Side view of pouring maple syrup onto a stack of gluten free vegan blueberry pancakes with granola and fresh blueberries on a white plate

Fluffy Blueberry Pancakes (Gluten Free and Vegan)

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop


There’s really nothing better than a giant, fluffy stack of blueberry pancakes on Saturday morning. These ones happen to be gluten free, vegan, and absolutely delicious! Best served with a healthy amount of vegan whipped cream, fresh blueberries, granola and maple syrup.



  • 1 cup gluten free all purpose flour blend 
  • 1/2 cup oat flour
  • 3/4 cup whole rolled oats
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum*
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 cup whipped aquafaba 
  • 2 tsp vanilla extract
  • 1 1/2 tbsp sugar
  • 1 1/2 cup nondairy milk
  • 2 1/2 tbsp melted vegan butter
  • 1 cup blueberries


  1. In a stand mixer fitted with a whisk attachment, whip aquafaba on medium-high for about 10 minutes, or until it forms stiff peaks. 
  2. In a mixing bowl, whisk together all dry ingredients. 
  3. In a separate bowl, whisk together wet ingredients – milk, melted butter, vanilla and sugar. Whisk dry ingredients into wet until mostly incorporated. 
  4. Gently fold 1 cup aquafaba into mix with a spatula until incorporated. 
  5. Fold in blueberries.
  6. Heat a nonstick skillet to medium-low and let batter sit while skillet heats.
  7. Use a 1/4 cup measuring cup to portion out pancake batter. Cook for 3-4 minutes on each side, until golden brown and fully cooked. 
  8. Repeat with all batter. Top with vegan whipped cream, blueberries, granola and maple syrup!


*If using a store-bought gluten free flour blend, check label to see if it contains xanthan gum. If so, omit the extra amount from this recipe.