Vegan Blueberry Pancakes

A touch of sweetness, heavenly pancake texture, and fresh blueberries combine for the lightest, fluffiest vegan blueberry pancakes on earth.

The Very Best Vegan Blueberry Pancakes Ever, For Real.

The second you see this pancake batter rise, you’ll know why these are the very best vegan blueberry pancakes, ever. Think: insanely fluffy layers, heavenly-light crumb that could rival clouds, and just the perfect sweetness from an abundance of fresh blueberries (aka nature’s fruit gems) for unreal blueberry pancakes that just happen to be vegan. Wanna see why? Let’s do this! 

Everything You Need to Make Blueberry Pancakes Vegan

With just a few simple, basic ingredients that you most likely already have in your pantry, we’re gonna make the very best blueberry pancakes vegan (psst… no one will guess that they’re vegan!!)

The vegan blueberry pancake recipe on a plate with fresh blueberries

The Secret to the Best Blueberry Pancakes

Psst… wanna know the secret to the very best vegan blueberry pancakes? Hint: It’s in the buttermilk. Yep, the buttermilk! Vegan buttermilk works to break down the gluten in the batter and add levity—aka, the buttermilk softens the crumb and makes it lighter. With just the right ratio of flour to buttermilk and sugar to butter, we’re well on our way to the very best vegan pancakes—stuffed with bright blueberry flavor. 

How to Make Vegan Blueberry Pancakes

  • Prepare the vegan buttermilk… by adding lemon juice or apple cider vinegar to a bowl filled with soy milk or another vegan milk of your choosing.
  • Sift the dry ingredients. Here, you’ll sift flour and baking powder into a mixing bowl. You’ll finish this dry ingredient mixture off with cane sugar and salt. Now, whisk all the dry ingredients together until well mixed.
  • Add the wet ingredients to the dry ingredients bowl. Grab the vegan buttermilk you prepped earlier and pour it into the bowl. Next, add melted vegan butter, soy milk and vanilla (plus almond extract, if you’re using it). Here, you’ll whisk the batter together until just combined, being very careful not to overmix. Yes, the batter will still be a bit lumpy, but it will incorporate in the next step.
  • Set the batter for 5 minutes. This step allow the wet and dry ingredient to fully combine and thicken.
  • Heat the skillet and get to pancake-making! Now, you’re ready to scoop ¼-cup fulls of pancake batter onto a heated skillet, then gently sprinkle with blueberries. Cook until bubbles form throughout, then flip.
  • Repeat and eat. Make the tallest stack of vegan blueberry pancakes ever, or eat three modest pancakes topped with whipped coconut cream and rivers of pure maple syrup (ya know, to make up for your modest 3-pancake stack).

Super closeup shot of pancake syrup dripping down blueberry pancakes vegan

What Wonderful Toppings Can I Use Atop My Vibrant Vegan Blueberry Pancakes? 

Lemon Glaze

Have you ever tried lemon + blueberry together? The combine is très magnifique! *Chef’s kiss* The tartness of lemons and the sweetness of blueberries combine beautifully with a stack of blueberry pancakes drizzled in lemon glaze.

Vegan Chocolate Ganache

Chocolate and blueberries? New favorite flavor combo!! Have you ever had chocolate-covered blueberries? Well, now is the time to try the delicious combo. After making a fresh stack of vegan blueberry pancakes, top with rivers of this vegan chocolate ganache. Rich, decadent chocolate and fresh blueberries = dessert for breakfast bliss.

Natural Almond Butter

Naturally drizzly, with so many oodles of good stuff for you—from healthy fats to keep you full and nutrients like magnesium and vitamin E that does the body good. Blueberries + almonds? Heck yes!

Your Pick!

Try whatever you’d like on your beaming stack of the most incredible blueberry pancakes that just happen to be vegan. You can also stick to good ol’ fashioned pats of vegan butter, oodles of fresh blueberries for topping and rivers of maple syrup for added decadence.

vegan blueberry pancakes in a tall stack on a plate

Vegan Pancake Recipes To Brighten Your Breakfast Table

Tools You Need

Blueberry Dreams, Soon To Be Yours

Can you think of a sweeter thing? I hope you love this vegan blueberry pancakes recipe as much as I do. When you make them, make sure to take a pic and share it on Instagram using @beamingbaker and #beamingbaker so I can see! ‘Til our next breakfast adventure together…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🫐 📸 🥞

📸 Did you make this vegan blueberry pancake recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Vegan Blueberry Pancakes

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5 from 8 reviews


A touch of sweetness, heavenly pancake texture, and fresh blueberries combine for the lightest, fluffiest vegan blueberry pancakes on earth.



Vegan Pancakes

  • Vegan buttermilk – for tips, see my vegan buttermilk recipe
    • 1 tablespoon lemon juice, white vinegar or apple cider vinegar
    • 1 cup unsweetened soy milk (preferred) or other vegan milk
  • 1 ¼ cups unbleached, all purpose flour spooned and leveled
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 tablespoons organic cane sugar
  • ½ teaspoon salt
  • 2 tablespoons melted vegan butter
  • 2 tablespoons soy milk (preferred) or other vegan milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)


  • 1 cup fresh blueberries – gently press into batter on griddle

Additional Ingredients

  • Vegan butter to coat pan, more for topping pancakes
  • Pure maple syrup for topping

Optional Toppings

  • Lemon Glaze
  • Non-dairy whipped topping
  • Fresh blueberries
  • Pure maple syrup


  1. Set a skillet onto your stovetop, you’ll need this later.
  2. To make the vegan buttermilk: add lemon juice, white vinegar or apple cider vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
  3. Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
  4. Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients.
  5. Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix. Whisk well until mostly smooth, but with still a few very small pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
  6. Set the batter: Let set for 5 minutes.
  7. Prep the Skillet: Turn the heat to medium on your stovetop, waiting until the skillet is evenly hot but not burning or smoking. Once evenly heated, drop a dollop of vegan butter onto the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
  8. Make the Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4 “ thick. The batter will rise as it cooks. Make sure the batter isn’t especially thick in the center of the pancake to ensure an even cook. Gently press blueberries into the batter, as many or as little as you’d like.
  9. Allow the batter to cook until bubbles form throughout the center of the pancake. (About 1 to 2 minutes.) Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan to form a circle.
  10. Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then repeat for the rest of the batter. Turn the heat to medium low for the remainder of the pancakes.
  11. Re-butter the pan in between pancakes.
  12. Serve & Enjoy: Serve in a stack with a pat of vegan butter and pure maple syrup. Enjoy!


Storing: You can make these blueberry pancakes ahead of time. Be sure to cool completely before storing in an airtight container in the refrigerator for 1-2 days, max.

For Freezing: Store completely cooled pancakes in an airtight container in the freezer for 1-2 months. Make sure to thaw before enjoying.

To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

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  1. These don’t taste like vegan pancakes they taste like really good pancakes period. Sometimes when eggs etc. are left out there is compromise but not with these. No need for animal products to make a great pancake. My picky non vegan granddaughter loves them.

    1. “…they taste like really good pancakes period.” I LOVE that! That’s absolutely my goal when creating vegan recipes. 🙂 I’m so happy that you and your granddaughter are enjoying lovely vegan pancakes! Happy Breakfast & Brunching! 🥞