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    Vegan Blueberry Pancakes

    Jump to Recipe·Print Recipe

    The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.

    vegan blueberry pancakes with whipped cream, blueberries, and maple syrup.

    If I had to choose one breakfast food for the rest of my life it would have to be pancakes. And, not some piss poor pancake from a yellow box made with processed crap and hydrogenated oils. It would be these incredible vegan blueberry pancakes.

    These are seriously some of the best pancakes I’ve ever made or eaten. They’re hearty, fluffy, thick, and so simple to make. So, if you’re looking for a vegan pancake recipe that’s sure to make EVERYONE happy this is it.

    Pancakes also make a great snack or dinner as well. Yes, we make pancakes all the time and you should too when you’re hungry. They’re simple to throw together and always satisfying. So, what are you waiting for?

    Let’s make some pancakes.

    Stack of pancakes with whipped cream and blueberries.

    Table of Contents

    • 🥞 Ingredients You’ll Need
    • How To Make Vegan Blueberry Pancakes
    • How To Serve Vegan Blueberry Pancakes
    • 💭 Tips For Perfect Blueberry Pancakes
    • Storing and Freezing
    • More Vegan Breakfast Recipes
    • Best Vegan Blueberry Pancakes

    🥞 Ingredients You’ll Need

    Here’s a list of the simple, whole-food ingredients you’ll need to make these delicious pancakes.

    Dry

    • Flour: I used a mixture of whole-wheat and oat flour.
    • Ground Flaxseed: This works as an egg replacement. But, be sure the flaxseed is ground or it won’t work.
    • Baking Powder: It makes things all nice and fluffy. So, unless you want cardboard pancakes do not leave this out of the recipe.

    Wet

    • Almond Milk & Water: I have found this combination helps to soften the batter.
    • Unsweetened Applesauce: A great oil replacement to keep these pancakes low-fat and hearty healthy. If you don’t have access to applesauce try using aquafaba (chickpea juice). It has a neutral flavor and works very well as an oil-replacement.
    • Maple Syrup & Vanilla: For sweetness and depth of flavor. It’s excellent with blueberries.
    • Mashed Banana: I love the added flavor it gives to these pancakes. But, you can leave it out if you wish.
    • Blueberries: You can use fresh or frozen blueberries for this recipe. I prefer frozen so I can keep them on hand all the time.
    Pancakes with blueberries and whipped cream on top.

    How To Make Vegan Blueberry Pancakes

    1. If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
    2. Add all dry ingredients to a large mixing bowl and whisk to combine.
    3. Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
    4. Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you’re like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
    5. Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
    6. Serve immediately with warm maple syrup.

    Enjoy these delicious vegan blueberry pancakes with maple syrup or top them with my homemade vegan whipped cream, some coconut flakes, walnuts, and fresh blueberries. It will be a brunch to remember!

    Personally, I love drowning these pancakes in my healthy Blueberry Compote. It’s so simple, but so delicious!

    vegan blueberry pancakes on plate with maple syrup, whipped cream, and blueberries.

    How To Serve Vegan Blueberry Pancakes

    I love hot and savory breakfast side-dishes with these pancakes. Here are a few of my favorites…

    • Spicy Vegan Breakfast Sausage
    • Tofu Bacon
    • Easy Vegan Tofu Scramble

    💭 Tips For Perfect Blueberry Pancakes

    • Do Not Over-mix The Batter! This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!
    • Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!
    • Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.
    • Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.
    • Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.
    • Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won’t spread out everywhere causing flat pancakes.

    Storing and Freezing

    Naturally, these pancakes are best when fresh and don’t store well in the fridge. But, they do freeze well.

    You simply place them in a freezer-safe bag and store them for up to 1 month in the freezer. When you’re ready to enjoy them just toss them in the toaster for a quick breakfast when you’re running late. You can also warm them in the microwave.

    Blueberry pancakes on plate with fork and sliced.

    More Vegan Breakfast Recipes

    Looking for more hot vegan breakfast recipes that are not oatmeal? Got you covered. Check out these delicious morning munchies.

    • Vegan Breakfast Tacos
    • Easy Cheesy Vegan Grits
    • Cheesy Vegan Grits Bowl with BBQ Soy Curls & Kale
    • The Best Vegan Frittata
    • Homemade Biscuits with Chocolate Gravy
    Sliced blueberry pancakes on plate.

    These Vegan Blueberry Pancakes are…

    Vegan, vegetarian, plant-based, dairy-free, oil-free, naturally sweet, and refined sugar free.

    Looking for more delicious vegan pancake options? Check out my Best Fluffy Vegan Pancakes, Banana Oat Blender Pancakes, Vegan Pumpkin Pie Pancakes, or Peanut Butter Pancakes.

