These fluffy whole-grain and vegan blueberry pancakes are a decadent yet nutritious treat for breakfast. They are bursting with juicy blueberries in every bite. This recipe is vegan, gluten-free, refined sugar-free and nut-free.
Vegan Blueberry Pancakes
This vegan blueberry pancake recipe has become our weekend tradition and the entire family just gobbles it up. I'm making a double batch this weekend for my always hungry party of five and serving them up with hash browns from the air fryer!
These blueberry pancakes are seriously fluffy and have the perfect texture. You would never know they are vegan, gluten-free, nut-free and refined sugar-free. They are naturally sweetened by a little maple syrup and then flavored with a touch of vanilla and cinnamon. The juicy blueberries are studded throughout and are just so warm and satisfying in every bite.
All About Blueberries
Blueberries offer a good source of dietary fiber and vitamin C. When selecting your blueberries, choose firm, plump, dry blueberries that are uniform in size and have a dusty blue color.
I love to top my pancake stack with vegan butter and maple syrup. You could also top with homemade coconut whipped cream, any nut butter or seed butter, raspberry chia jam, strawberry compote or any fresh berries or sliced bananas.
I have used the same pancake griddle for the past four years and love it because it is large (fits over two burners) and is double sided so we use the other side for indoor grilling. Here is my affiliate link to the griddle. I highly recommend it for more efficient and even cooking.
This recipe is vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. I hope you love these pancakes as much as I do. If you give this recipe a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your mile high stacks!
@eatingbyelaine Your mom told me to tell you take make these vegan and gluten-free blueberry 🫐 pancakes for her tomorrow 🥞 #blueberrypancakes #pancakerecipe #glutenfreepancakes #veganpancakes #mothersdaybrunch #mothersdaybreakfast ♬ Mom - Meghan Trainor
Blueberry Pancakes (vegan, nut-free, gluten-free)
- Total Time: 15 mins
- Yield: 16-18
- Diet: Vegan
Description
These fluffy whole-grain pancakes are a decadent yet nutritious treat for breakfast. They are bursting with juicy blueberries in every bite. Serving size will vary based on how much batter you use per pancake.
Ingredients
For the blueberry pancakes:
- 2 cup oats (gluten-free if desired) [or use 1.5 cups of store bought oat flour]
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- 1 cup unsweetened, plain plant-milk of choice (I use oat or almond milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- avocado oil or vegan butter for greasing the griddle
Topping ideas:
- homemade coconut whipped cream
- homemade raspberry chia jam
- homemade nut butter or seed butter
- fresh berries or banana slices
- maple syrup
- vegan butter (I love Earth Balance soy-free, vegan buttery spread)
Instructions
- Heat a large griddle over medium heat. While it heats up, make the pancake batter.
- In a completely dry blender, process the oats until a super fine flour forms. I prefer homemade oat flour over store bought in terms of texture so I highly recommend this step.
- In a medium mixing bowl, combine the dry ingredients (homemade oat flour, arrowroot powder, baking powder, salt and cinnamon). Whisk in the liquid ingredients (milk, maple syrup, vanilla) until no clumps remain. Gently fold in the blueberries. If you want to thin out the batter a bit, add 1-2 tablespoons more of milk and stir.
- Once the griddle is hot, use avocado oil or vegan butter to coat the griddle. Then, place ¼ cup of the batter onto the griddle for each pancake. Cook 4-5 minutes per side. To tell when it is ready to flip, look for bubbles throughout the entire pancake and golden brown edges all around. Once both sides are golden brown gently remove from the griddle to a serving tray. If the pancake does not lift off the griddle easily it probably just needs another minute. Re-grease the griddle between each batch. Serve the pancakes while hot with nut butter or seed butter, maple syrup, raspberry chia jam, fresh berries, sliced banana or vegan butter.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
Alena says
what a great recipe and beautiful photos! already saved and might be trying tomorrow morning for Sunday pancakes 🙂
Elaine Gordon says
Well thank you so much! I hope you love it! We love it here (especially on Sunday mornings in the winter)! Happy weekending!
Kandice says
For anyone allergic or with a sensitivity to flax seed, I substituted chia seed in the recipe... let it sit & rise a bit. I usually add more oat milk, close to another cup to get to the consistency that we like. These are delicious! So glad we found the recipe, it’s the only pancakes my son can have 🙂
Elaine Gordon says
Thank you so much for letting me know. Arrowroot powder is another egg-substitute option if you cannot have flaxseeds. I'm so happy to hear that your son can enjoy these. My little brother grew up with life threatening allergies and always felt left out when it came to food. It makes me so happy to know that my recipes are helping you all!
Also, adding milk for a thinner consistency is the perfect idea!
Cynthia Lawson says
I’ve tried several GF, Vegan pancakes and these are hands down the most delicious! Amazing that they brown so nicely with no sugar and they are so fluffy, not gummy in the middle. My 9 y/o granddaughter that has no dietary restrictions ate 3 of them. She gave them the thumbs up. These too will become our family go to weekend pancake.
Elaine Gordon says
Thank you so much for this thoughtful review, Cynthia! I'm so happy to hear that you and your granddaughter enjoyed so much! I'm thrilled to hear that! Best, Elaine
Jp says
I made these immediately after seeing the pictures/post! These are so good. They’re fluffy and satisfying and, because they use oat flour, they don’t have a sandy texture that some gf flours sometimes have!
Elaine Gordon says
Thank you so much, Jen! I'm so happy to hear you enjoyed these so much. I agree that sometimes store bought GF flour mixes can have a terrible texture... I love using oat flour in so many baked goods. Thank you for taking the time to comment/rate this recipe. Best, Elaine
Vickie says
I'm just cooking for me, so will these save if I make a whole batch and keep them in a container in the fridge? Or can I make up the batter in a jug and keep that in the fridge to make a few fresh every morning?
So grateful to have found your site with so many allergy free recipe options 🙏
Elaine Gordon says
Hi Vickie! I’m so glad you found my site—welcome! 😊 Yes, you can absolutely make the whole batch and store the cooked pancakes in an airtight container in the fridge for 3-4 days. Just reheat them in a skillet, toaster oven or air fryer to bring back that fresh-off-the-griddle texture. I wouldn’t recommend storing the batter, as the leavening agents work best when cooked right away, but you could freeze the cooked pancakes for longer storage. Hope that helps, and happy pancake-making! 💙🥞