Vegan Blueberry Pancakes

Lori Hartnett Leave a Comment

Great pancakes don’t have to start with dairy milk and eggs. This recipe is reminiscent of old-fashioned flapjacks. Even if you are not vegan but perhaps out of eggs, no worries! The flaxseed works with liquid as an egg substitute. So try this healthy version, and I bet no one will notice a difference.

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Vegan Blueberry Pancakes
Vegetarian, Vegan, Dairy Free
Makes:   8 pancakes  
Makes:   8 pancakes  
  1. STIR together milk, water, flaxseed, and vanilla; let stand several minutes to thicken slightly.
  2. MIX flour, sugar, and baking powder in medium bowl. Make a well in center; pour wet ingredients into dry ingredients. Stir just until combined. Gently fold in blueberries.
  3. HEAT large greased skillet over medium heat. Spoon about 1/4 cup of batter into skillet for each pancake, spreading into a circle. Cook 2 to 3 minutes on each side or until light golden brown and cooked through. Reduce heat to medium-low, if necessary. Note: For thinner batter consistency, add 1 to 2 tablespoons of milk or water.
  4. Serve with syrup.
Fresh Tips


You can use a blend of all purpose, whole wheat, and oat flours.


Stirring batter just until combined keeps pancakes tender.

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