Jump to Recipe·Print Recipe
Soft and fluffy vegan blueberry pancakes! Made with good breakfast stuff like applesauce, gluten-free oats, maple syrup, cinnamon, and jammy juicy berries.
Blueberry pancakes are my favorite kind of pancakes and there is not yet a blueberry pancake recipe on this blog and that is not okay. I’m also on a MASSIVE – out of hand really – blueberry kick at the moment. I’m on my third batch of this fudge, and can’t even count how many blueberry smoothies I’ve had in the past few weeks.
So the weekend may be a little ways off still, but it’s vegan, gluten-free, sweet and soft like cake, healthy like oatmeal, stack them tall and smother with almond butter Fluffy Vegan Blueberry Pancake time.
I have a long/wordy personal post and another blueberry recipe both in the works for later this week, so I’m going to keep this one short, sweet, and too the pancake point.
Do you think I’ve said the word “pancake” enough times yet in this post? Because I’m not sure?
These are based on my very favorite and VERY popular fluffy vegan banana-free pancakes from many years ago. My original plan was to give that recipe a photo/video update, but I just couldn’t keep blueberries out of the batter.
Remaking them this past weekend, I remembered why that recipe is still my favorite and go-to pancake recipe. The base recipe is similar but with a few tweaks to make them even better, such as:
- Cook them low and slow. LOW AND SLOW. As someone who cooks 90% of the time on high heat (impatient much, Nat?), I cannot emphasize this enough. Give them time to cook through and fulfill their full fluffy potential
- Salt. I don’t know why I skipped that the first time, but it makes ALL the difference.
- Optional coconut oil. Oat pancakes can be gummy if you don’t cook them right, and this is a good insurance policy against that. Not essential, just suggested.
- Less sweetener. The applesauce adds natural sweetness as do the berries, so you can use less maple syrup. Or even skip it entirely and just drizzle on top.
You can swap the blueberries for other kinds of berries, or even chocolate chips. One batch usually makes 6-7 pancakes in my experience – 2 good-sized servings, maybe 3.
Happy blueberry season. Happy midweek breakfast-ing or bookmarking them for the weekend. Happy fluffy fruity pancake making to you!
Fluffy Vegan Blueberry Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: american
Print RecipePin Recipe
Description
Soft and fluffy vegan blueberry pancakes! Made with good breakfast stuff like applesauce, gluten-free oats, maple syrup, cinnamon, and jammy juicy berries.
Ingredients
Scale
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (120g) nondairy milk
- 1 tbsp lemon juice (or apple cider vinegar)
- 1–2 tbsps maple syrup (optional)
- 1 tsp vanilla extract
- Optional: 1 tbsp coconut oil
- 1 1/4 cup (150g) oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (70g) blueberries (fresh or frozen)
Instructions
- Whisk together all the ingredients.
- Gently fold in the blueberries.
- Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
- Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
- Cook for 4-5 minutes per side, flipping when golden around the edges.
- Repeat until all the batter is gone. I usually get 6-7 pancakes.
- Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
- Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.
Nutrition
- Serving Size: 3 pancakes
- Calories: 418
- Sugar: 16g
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 10g
Keywords: vegan, gluten-free, breakfast, brunch, healthy, summer, oatmeal, oil free, applesauce, egg free, dairy free
CLICK BELOW TO PIN
PinShareTweetEmail