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Fluffy, light, and delicious gluten-free vegan blueberry pancakes that will
become a new breakfast and brunch recipe favourite! All you need is a few
simple ingredients to make these classic pancakes your entire family will love.
Ready in only 25 minutes!
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What could be better than starting your day with warm gluten-free vegan blueberry pancakes, topped with maple syrup, and loaded with fresh berries in every bite?
Take a moment to think about that…not many things, right?
That’s why I’m sharing my recipe for these fluffy gluten-free pancakes, so you can enjoy perfect blueberry pancake joy, too!
All you need is a few simple ingredients and less than 30 minutes to have a stack of pillowy homemade pancakes on your plate.
Here's Everything You'll Need
Ingredient Notes and Swap Info
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Gluten-Free Flour Blend - For this recipe, I use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (the one in the red bag, not the blue bag). I haven't tested with any other blends, but since gluten-free blends are all so different, I don't recommend using a different one for this recipe.
Dairy-Free Milk - Use unflavoured, unsweetened plant milk, any type will work (soy, almond, oat, etc.).
Maple Syrup - A little maple syrup is added to the batter to make the pancakes have a touch of sweetness, but you can replace it with granulated sugar if you'd like, same measurement.
Blueberries - Since fresh blueberries are not available year-round, I also tested with frozen berries, and everything worked out fine, however, even though the berries were still frozen when they were stirred into the batter, they bled into it, which led to streaks of blue in the batter and the finished pancakes. Keep that in mind if you use frozen berries.
Here's How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Mix the dry ingredients in one bowl, the wet ingredients in another, and combine the two. Add the blueberries to the bowl.
Mix the batter so the blueberries are evenly distributed. Heat your skillet or griddle.
Cooking Tips for Perfect Pancakes
- Use a greased or non-stick griddle, a good non-stick pan, or a well-seasoned cast-iron pan. Avoid stainless steel, or the pancakes will stick.
- Lightly swipe a bit of oil on the pan's surface and reapply between pancakes. Don't use vegan butter, it will burn in the pan.
- I like cooking one pancake at a time in my cast-iron pan. It takes a little longer, but the pancakes turn out perfectly golden, cook evenly, and never stick together. If you want to save time, you can use a griddle so you can cook several at once.
Use a ladle to pour the batter into the heated pan. If you don't have a ladle, you can use a small measuring cup or a large spoon.
You'll know it's time to flip your pancakes once you see bubbles form on top.
Flip the pancake and let it cook for another few minutes on the second side.
As the pancakes finish, place them on a plate and cover until you're ready to serve.
Time Saving Tip
You can't make the batter the night before, or the pancakes will turn out flat and gummy. Instead, you can mix the dry ingredients in an airtight container ahead of time. In the morning, stir together the wet ingredients, combine the wet and dry, fold in the blueberries, and you’ll have fresh, fluffy pancakes in no time!
Serving Ideas
My favourite way to have these pancakes is with fresh blueberries and maple syrup, but here are some other ideas:
- fresh berries or sliced bananas
- blueberry sauce
- raspberry sauce
- coconut whipped cream
- strawberry sauce
- peach sauce
- cherry sauce
- vegan lemon curd
More Pancake Success Tips
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. Please read my article about how to measure flour correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Make sure your baking powder and baking soda are fresh. These are important ingredients that give the pancakes their perfect texture and fluffiness.
- Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
After You Make Them...
Let me know how they turned out by leaving a star rating and comment below and if you're on Instagram, you can also post a picture of your pancakes and tag me so I can see them! I’m @delightfuladventures over there.
Homemade Gluten-Free Vegan Blueberry Pancakes
Suggested Equipment:
Ingredients:
- 1 cup (250ml) unsweetened dairy-free milk (see note below)
- 3 tablespoons oil
- 2 teaspoons vanilla extract
- 2 tablespoons ground flax seeds
- 2 tablespoons pure maple syrup
- 2 cups (280g) gluten-free flour blend **see important note about flour below**
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (190g) fresh blueberries (frozen may be used, see note below)
Instructions:
Make the Pancake Batter:
- Whisk milk, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let the mixture sit for 5-minutes.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Slowly add wet ingredients to the dry ingredients, stirring until combined.
- Fold in blueberries.
Cook the Pancakes:
- Heat the pan over medium-high heat for at least 2 minutes. (The heat may need to be adjusted a few times while cooking the batch.)
- Lightly coat the surface of the pan with a small amount of oil.
- Ladle about ⅓ cup (or less for smaller pancakes) of the pancake mixture into the center of your pan, cooking 1 at a time.
- Flip when bubbles form on the surface, and the edges start to look set, about 1 ½ minutes. After they are flipped, cook for another minute and a half, or so.
- Repeat until the batter is done. If you find that the pancakes are browning too much or too fast, turn the heat down to medium-low.
- Place the finished pancakes on a covered oven-safe plate in a warm oven as they finish.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe was only tested with Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red package, NOT the blue package. I have never used any other brand of flour to make this recipe, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be this blend. When making pancakes with gluten-free flour, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute.
- If your batter is thick, add a little more milk, 1 tablespoon at a time, until it thins out.
- Store fully cooled leftovers for up to four days in an airtight container in the refrigerator.
- To freeze, cool completely, separate with parchment paper to prevent sticking, and freeze for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
- Nutrition info is based on 1 of 8 pancakes, without garnishes or maple syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Jessica says
Taste was great but my batter was too thick, I weighed out all of the ingredients. What can I add to thin out the batter? I plan on making these again for sure!
Gwen Leron says
Hi Jessica! I’m glad you gave it a try and that they tasted good. Did you use the Bob’s Red Mill flour in the red bag? Different gluten-free flours can make the batter much thicker, so the measurements may need slight adjustments if another brand was used. If you did use the flour in the red bag, did you make any changes to the recipe?
To thin the batter, you can add a small amount of dairy-free milk, a little at a time, until it reaches the right consistency. There is an image above that shows the batter being poured into the pan, that may give you an idea of what the consistency should be like. Let me know if you have any further questions, and let me know how things go the next time you make them 🙂
Kristen says
Delicious! These were easy to make and turned out to be fluffy and filling. Thanks for the recipes!
Gwen Leron says
You're welcome, Kristen! I'm glad you enjoyed them.