Dairy Free Blueberry Pancakes

These dairy free blueberry pancakes are light and fluffy ‘buttermilk’ pancakes loaded with fresh blueberries, just like you’re favourite café – maybe better! This recipe uses an at home substitute for buttermilk and taste just as good as the real thing. They are best served stacked sky high with a very generous drizzle of pure maple syrup.

These dairy free blueberry buttermilk pancakes are without a doubt the best pancakes I’ve not only made, but eaten. These are my go to when I want to impress with a breakfast and everyone that I’ve made them for agrees wholeheartedly.

While I tend to prefer a savoury breakfast like smashed avocado on toast, there is something super indulgent about a stack of pancakes on a lazy Sunday morning when you feel like something sweet.

These pancakes are big and fluffy, and so light and delicate. They are filled with blueberries that burst in every bite and everything is brought together with maple syrup. Because I truly don’t believe you can even call them pancakes if they aren’t drenched in maple syrup.

Key Ingredients

Now I know the ingredients list is a little long for pancakes, but trust me, this combination is going to create the best blueberry pancakes you’ve ever had!

Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.

• Dairy free milk – I use either oat milk or almond milk for this recipe and both work perfectly. You could also use soy milk.
• White vinegar – combined with the dairy free milk, this is going to create our ‘buttermilk’ aka the key for thick, fluffy pancakes.
• Plain flour – also known as all purpose flour in the US.
• Sugar – just a little sugar makes the pancakes sweet but not overly so.
• Baking powder – helps make our pancakes light and fluffy rather than dense.
• Bicarbonate of soda – also known as baking soda in the US, this reacts with the vinegar as the pancakes are cooking causing them to puff up.
• Cinnamon – for a little extra flavour.
• Egg – bind the pancakes together and provides essential structure.
• Coconut oil – always melt the coconut oil first, then measure. You can also substitute with any light tasting oil if needed but I find coconut oil yields the best result in these pancakes.
• Vanilla – for the best flavour, make sure to use vanilla extract not imitation vanilla.
• Blueberries – fresh is best for this recipe. Add as many to each pancake as you wish and serve with extra over the top.
• Toppings – you can top your pancakes with anything you like but I like to keep it simple with a little dairy free Greek yoghurt, some extra berries and of course, lots of maple syrup.

Step-By-Step Instructions

To make these pancakes, you’ll need a mixing bowl, whisk and a large frying pan.

Start by combining the dairy free milk and vinegar and set it aside to sit for 5-10 minutes while you gather and prepare the rest of the ingredients.

In a large mixing bowl combine the flour, sugar, baking powder, bicarb soda, salt and cinnamon and whisk to combine.

In another bowl, whisk together egg, coconut oil, vanilla and ‘buttermilk’ mixture. Add the wet ingredients to the dry and whisk until a thick batter forms.

The batter will start to bubble a little and get a bit foamy and puff up. This is exactly what we want to happen to ensure fluffy pancakes, however this next step is vital to making sure we get even pancakes. Let the batter sit for 10 minutes for this reaction to happen before cooking.

Once the batter has settled, you’re ready to heat your pan and start making pancakes!

I don’t like to add the blueberries to the batter because I think then you end up with an uneven distribution, so instead, I recommend pouring out ⅓ cup of batter into a hot oiled pan per pancake and then evenly dotting in the fresh blueberries. This way you can add as many as you like per pancake.

Let each pancake cook until bubbles start to form, then flip and cook for another 1-2 minutes and repeat until all batter is used. Pancakes are notorious for burning so keep an eye on them and if they are cooking too fast, turn down the heat.

This recipe makes about 6 pancakes (using ⅓ cup of batter per pancake) which is perfect for 2 really hungry people, or 3 if you’re more into portion control.

Storing and reheating: If you do have left overs, wrap them in plastic wrap and store in either the fridge or freezer. When ready to eat, heat them in the microwave for about 30-60 seconds until warm.

Recipe FAQs

More Breakfast Recipes:

The BEST Vegan Banana Bread
Cheddar and Chive Savoury Waffles
Breakfast Potatoes with Asparagus and Egg
Vegan Banana Walnut Muffins
Vanilla Overnight Oats
Vegan Chocolate Pancakes

Dairy Free Blueberry Pancakes

These dairy free blueberry pancakes are light and fluffy ‘buttermilk’ pancakes loaded with fresh blueberries, just like you're favourite café – maybe better! This recipe uses an at home substitute for buttermilk and taste just as good as the real thing. They are best served stacked sky high with a very generous drizzle of pure maple syrup.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 people (6 pancakes)

Author: Sally

Equipment

• large frying pan
• mixing bowls

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Ingredients

• ¾ cup dairy free milk
• 2 tablespoons white vinegar
• 1 cup plain flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 egg
• 2 tablespoons coconut oil melted
• 1 teaspoon vanilla
• 1 cup fresh blueberries
• pure maple syrup to serve

Instructions

• In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the oat milk and set aside.
• In a large mixing bowl combine flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon and whisk to combine.
• In another bowl, whisk together egg, coconut oil, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Set aside and rest for 10 minutes.
• Heat a non stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan, and dot in blueberries. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
• Serve pancakes with dairy free greek-style yoghurt, more fresh blueberries and a very generous drizzle of maple syrup.

Notes

Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.

While I think fresh is best for this recipe, you can use frozen blueberries instead, just let them thaw in the fridge first before using.

Dairy free milk: I use oat milk or almond milk for this recipe usually but soy milk also works well. 

Nutrition

Serving: 3pancakes | Calories: 500kcal | Carbohydrates: 75g | Protein: 11g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1143mg | Potassium: 205mg | Fiber: 4g | Sugar: 21g | Vitamin A: 345IU | Vitamin C: 7mg | Calcium: 280mg | Iron: 4mg

Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

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This post was originally published on the 5th September 2019 and has been republished to include better instructions, more helpful information and new photos.