    I want to know how these turned out for you! Be sure and leave a comment below and share a picture on Instagram with the hashtag #shaneandsimple.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Best Vegan Blueberry Pancakes

    ★★★★★ 5 from 54 reviews
    • Author: Shane Martin
    • Prep Time: 7 minutes
    • Cook Time: 20 minutes
    • Total Time: 27 minutes
    • Yield: 14 pancakes 1x
    • Category: Vegan Breakfast Recipes
    • Method: Stovetop
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.


    Ingredients

    Scale

    Dry

    • 1 cup whole wheat flour
    • 1 cup oat flour (see Notes below)
    • 2 Tbsp ground flaxseed (flax seed meal)
    • 1 Tbsp baking powder
    • ½ teaspoon salt

    Wet

    • 1 cup water
    • ¾ cup unsweetened almond milk
    • 2 Tbsp unsweetened apple sauce
    • 2 Tbsp maple syrup
    • 1 tsp. vanilla
    • 2 small bananas or 1 medium-sized banana mashed
    • 1 cup frozen or fresh blueberries

    Toppings (optional)

    • Vegan Whipped Cream
    • Fresh blueberries
    • Shredded coconut
    • Sliced bananas
    • Chopped walnuts
    • Maple syrup (real, not that fake, cheap crap in the old lady bottle)

    Instructions

    1. If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
    2. Add all dry ingredients to a large mixing bowl and whisk to combine.
    3. Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
    4. Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you’re like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
    5. Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
    6. Serve immediately with warm maple syrup.

    Equipment

    Glass Mixing Bowls

    Buy Now →

    Nonstick Skillet

    Buy Now →

    Maple Syrup

    Buy Now →

    Notes

    Make your own oat flour by adding 1 cup of old-fashioned oats to a blender and processing until it looks like oat flour.

    Do Not Over-mix The Batter! This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!

    Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!

    Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.

    Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.

    Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.

    Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won’t spread out everywhere causing flat pancakes.

    Nutrition

    • Serving Size: 2 Pancakes
    • Calories: 181
    • Sugar: 6.8 g
    • Sodium: 195.2 mg
    • Fat: 2.3 g
    • Carbohydrates: 36.3 g
    • Fiber: 4.9 g
    • Protein: 5.6 g
    • Cholesterol: 0 mg

    Keywords: vegan blueberry pancakes, breakfast, vegan breakfast recipes, vegan pancakes

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    *This recipe was originally posted in 2018 and has been updated in January 2021 with new photos, better instructions, and a couple of extra ingredients. Thank you!

    « Easy Grilled Corn On The Cob (The Best!)
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    Reader Interactions

    Comments

    1. SandraM

      August 04, 2022 at 7:08 pm

      I have made these twice already. Pancakes were always a favourite of mine before going wfpb. Martha Stewart’s buttermilk blueberry Pancakes my go to. (AP flour, white sugar, eggs, butter…you know) So I am always looking for a replacement recipe.
      I love your vegan blender Pancakes for a quick breakfast. And it will be my regular pancake recipe.
      But this one! This recipe is for those times I have great blueberries and want to have some special stacks.
      Beyond pleased with this recipe!

      ★★★★★

      Reply
    2. LouAnn Mallon

      June 27, 2022 at 5:31 pm

      Do the pancakes taste AT ALL like banana??

      Reply
      • Shane Martin

        June 28, 2022 at 4:47 pm

        I don’t think so.

        Reply
    3. Stephanie Zick

      June 08, 2022 at 6:05 pm

      Our go to pancake recipe now. Have substituted both applesauce and puréed sweet potato in place of the banana with fantastic results! The kids can’t get them off the griddle fast enough thank you for the great recipe.

      ★★★★★

      Reply
    4. Angie

      January 29, 2022 at 10:24 am

      I made these pancakes this morning and they were awesome! My husband really enjoyed them. I used the banana as suggested in the recipe. I do agree with Shane on using real maple syrup, it makes a difference in the quality of the pancakes and there’s no added preservatives.

      ★★★★★

      Reply
    5. Tracy Miller

      January 29, 2022 at 9:54 am

      Eat vegan pancakes we have made!

      ★★★★★

      Reply
    6. Cheryl D.

      September 26, 2021 at 11:19 am

      I have never loved pancakes until now… This recipe is amazing !!! It is extremely moist so maybe that is why I liked it, not to mention that I do enjoy blueberries too!!! We did however decide to thin it just a little bit adding extra almond milk.Can’t thank you enough!

      ★★★★★

      Reply
      • Shane Martin

        September 26, 2021 at 5:18 pm

        Thank you, Cheryl! I’m so glad you enjoyed them.

        Reply
    7. Jacqueline Z

      June 09, 2021 at 1:49 pm

      These are delicious pancakes! I didn’t add the bananas as my husband does not care for them and they still came out great. Next time I will try whole wheat pastry flour instead of the whole wheat flour for a lighter texture. Thanks again for a great recipe.

