Vegan Blueberry Pancakes – Fluffy, Juicy & Irresistible!

There’s nothing like a warm stack of blueberry pancakes to brighten your morning. These vegan pancakes are fluffy, sweet, and bursting with juicy blueberries in every bite. Perfect for a weekend brunch, lazy morning, or even as a snack!

Ingredients (Serves 2–3)

1 cup all-purpose flour (or whole wheat)
1 tbsp baking powder
1 tbsp sugar (or maple syrup)
1/8 tsp salt
1 cup plant-based milk (soy, almond, oat, etc.)
1 tsp vanilla extract
1 tbsp coconut oil (or any neutral oil)
1/2–3/4 cup fresh or frozen blueberries

‍ Instructions

Mix the dry ingredients: In a bowl, whisk flour, baking powder, sugar, and salt.
Add wet ingredients: Stir in plant milk, vanilla, and coconut oil until smooth. Don’t overmix.
Fold in blueberries: Gently mix the blueberries into the batter.
Cook the pancakes: Heat a non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook until bubbles form, flip, and cook the other side until golden brown.
Serve & enjoy: Stack your pancakes high, drizzle with maple syrup, and add extra blueberries on top.

Tips & Variations

For extra fluff, let the batter rest for 5 minutes before cooking.
Add a pinch of cinnamon for warmth.
Use frozen blueberries (no need to thaw) for a burst of flavor.

Fluffy, fruity, and 100% plant-based — these pancakes are the perfect way to start your day!