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Vegan Breakfast Recipes: Vegan Blueberry Pancakes

These homemade vegan blueberry pancakes are one of our best healthy vegan breakfast recipes!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 15 - 20 pancakes


  • 1 cup spelt or all purpose flour (or try these keto pancakes)
  • 6 tbsp rolled oats
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup nondairy milk of choice (almond milk, soy milk, coconut milk, oat milk, etc.)
  • 2 tbsp oil, or additional milk of choice
  • 1 tsp white or apple cider vinegar
  • 3 tbsp pure maple syrup, or stevia equivalent
  • fresh or frozen blueberries (1-2 cups)


  • Whisk dry ingredients in a bowl. Stir in remaining ingredients except blueberries. I recommend letting this batter sit and thicken 10 minutes for fluffier pancakes. If needed, add a little extra milk of choice to form a pancake batter. Grease a nonstick skillet well, and heat on medium. When the pan is hot (test by adding a drop of water – if it sizzles, it’s ready), drop small ladles of batter. Press down. Press berries onto each pancake. Flip with a spatula when the edges begin to look dry. Let cook an additional minute or so before removing from the pan. To prevent sticking, be sure to re-grease the skillet after each set of pancakes. The batter can be made the night before if desired, or leftover pancakes can also be frozen.
    View Nutrition Facts


Leftover blueberries? Make this Blueberry Crisp Recipe.