      ★★★★★

      Reply
    8. Lara

      May 09, 2021 at 7:20 am

      best blueberry pancakes ever. just made them for Mother’s Day and they were a huge hit. also taste very good without fruits and tofu scramble and/or veggies! will be making these again 🙂

      ★★★★★

      Reply
    9. Candace

      March 05, 2021 at 5:53 pm

      These are so so good. Have made them 3x in the last 2 weeks/ I used frozen raspberries and I think they are even better than the blueberry. Thanks for the great recipe.

      ★★★★★

      Reply
    10. Ana

      March 04, 2021 at 4:53 pm

      These are the best vegan pancakes I have tried. I have made them twice now and they have turned out great both times. The only change I made was to omit the banana because of an allergy. I usually double the recipe and freeze the extras to have for breakfasts during the week. I can’t wait to try your fluffy pancake recipe next time!

      ★★★★★

      Reply
    11. Kathleen Sullivan

      February 03, 2021 at 2:38 pm

      Just made a double batch in the waffle maker, my husband who usually eats 3 eggs and bacon every Sunday asked if he could have these, Thank you for helping me continue to lower his cholesterol with better food.

      ★★★★★

      Reply
      • Shane Martin

        February 04, 2021 at 8:36 pm

        That’s awesome, Kathleen!!! Thanks so much for sharing.

        Reply
    12. Carol

      January 31, 2021 at 2:37 pm

      We made these blueberry pancakes today and they were awesome – we have tried many recipes but this is by far the best one! Thank you!

      ★★★★★

      Reply
      • Shane Martin

        February 01, 2021 at 10:10 am

        Wow, Carol! Thanks so much for reaching out and sharing that with me.

        Reply
    13. Marianne R

      January 15, 2021 at 9:58 am

      I may have already previously left a review, but I just have to come back to say I LOVE these pancakes. Every couple of months I cook a big batch of these and freeze them. I pull out a few at a time for when I want something special and not in my every day routine. Even my non-vegan husband loves them!

      ★★★★★

      Reply
      • Shane Martin

        January 15, 2021 at 12:53 pm

        That is so great, Marianne! Thanks for reaching out.

        Reply
    14. Carrie

      December 09, 2020 at 6:53 pm

      Thanks for the great recipe! My son is diabetic and celiac, so we’re always looking for good recipes that we can tweak to be gluten free with low sugar. This worked great with the buckwheat substitute someone else mentioned. They were delicious! I omitted the blueberries actually, because my kids won’t eat them but this is going to be my new go to base recipe! I also appreciate that you have the carbs. Makes it easy for me to calculate his insulin. 🙂

      ★★★★★

      Reply
      • Shane Martin

        December 10, 2020 at 11:46 am

        Thank you so much, Carrie! I’m so glad they worked for you:) Happy Holidays!

        ★★★★★

        Reply
    15. Mary

      November 09, 2020 at 10:24 am

      Made these today and followed the recipe as written. I thought the pancakes would stick to my griddle without the use of oil but was pleasantly surprised that they did not. I used my cookie dough scoop for sizing. They were absolutely delicious. Just froze the rest. Will definitely be my go to recipe for now on. Also read the other comments and think I may try using raspberries and chocolate chips next time.

      ★★★★★

      Reply
    16. Alison

      November 01, 2020 at 9:11 am

      Amazing! I added some walnuts and cinnamon, but this recipe is great without those too. Can’t wait tommake them again!

      ★★★★★

      Reply
    17. Cathy

      September 06, 2020 at 12:09 pm

      I made these yesterday. My 14 yr old son who doesn’t like healthy things usually asked for seconds! They were so delicious! To make mine gluten-free I substituted cassava flour for whole wheat flour. I think it made them slightly gummy, but my husband and son did not notice. Big hit thank you!

      ★★★★★

      Reply
    18. Marge Teilhaber

      September 06, 2020 at 1:28 am

      First time I ever made pancakes I’m pretty sure. They were flippable! I had frozen soy and oat milk, the soy in 1/4C cubes and the oat in 1/2C cubes. Omitted the salt and did 2t of baking powder. Added 1T maple syrup to the wet ingredients and 1t cinnamon, 10z of frozen bananas, 1C frozen blueberries. Toasted 1C of walnuts 30M @ 250 and then chopped and added to batter. Cooked them on a griddle longer than recipe says because they didn’t seem done. I overcooked them but they’re not burnt and feel “not done” but they ARE done. The blueberries and banana prevent the pancakes from feeling dry and “done.” Sweet enough for me and they’re delicious and were my dinner!
      Got around 20 pancakes out of this batch. You’re quite a fantastic find, Shane!

      ★★★★★

      Reply
      • Shane Martin

        September 06, 2020 at 11:23 am

        Marge, thank you so much. And, glad you’re here:)

        Reply
    19. Beth R

      August 16, 2020 at 7:02 pm

      These are simply the BEST vegan pancakes I’ve ever made! I just threw away all the other pancake recipes in my binder that really were never quite right. Why mess with perfection? This is my go-to from now on.

      ★★★★★

      Reply
      • Shane Martin

        August 17, 2020 at 8:54 am

        Thank you so much!

