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    Home » Recipes » Breakfast Recipes

    Best Vegan Buttermilk Pancake Recipe

    Published on February 14, 2019 by Kate, Updated on April 23, 2021 - 8 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side overhead shot of stack of vegan pancakes on a white plate with maple syrup being poured over with text overlay

    A great quick and easy vegan buttermilk pancake recipe is an essential for any home cook!  Fresh off the griddle, these vegan pancakes are warm, fluffy, and irresistible!  Add blueberries while they're on the griddle (or chocolate chips if you dare!) - either way, they're a healthy, egg-free, dairy-free option for pancake lovers everywhere!

     maple syrup being poured over a tall stack of vegan buttermilk pancakes

    Look at that stack of pancakes!

    Is there anything better than a tall stack of pancakes on your breakfast plate? This easy vegan buttermilk pancakes recipe is a family favorite, and we rotate between making basic buttermilk pancakes and adding fun add-ins, such as blueberries, chopped apple (yes!), or mini chocolate chips.

    Either way, we LOVE these and I hope you will too!

    Related recipe: Vegan Sheet Pan Pancakes

    How do you make vegan buttermilk pancakes?

    First, measure your non-dairy milk into a small mixing bowl.  Add the lemon juice, and mix.  This creates vegan buttermilk that is essential for making these pancakes nice and fluffy!  Add the oil to this mixture as well.

    Measure all your dry ingredients (flours, sugar, baking powder, salt) into a separate medium sized mixing bowl.  Whisk dry ingredients together.

    dry ingredients for vegan pancakes in a bowl with a small mixing bowl of vegan buttermilk

    Now pour your vegan buttermilk into your dry ingredient mixture.

    vegan buttermilk being poured into vegan pancake mixture in a bowl with a whisk

    Use a whisk or fork to mix ingredients together well.  Try not to over-mix.

    vegan pancake batter with a wire whisk in the bowl

    Vegan pancake batter ready to go!

    Using a pan-sprayed or oiled skillet or griddle, pour about ¼ cup of vegan pancake batter onto it's heated surface.

    Cook pancake over medium heat, waiting for bubbles to arise on top of pancake before flipping.

    Generally these pancakes need about 2-3 minutes on each side for golden brown perfection!

    side shot of vegan buttermilk pancakes stacked tall on a white plate with utensils nearby and garnished with fresh blueberries and raspberries

    The fluffiest vegan pancakes - our favorite!

    Related recipe: Vegan Scones with Strawberries and Chocolate

    Can I add blueberries to this vegan pancake recipe?

    Yes!!  Ya'll know my love for blueberries (sometimes I add chocolate chips instead though!)! 

    Right after you pour the pancake batter onto the griddle, add fresh or frozen blueberries to each pancake as it's cooking.  Then flip the pancake over!

    (I add the blueberries to the pancake as it is cooking to avoid berry-clumping, or 'wet' batter spots that can occur if the blueberries clump together!)

    Side shot of sliced stack of vegan pancakes with several large pieces on a fork with maple syrup and fresh berries as a garnish

    Of course, we love pancake add-ins!

    Can I substitute gluten-free flour in this recipe?

    Yes!  As a matter of fact, you can substitute almost any kind of flour in this recipe.  Buckwheat flour, gluten-free mixes, oat flour, rice flour, millet flour, etc.  You will probably need to decrease the amount of buttermilk by a tablespoon or two, and your pancakes may be slightly more crumbly, but still fluffy and delish!

    Related recipe: Vegan Gluten-free Waffles

    Why use white whole wheat flour?

    If you are not acquainted with white whole wheat flour, it isn't bleached or anything like that. It's whole wheat flour that comes from a summer wheat as opposed to a winter wheat.  

    It's available in most grocery stores and makes a wonderful less refined flour addition to many recipes.  It adds wonderful whole-grain flavor and health benefits!  (If you choose to use only all-purpose flour, just decrease the amount of buttermilk by a tablespoon or two.)

    Storing and reheating pancakes

    Save them in the refrigerator in a bag or a covered container for up to 5 days.  Re-warm in the toaster, microwave, or on the griddle.  Slap some peanut butter between two pancakes to make a pancake sandwich for an on-the-go breakfast!

    Or freeze these individually on a plate or baking sheet, and then store them in a freezer bag or container. Simply toast to thaw and serve warm!

    overhead shot of vegan pancakes drowning in maple syrup with margarine dollop and raspberries and blueberries to decorate

    What are the best vegan pancake toppings?

    • Peanut butter
    • Maple Syrup
    • Vegan Butter or margarine
    • Jam
    • Simply berry sauce
    • Fresh Fruit
    • Vegan chocolate sauce
    • Vegan caramel sauce
    • Coconut whipped cream

    Anytime is a great time to make pancakes folks!  Pancakes for dinner!!!

