March 1, 2021

Blueberry Vegan Pancakes Recipe

Extra long photo for pinning with blueberry pancakes stacked on a plate.
Two squares of vegan breakfast stacked on blue and white plates with text above.
Stack of vegan blueberry pancakes with blueberries and text above.

This Blueberry Vegan Pancakes Recipe is easy and perfect for a weekend breakfast or breakfast for dinner. These fluffy, homemade blueberry pancakes are bursting with flavor.

A stack of a vegan pancakes recipe cooked and sitting on a plate.

Breakfast is a favorite meal for many and those same people often have breakfast for dinner.

I have to put this recipe under a category in my blog and I suppose I will go with ‘breakfast’ but, boy, am I tempted to put it under ‘main dishes’.

Do pancakes fill you up – like quick? Me too! I can get so full and I want more because they taste so good but I think three for me are plenty. Sometimes even two.

For the photo, I was tempted to make one of those huge towers of pancakes but then realized I was starving. I figured I might as well style my breakfast for the photos and then eat up.

Smart idea! Brilliant idea! Delicious!

Frozen or fresh berries

The batter for this blueberry vegan pancakes recipe is made with flour, almond milk (you can choose your favorite), and frozen blueberries.

I picked through the bag of fruit to get the plumpest ones – just because.

I figured the smaller ones would be just fine in our cereal. My hands were a mess but it was all worth it. Scrumptious pancakes with big fat blueberries.

The syrup can be any that you choose but I am a big maple syrup lover. It just seems so pure. Any that you choose will make your breakfast/brunch/dinner no less fantastic!

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Plain pancakes have always been a hit in my home, but my blueberry pancakes are a family favorite. Topped with dairy free butter and syrup Sunday morning breakfast doesn’t get much better. 

Overhead view of a stack of pancakes covered with blueberries and powdered sugar.

Add more blueberries over the top for extra health benefits and taste. Sprinkle a little powdered sugar on top too if you want to serve them as restaurants do.

I always have frozen blueberries on hand and they work wonderfully inside this blueberry vegan pancakes recipe, but use fresh blueberries if you’d like to sprinkle them over the top.

There is even a day to celebrate blueberry pancakes and Janurary 28th is Blueberry Pancake Day so get ready!

The beautiful thing about this recipe is that they are easily adaptable, this recipe is already vegan, but you can also add a gluten-free spin on it. There are a few 1:1 gluten free mixes.

Stack of four pancakes showing blueberries and sprinkled with powdered sugar.

With only 8 ingredients, most of which I always have in the pantry, are: 

Ingredients

  • All-purpose flour adds fiber and nutrients to the main base of these pancakes.
  • Organic granulated sugar is added in a small amount but is necessary for flavor.
  • Hempseed (hemp hearts), raw shelled add so much protein and nutrients and they just taste so darn good, They’re a little something extra that aren’t necessary for the batter.
  • Chia seed is used as an egg substitute.
  • Baking powder is a leavening agent.
  • Dairy-free milk adds flavor and necessary liquid.
  • Extra virgin olive oil is also used in a small amount but it really helps the batter to be delicious after cooking.
  • Blueberries are full of antioxidants and taste so good.
Overhead view of ingredients for pancakes.

One of my favorite things about this blueberry pancake recipe is how easy it is to make. 

This recipe makes six to eight large pancakes or ten to twelve smaller pancakes — ideal for two people, or one person with leftovers to throw in the freezer. 

How to make vegan blueberry pancakes

  • Grab a mixing bowl and whisk together the flour, sugar, hemp hearts, baking powder, and salt.
  • Add the prepared chia seed ‘egg’, dairy-free milk, and oil. Mix well.
  • Don’t add the blueberries or it will turn the batter blue.
  • If you don’t care about the color mix the previous ingredients well and then go ahead and add them but stir lightly.
  • Lightly butter a frying pan/skillet/griddle and heat to medium-high heat.
Showing the pancakes fresh on the griddle with the blueberries just added.
  • Pour ¼ cup batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.
  • Sprinkle a few blueberries around on top of the batter in the pan.
  • Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.
  • Turn the pancake over and cook another few minutes.
Close up of golden pancakes flipped on a griddle.
  • Put them on a baking sheet to reheat if needed.
  • Serve with your favorite syrup.
Stack of cooked breakfast with fresh fruit in a bowl on the side.