        Reply
    20. Amanda

      August 04, 2020 at 3:21 pm

      Is there anything I could substitute for applesauce? Thanks!

      Reply
    21. Lynette

      August 03, 2020 at 11:27 am

      Shane, these pancakes were awesome! I’m new to the whole food plant based world. Because of my heart disease and some recent changes with that, my world also can’t include any kind of oil or fat anymore. Sooooo, I’m on the hunt for plant based oil-free recipes. I found you because I first found your chocolate gravy recipe. OMG!! I’m a southern girl who grew up on chocolate gravy. I just found your blog last week and I’m also following you on Instagram. Thank you for sharing your recipes with all of us!

      ★★★★★

      Reply
      • Shane Martin

        August 03, 2020 at 11:29 am

        Lynette, I’m so glad you are here and thank you for reaching out. Please don’t hesitate to reach out with any comments or questions. I’d love to help in any way I can. Blessings to you.

        Reply
    22. GB Nana

      July 25, 2020 at 7:44 pm

      My husband is new to wfpb eating and has never been a pancake fan… always bacon, sausage, or steak and eggs with a side of biscuits and gravy. After a warning from his doc that he was a walking heart attack he has converted over (much to my happiness). I made him these pancakes for the first time he said its his new fav and has requested them again for tomorrow 😃 every recipe of yours I’ve tried are a10 now I code them with SS so I know they’re from your site. Thank you for such great recipes!

      ★★★★★

      Reply
      • Shane Martin

        July 26, 2020 at 7:05 am

        That’s awesome and thanks for reaching out!

        Reply
    23. Vickie

      July 22, 2020 at 12:17 pm

      Very quick and easy. I had everything on hand.

      ★★★★★

      Reply
    24. Vickie

      July 19, 2020 at 1:40 pm

      I made these today. They were great! I added walnuts because I had some on hand.

      Reply
      • Shane Martin

        July 19, 2020 at 4:51 pm

        That’s great, Vickie! We love adding walnuts as well. If you wouldn’t mind, I really appreciate you leaving a star rating when you get a chance. It really helps with the “powers that be” at Goolge to get ranked. Blessings.

        Reply
    25. Kate

      July 19, 2020 at 10:22 am

      These are great! My family just devoured them. We had a big bucket of blueberries we picked yesterday and my 4 year old was quick to ask for blueberry pancakes. Thanks!

      Reply
      • Shane Martin

        July 19, 2020 at 12:08 pm

        Kate, that is so awesome! Thank you for sharing.

        Reply
    26. Claudia

      June 27, 2020 at 9:58 pm

      What is this witchcraft?!?!? I followed the recipe to the letter (using metric cups) and it turned out amazingly fluffy. The best pancakes we ever had. I did not use any oil and it was easy and did not stick to the pan at all. This is an instant guilt free delicious weekend staple for us.

      ★★★★★

      Reply
      • Shane Martin

        June 30, 2020 at 2:24 pm

        Thank you so much, Claudia:)

        Reply
    27. Aimee

      June 14, 2020 at 6:05 pm

      Loved these pancakes. The flavor was delicious.

      ★★★★★

      Reply
    28. Louise

      June 02, 2020 at 12:53 pm

      Love these pancakes, it feels so good when I discover a recipe that is so good and healthy. Thank You very much for sharing this recipe.

      ★★★★★

      Reply
    29. Maryanne Gibbard

      May 25, 2020 at 5:28 am

      Can I use cashew milk instead of almond? I’ looking forward to trying these.

      Reply
      • Shane Martin

        May 25, 2020 at 11:56 am

        Yes, absolutely!

        Reply
    30. Dawn Walker

      May 17, 2020 at 1:57 pm

      I Tried so many vegan pancake recipes withcsimiliar ingredients but they weren’t as good as these. Will definately make again Thank you!

      Reply
    31. Mary Mackey

      February 15, 2020 at 2:06 pm

      THESE ARE AMAZING!!!
      I’m a new plant based nutritionist coach and will be recommending this recipe and your website/instagram page to them. LOVE THEM! I mixed a cup of large organic frozen blueberries from whole foods and they are so good and chunky in this recipe. I also used trader joe’s soy milk that comes in the carton. No additives in this brand of soy milk and nice and creamy for this recipe.
      Thank you for making my day 🙂

      ★★★★★

      Reply
    32. Natalia

      February 15, 2020 at 10:34 am

      These are amazing, truly the best! I’ve made these multiple times already, with raspberries too. So so good!! Thank you for such a simple and delicious recipe!

      ★★★★★

      Reply
    33. Nina Lalezari

      February 15, 2020 at 8:55 am

      Can we omit the bananas or replace with something else? Is that a necessary ingredient? (cant have bananas)

      Reply
    34. Jan

      February 11, 2020 at 3:50 pm

      Made these today, absolutely delicious! I used prune purée instead of applesauce because that’s what I had. Soooo good! I will definitely make these again. So hearty and satisfying. Thank-you once again for your wonderful recipes!

