Dimi If there is one breakfast that universally signals a slow, happy weekend morning, it has to be a tall stack of blueberry pancakes. There’s just something magical about cutting into a fluffy, golden pancake and revealing a warm, juicy burst of sweet-tart blueberry. It’s a timeless classic for a reason! Today, I’m so excited to share my foolproof, go-to recipe for the most perfect Vegan Blueberry Pancakes.
This recipe is designed to deliver on every promise of a classic blueberry pancake. We’re talking impossibly light and fluffy pancakes with beautiful golden-brown edges, studded throughout with plump, juicy blueberries that (I promise!) will not sink to the bottom.
Built on my simple, reliable fluffy vegan pancake base, this recipe is a celebration of a perfect flavor pairing. It’s a little slice of summer sunshine to brighten up a cozy autumn morning here in Cologne, and it’s guaranteed to be a hit with the whole family.
A Burst of Sunshine for Your Breakfast Table
This recipe is another delicious variation of my foolproof fluffy vegan pancake base. The real star of the show here is the blueberry, and our mission is to make it shine. To do that, we rely on two simple but game-changing baker’s secrets that elevate these from good to absolutely spectacular.
First, we add a little bit of fresh lemon zest to the batter. You won’t taste “lemon” in the finished pancake, but the zest works like magic to brighten and intensify the flavor of the blueberries, making them taste even fruitier and more delicious. Second, and most importantly, we’ll use the classic trick of tossing our berries in a spoonful of flour before folding them in. This is the simple secret that prevents the dreaded “soggy bottom,” where all the heavy berries sink to the bottom of the pan, and instead keeps them perfectly suspended throughout each fluffy pancake.
Why These Blueberry Pancakes are the Best:
- Incredibly Light, Fluffy, and Tender: Our “vegan buttermilk” hack ensures these pancakes have a beautiful, airy texture every single time.
- Bursting with Juicy Blueberries in Every Bite: This recipe gives you a generous amount of fruit, perfectly distributed throughout the stack.
- The Berries Don’t Sink!: We’re using a simple, classic baker’s trick to guarantee your pancakes are studded with berries from top to bottom.
- A Foolproof, Timeless Breakfast Favorite: This is a simple, reliable, and utterly delicious recipe that will become your go-to for weekend brunch.
Ingredients & Equipment
For the Vegan Blueberry Pancakes:
- All-Purpose Flour (Weizenmehl Type 405): 190g (1 ½ cups), plus 1 tablespoon for tossing the berries.
- Granulated Sugar: 2 tablespoons.
- Baking Powder: 2 teaspoons.
- Baking Soda: ½ teaspoon.
- Salt: ½ teaspoon.
- Plant-Based Milk: 300 ml (1 ¼ cups), unsweetened soy or oat milk work best.
- Apple Cider Vinegar or Lemon Juice: 1 tablespoon.
- Neutral Oil (or melted vegan butter): 2 tablespoons.
- Vanilla Extract: 1 teaspoon.
- Lemon Zest: 1 teaspoon (optional, but highly recommended).
- Blueberries (Blaubeeren/Heidelbeeren): 1 cup (150g), fresh or frozen.
- For Cooking: A little oil or vegan butter for the skillet.
Helpful Equipment:
- A large non-stick skillet or griddle.
- Two mixing bowls.
Time Estimates
- Prep Time: 10 minutes (includes a 5-minute rest for the batter)
- Cook Time: 15 minutes
- Total Time: Approximately 25 minutes
Step-by-Step Instructions
Let’s make a beautiful stack of these classic pancakes!
Step 1: Make the Vegan Buttermilk In a medium bowl or a liquid measuring cup, stir together the plant-based milk and the apple cider vinegar. Let it sit for 5 minutes. It will curdle and thicken slightly, creating our “vegan buttermilk.”
Step 2: Prepare the Blueberries In a small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour until they are just lightly coated. This is our no-sink secret!
Step 3: Mix the Dry Ingredients While the buttermilk rests, in a large bowl, whisk together the 1 ½ cups of all-purpose flour, sugar, baking powder, baking soda, and salt.
Step 4: Combine the Wet Ingredients To your bowl of vegan buttermilk, add the oil, vanilla extract, and the optional (but recommended!) lemon zest. Whisk to combine.
