These are the best vegan blueberry pancakes – thick & fluffy, based on our family’s classic buttermilk pancake recipe.
Pancakes are our favorite breakfast because they are so rewardingly delicious for the amount of time & effort you put into them. They’re easy!
We used frozen blueberries for these pancakes, but you could use fresh as well (and I would recommend using fresh blueberries over frozen if you have them, because they will have much more flavor!).
As usual, remember that the pancakes are ready to flip once they start to look dry around the edges and you start seeing those little dry bubbles. Flip them once and cook the 2nd side about 1 minute.
Your griddle should be about 350-375 degrees Fahrenheit. Blueberries tend to stick to the griddle, so be sure to grease it up with some vegan butter before you start pouring on your pancake batter.
Doesn’t the blueberry pancake batter look pretty before it’s cooked? I love the blue swirls it gets!
Vegan Blueberry Pancakes
- 1 1/4 cup soy milk plain unsweetened
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
- 1 cup blueberries
- vegan butter to grease the griddle
- Heat an electric griddle to 350° Fahrenheit.
- Add the vinegar to just under 1 cup of soy milk and allow it to curdle for a minute.
- Mix the oil with the soy milk mixture. Mix the dry ingredients in another bowl.
- Mix the dry and wet ingredients together until smooth. Gently stir in the blueberries. Batter will be thick!
- Fry on the griddle greased with vegan butter. Flip when bubbles on the surface of the batter have popped open and dried. Fry the reverse side for about a minute.