      ★★★★★

      Reply
      • Shane Martin

        February 11, 2020 at 8:14 pm

        That’s awesome, Jan! I love it when people improvise. It’s about using what you’ve got. Way to go!!!

        Reply
    35. Emily

      January 19, 2020 at 1:45 pm

      WOW, yum! Hubby and I just finished our first batch of these and they are super! May add a smidge more applesauce or liquid next time as they turned out thicker than most pancakes we’re used to, but I guess that’s part of it when you use REAL whole ingredients and not prepackaged chemical filled powders. We will definitely be doing this one again! Thank you for making our transition to a WFPB diet so much easier and yummier than we imagined!
      and to put in my two cents to Cindy’s question: I only tasted banana where my Hubby had not mashed up the bananas as much to where they were chunky, but where he mixed it better, I didn’t taste it.

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2020 at 7:21 pm

        Emily, thank you so much! I’m so glad you enjoyed the pancakes. They’re one of our favorites. And, yes, I hardly know there’s banana in them. Blessings.

        Reply
    36. Mary Pat

      January 19, 2020 at 9:36 am

      This looks delicious! What cooking spray are you talking about?

      Reply
      • Shane Martin

        January 19, 2020 at 9:41 am

        Hi, Mary Pat! Any of the standards (Pam, etc.), but if you have good nonstick cookware you shouldn’t need any. I only recommend these as a last resort. Hope you enjoy!

        Reply
    37. Cindy

      January 16, 2020 at 7:49 pm

      I haven’t tried these but would love to but do they taste like banana? My husband does not like bananas. 🙁

      Reply
      • Shane Martin

        January 16, 2020 at 9:47 pm

        I don’t think they taste like banana, but you can leave them out.

        Reply
    38. Magda

      January 11, 2020 at 1:47 pm

      I made this recipe for the first time and everyone loved it. So excited for weekend breakfast again.

      ★★★★★

      Reply
      • Shane Martin

        January 11, 2020 at 3:32 pm

        Magda, that is so exciting! I’m glad you enjoyed the pancakes and thanks for reaching out. Blessings.

        Reply
    39. Vic

      January 11, 2020 at 10:16 am

      I’ve made this recipe so many times that I have it memorized. These are the best! I often switch up the blueberries for whatever I have in the fridge. I made them this morning with raspberries and chocolate chips and they were delicious. Thanks for a great recipe!

      ★★★★★

      Reply
      • Shane Martin

        January 11, 2020 at 10:26 am

        Vic, that is awesome and thank you! And, LOVE the combo of raspberries and chocolate chips. Can’t wait to try it!

        Reply
    40. Michelle

      December 23, 2019 at 12:21 pm

      Delcious and super easy to make!!

      ★★★★★

      Reply
      • Shane Martin

        December 23, 2019 at 6:56 pm

        Thank you! Merry Christmas.

        Reply
    41. J

      December 14, 2019 at 5:53 pm

      Great base recipe. I adapted it to what I had on hand and it came out really tasty.

      ★★★★★

      Reply
      • Shane Martin

        December 14, 2019 at 9:02 pm

        Thank you. That’s exactly how I like my recipe to be perceived. I LOVE it when people make it work for them.

        Reply
    42. Stella

      December 10, 2019 at 10:00 am

      I forgot to add the rating,

      ★★★★★

      Reply
      • Shane Martin

        December 10, 2019 at 10:32 am

        Haha, no worries. Thanks so much!!!

        Reply
    43. Stella

      December 10, 2019 at 9:57 am

      These are fantastic! My question is, how do I keep my pancakes from sticking together when I freeze them? I froze my leftovers and ended up with a frozen chunk o’pancakes. Not a disaster. They thawed out and were still yummy. 🙂

      Reply
      • Shane Martin

        December 10, 2019 at 10:32 am

        Use wax paper, cut in squares, and place between the pancakes before you freeze them. Hope this helps and SO PUMPED you liked them. Thanks for reaching out.

        Reply
    44. Annette Garver

      December 08, 2019 at 10:58 am

      I love these and have them at least once a week! I’ve been mixing a full batch of the dry ingredients and putting them in a Tupperware ware container with the list of all ingredients taped to the lid. When I’m ready to make, them, I mix up 1/4 of the wet in a 2-cup Pyrex measuring cup, then whip in a little over 1/2 cup of the dry mix. (Works fine that way.). I’ve decided next time I’m going to do a double batch of the dry mix so I won’t run out as fast! (Living alone as a plant-based eater requires a little extra innovation!)

      Annette, age 85 and vegan for 8 months.

      Reply
      • Shane Martin

        December 08, 2019 at 11:47 am

        Annette, this is so awesome and a fabulous idea! Thanks for sharing and so glad you enjoy the pancakes. Merry Christmas and blessings.

        Reply
    45. Roz

      November 28, 2019 at 9:43 pm

      These pancakes are so easy to make and absolutely delicious!! I hadn’t eaten pancakes in so long. I’m so excited that I came across your blog and this recipe. Looking forward to try out many of your recipes! Thanks!