Step 5: Make the Batter (Gently!) Pour the wet ingredients into the large bowl with the dry ingredients. Use a whisk or spatula to mix just until the flour is combined. Seriously, stop as soon as you don’t see big streaks of dry flour. A thick, lumpy batter is the secret to fluffy pancakes!
Step 6: Rest the Batter & Fold in Berries Let the batter rest for 5 minutes. After resting, gently fold in the flour-coated blueberries.
Step 7: Cook the Pancakes Heat a large non-stick skillet or griddle over medium-low heat and lightly grease it. Pour about ¼ cup (60 ml) of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, until you see bubbles forming and popping on the surface and the edges look dry and set. Gently flip and cook for another 1-2 minutes on the other side, until golden brown.
Step 8: Serve and Enjoy! Serve the pancakes immediately in a warm stack with a pat of vegan butter and plenty of maple syrup.
Notes, Tips & Variations
- The No-Sink Blueberry Trick: Tossing your berries in a spoonful of flour is the most effective way to prevent them all from sinking to the bottom of your pancakes while they cook.
- Using Frozen Blueberries: If you’re using frozen blueberries, do not thaw them first. Tossing them in the flour while they are still frozen helps prevent their color from bleeding and turning your entire pancake batter purple.
- Alternative Berry Method: For a perfect-looking pancake every time, you can pour the plain batter onto the griddle and then immediately scatter a few of the flour-tossed blueberries onto the wet surface of each pancake. This gives you great control over berry distribution.
- Lemon Zest is Magic: Don’t worry, your pancakes won’t taste like lemon! The zest just works in the background to make the blueberry flavor taste brighter and more intense.
The Best Fluffy Vegan Blueberry Pancakes Recipe
Ingredients
Method
- Prep: In a small bowl, toss the blueberries with 1 tablespoon of flour. Set aside.
- Make "Buttermilk": In a medium bowl, stir together the plant-based milk and apple cider vinegar. Let sit for 5 minutes.
- Mix Dry: In a large bowl, whisk together the remaining 1 ½ cups of flour, sugar, baking powder, baking soda, and salt.
- Combine Wet: To the "buttermilk," whisk in the oil, vanilla, and optional lemon zest.
- Make Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. Let the lumpy batter rest for 5 minutes.
- Fold in Berries: Gently fold the flour-coated blueberries into the rested batter.
- Cook: Heat a lightly oiled skillet over medium-low heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form and edges are dry. Flip and cook for another 1-2 minutes until golden.
- Serve: Serve immediately with maple syrup and fresh berries.
Notes
- The key to fluffy pancakes is a lumpy batter—do not overmix!
- Tossing the blueberries in flour is the secret to preventing them from sinking.
- If using frozen blueberries, do not thaw them first.
Frequently Asked Questions (FAQ)
1. How do I stop my blueberries from sinking to the bottom of the pancakes? This is the most common blueberry pancake problem! The simple solution is to toss your fresh or frozen blueberries in a tablespoon of the dry flour mixture before you fold them into the batter. This light coating helps the berries “grip” the batter and stay suspended while they cook, instead of sinking straight to the bottom of the pan.
2. Can I use frozen blueberries? What is the trick to using them? Yes, frozen blueberries work wonderfully! The most important trick is do not thaw them. Add them to your batter straight from the freezer. Tossing them in flour while frozen is especially helpful, as it prevents their dark juices from bleeding into the batter and turning your whole batch a greyish color.
3. Why are my vegan pancakes not fluffy? The most common reason for flat, dense, or tough pancakes (vegan or not!) is overmixing the batter. Once you combine the flour with the wet ingredients, you should only mix until you no longer see large streaks of dry flour. A lumpy batter is a good thing! The second key is to let the batter rest for 5 minutes before cooking to allow the leavening agents to activate.
4. Can I use a different type of berry in this recipe? Of course! This pancake base is delicious with other berries. Chopped strawberries, raspberries (be gentle when folding them in as they are delicate), or a mixed berry blend would all be fantastic. Just remember to toss them in a little flour first!
Ready for a Classic Breakfast?
There’s something so cheerful about a stack of blueberry pancakes. It’s a simple pleasure that always feels like a treat. I hope this becomes your go-to recipe for perfect, fluffy, fruit-filled pancakes every time.
What’s your favorite way to top blueberry pancakes? I’m a classicist: a pat of vegan butter and lots of pure maple syrup! Let me know yours in the comments below. And Try my Vegan Banana Pancakes.
