These simple Vegan Blueberry Pancakes are super fluffy and easy to throw together. They’re guaranteed to be your go-to breakfast pancakes!

A stack of vegan blueberry pancakes drizzled with syrup.

It’s safe to say that I’ve had double-digit amounts of these blueberry pancakes and still want more. They are so fluffy and airy that they absorb the perfect amount of maple syrup. Not a maple syrup person? No fear, we have the perfect vegan lemon curd which takes these pancakes to a different level.

No matter what you serve them with, blueberry pancakes are great for brunch or even a lazy morning breakfast (as are blueberry scones!). This recipe is also a crowd-pleaser with kids and adults alike!

As I’ve hinted before, there was a point in my life that I consumed pancakes every single morning. How did I achieve this incredible task you may ask? By freezing them! (Meal prep is a magical thing, isn’t it?) Frozen blueberry pancakes maintain their taste and texture after reheating in your foster oven/ microwave. I used this process to eat some of my favorite strawberry pancakes all week. 

Today, though, it’s all about blueberries so let’s get to this blueberry pancakes recipe! (But, if you’re looking for even more easy pancake recipes, don’t forget to check out these classic fluffy homemade pancakes!)

Why You’ll Love These Blueberry Pancakes

Still not sure whether this blueberry pancake recipe is for you? Here’s why I’m such a big fan:

  • Sweet and simple. There aren’t any crazy ingredients in these pancakes, but the sweet combination of juicy blueberries, maple syrup, and cinnamon makes them so irresistible!
  • Fluffy and tender. These blueberry pancakes have such soft and fluffy interiors and crisp golden-brown exteriors. In other words, the texture is perfect!
  • Quick. You can make these pancakes in just 30 minutes! It doesn’t take long at all.
  • Easy make-ahead breakfast. Since these blueberry pancakes freeze so well, you can make a large batch and eat them all week long to save time in the mornings.
Stack of blueberry pancakes topped with butter and maple syrup.

Notes on Ingredients

Alright, let’s talk blueberry pancake ingredients! Be sure to check out the recipe card below to find the exact amounts and the full set of directions.

  • Unsweetened Nut Milk – You’ll want to mix this with two teaspoons of lemon juice or apple cider vinegar to create a vegan buttermilk.
  • Gluten-Free Baking Flour – I like to use Bob’s Red Mill.
  • Baking Powder – To make your pancakes nice and fluffy.
  • Sea Salt – You can also use regular table salt if you like.
  • Ground Cinnamon – This is optional, but I love the cozy sweetness it adds!
  • Flax Egg – Make a flax egg by stirring flax meal and some water together. Then, leave the mixture in the fridge for 15 minutes until gooey.
  • Maple Syrup – Pure maple syrup is the way to go!
  • Blueberries – You can use fresh or frozen blueberries, whatever you have on hand will work. If you choose to use frozen blueberries, don’t let them thaw.
  • Coconut Oil – For greasing the griddle/pan. Vegan butter is also good.

How to Make Easy Vegan Blueberry Pancakes

The pancake-making process is super simple! Here’s the basic step-by-step guide:

  • Make the vegan buttermilk. The first step is to mix the nut milk and lemon juice in a small bowl to create vegan buttermilk. After that, you can set this aside to be used at a later time.
  • Mix all the dry ingredients together. Combine the gluten-free flour, baking powder, salt, and cinnamon in a large bowl.
  • Stir in all the wet ingredients. This would be the flax egg, maple syrup, and the previously made vegan buttermilk. Next, lightly whisk everything! Please be careful not to over-mix. If you’re using frozen blueberries, you can add them to each pancake – otherwise they will turn the whole batter blue.
  • Prep the griddle. Let the batter rest as you wait for the griddle or pan to heat up. Then, brush the griddle with coconut oil or vegan butter.
  • Pour the batter onto the griddle. When the griddle is heated add 1/4 cup of the batter into whatever medium you use to make your pancakes. When the tiny bubbles start to show up on the pancakes, it’s time to flip.
  • Serve your blueberry pancakes hot! Once the pancakes are done, drizzle them generously with maple syrup and top them with your favorite toppings!
Close up of a stack of vegan pancakes.

Tips for Success

This blueberry pancake recipe is pretty straightforward, but these tips and tricks will make it even easier!

