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Fluffy Vegan Blueberry Pancakes

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american


Soft and fluffy vegan blueberry pancakes! Made with good breakfast stuff like applesauce, gluten-free oats, maple syrup, cinnamon, and jammy juicy berries.


  • 1/2 cup (120g) unsweetened applesauce 
  • 1/2 cup (120g) nondairy milk
  • 1 tbsp lemon juice (or apple cider vinegar)
  • 12 tbsps maple syrup (optional)
  • 1 tsp vanilla extract
  • Optional: 1 tbsp coconut oil
  • 1 1/4 cup (150g) oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup (70g) blueberries (fresh or frozen)


  1. Whisk together all the ingredients. 
  2. Gently fold in the blueberries.
  3. Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
  4. Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
  5. Cook for 4-5 minutes per side, flipping when golden around the edges.
  6. Repeat until all the batter is gone. I usually get 6-7 pancakes.
  7. Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
  8. Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.


  • Serving Size: 3 pancakes
  • Calories: 418
  • Sugar: 16g
  • Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 64g
  • Fiber: 6g
  • Protein: 10g

Keywords: vegan, gluten-free, breakfast, brunch, healthy, summer, oatmeal, oil free, applesauce, egg free, dairy free