Vegan Blueberry Pancakes
These simple vegan blueberry pancakes are deliciously fluffy and made with just six ingredients. They’re the perfect healthy breakfast to start the day!
You all know that pancakes are my absolute favourite thing on earth, and these vegan blueberry pancakes are pretty hard to beat. This simple 6-ingredient recipe can be whipped up in just 20 minutes and is made with whole foods, plant-based ingredients to fuel your body.
This recipe is an adaptation from my simple vegan pancakes recipe and features frozen blueberries and cinnamon for a sweet and fruity taste. I guarantee you, after one bite, you’ll fall in love with these pancakes!
Why you’ll love this recipe:
I just know you’ll love this recipe! It’s:
- Vegan friendly
- Made without eggs
- Comes together in under 20 minutes
- Perfect for all the family to enjoy!
And best of all, where there are pancakes, there is maple syrup. And maple syrup is liquid serotonin.
What ingredients will I need to make blueberry vegan pancakes?
These simple oatmeal blueberry pancakes are made with just six good-for-you ingredients! They are:
- Oats. Blended oats make an amazing gluten-free flour which forms the base of these pancakes. If you do have gluten intolerance, make sure to use certified gluten-free oats.
- Bananas. To make these blueberry pancakes egg-free, we’re adding banana for some extra richness. Trust me, you won’t be able to taste it! Make sure to use a ripe and spotty banana for extra sweetness. I also have a handy tip for incorporating the banana – be sure to read the step-by-step recipe below for the deets!
- Dairy-free milk. I love using soy milk as it has the highest protein content, but all plant-based milks will work well here.
- Baking powder. This ingredient is essential for giving our pancakes a light and fluffy texture!
- Cinnamon. If you love me, whatever you do, DO NOT skip this ingredient! Ground cinnamon complements the blueberry flavour amazingly and gives these pancakes a blueberry muffin vibe which is oh so delicious. And if blueberry muffins are your vibe, be sure to check out my fluffy bakery-style vegan blueberry muffin recipe (a reader favourite!).
- Blueberries. Of course – we couldn’t make blueberry pancakes without blueberries! You can use fresh or frozen blueberries in this recipe, but I highly recommend using frozen, as they have a gorgeous jammy texture when cooked. Not to mention, they’ll turn your pancake batter a delightful hue of purple!
How to make vegan blueberry pancakes step-by-step
These pancakes could not be easier to make! If you follow my simple tips, you’ll be on your way to fluffy pancake heaven in no time.
Firstly, we’re going to make some oat flour by grinding the oats in a food processor or blender. I prefer using a blender as you can get a much finer texture – be sure to blend for at least 30 seconds to make a ‘flour’-like texture. Also make sure that your blender is completely dry before blending the oats, or else they’ll stick to the sides. Now we’ll add our oat flour to a medium mixing bowl along with the baking powder and cinnamon (photo 1).
Okay, now it’s time for my tip to make the most delicious smooth and fluffy pancakes! When making oat-banana pancakes, you may notice that many recipes call for adding all of the ingredients to a blender at once and process into a batter. This works fine if you’re in a pinch, but taking the time to process the wet and dry ingredients separately is what yields a lump-free pancake batter with no banana taste!
So to our blender, we’ll add the bananas and dairy-free milk and blend until smooth. If you’re not sure if its completely blended, blend for 20 seconds more. Then we’ll add this liquid mixture into our dry ingredients (photo 2) and mix to form a smooth batter (photo 3).
Now its blueberry time! We’ll add the frozen blueberries to the batter and gently stir in to combine (photos 4+5). Then we’ll cook our pancakes over medium heat in a greased non-stick frying pan, by adding 2-3 tbsp batter at a time and flipping the pancakes after bubbles form on the top, roughly 2-3 minutes (photo 6).
Make sure to stack your pancakes up high and enjoy them hot with a drizzle of maple syrup!
My tips for making perfect pancakes every time
I’m finally spilling the masala chai on how to make your pancakes look instagrammable every time. Here we go:
- Use a non-stick frying pan. I cannot stress this enough. Buy a good quality non-stick frying pan and it will last you for years. It’s also the trick to getting a smooth surface on your pancakes!
- Grease the pan with spray oil. Using spray oil is not only a great way to reduce your fat intake, but it gives your frying pan a thin coating of grease to avoid the pancakes sticking.
- Flip the pancakes when bubbles appear and stay there. You’ll notice your pancakes start to bubble up pretty soon, but it’s important to wait for the bubbles which appear and stay around before flipping the pancakes. If you’re not sure, gently check the underside of a pancake using a silicone spatula to see if its ready!
What to serve with blueberry pancakes
I love enjoying these pancakes with a little maple syrup and some extra fresh blueberries, but you could also enjoy them with one or more of the following:
- Chia seed jam (you could even make a blueberry version!)
- Homemade pistachio almond butter
- An iced matcha latte on the side (to channel your own home café vibe)
Storage & reheating
You can store pre-cooked pancakes in an airtight container the fridge for up to 3 days – they’re great for meal prep! Be sure to store them without toppings and add fresh toppings when enjoying the pancakes again. You can reheat pancakes by one of three ways:
- In the microwave for 30-40 seconds
- On oil-free non-stick frying pan over low heat for a couple of minutes on each side
- In the toaster on the medium setting (my personal favourite!)
Whichever method you choose, ensure the pancakes are well heated through before serving.
PSA – you can also FREEZE these pancakes! Simply pop a few cooled pancakes into a freezer bag and store in the freezer for up to 2 weeks. Reheat via the methods above, increasing the time to ensure the pancakes are thoroughly heated through.
I hope you love this recipe as much as I do – these vegan blueberry pancakes are one of my faves and I enjoy them almost every week. As always, do let me know if you try it by leaving a rating + review below or tagging me on your creations on Instagram. Have a great week!
Vegan Blueberry Pancakes
- 1 1/4 cups/ 100 grams Oats
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 2 Medium Bananas ripe + spotty
- 1/2 cup/ 130 ml Dairy-free Milk I like soy milk
- 3/4 cup/ 120 grams Frozen Blueberries or fresh
- Preheat a non-stick frying pan over low-medium heat and grease with a little spray oil.
- Add the oats to a blender and blend for at least 30 seconds to form a fine powder (this is oat flour). Add the oat flour to a medium mixing bowl along with the baking powder and ground cinnamon. Stir with a spatula to combine.
- Peel the bananas and add to the blender along with the dairy-free milk. Blend to form a smooth, lump-free liquid. Add this to the dry ingredients and stir with a spatula to form a smooth pancake batter.
- Add in the frozen blueberries and carefully fold them in. You do not need to overmix here!
- Add 2-3 tbsp batter to the frying pan at a time (if your pan is large, you can cook three pancakes at a time). Cook the pancakes until bubbles appear without disappearing back into the batter (2-3 minutes). At this point, flip the pancakes using a silicone spatula and cook for 1-2 minutes more on the other side.
- Repeat step 5 with the remaining batter. You should get 6 pancakes in total.
- Stack the pancakes high and enjoy with maple syrup!
- You can make these pancakes with fresh blueberries, but frozen blueberries have a lovely jammy texture when cooked.
- See the blog post above for notes on storage and reheating.
NUTRITIONServing size: 3 pancakes, without toppings Calories: 367kcal | Fat: 5.1g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 41mg | Carbohydrates: 74.4g | Fiber: 10.2g | Sugar: 22.4g | Protein: 10.6g