Benefits of blueberries

Blueberries are a superfood and it’s no surprise why. Blueberries are low in calories and full of antioxidants and vitamins. 

  • They contain vitamins C and K, are full of manganese and fiber and are about 85% water. 
  • Blueberries have the highest antioxidant amount of antioxidants of all the popular fruits and vegetables. These antioxidants may:
    • Help fight against heart disease
    • Aid brain function
    • Delay mental decline
  • Anthocyanins in blueberries have anti-diabetic effects.
Wide photo of a stack of sugar frosted breakfast on a blue plate.

Variations

We love pancakes for breakfast because they’re so versatile. A few of our favorite ways to switch up this vegan pancakes recipe is by:

  • Peanut Butter Banana Pancakes – Simply swap out the blueberries for bananas, and follow the same steps as above. Top with peanut butter or peanut butter mixed with maple syrup.
  • Chocolate Chip Pancakes – Swap the blueberries for chocolate chips and the oil for a vegan greek yogurt.

Brunch idea

Brunch definitely. A really nice option is that you can make these vegan Blueberry Pancakes ahead of time and have them in the refrigerator.

When brunch begins, put them on a cookie sheet at 350 degrees for 5 minutes and they will be like you just made them fresh.

Brunch is always fascinating to me. A group of friends, even two or three people and offer small dishes with a plethora of choices.

You could also have a bowl of fresh fruit cut into bite-size pieces. No topping at all, just fresh fruit. The whole idea of brunch is such an extravagant and fun thing.

Stack of breakfast baked goods with text above for pinning.

FAQ’s

Can I use whole wheat flour?

Yes. use the same measurement. Whole wheat flour is a little heavier so the pancakes won’t be quite as fluffy but they will taste good.

Can I use other fruit?

Yes, chopped strawberries or bananas are often used. You could even mash a banana and make banana bread pancakes. Check out the variations above.

Can you freeze vegan blueberry pancakes

Yes you can!

If you have leftover pancakes, or you’ve doubled your batch to freeze some for later, simply follow these instructions:

Place the cooled pancakes on a parchment-lined baking sheet. 

Put the baking sheet in the freezer for an hour for the the pancakes are completely frozen. 

After they are fully frozen, put the pancakes in a freezer baggy or container and place them in the freezer. These blueberry pancakes can be frozen for up to two months. 

They defrost quickly so it really doesn’t take any planning. You should heat them in a 350° over for about 5 minutes. Get them nice and hot.

The pancakes come out like they were just freshly made.

More sweet breakfasts

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DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

📋 Recipe

A stack of a vegan pancakes recipe cooked and sitting on a plate.

Dairy Free Blueberry Pancakes

Ginny McMeans

Dairy Free Blueberry Pancakes! Four simple words that mean so much.

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #f2bb62; }

5 from 5 votes

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast, Brunch

Cuisine Dairy-Free, Vegan

Servings 10 Pancakes

Calories 95 kcal

Ingredients  

  • 1 tablespoon chia seeds – mixed with three tablespoons of water
  • 1 cup All-purpose flour – whole wheat pastry flour would be great too
  • 1 tablespoon Organic granulated sugar
  • 1 tablespoon Hempseed (hemp hearts) – raw shelled
  • 3 teaspoons Baking powder
  • ½ teaspoon Salt
  • ¾ cup dairy-free milk – unsweetened
  • 2 tablespoons Extra virgin olive oil – for cooking the pancakes
  • ½ cup blueberries – fresh or defrosted frozen

Instructions 

  • Mix the chia seeds and water together and set aside for the ‘egg’ to gel.

  • In a large measuring cup or mixing bowl, whisk together the flour, sugar, hemp hearts, baking powder, and salt.

  • Add the ‘egg’, dairy-free milk and oil, Mix well.

  • Lightly butter a frying pan/skillet/griddle and heat to medium-high heat.

  • Pour ¼ cup blueberry batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.

  • Sprinkle a few blueberries around on top of the batter in the pan.  The reason I don’t mix the blueberries into the batter is so that they stay firmer and don’t turn the batter blue.

  • Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.

  • Turn the pancake over and cook another few minutes.

  • They can be put on a baking sheet to reheat if needed.
  • Serve with your favorite syrup.

Nutrition

Serving: 1PancakeCalories: 95kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 118mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 12IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Blue graphic snowflake as Vegan in the Freezers logo.

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