a small bowl or liquid measuring cup, stir together the milk, oil, lemon juice, vanilla, and lemon zest.

  2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon

  3. Pour the milk mixture into the bowl with the flour mixture and whisk the batter just until blended. Don’t overmix it and don’t worry if it contains some lumps.

  4. Let the batter rest for 10 minutes.

  5. Lightly oil a nonstick skillet or griddle and place it over medium heat.

  6. Drop ⅓ cupfuls of batter on the cooking surface, making sure they’re spaced enough that you can easily flip them (Note 1). Press a few berries into each dollop of batter.

  7. Let the pancakes cook until the edges begin to firm up and you can see bubbles forming in the middle, about 4 minutes.

  8. Carefully flip the pancakes and cook them for about 4 minutes more, until golden brown and fluffy.

  9. Repeat until all of the batter and berries are used. (Note 2)

  10. Serve with vegan butter and maple syrup.

Recipe Notes

  1. Cook the pancakes in as many batches as needed. The cook time for this recipe assumes you’ll need two batches, but that will vary depending on the size of your skillet or griddle.
  2. I like to keep the cooked pancakes in an oven set to 250°F to keep them warm until they’re ready to serve.

Nutrition Facts

Fluffy Vegan Blueberry Pancakes

Amount Per Serving

Calories 123
Calories from Fat 38

% Daily Value*

Fat 4.2g6%

Saturated Fat 0.8g4%

Sodium 129mg5%

Potassium 162mg5%

Carbohydrates 18.6g6%

Fiber 1g4%

Sugar 4.2g5%

Protein 2.8g6%

Calcium 40mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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