Vegan Blueberry Pancakes (Gluten-Free)
Vegan Blueberry Pancakes are loaded with fresh blueberries and topped with crushed pistachios. This easy, gluten-free pancake recipe is the perfect way to start the day. Pile a fluffy stack on your plate and top with maple syrup or homemade whipped cream (dairy-free of course).
Everyone loves fluffy pancakes, and this vegan pancake recipe doesn’t disappoint. The added juicy blueberries and the blueberry jam create the perfect reason to wake up early on weekend mornings. You can make a small batch for Sunday brunch or double this recipe for what is soon to be a new family favorite.
Like these fluffy Vegan Banana Pancakes, you can’t go wrong with filling your belly with homemade goodness like these dairy-free, eggless blueberry pancakes.
Even those who don’t live the vegan lifestyle won’t be able to deny the deliciousness of this incredibly simple vegan recipe.
Ingredients for Vegan Blueberry Pancakes with Substitutions
- Gluten-free all-purpose flour – The main component of the dry ingredients to make the pancake batter. If not gluten-intolerant, you can use all purpose flour.
- Sunflower oil – You will use this in the recipe, as well as to grease the skillet. If unavailable, any vegetable oil will do.
- Maple syrup – This adds the best natural sweetness to the thick pancakes. You can substitute with agave nectar or the sweetener of your choice.
- Baking powder and baking soda – A little bit is all that is needed to give this pancake recipe an irresistible fluffy texture.
- JUST Egg – used as an egg replacer in this recipe to bind all the ingredients together.
- Vanilla extract – Gives a light, nutty flavoring to each bite.
- Sea Salt – Just a little bit is needed.
- Plant Milk – I use oat milk, but any type of non-dairy milk will work such as almond milk or soy milk.
- Fresh blueberries – Like my Vegan Lemon Blueberry Muffins or my Lemon Blueberry Loaf, fresh blueberries give the best results for this vegan blueberry pancake recipe! These will be used in the batter as well as to make the jam.
- Sugar & lemon juice – You’ll need to add sugar with water and lemon juice to make the jam. Remember, some sugars are not vegan-friendly. I use Florida Crystals in all my baking recipes.
- Pistachios – These can be optional, but they’re delicious on top of the fluffy blueberry pancakes. You can also use other kinds of nuts, such as pecans, or walnuts.
Full ingredient measurements can be found in the recipe card below!
How To Make Easy Vegan Blueberry Pancakes
Step One: Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl. In a different large mixing bowl, mix the sunflower oil, and vanilla extract. Add the almond milk, and mix well.
Step Two: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Carefully fold in the blueberries.
Step Three: Heat a nonstick skillet over medium heat and grease it with the sunflower oil. Add 1/4 cup of batter onto the skillet and cook until tiny bubbles form and the edges are set. This will take about 2-3 minutes. Flip and cook the other side for 1-2 minutes or until golden brown.
Step Four: To make the jam, put a small saucepan on low heat and add the blueberries, sugar, lemon juice, and 2 T of water. Bring the mixture to a boil. Cook until the mixture thickens and the blueberries are soft.
Step Five: Serve the pancakes with jam on top and sprinkle with crushed pistachios.
Pro Cooking Tips
- You can use coconut oil or vegetable oil in place of sunflower oil.
- If you want to change the fruit to something other than blueberries in incredible vegan blueberry pancakes, you can easily use other types of fresh fruit. Treat your sweet tooth to fresh strawberries, blackberries, or even raspberries. You could even top with chocolate chips as well.
- To keep your stack of fluffy vegan blueberry pancakes warm, store them in the microwave while the rest of the gluten-free pancakes are being cooked.
- Be sure to pay attention to the oil in the pan. It will be used up as you’re cooking the pancakes, so you’ll likely need to add more.
- You can make these pancakes in batches. Just keep the pancake batter stored in the fridge, and bring it to room temperature for a few minutes before cooking.
Storage and Freezing
Storage: You can store cupcakes in an airtight container and keep them in the fridge. The next time you are ready to eat them, reheat and top with the fresh jam or maple syrup.
Freezing: Don’t forget that freezing pancakes is also a great option. Let the pancakes cool to room temperature, then store them in a freezer-safe bag or container.
Serving Suggestions
- Pair these fluffy pancakes with high protein Smashed Avocado Toast.
- Make a White Chocolate Latte without an espresso machine to sip and enjoy.
- Give options and whip up these White Chocolate Vegan Pancakes, too.
More Breakfast Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Vegan Blueberry Pancakes
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tbsp sunflower oil and more for the frying pan
- 2 tbsp maple syrup
- ½ tbsp sugar
- 1 tsp baking powder
- 1 tbsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup oat milk
- ½ cup fresh blueberries
Jam ingredients:
- ½ cup fresh blueberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp lemon juice
Optional toppings:
- 1 tbsp pistachios
- fresh blueberries
Instructions
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
- In a different large mixing bowl, mix the sunflower oil, and vanilla extract. Add the almond milk, and mix well.
- Pour the wet ingredients into the dry ingredients stir until just combined. Do not overmix.
- Carefully fold in the blueberries.
To cook the pancakes:
- Heat a nonstick skillet over medium heat and grease it with the sunflower oil.
- Add 1/4 cup of batter onto the skillet and cook until tiny bubbles form and the edges are set. This will take about 2-3 minutes. Flip and cook the other side for 1-2 minutes or until golden brown.
To make the blueberry jam:
- To make the jam, put a small saucepan on low heat and add the blueberries, sugar, lemon juice, and 2 T of water. Bring the mixture to a boil.
- Cook until the mixture thickens and the blueberries are soft.
- Serve the pancakes with jam on top and sprinkle with crushed pistachios.
Notes
- You can use coconut oil or vegetable oil in place of sunflower oil.
- If you want to change the fruit to something other than blueberries in incredible vegan blueberry pancakes, you can easily use other types of fresh fruit. Treat your sweet tooth to fresh strawberries, blackberries, or even raspberries. You could even top with chocolate chips as well.
- To keep your stack of fluffy vegan blueberry pancakes warm, store them in the microwave while the rest of the gluten-free pancakes are being cooked.
- Be sure to pay attention to the oil in the pan. It will be used up as you’re cooking the pancakes, so you’ll likely need to add more.
- You can make these pancakes in batches. Just keep the pancake batter stored in the fridge, and bring it to room temperature for a few minutes before cooking.
These Vegan Blueberry Pancakes (Gluten-Free) are a total breakfast win! Light, fluffy, and full of sweet blueberries. Perfect for a healthy and delicious start to your day!
Thanks so much, Claudia.
These pancakes are so delicious! I’ve been searching for a solid vegan pancake recipe and have finally found it.
Glad you found it, thank you Nicole.
Vegan blueberry pancakes looks delicious I have made it my family enjoyed.
Glad to hear that Swathi. Thanks much