    You will also love these other vegan breakfast recipes:

    • Vegan savory oatmeal bowls
    • Vegan oatmeal with winter fruit
    • Vegan orange French toast
    • Easy tofu scramble
    • 2 Ingredient banana oat cookies
    • Banana nut muffins
    • The ultimate green smoothie
    • Cocoa banana chia seed pudding
    • How to make oat milk

    If you’ve tried this Vegan Pancake recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side shot of vegan pancakes stacked on a plate topped with fresh berries and dripping syrup

    Best Vegan Buttermilk Pancakes

    These are the best vegan pancakes!  So easy to make and super tasty!  Magical vegan buttermilk is the key, with just the right amount of baking powder to fluff them big time!  
    4.73 from 18 votes
    Print recipe Leave a comment
    Course: Breakfast
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 257kcal
    Author: Kate

    Ingredients

    • 2¼ cup Plant milk , such as almond milk or soy milk
    • 1 tablespoon Lemon juice
    • 2 tablespoon Vegetable oil, or melted coconut oil
    • 1½ cup Unbleached white flour
    • ½ cup White whole wheat flour, see recipe notes
    • 2 tablespoon Granulated organic sugar
    • 2 tablespoon Baking Powder
    • ¼ teaspoon Salt

    Instructions

    • Preheat griddle to 350 degrees. Or choose frying pan of choice and set aside.
    • Mix plant milk, oil, and lemon juice briskly and set aside to create vegan buttermilk.
    • Sift dry ingredients together into large bowl.
    • Add vegan buttermilk to dry ingredients and mix just until well combined. 
    • Spray cooking surface with pan spray or oil surface lightly prior to pouring batter. Pour approximately ¼ cup of batter onto heated griddle or skillet.
      Keep berries or chocolate chips handy to drop onto each spot of batter as soon as poured onto the griddle or frying pan.
    • Cook on griddle at 350 or over medium heat on stove. Cook on each side for approximately 2-3 minutes. Serve warm with real maple syrup!!

    Notes

    Makes approximately 16 medium sized pancakes.

    Can I substitute gluten-free flour in this recipe?

    Yes!  As a matter of fact, you can substitute almost any kind of flour in this recipe.  Buckwheat flour, gluten-free mixes, oat flour, rice flour, millet flour, etc.  You will probably need to decrease the amount of buttermilk by a tablespoon or two, and your pancakes may be slightly more crumbly, but still fluffy and delish!

    Any extra pancakes?

    Save them in the refrigerator in a bag or covered container for up to 5 days.  Re-warm in the toaster, microwave, or on the griddle.  Slap some peanut butter between two pancakes to make a pancake sandwich for an on-the-go breakfast!
     

    Nutrition

    Serving: 2Pancakes | Calories: 257kcal | Carbohydrates: 46g | Protein: 8g | Fat: 5g | Sodium: 94mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 4.8mg | Calcium: 120mg | Iron: 2.7mg

    More Vegan Breakfast Recipes

    • 25 Vegan Air Fryer Recipes
    • Eggplant Bacon (Soy-Free and Vegan!)
    • Vegan Blueberry Muffins
    • Vegan Savory Pancakes (Mung Bean Scallion Pancakes)

    Reader Interactions

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      Recipe Rating




    1. Rachel Deanna (@DaSolo25)

      January 20, 2020 at 11:38 am

      I was looking for lemon blueberry pancakes and came across your recipe. I added 2 lemon zest and amazing! I also used oat flour bc we only have regular flour and quinoa flour, but thought oat would be safer for taste. We just grind up the oats in a blender.
      Threw some banana slices on top, thank you for the inspiration. I was a bit confused with T and Tbsp labels but assumed it all meant TBS.

      Reply
      • Rebecca

        January 21, 2020 at 3:18 pm

        So glad you liked the recipe! Love the idea of adding lemon zest! Yum! And I'll try and make the amount labels a little clearer, thanks for the heads up!

        Reply
    2. Hil

      July 08, 2019 at 7:14 pm

      I made these for my family (vegans and nonvegans) with wild blueberries in. Everyone loved them. They are the new gold standard of pancake.

      Reply
      • Rebecca

        July 08, 2019 at 8:41 pm

        So glad you liked them! Wild blueberries sound absolutely delish! Thanks for commenting!

        Reply
    3. Donna Hopper

      February 24, 2019 at 7:13 pm

      How about leaving out the oil? How would that affect them? I can't use oil of any kind.

      Reply
      • Rebecca

        February 24, 2019 at 7:24 pm

        You should be fine without the oil.

        Reply
    4. Eileen Haynes

      April 21, 2017 at 6:32 am

      Sounds yummy, Blueberry Girl I think I'll make a stack this morning and see how the hubby likes them.

      Reply
      • Rebecca

        April 21, 2017 at 11:05 am

        Awesome! 😉 Let me know what you think!

        Reply

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