Fluffy Vegan Blueberry Pancakes
Fluffy, golden, and stackable, these vegan pancakes are a breakfast classic made plant-based. They are light yet satisfying, easy to make, and endlessly customisable. Whether you like them drizzled with maple syrup, topped with fruit, or even layered with chocolate spread, they always hit the spot.
What makes this recipe great is its simplicity. Everyday pantry staples come together in minutes, and the results are just as fluffy and delicious as traditional pancakes. They are perfect for slow weekend mornings or even a quick weekday treat.
These pancakes prove that you never have to miss out on the classics when eating vegan.
Storage & Leftovers
Store in the fridge for 2–3 days or freeze in stacks for up to 1 month.
Ingredient Swaps & Variations
– Add blueberries, bananas, or chocolate chips to the batter.
– Use wholemeal flour for extra fibre.
– Swap plant milk for oat, soy, or almond.
Serving Suggestions
Serve stacked high with maple syrup, fresh fruit, or a dollop of vegan yogurt.
Mini FAQ
Q: Can I make the batter ahead?
A: Yes, but cook within 24 hours for best results.
Q: Can I make them gluten-free?
A: Yes, just use a gluten-free flour blend.
Fluffy Vegan Blueberry Pancakes
Ingredients
- 220 g plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 300 ml unsweetened plant milk
- 1 tsp vanilla extract
- 2 tbsp rapeseed oil (plus extra for frying)
- 120 g fresh or frozen blueberries
Instructions
- Whisk dry ingredients. Add milk, vanilla, oil; stir to a thick batter.
- Fold in blueberries. Cook 2–3 tbsp batter per pancake on medium heat until bubbles set; flip and finish.
