Go Back

Vegan Blueberry Pancakes

The BEST vegan blueberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast, Vegan Breakfast Recipes
Cuisine: American
Calories: 138kcal


Wet mix

  • 1 1/4 cup soy milk plain unsweetened
  • 1 tsp apple cider vinegar
  • 1/4 cup vegetable oil

Dry Mix

  • 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.


Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 352mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 1mg