These vegan blueberry pancakes are a delicious and easy breakfast! Enjoy this light and fluffy pancake stack with fresh blueberries and warm maple syrup on top.

pouring maple syrup over a stack of vegan blueberry pancakes

There’s nothing like starting your day off with a stack of fluffy vegan pancakes, am I right? And it’s even better when the pancake stack is topped with warm maple syrup, a slice of vegan butter, and fresh blueberries. This recipe is pretty much my go-to weekend brunch!

These vegan blueberry pancakes are:

  • Light and fluffy
  • Egg-free
  • Dairy-free
  • Sweetened with coconut sugar
pancakes laying on two plates surrounded by blueberries, hemp seeds, and coconut flakes

How to Make Vegan Blueberry Pancakes

For the full recipe, scroll down to view the recipe card below. The recipe for these pancakes is quite simple. Let’s break it down in five steps:

  1. First, create the flax egg (see below for flax egg instructions).
  2. Second, combine the dry ingredients. This includes flour, sugar, baking powder, and salt.
  3. Next, toss in the wet ingredients. This includes almond milk, blueberries, vanilla, and the flax egg.
  4. Then, spoon the batter onto a warm skillet to cook.
  5. Finally, top the pancakes with maple syrup, vegan butter, and fresh blueberries.
a sliced stack of fluffy pancakes with blueberries and butter

How to Make a Flax Egg

Since this pancake recipe is egg-free, I used a flax egg to act as a replacement. What is a flax egg, you ask? The answer is simple: flaxseed meal + water. You can create a flax egg in three easy steps:

  1. Combine 1 tbsp flaxseed meal + 2 tbsp water.
  2. Stir together and set aside for 5 minutes.
  3. Voila! You have created a flax egg.

The main purpose of a flax egg is to bind ingredients together, much like a traditional egg would do. But that’s not the only benefit! Flax seeds are loaded with nutrients, adding a boost of vitamins and minerals to these pancakes.

a fork slicing through a pancake stack with almond milk in the background

Kaylie’s Tips:

Here are my best tips for these vegan blueberry pancakes:

  • Do not over-mix the pancake batter. To achieve fluffy pancakes, mix the ingredients until just combined. Still have lumps and air pockets in the batter? That’s totally ok. In fact, it’s preferred!
  • If you don’t have coconut sugar on hand, you can use regular cane sugar instead.
  • Pay attention while the pancakes are cooking! The best time to flip each pancake is when air bubbles begin to form on their surface. Follow this rule and you’ll always achieve golden-brown pancakes.
  • Add any toppings of your choosing. But, personally, I think maple syrup is a must!
two plates surrounded by berries, hemp seeds, and coconut flakes

More healthy pancake recipes

More breakfast recipes with berries

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maple syrup poured onto blueberry pancakes

Vegan Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: purelykaylie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan


These vegan blueberry pancakes are light, fluffy, and SO delicious! Enjoy this pancake recipe with maple syrup, vegan butter, and fresh blueberries. 




  1. Create the flax egg by combining 1 tbsp ground flaxseed + 2 tbsp water. Stir together, and then set aside for 5 minutes. 
  2. Mix the dry ingredients in a large bowl. Then, add in the flax egg + all wet ingredients. Stir until just combined. 
  3. Heat a skillet on medium temperature. Grease the skillet with oil or non-stick spray.
  4. Spoon the pancake batter onto the skillet. Once bubbles begin to form on the surface of each pancake, flip to cook the other side. 
  5. Serve with maple syrup and any toppings of your choosing. 


  • Store any leftover pancakes in the refrigerator within an airtight container. Reheat on a skillet before consuming. 


  • Serving Size: 5 pancakes
  • Calories: 325
  • Sugar: 12g
  • Fat: 3g
  • Saturated Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 8g

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