You’ll love these quick and easy vegan blueberry pancakes with no added oil! Perfect for a lazy weekend breakfast, they are SO fluffy and delicious, 7 simple ingredients, take just 5 minutes to make, and can be easily be made gluten free too!

stack of vegan blueberry pancakes with maple syrup drizzle

If you’re craving vegan pancakes, then you must try these super easy vegan blueberry pancakes. They use just 6 ingredients, and take only 5 minutes to make for the perfect, super fluffy and light blueberry pancakes for your weekend morning vegan breakfast or brunch!

Easily made gluten free with a few different flour options, these vegan pancakes are perfect when topped with some homemade coconut whipped cream, fresh blueberries, and a drizzle of maple syrup. Let’s make them!

Just 7 Ingredients & Substitutions

  • All purpose flour: You can substitute in gluten-free flour (see my recommendations in the next section, as not all gluten-free flours work here!). I personally recommend Bob’s Red Mill in the blue bag or oat flour.
  • Granulated sugar: You can swap in coconut sugar for refined sugar free!
  • Vegan buttermilkThis is just a combination of soy milk or almond milk with apple cider vinegar or lemon juice. It’s ready to use instantly for this!
  • Baking powder: We won’t need any baking soda here- just baking powder to help the pancakes rise!
  • Dairy free yogurt or unsweetened applesauce: Either option works here. You can use your favorite yogurt too. I don’t recommend flaxseed, as the best taste and texture is with either applesauce or dairy free yogurt!
  • Vanilla extract: For flavor!
  • Fresh blueberries: You can also substitute in frozen blueberries if that’s what you have on hand!
stack of vegan blueberry pancakes with drizzle of maple syrup and vegan butter

Overview: How To Make Vegan Blueberry Pancakes in just one bowl

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

  1. Whisk the wet ingredients. This is your vegan buttermilk, applesauce, and vanilla extract.
  2. Add in the dry. This is your flour, sugar, and baking powder. Whisk ALMOST until the flour is incorporated. 
  3. Fold in the blueberries: Mix just until the blueberries are evenly distributed throughout the batter, and make sure there are still clumps in the batter. You DON’T want a smooth pancake batter.
  4. Heat the griddle: I recommend using a pancake griddle, but a large pan also works!
  5. Cook the pancakes: Spoon 1/3 cup of the batter per pancake onto the griddle. Flip the pancakes once cooked on one side to cook on the other.
  6. Serve and enjoy! 

Pro Tips

Leave the clumps in your batter! This will help prevent any over-mixing of the batter. And guess what? Pancake batter with some clumps in it will actually rise HIGHER than smooth pancake batter!

For the vegan buttermilk: I recommend using either almond milk or soy milk, as those two dairy free milks coagulate the best. However, if you have an allergy to either or both, oat milk is another great option!

Flip the pancakes when you see the bubbles. That’s how you know the underside of the pancake is ready to go, and will prevent any pancakes from breaking!

stack of vegan blueberry pancakes

Can I make these gluten free blueberry pancakes?

You absolutely can make these vegan blueberry pancakes gluten free as well! I recommend using Bob’s Red Mill 1:1 baking flour in the blue bag. Please note that you can either use 1 cup or 140 g of flour here (which is different than the 125 g of all purpose flour!). 

You can also use oat flour, if you’d like! Simply add in 1 tbsp of arrowroot starch to help bind the pancakes.

Please do not substitute in almond flour nor coconut flour, as this won’t work!

Storing and Freezing

If you have any leftover pancakes, I recommend storing them in an airtight container or bag once they’ve cooled. Then transfer the pancakes to the freezer to keep for up to 3 months.

To reheat: 

Microwave: Place the pancakes onto a microwave safe plate, and microwave in 30-second intervals until warm.

Oven: Preheat the oven to 350F, and place the pancakes onto a baking sheet with parchment paper. Heat for 5-7 minutes, or until warm.

stack of vegan blueberry pancakes on a plate with blueberry jam

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan blubbery pancakes Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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stack of vegan blueberry pancakes with maple syrup drizzle

Quick One Bowl Easy Vegan Blueberry Pancakes (Oil Free!)

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 3
  • Total Time: 8 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


You’ll love these quick and easy vegan blueberry pancakes with no added oil! Perfect for a lazy weekend breakfast, they are SO fluffy and delicious, 7 simple ingredients, take just 5 minutes to make, and can be easily be made gluten free too!




  • 1 cup ( 240 mL) vegan buttermilk
  • 1/4 cup (45 g) dairy free yogurt or unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour (such as Bob’s Red Mill in the blue bag- see notes for weighted measurements)
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 generous cup fresh or frozen blueberries


  1. Whisk the wet ingredients: In a large bowl, whisk together the vegan buttermilk, dairy free yogurt or applesauce, and vanilla extract.
  2. Finish the batter: Add in the flour, along with the granulated sugar and baking powder, and gently whisk the dry into the wet, stopping BEFORE the flour is fully incorporated. Add in the blueberries, and gently whisk until the blueberries are evenly distributed throughout the batter. Make sure there are STILL clumps in the pancake batter. That means you haven’t over-mixed the batter. Set aside as you heat the griddle.
  3. Prep: Oil your pancake griddle or large non-stick pan to prevent sticking (you can use oil here to help prevent sticking- recommended, depending upon the non-stick brand). Then heat the griddle to medium heat.
  4. Cook: Spoon about 1/3 cup of pancake batter with blueberries per pancake onto the griddle (should make about 6 medium pancakes- double the recipe for more!). Cook for about 2 minutes or until bubbles start to form on the pancakes. Then flip the pancake to the other side to cook for an additional minute.
  5. Serve and enjoy! Plate the pancakes, serve with maple syrup, vegan butter, or your favorite toppings, and enjoy!
  6. Storage: Store any leftover pancakes in an airtight container or bag for up to 3 months in the freezer.


Gluten free: Swap in 1 cup (140 g) Bob’s Red Mill 1:1 baking flour OR 1 1/3 cups (130 g) oat flour + 1 tbsp arrowroot starch for gluten free.