Fluffy Vegan Blueberry Pancakes
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Golden, fluffy, and naturally dairy-free, these pancakes are made with wholesome ingredients and made with just a touch of coconut oil for that perfect crisp edge. Every bite is packed with cozy flavor and juicy blueberries—perfect for slow mornings or sweet brunches.
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
Serving: 3pancakesCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 8gFiber: 2gSugar: 9g
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