In search of a blueberry pancake recipe that is dairy and egg free, and yet still delicious? So were we! We experimented in the kitchen for awhile. After a number of failed attempts, we are happy to report that we finally nailed the best recipe. We hope you give these, vegan blueberry pancakes a try, since we are confident they will not disappoint!
These pancakes are not only delicious, but they are also super easy to make and allow for substitutions. Often times it is tricky to modify recipes to tailor to your dietary preferences and needs. Have no fear, this recipe allows for lots of wiggle room and will still satisfy your palette. These pancakes are sure to remain, hearty, healthy and delicious!
The measurements are recipe specifics for our Vegan Blueberry Pancakes can be found in the vegan recipe card below.
All purpose flour (you could easily substitute for gluten-free flour, or a different flour of your choice)
Blueberries: recommend fresh but you can use frozen as well
The sweeter the better!
We were lucky enough to use some freshly picked blueberries from our garden
Vegan butter (for the griddle)
Dairy-free milk: our favorite option is Oat Milk
Coconut oil: again, can easily be substituted for an oil of your choice
Get Mixing & Cooking
Mix all of the ingredients together to make the batter
Heat the skillet with a teaspoon of vegan butter
Scoop about 1/3 cup of the batter onto the skillet to form your first pancake. Depending on how large your griddle/skillet is, add more scoops to the skillet as desired
Wait until the pancake starts to bubble, about 1-2 minutes
Flip and cook until slightly browned and cooked all the way through
Serves well with maple syrup and extra blueberries