      ★★★★★

      Reply
      • Shane Martin

        November 29, 2019 at 9:09 pm

        Roz, that is so great! These are my favorites too:) I hope you try and enjoy some of the other recipes. Many blessings to you.

        Reply
      • Carolyn

        May 21, 2020 at 1:58 pm

        How much baking powder can I leave out and still get good results? Can I leave out all the salt? I found my first batch to be salty and a little bitter. So I tried to adjust by adding sugar, but that’s not my preference. How low can I go on the baking powder and get good results? I admit I don’t bake much and am not familiar with this kind of adjustment. Thanks

        Reply
        • Shane Martin

          May 21, 2020 at 6:39 pm

          Leave out the salt entirely and use 2 tsp. of baking powder. Add 1 Tbsp of maple syrup to the batter. Should still work just fine.

          Reply
        • Robin Lefkovits

          June 20, 2020 at 8:53 pm

          Been looking for a Whole Food Plant Based healthy pancake recipe for a while! This was AWESOME and delicious! Thank you so much!

          ★★★★★

          Reply
    46. Suzanne

      November 24, 2019 at 11:19 am

      Will make them next weekend, so good!

      ★★★★★

      Reply
      • Shane Martin

        November 24, 2019 at 5:37 pm

        Awesome, Suzanne! So glad you liked them. These pancakes are our “Saturday morning” thing.

        Reply
    47. Suzanne

      November 23, 2019 at 11:25 am

      These are the best! My husband and I ate them till we were stuffed. That batter made 11 large pancakes and we ate them all like champs! Delicous! Thanks, Shane!!!

      Reply
      • Shane Martin

        November 24, 2019 at 9:47 am

        Awww, that is awesome, Suzanne! Thanks for sharing!!! Would you mind rating it when you get a chance? Thanks!!!

        Reply
    48. Julianna

      November 17, 2019 at 9:18 am

      Hello Shane I was wondering if you knew how long the batter can stay in the fridge without going bad? Thank you and love all your plant based oil free recipes! Trying to loose weight and have a healthy heart here ! 🤗

      ★★★★★

      Reply
      • Shane Martin

        November 17, 2019 at 11:39 am

        Hey, Juliana! I’m not sure exactly how long it would last. But, I have left it in the fridge for a couple of days before using it. Hope this helps.

        Reply
    49. Liz

      November 12, 2019 at 10:53 am

      I don’t usually comment on recipes, but this one was so off-the-charts delicious I had to come and tell you how much we enjoyed it. My husband added some Vegan butter to his first one, but soon declared that they didn’t need anything added because they were moist enough straight off the griddle! I had mine with a drizzle of real maple syrup. So filling and absolutely delicious. I didn’t alter the recipe other than to add a touch of cinnamon to the batter. I’m so glad I went for it and made a double batch! These will be on repeat for sure! Thank you for sharing this with the world!!!

      ★★★★★

      Reply
      • Shane Martin

        November 12, 2019 at 2:14 pm

        Awww, Liz, that is so great. Thank you so much for sharing this with me. I really appreciate you taking the time to not only rate the recipe but share your experience. I hope you have a great holiday season. Blessings.

        Reply
    50. Beverly

      October 28, 2019 at 9:53 am

      Plant base recipes are very new to me.
      Your recipes make me excited to start cooking healthy.

      ★★★★★

      Reply
      • Shane Martin

        October 28, 2019 at 6:26 pm

        Thank you, Beverly! I hope you enjoy them. And, don’t hesitate to reach out with a question or comment.

        Reply
    51. michael mcLaughlin

      September 20, 2019 at 4:15 pm

      I’ man up on on some of those recipes. My only observation is your nuts are too big—-no cheap sexual innuendo. I break the nuts up. If one must you can sneak in chia seeds and flax and whatever to the dry mix. Let’s eat!

      Reply
    52. Steph

      July 09, 2019 at 8:43 am

      Made these for dinner last night for my dad who had to turn a new leaf on life. In March he had s massive heart attack in front of me (yikes)then spent a month in ICU until he was stable for open heart surgery. Now he walks 5 miles a day has dropped 30 lbs and more importantly he’s been open to my lifestyle being a vegan! He’s a carnivore through and through but has found out that vegan food is delicious! Thanks to yours truly! Since he’s done so great post surgery I felt pancakes for dinner were warranted. I added a tsp of Lemmon zest & doubled the apple sauce, I also made my own oat flour because it’s so damn easy! I topped them with fresh blueberries, shaved coconut and walnuts. He ate 2 pancakes and said “these are the BEST pancakes I’ve EVER eaten in my life! Success! He also commented on how they stayed hot longer, and asked how I did that??? I guess it had to do with the four mix, but I dunno! Great pancakes! Thus morning I’m making him the green smoothie so we’ll see what he thinks about that! Also I’m making the date Carmel so stay tuned and make these pancakes!!

