Vegan Buttermilk Blueberry Pancakes

5 from 3 votes

These are my go-to fluffy pancakes. I hope you’ll enjoy them!

Blueberry pancakesPin
Blueberry pancakesPin

Vegan Buttermilk Blueberry Pancakes

5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8 pancakes
Author: Kim-Julie Hansen


  • 1/2 cup soy milk 120mL
  • 1/2 Tbsp apple cider vinegar
  • 3/4 cup flour all-purpose flour 93.75g
  • 1 Tbsp melted vegan butter + more to grease the pan
  • 1 Tbsp sugar
  • 1 pinch sea salt
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup fresh blueberries or 2-3 Tbsp dark chocolate chips (frozen blueberries work too)
  • Maple syrup to serve


  • Start by mixing the soy milk with the apple cider vinegar and setting it aside for 2 minutes to form the buttermilk.
  • Add all other ingredients and mix (but don’t overmix), folding in the blueberries last.
  • Heat a non-stick pan (medium heat) and once the pan is hot, add a little vegan butter, then the batter (about 2 Tbsp per pancake) and cook the pancakes for about 1-2 minutes on each side or until golden.
  • Top with maple syrup and enjoy!

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