  • Don’t over-mix the batter. Over-mixing the batter will cause the pancakes to be rubbery and gummy, so be sure not to. Do not be afraid of lumps in the batter. You batter doesn’t need to have a perfectly smooth consistency.
  • Let the batter rest. Allowing the batter to rest ensures that the batter is perfectly incorporated and that the flour absorbs all the liquid.
  • Flip when you see bubbles in the pancake. Those tiny bubbles are telltale signs that your pancake is ready for warmth on the other side. 
  • Check the trim of the pancake. It’s a little secret that the edge of your pancake will start to get firm and change color when it is ready to be flipped. If this is coupled with bubbles, you know the time is right to strike (or flip, rather)!

Frequently Asked Questions

Is it better to use fresh or frozen blueberries in pancakes?

As mentioned above, you can use either. Fresh blueberries are great when they’re in season, but frozen blueberries will work too! Just make sure that you don’t thaw them, otherwise the color might bleed into the batter.

Should I put the blueberries in the pancake or mix them into the batter?

If you’re working with frozen blueberries, definitely place them onto the pancake when you start to see little bubbles forming to avoid ending up with blue pancake batter. You can do the same thing with fresh blueberries if you like, but I’ve had success mixing them into the batter as well.

Substitutions & Recipe Variations

These homemade pancakes are easy to customize – if blueberries aren’t your thing, feel free to try out some of these substitutions:

  • Berries. Strawberries, raspberries, and blackberries all work as add-ins. Or, throw in some vegan chocolate chips for chocolate chip pancakes!
  • Vanilla. Vanilla extract adds bold sweetness, or you could try another of your favorite extracts.
  • Lemon zest. Tangy lemon zest and sweet blueberries are a spectacular combination!

Serving Suggestions

Most of the time I like to keep it simple and just enjoy my blueberry pancakes with some maple syrup, but there are other breakfast options that you can include if you like!

  • Whipped cream. This coconut whipped cream tastes great on pancakes, and it only needs 2 ingredients!
  • Tofu scramble. For a super filling breakfast, serve your pancakes with tofu scramble (the vegan version of scrambled eggs!).
  • Fruit salad. Colorful fruit salad is the perfect complement to a stack of blueberry pancakes!

How to Store & Reheat Leftovers

Blueberry pancakes are really easy to store and reheat! This is the best way to do that:

  • To store. Leftover blueberry pancakes can be kept in an airtight container for 3-4 days in the fridge.
  • To reheat. I like to just use the microwave, but you could also heat up your pancakes in a pan on the stove over medium heat until warmed through.

Can I Freeze Blueberry Pancakes?

Sure! Once your pancakes have cooled, stack them between layers of parchment paper in an airtight container (or a tightly sealed plastic bag). They should keep in the freezer for 2-3 months. Remember to let them thaw overnight in the fridge before reheating!

More Blueberry Recipes

If you love cooking and baking with blueberries, try out these other blueberry breakfast recipes!

Enjoy friends! If you make this post about Easy Vegan Blueberry Pancakes, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

This Easy Vegan Blueberry Pancake is simple and easy to throw together. It's guaranteed to be your go-to breakfast pancake!

Easy Vegan Blueberry Pancakes

These blueberry pancakes are freezer-friendly and great for a make-ahead breakfast! Made with juicy blueberries, sweet cinnamon, and maple syrup, they're guaranteed to be a hit.
5 (from 7 ratings)


  • 1 ¼ cups unsweetened nut milk + two teaspoons lemon juice or apple cider vinegar
  • 1 ¼ cups (185g) gluten-free baking flour, (I use Bob's Red Mill)
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon, (optional)
  • 1 flax egg, (1 tbsp flax meal + 3 tbsps water, stirred together and in fridge for 15 minutes until gooey)
  • 1 tablespoon maple syrup
  • 1 cup blueberries, fresh or frozen, (if frozen, don’t let them thaw)
  • coconut oil or vegan butter, for the griddle/pan


  • Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
  • In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t overmix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the blueberries. If using frozen, you may want to add them to each pancake so it doesn’t turn the whole batter blue! The batter will thicken slightly while you wait for the griddle pan to heat up.
  • Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
  • Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over once the bubbles are formed on top. Cook for about 2-4 more minutes until batter is cooked through.
  • Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
  • Enjoy!


  • To store. Leftover blueberry pancakes can be kept in an airtight container for 3-4 days in the fridge.
  • To reheat. I like to just use the microwave, but you could also heat up your pancakes in a pan on the stove over medium heat until warmed through.
  • To freeze. Once your pancakes have cooled, stack them between layers of parchment paper in an airtight container (or a tightly sealed plastic bag). They should keep in the freezer for 2-3 months. Remember to let them thaw overnight in the fridge before reheating!
Calories: 88kcal, Carbohydrates: 19g, Protein: 2.1g, Fat: 1.4g, Sodium: 159.1mg, Fiber: 3g, Sugar: 3.4g

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.