      ★★★★★

      Reply
      • Shane Martin

        July 09, 2019 at 9:30 am

        Steph, that is awesome! I love hearing stories like this. Thank you so much for sharing! Could I use part of your comment for a quote at a later date? Thanks again and hope your dad continues to improve!!! Blessings!!!

        ★★★★★

        Reply
        • Steph

          August 10, 2019 at 10:16 am

          Sure thing! Happy to share.

          Reply
    53. Jill

      July 01, 2019 at 1:12 pm

      If you leave the bananas out does it affect the texture of the pancakes? Unfortunately, I have a strong aversion to bananas ?
      Is there something I could use in they’re place if they’re necessary for texture?

      Reply
      • Shane Martin

        July 01, 2019 at 1:48 pm

        Yes, the pancakes should still come out quite nice. Let me know!

        Reply
    54. Sally Pommer

      April 29, 2019 at 1:00 pm

      Hi! Just tried your wicked blueberry pancakes. They were everything you said they were and more. Easy, fluffy and delicious. Thank you.

      Reply
      • Shane Martin

        April 30, 2019 at 8:48 am

        Awesome, Sally! So glad you like them. Blessings.

        Reply
    55. kim

      March 01, 2019 at 1:52 pm

      5 *’s is for like’ world peace’ or Orgasmic tastings. these are good, tho . I made these for Sabbath tomorrow ( I sure hope they keep as they are really moist) Very tasty Shane ( I used apple juice instead of water. It just happens sometimes, I got to meddle. Good good cakes .sauteed apples atop would be fun . #keeponcooking!

      ★★★★

      Reply
      • Shane Martin

        March 04, 2019 at 9:08 am

        Thanks so much, Kim! And, keep on “meddling”… it’s how great things happen:)

        Reply
    56. Alissa

      February 27, 2019 at 9:25 am

      Picky, picky, picky kid approved! My 5 year old had 4 in a serving and then came back soon after and picked 2 up and just ate them with his hands…I couldn’t believe it! I am sooo glad I found your website and recipes thank you!

      ★★★★★

      Reply
      • Shane Martin

        March 04, 2019 at 9:08 am

        Alissa, that’s awesome! Yeah, we have 5 children so I know the feeling of victory when you find something they enjoy:)

        Reply
    57. Sheryl

      February 24, 2019 at 9:23 am

      This recipe is fantastic! and simple to make. Definitely a keeper. Thank you for posting it.

      ★★★★★

      Reply
      • Shane Martin

        February 24, 2019 at 7:15 pm

        Thank you, Sheryl! So glad you enjoyed it. Thanks for sharing.

        Reply
    58. Lisa Welch

      February 21, 2019 at 1:27 pm

      A full Tablespood of baking powder??

      Reply
      • Shane Martin

        February 21, 2019 at 1:38 pm

        Yes. But, feel free to play around if you like.

        Reply
        • Tosca

          August 12, 2019 at 4:15 am

          We are new on the whole food plant based journey and looking for kid-friendly recipes. These pancakes are so delicious. The whole family loves them. Thanks Shane, for the great recipe 🙂

          ★★★★★

          Reply
          • Shane Martin

            August 12, 2019 at 8:06 am

            Awww, Tosca, thank you so much! I love it when people leave comments talking about the whole family. I’m so glad everyone liked them. These are our Saturday morning breakfast. Blessings.

            Reply
    59. Mary

      January 01, 2019 at 9:10 pm

      So delicious and so easy. I’ve made them twice.
      Thank you

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2019 at 10:50 pm

        Thank you, Mary! Blessings.

        Reply
    60. Kimberly

      December 02, 2018 at 5:48 pm

      If I make my own oat flour do I use 1 cup oats made into flour or 1 full cup “flour” after blending? I assume 1 cup processed down will be less then 1 cup afterwards…

      Reply
      • Shane Martin

        December 02, 2018 at 6:16 pm

        1 cup oats will actually give you 1 cup oats. I do the same.

        Reply
    61. Elizabeth

      December 01, 2018 at 9:13 am

      I chose this recipe because of its whole, simple ingredients with no dairy or added sugar. They turned out perfectly and everyone in the family loved them, including my picky 2-year-old., who declared them to be “delicious”! No phototo post, because they disappeared too quickly. I’ll be making these again and again.

      Reply
      • Shane Martin

        December 01, 2018 at 9:59 am

        Elizabeth, that’s so great! So glad everyone likes them and thanks for reaching out!!!

        Reply
    62. Nuffy Balls....

      September 16, 2018 at 3:15 am

      Thanks Buddy, love your food…and your site, and I also enjoy the group…

      Nuffy…

      Reply
      • Shane Martin

        September 16, 2018 at 12:12 pm

        Thanks!

        Reply
    63. Nuffy

      August 06, 2018 at 1:47 pm

      Can I use frozen Bansnas please?

