These fluffy vegan blueberry pancakes are a breeze to whip up! Try them for an oh-so-tasty, perfect start to your morning.
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Vegan Blueberry Pancakes
Pancakes always make me think of the weekend. There’s nothing quite like sitting down to a big stack and really savoring my morning… sometimes, I even share with my family!
But in all honesty, these vegan blueberry pancakes are so easy to make, you could absolutely whip them up on a busy weekday. They’re a wonderful way to add a little weekend energy to any day of the week.
Simply mix the ingredients, fold in the blueberries, then cook them up in a skillet or on a griddle. You’ll have hot and fluffy flapjacks ready in no time!
So whether you’re whipping up a big brunch for the whole family on a Saturday morning, treating yourself to a little brinner, or anything in between, you will love this plant-based pancake recipe. It’s a perfect stack every time.
What Replaces Eggs In Pancakes To Make Them Vegan?
Traditional pancake batters use eggs as one of the main ingredients. It helps bind the pancakes and also gives them some of their fluff.
For this recipe, we’re going to replace them with my own version of a “flax egg” instead. If you’ve never heard of them before, flax eggs are a common ingredient in vegan baking for replacing chicken eggs.
The only difference is that I use almond milk as my liquid instead of water. These ingredients will help bind our pancakes while giving them that soft and fluffy texture we all love!
And did I mention that flaxseed is nut-free, dairy-free, gluten-free, and paleo friendly? On top of that, it’s a great source of fiber and omega-3 fats!
Long story short: you can have your (pan)cake and eat it, too.
Filling Variations For Vegan Pancakes
Blueberry pancakes have always been a favorite for me. I just love the little pockets of sweet-and-tart gooeyness!
But if blueberries aren’t your thing, or you just want to try some other options, then you have PLENTY to choose from.
The simplest switch would be to change out the fruit. You could try sliced bananas, strawberries, or raspberries. To give your breakfast a fall-friendly twist, use apple slices and add a little cinnamon!
Chopped nuts are also an excellent addition. Walnuts and pecans are my personal favorite for adding some richness, healthy fats, and crunch to your plate.
And, of course, there’s always chocolate. Throw in a sprinkling of vegan-friendly chocolate chips for the ultimate pancake indulgence!
Toppings For Vegan Blueberry Pancakes
So we’ve talked about what goes in the pancakes. Now, let’s talk about what goes ON the pancakes!
Sometimes, I like to keep it simple. A little vegan honey or maple syrup balances out the tartness of the blueberries for a truly magical combination.
Other times, I like to get a little crazy with it. Sliced fruit, chopped nuts, vegan-friendly chocolate chips, coconut-milk whipped cream, peanut butter, crumbled Oreos, you name it!
It’s entirely up to you how simple or how crazy you want to go. Friend, it’s your pancake journey.
Can You Store Leftover Blueberry Pancakes?
If you ask me, pancakes are always best served immediately. They’ll be hot off the griddle and ready to go!
But if you have leftover pancakes, definitely don’t let them go to waste. Simply store them in an airtight container in the refrigerator, where they’ll stay fresh for up to five days.
When you’re ready to enjoy, reheat them gently either in the microwave or the oven. Of course, you can always enjoy them cold straight from the refrigerator. I think they’re pretty tasty when they’re chilled!
How To Make Vegan Blueberry Pancakes
Mix together the flour, almond milk, flaxseed, baking powder, vegan honey or maple syrup, vanilla extract, and almond extract in a bowl until well combined.
Fold in the blueberries.
If the batter is too thick, you can add additional almond milk or water as needed.
Place ⅓ cup of the batter at a time into a skillet or griddle over medium heat.
Cook the pancakes until browned on each side.
Add your choice of toppings and serve.
Other Vegan Recipes That You Might Enjoy
- Mix together the flour, almond milk, flaxseed, baking powder, vegan honey or maple syrup, vanilla extract, and almond extract in a bowl until well combined.
- Fold in the blueberries.
- If the batter is too thick, you can add additional almond milk or water as needed.
- Place ⅓ cup of the batter at a time into a skillet or griddle over medium heat.
- Cook the pancakes until browned on each side.
- Add your choice of toppings and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.