There’s nothing like a perfect stack of vegan blueberry pancakes. This recipe is very easy to follow and uses simple ingredients that are probably already in your pantry! Find out how to make a stack of these fluffy, dairy and egg free pancakes and enjoy on a Saturday morning.
It’s pancake time! Are you hungry?
I hope so, because these vegan blueberry oatmeal pancakes are so yummy! They are the perfect weekend breakfast to serve to your family. These are delicious with some maple syrup or a dusting of powdered sugar.
Now if you aren’t able to eat dairy or eggs, you might wonder if it’s possible to enjoy a good pancake. It’s easy to make good pancakes even if you can’t have certain ingredients.
I actually love vegan pancakes more than I love regular pancakes. There’s something about this egg free recipe that is lighter and more delicious. I hope you love this recipe as much as we do!
If you’re looking for more vegan pancakes, try these chocolate chip pumpkin pancakes or this apple cinnamon version.
Ingredient Notes
- Non-Dairy Milk – You can use a plant-based milk, or even water in this recipe – no need for dairy milk! I recommend using a neutral tasting non-dairy milk for best results.
- Egg Replacer – Baking powder is the secret ingredient in this recipe. It helps the pancake batter to rise up and become very puffy, and that results in very light and tender pancakes.
- Flour – We like to use white spelt flour, but all-purpose flour will also work very well in this recipe. I have not tried these with gluten free flour yet. If you try them that way, let me know! My suspicion is that they might be a little bit heavier.
- Blueberries – Fresh blueberries are best, but frozen can work well in a pinch. If you use frozen blueberries, you will probably need to thaw them first.
Tips for Success
- In the photo below, you can see that the batter is puffed up. Once you mix the batter, allow it to rise for about 5 minutes while you heat your frying pan.
- Because of the blueberries and the oats in the batter, these pancakes take a little longer to cook. Keep the heat on medium low though, otherwise you will burn them!
- The juice from the blueberries makes it really easy to burn these. Just take your time and don’t make these vegan blueberry oatmeal pancakes too big, or it will take a reallllly long time for them to get done in the middle.
Storage/Freezing
You can make a big batch of these pancakes and store them in the refrigerator for about three days. Or you can freeze them! I love to freeze pancakes and then pop them in the toaster oven to reheat them on a busy morning.
To store these in the freezer, you can place a piece of wax paper in between the pancakes, and then stack them and store in a freezer safe bag or container. They should stay fresh in the freezer for about three months.
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Recipe
Vegan Blueberry Oatmeal Pancakes.
Tasty and healthy vegan blueberry oatmeal pancakes are the perfect weekend breakfast!
Ingredients
- ¾ cup old fashioned oats
- 1 cup white spelt flour all-purpose flour is okay
- 1 ½ Tablespoons baking powder
- 2 Tablespoons organic cane sugar
- ¼ teaspoon sea salt
- â…“ cup organic canola oil or melted vegan buttery spread
- 1 â…› cup non-dairy milk of your choice or water
- 1 cup blueberries
- vegan buttery spread for frying
Instructions
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Grind the oats in the food processor until you have a semi-fine flour.
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In a large bowl, whisk together the oat flour, white spelt flour, baking powder, sugar, and salt.
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Add the canola oil, non-dairy milk, and blueberries, and gently stir to combine. Set aside.
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Place a tablespoon or so of vegan buttery spread in a large skillet and melt over medium heat.
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When the buttery spread is sizzling, reduce the heat to medium low, and spoon the batter into the skillet. I kept the pancakes fairly small, only about 3-4 inches across. This helped them hold together and cook evenly.
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Cook until the edges of the pancakes look done, about 5 minutes. Flip the pancakes over and cook on the other side until done in the middle, about 5 minutes more.
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Remove pancakes from pan and add more vegan buttery spread. Repeat process with remaining batter.
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Top pancakes with vegan buttery spread and maple syrup.
Recipe Notes
Serving size is two small pancakes.
Store leftovers in the refrigerator. They should stay fresh for up to three days.
I have not tried these with gluten free flour. If you use a gluten free flour blend, make sure it’s a lighter blend, not a heavy or dense blend.
You could try these with all oat flour, but they may not hold together well.
This post was originally published in September 2015. It has been updated with more tips.
Marie
These are great! Recently became vegan and was craving some pancakes, these hit the spot. I used cassava flour, coconut oil, and coconut sugar. While the batter was thick and crumbly , I was able to mold them into balls and used the spatula to thin them out. Very filling.
Brian Bowden
I made these sub-ing in Bob’ Red Mill 1 to 1 gluten free flour. My son was skeptical after our last attempt at allergy free pancakes but these were very good. The whole family enjoyed them
NC
These are great!
For the oil, I melted a little coconut oil and made up the difference with apple sauce. I suspect it makes for a heavier pancake that way, but we loved it.
Also, I halved the baking powder and used a flax egg instead–no issues with crumbling at all.
Thank you so much!
Dawn Burton
Hello! :) I’m making these right now and wondering if you can sub apple sauce for the oil?
Kelly Roenicke
You can try, but the texture might be a little different!
Alissarzos
Loved itt. Thanks so much for the great breakfast, i just turned vegan a week ago (after a year of being vegetarian) and i was finding difficulty making healthy and actual good food. This really helped me find a breakfast meal that i can enjoy along with my family. Thankss again, looking forward to try more of your vegan recipes.
Adrienne
I made these yesterday and while they tasted amazing, they crumbled in the pan, like another person said. I’ve made lots of vegan pancake recipes but have never had issues with crumbling. I’m wondering if the addition of a binding agent would help, like a flax egg or aquafaba.
Amelia
I tried these pancakes and they were sooo good, I even like them better than normal non-vegan pancakes. I was wondering if you could just use normal skim milk instead of the vegan milk? I tried it last time with the vegan milk and it was great, but I want to make these for my family and we don’t really have non – dairy milk. (I went vegan for a bit, just to see what it was like. But I’m not it now )
Many thanks :) – Amelia
Kelly Roenicke
So glad you liked them! Yes, use any milk you like!
Kelly Johnson
Just made these last week and they are delicious!
Kelly
Oh wonderful! Thanks for letting me know!
Christina
I followed the receipe but they completely crumbled in thee pan, no matter what I tried. Huge disappointment.
Kelly
I’m so sorry you had the experience! I have not had that trouble. Sometimes if you try to flip vegan pancakes too soon they can be hard to handle.
Samantha Brand
Oh my gosh, I just discovered your blog off of Pinterest. I love it. And I’m going to try this recipe right now. I’ll post it on my blog and let you know how it goes!!! xo Sam
Kelly
I hope you like it! Thanks for reading!
Julia
My gosh, I’d never know these pancakes were vegan – they look so fluffy! Many of my attempts at vegan pancakes have been epic fails, so I’ll definitely give these a whirl. They look soooooo good!
Gayle @ Pumpkin 'N Spice
I’m definitely hungry after seeing these gorgeous pancakes! Love the addition of oatmeal in here, Kelly! Sounds delicious!
Natalie @ Tastes Lovely
I bet the oatmeal gives these pancakes great crunch!
whiskandshout
These pancakes look so delicious and I’m so obsessed with the face that they are vegan :)
Sarah@Whole and Heavenly Oven
These pancakes look so hearty and filling, Kelly! Love all those bursts of pretty blueberries!