      Reply
      • Shane Martin

        August 06, 2018 at 3:24 pm

        You’ll want to let them thaw first because they need to be mashed.

        Reply
        • Nuffy

          September 09, 2018 at 11:07 pm

          Shane could I cook these in a waffle maker please?

          Reply
          • Shane Martin

            September 10, 2018 at 5:45 am

            I’ve never tried it, but it should work just fine.

            Reply
      • Malini

        October 06, 2020 at 1:03 am

        I don’t have any oats on hand. Can I use solely wheat flour for these? Thanks!

        Reply
        • Shane Martin

          October 06, 2020 at 9:28 am

          Absolutely!

          Reply
    64. Nuffy

      August 06, 2018 at 1:44 pm

      Could these be made into waffles?

      Reply
      • Shane Martin

        August 06, 2018 at 3:24 pm

        I’ve never tried it, but I don’t see why not.

        Reply
        • Fran

          January 20, 2019 at 8:30 pm

          I made them as waffles this morning. Yum!

          ★★★★★

          Reply
          • Shane Martin

            January 20, 2019 at 8:52 pm

            Awesome! Pumped it worked out.

            Reply
      • Mandy

        December 15, 2019 at 11:48 am

        Yes! They’re fantastic as waffles!

        Reply
    65. Mary Garrido

      August 05, 2018 at 4:02 pm

      These pancakes are so yum-yum! I am disabled with multiple chronic illnesses both of which make it really challenging to cook for my family. Being wfpb, brings more challenges to me because many of the trendy recipes contain ingredients not common to my pantry staples. Shane, I truly appreciate the time and effort you put into taking every day food and making it plant based and EASY to prepare! While making these pancakes today (brunch?) I was able to do a bit, then rest my spine, then do more. I didn’t have any applesauce so that was omitted, but not to worry, the pancakes tasted delish! Compared to other wfpb pancake recipes, these were definitely the fluffiest. ?

      ★★★★★

      Reply
      • Shane Martin

        August 05, 2018 at 7:03 pm

        Thank you so much, Mary! I’m sorry to hear how challenging day to day tasks can be for you. I’m glad that my recipes are one less stressful thing for you. To hear stories like yours and to know I can provide some small bit of comfort makes it all worth it for me. I don’t want my recipes to be just about food, but I want them to change lives for the better. You make me feel as if that is happening. Thank you so much and God bless! Peace and feast.

        Reply
        • Brian

          February 15, 2020 at 10:47 pm

          I made these today with some adaptations & they were exceptionally easy & delicious to boot! Firstly, I doubled the recipe & got about 14 plate size waffles. I only used half the water replacing the other half with more soy milk. Then I used buckwheat flour instead of wheat. I didn’t have applesauce so I made my own with some apples I had that started to get a little soft. I tossed in some pecans & dried coconut flakes. I tried a couple odd skillets that I thought were nonstick & they still stuck so I went out & picked up a griddle & they came out beautifully. So, thanks for the receipt(s). I stumbled on your blog a few weeks ago ; so far so good.

          ★★★★★

          Reply
      • Mary

        March 28, 2020 at 9:11 am

        Can I use all oat flour since I am gluten free?

        Reply
    66. Christina

      July 01, 2018 at 12:17 pm

      Made these the other day and I have to say they’re the best vegan pancakes I’ve ever had!!! Substituted buckwheat flour for whole wheat to keep gluten free (plus just have always loved buckwheat pancakes) and only had organic plain unsweetened soymilk so used that in place of the almond milk. So fluffy and moist and YUMMY! Made your spicy breakfast sausage patties to go with and a little spicy at first but they mellowed after a day or so….been eating this for breakfast the past 3 days lol…….so freaking delicious! Love the salt and sweet mix. Really glad to have found your site and really looking forward to trying more of your recipes! Thank you Shane!

      ★★★★★

      Reply
      • Shane Martin

        July 01, 2018 at 2:21 pm

        Christina, thanks so much for the response! Love hearing these stories and pumped you enjoyed the pancakes and sausage. Two of our favorites, especially on Saturday mornings. Also, way to adapt and make them your own. Peace and feast.

        Reply
    67. Joy

      April 15, 2018 at 12:54 pm

      We just tried the recipe this a.m. and the pancakes were AMAZING, plus super easy to make! My kids loved, loved them and were even inspired to try coming up with their own pancake recipe! Thanks again, Shane!

      ★★★★★

      Reply
      • Shane Martin

        April 15, 2018 at 4:28 pm

        Awesome! Thanks so much!!!

        Reply
        • Hazel Clare

          February 15, 2020 at 7:29 am

          I’ve made these pancakes in my scan pan several times now. They are really delicious and a hit when family come to visit.

          ★★★★★

          Reply
    68. Michael

      March 07, 2018 at 9:01 am

      OMG! These things are amazing!

      ★★★★★

      Reply
      • Barbara

        February 16, 2020 at 12:07 pm

        I made these this morning. They were great!

        Reply

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