Fluffy Vegan Blueberry Pancakes
There’s just something about a stack of warm, fluffy pancakes on a slow morning that feels like the ultimate comfort food. These vegan blueberry pancakes are light, golden, and perfectly cozy with bursts of juicy blueberries in every bite. I love making them on weekends when I want something special but still quick and easy. Plus, the recipe is completely dairy-free, so it’s a win for anyone looking for a lighter, plant-based breakfast that doesn’t skimp on flavor.
What I love most is how versatile they are—you can dress them up with blueberry compote, a dollop of coconut whipped cream, or keep it simple with your favorite maple syrup. Either way, they’re guaranteed to bring a little extra joy to your table.
Fluffy Vegan Blueberry Pancakes
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Equipment
- mixing bowls
- Whisk
- Measuring cups & spoons
- Non-stick skillet or griddle
- spatula
Ingredients
- 1 cup all-purpose flour
- 2 tbsp organic sugar
- 1 tbsp baking powder
- 1 pinch salt
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1-2 tbsp coconut oil for cooking
- ½ cup fresh or frozen blueberries (optional)
For Serving
- Coconut whipped cream or vegan butter
- Your favorite syrup or jam
Instructions
- Prepare the wet ingredients: In a medium bowl or large measuring cup, whisk together the non-dairy milk, apple cider vinegar and vanilla. Let it sit for a few minutes to create a vegan “buttermilk.”1 cup non-dairy milk, 1 tbsp apple cider vinegar, 1 tsp vanilla extract
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.1 cup all-purpose flour, 2 tbsp organic sugar, 1 tbsp baking powder, 1 pinch salt
- Combine everything: Add the wet ingredients to the dry ingredients. Stir until just combined—do not overmix. Gently fold in the blueberries, or simply drop blueberries on top as you cook the pancakes.½ cup fresh or frozen blueberries
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil to coat the pan. Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden and fluffy.1-2 tbsp coconut oil
- Serve: Stack ‘em high and top with coconut whipped cream, blueberry compote (recipe below), vegan butter, and a drizzle of syrup or a spoonful of jam.Coconut whipped cream or vegan butter, Your favorite syrup or jam
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More About This Recipe
Kitchen Tools You’ll Want
- Mixing bowls – One large for dry ingredients, one medium for wet.
- Whisk – Helps create a smooth batter.
- Measuring cups & spoons – For accuracy (especially the baking powder).
- Non-stick skillet or griddle – For golden, evenly cooked pancakes.
- Spatula – For flipping without breaking them.
Cooking Tips
- Don’t overmix the batter – A few lumps are okay! Overmixing makes pancakes tough instead of fluffy.
- Use frozen or fresh blueberries – Both work beautifully. If using frozen, don’t thaw before adding to the batter (this keeps them from turning the pancakes purple).
- Keep them warm – Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve so everyone can enjoy them hot.
- Make ahead – These freeze well! Just stack with parchment paper in between and reheat in the toaster oven.
Nutrition
Health Benefits
These pancakes may be a treat, but they’re also filled with ingredients that support wellness:
- Blueberries – Blueberries are packed with antioxidants, which support brain and heart health as we age. Some studies show that regular blueberry intake can help slow age-related cognitive decline.
- Coconut oil – Provides healthy fats that may help support energy and metabolism. When used in moderation, it’s a nice alternative to butter.
- Apple cider vinegar + plant milk – Together, these create a vegan buttermilk substitute that not only gives the pancakes their fluff but also provides beneficial acids that may aid digestion.
- Flour – Using a high-quality all-purpose or gluten-free blend gives structure, while the blueberries balance it with natural sweetness and nutrients.
For women over 50, the antioxidants in blueberries and the protein from the plant milk help support both energy levels and skin health—because feeling vibrant isn’t just about what we avoid in our diet, but what we add in.
Final Thoughts
These pancakes are proof that simple, plant-based recipes can still feel indulgent. I find they’re perfect for a cozy weekend brunch or even a weekday breakfast when I want something special but don’t want to spend all morning cooking. For me, they’re also a reminder that food can be both nourishing and joyful—a balance that feels especially important as I’ve gotten older.
So, pour yourself some coffee (or maybe whip up a latte), stack these pancakes high, and savor every fluffy, blueberry-filled bite.