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These vegan blueberry pancakes are so simple to make, with just one bowl, and come out perfectly light and fluffy. They are a crowd-pleaser, bursting with juicy blueberries (or whatever seasonal fruit you want to substitute!)
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Table of Contents
- Why You’ll Love This Homemade Blueberry Pancakes (Without Eggs) Recipe
- Ingredients for Eggless Blueberry Pancakes
- How to Make Vegan Blueberry Pancakes
- Toni’s Recipe Tips for Vegan Blueberry Pancakes
- FAQs for Eggless Blueberry Pancakes
- Topping & Serving Suggestions
- How to Store Blueberry Pancakes
- More Vegan Breakfasts to Rotate In
- Blueberry Pancakes [Vegan & Eggless!] Recipe
Why You’ll Love This Homemade Blueberry Pancakes (Without Eggs) Recipe
From the super fluffy cake to the bursting blueberries, what’s not to love about homemade blueberry pancakes? Even better, these eggless blueberry pancakes are high in fiber, plus some protein, to keep you full all morning. These are also the perfect eye-catching, crowd-pleasing treat for brunch!
These simple but tender pancakes are richly flavored with cinnamon, vanilla, and berries (or fruit of your choice!). A whole batch can be ready in just 35 minutes. Beware though, they may be gobbled up just as quickly!
Want more fruity pancake options? Check out my Strawberry Pancakes, Mango Pancakes, Apple Cinnamon Pancakes, or even Carrot Cake Pancakes!
Ingredients for Eggless Blueberry Pancakes
How to Make Vegan Blueberry Pancakes
Step 1: First, use a large mixing bowl to mix the flour, baking powder, salt, and cinnamon.
Step 2: Next, add the plant milk, maple syrup, vanilla, and mashed banana. Then mix until the batter becomes well-blended.
Step 3: After mixing, fold the berries into the batter until evenly distributed.
Step 4: Next, scoop out large spoonfuls of batter onto a lightly oiled pan under medium-high heat. Once bubbles start to form on top, flip the pancakes and cook until slightly browned. Then do the same with the rest of the batter. Finally, add your favorite toppings and serve while warm!
Toni’s Recipe Tips for Vegan Blueberry Pancakes
- Do not overmix your batter: or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early: or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- Let the batter rest: If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
- If you do not have a griddle, use a skillet or heavy-bottomed pan. Make sure that the oil is also hot before cooking the pancakes to achieve that crisp-around-the-edges perfection! Test it with a small pancake first, so you know if the pan and oil are hot enough.
- Cooking in batches? Turn your oven on and place your cooked blueberry pancakes there to keep them warm until you are ready to serve!
FAQs for Eggless Blueberry Pancakes
It does not have to be very smooth, but you should be able to easily pour it. Take note that the pancake batter should not be runny. If it is, then add more flour to thicken it.
There can be two reasons for this. First, it is possible that the batter was overmixed. Second, you could be using old baking powder that is not active anymore.
This means that your pan and oil are too hot, or the pan you used is too thin at the bottom. Always use a test pancake by dropping a small dollop on the pan to check if the temperature is correct.
Topping & Serving Suggestions
- Classic: Top these blueberry pancakes without eggs with your usual pancake embellishments like pat of vegan butter, this 2-minute blueberry maple syrup, vegan whipped cream, fresh fruits, and berries!
- Fruity: Top with a dollop of your favorite jam or fruit spread, a glaze (like this strawberry glaze) or even a compote (like this mango compote that pairs deliciously with blueberry!)
- Nutty: Sprinkle a handful of your favorite nuts or seeds on top, for a crunchy bite.
- Breakfast/Brunch: Serve with other brunch favorites like tofu bacon and vegan tofu scramble, vegan breakfast tacos, or breakfast casserole.
- Dessert: No need to limit these vegan blueberry pancakes to breakfast! Serve them as a “healthy” treat, topped with a scoop of vegan vanilla ice cream or banana ice cream
How to Store Blueberry Pancakes
Make Ahead: You can make the batter ahead of time and keep it in the fridge for 2 to 3 days. However, note that the baking soda activates once added with wet ingredients and loses its effectiveness the longer you store the batter. So the texture will not be the same.
Fridge: You can also store cooked pancakes in the fridge for 5 days.
Freezer: Store leftover pancakes or meal prep pancakes, but freezing for a month. Pancakes should be stacked with a sheet of baking paper in between and wrapped in a freezer-safe bag or foil. You might also put them in separate storage bags.
More Vegan Breakfasts to Rotate In
Vegan Breakfasts
Nopalitos Tofu Scramble
Vegan Breakfasts
Easy Banana Spinach Pancakes
Vegan Breakfasts
Healthy Protein Chocolate Waffles
Vegan Breakfasts
Carrot Cake Oatmeal
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Blueberry Pancakes [Vegan & Eggless!]
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Ingredients
- 1 ½ cups of all-purpose or whole wheat flour
- 1 ½ Tablespoons of baking powder
- ½ teaspoon of salt
- ¾ teaspoon of cinnamon
- 1 ¾ cups of plant milk or water
- 2 Tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 2 Tablespoons mashed banana
- 1 cup of fresh or frozen blueberries
Instructions
- Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
- Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
- Add in the berries or chopped fruit.
- Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.
- Top pancakes with more fruit, maple syrup, and enjoy.
Notes
- Do not overmix your batter: or you will have flat and chewy pancakes. Mix until no visible dry spots are left, though a few small lumps are okay.
- Do not flip the pancakes too early: or you will be eating deformed, unevenly cooked pancakes instead of perfectly golden round ones. The bubbles will guide you! Gently flip them over once they form and the edges begin to brown.
- Let the batter rest: If you have extra time on your hands, rest the batter for a few minutes to let the gluten relax resulting in softer pancakes.
- If you do not have a griddle, use a skillet or heavy-bottomed pan. Make sure that the oil is also hot before cooking the pancakes to achieve that crisp-around-the-edges perfection! Test it with a small pancake first, so you know if the pan and oil are hot enough.
- Cooking in batches? Turn your oven on and place your cooked blueberry pancakes there to keep them warm until you are ready to serve!
Hi, I usually use chia seeds for the egg replacer, can I add chia seeds as well and how much without changing the texture? I usually add 1 lg banana and 1 T chia and 3T water. Thanks
Hi! You don’t need to add the full chia seed egg mixture into this recipe for the pancakes to turn out! We at Plant-Based on a Budget haven’t tried that out yet so we can’t guarantee the results, though if you would like to add some chia seeds, a generous sprinkle should be okay! Let us know how it turns out if you give it a go! 🙂
Made these pancakes this morning! Delicious, simple and quick! Thank you!
They’re quite the stack! So glad you enjoyed them 🙂
My boys love blueberry pancakes I have to make these for them!
Hope they love this one! 🙂