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5 from 1 vote

Vegan Blueberry Pancakes

Prep Time8 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 13
Calories: 94kcal


  • mixing bowl
  • griddle or frying pan


  • 3 tablespoons melted vegan butter
  • 1 tablespoon orange juice concentrate or 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cup almond milk I used the sweetened variety, but unsweetened works too.
  • 2 tablespoons cane juice crystals or other granulated sugar
  • 3/4 teaspoons salt
  • 1 1/2 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon aluminum-free baking powder or use 2-1/4 teaspoon regular baking powder
  • 1 cup blueberries fresh or thawed frozen


  • In a mixing bowl, whisk together melted margarine, orange juice concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.
  • Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle.
  • Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in.
  • When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm.
  • Serve hot with maple syrup and more blueberries, if desired.


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Calories: 94kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 125mg | Fiber: 1g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg