These blueberry pancakes are an easy, quick and delicious way to start any morning—warm, fluffy and entirely plant-based.
Hello friends,
A short and sweet post today for anyone who loves pancakes. These vegan blueberry pancakes are perfect for breakfast or brunch when you want something comforting but still simple to make.
If you’re excited for blueberry season like I am, these pancakes should be on your list. The batter uses only nine ingredients, is dairy-free and 100% vegan, yet still light, fluffy and satisfying.
Blueberry pancakes — perfect for breakfast or brunch
I prefer a warm, cooked breakfast most days, even in summer, and I usually lean toward sweeter options. Pancakes remain one of my top choices because they’re straightforward to prepare, endlessly adaptable and deeply comforting. This recipe highlights juicy blueberries, but you can swap them for other berries or diced fruit if you prefer.
These pancakes come together quickly and don’t require any special equipment beyond a good non-stick pan. With a few pantry staples and fresh or frozen blueberries, you’ll have a stack ready in about 25 minutes.
How to make vegan blueberry pancakes
I use cashew milk in this version, but you can substitute any plant-based milk or regular milk if you aren’t following a vegan diet. Start by combining the wet ingredients—milk, apple cider vinegar, agave nectar and olive oil—so they meld together. Whisk the dry ingredients—plain flour, corn flour (cornstarch), baking powder and a pinch of salt—then pour the wet mixture into the dry. Gently fold in the blueberries, whether fresh or frozen. The batter should be pourable but not overly runny.
Heat a non-stick pan until it’s hot; if your pan is truly non-stick you won’t need extra oil, but add a small amount if needed to prevent sticking. Spoon about 1–2 tablespoons of batter per pancake into the pan and cook for a couple of minutes on each side, until golden. Serve warm with a drizzle of agave or your favourite syrup and a few extra berries on top.
I always love hearing from you—if you try this recipe, leave a comment below and tell me how it turned out. If you share a photo on Instagram, tag @anna_wierzbinska so I can see your version.
Until next time,
A.
📖 Recipe
Blueberry Pancakes (vegan)
Ingredients
- 250 ml cashew or oat milk
- 1 tablespoon apple cider vinegar
- 4 teaspoons agave nectar
- 3 tablespoons olive oil
- 190 g plain flour
- 2 tablespoons corn flour (cornstarch)
- 1 ½ teaspoons baking powder
- Pinch of salt
- 100 g fresh or frozen blueberries
Instructions
- In a small bowl, whisk together the milk, apple cider vinegar, olive oil and agave. Set aside for a minute to allow the vinegar to react with the milk.
- In a separate bowl, combine the plain flour, corn flour, baking powder and salt. Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold the blueberries gently into the batter, taking care not to overmix. If using frozen berries, fold them in straight from the freezer to avoid discolouring the batter.
- Heat a non-stick frying pan until hot. Spoon about 1–2 tablespoons of batter per pancake into the pan and cook for about 1–2 minutes per side, until golden brown and cooked through.
- Stack the pancakes, drizzle with extra agave nectar and scatter a few more blueberries on top. Serve immediately.
Notes
This recipe makes approximately 12 pancakes depending on size. For best results, use a digital scale for the metric measurements. I have provided a conversion to US customary measurements in the original recipe, but metric grams were used for testing.
Nutrition
Calories: 96 kcal per pancake (approx.)
Tell me how you liked it—leave a comment or share a photo and tag @anna_wierzbinska on Instagram. I love seeing your takes on my recipes!
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