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These blueberry dairy-free pancakes are truly what pancake dreams are made of. They’re light and fluffy with little hidden bursts of fruity goodness.

Growing up in Montana, homemade huckleberry pancakes were often on the breakfast menu come summertime. We’d forage them near our cabin by the gallons and then enjoy them throughout the year. I wanted to create something reminiscent of home even though I now reside out of state and don’t have access to huckleberries where I live.

The next best thing? Homemade blueberry dairy-free pancakes.

Ingredients

plant milk – I used oat milk, but you can really use anything you’d like
apple cider vinegar
all purpose flour
baking powder
baking soda
organic cane sugar
salt
egg
dairy-free butter, melted
fresh blueberries

How to Make Dairy-Free Pancakes

Make the ‘buttermilk’. Mix the milk and the vinegar together and set aside for 10 minutes.
Whisk dry ingredients. In a medium size bowl, add the dry ingredients and whisk to combine.
Add wet ingredients to dry. Add the whisked egg, melted butter and buttermilk to the dry ingredients and fold them together until just combined. Don’t over-mix!
Cook. Scoop ⅓ cup of the batter into a greased pan over medium heat and spread it out to form a circle. Add some fresh blueberries into each pancake and cook until little bubbles form on the surface before flipping to cook another minute or two on the other side. Continue until you’ve used up all of the batter.

Make It Your Way: Ingredient Substitutions

Please remember that recipes are meant to be used as guides.

How can you make these blueberry dairy-free pancakes using what you already have? Here are some ideas…

No apple cider vinegar? ➝ white vinegar or lemon juice will also work
No dairy-free butter? ➝ sub avocado oil or coconut oil (in liquid state)
No fresh blueberries? ➝ use can use frozen, but you’ll need to thaw them first and drain off some of the excess liquid
Vegan? ➝ make a flax egg by mixing 1 tablespoon of flaxmeal (ground flax seeds) with 2½ tablespoons of water, let sit to ‘gel’ for 5 minutes before using
Gluten-free? ➝ they would probably taste best using oat flour (just make sure it’s certified gluten-free) or if you use gluten-free all-purpose blend, add ½ tsp xantham gum (if your flour blend doesn’t already have it) to help keep them fluffy

Helpful Tips

Avoid over mixing the batter. Over mixing results in dense pancakes, which is the opposite of what we want. So make sure to fold the wet ingredients into the dry until just combined. Folding allows air to incorporate into the batter. Air = fluffy pancakes.

Adding the blueberries. If you add the blueberries to the batter you run the risk of over mixing it, so that’s the reason for adding them directly to the pancakes instead of to the batter itself.

How to serve. Serve along side oven-cooked bacon and top with your favorite dairy-free yogurt or cashew cream and drizzle with maple syrup.

More Healthy Breakfast Recipes You’ll Love

Please let me know how your fluffy dairy-free pancakes turn out in the comments!

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