Vegan Blueberry Muffin Pancakes

VGVDF

Stack of Vegan Blueberry Muffin Pancakes topped with fresh blueberries

I know what you’re thinking. Is that a pancake in a muffin, a muffin in a pancake? Wha-wha-whaa-what do you call that, a paffin? A muffcake?

Honestly, I don’t know what to officially call these beauties but I do know they are seriously the best pancake I’ve ever created. A fluffy, sweet vegan pancake that tastes exactly like a blueberry muffin. Not lying.

Plate of fresh blueberries and streusel topping for a delicious vegan pancake recipeThe basis of this recipe is simple. A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. From start to finish, they take about 30 minutes, and it’ll be one of the best half-hour investments in the kitchen you’ve ever made.

Cooking Vegan Blueberry Muffin Batter

Stack of our Blueberry Muffin Pancakes recipe for a delicious vegan breakfast

When I say they taste exactly like a blueberry streusel muffin, I mean exactly. John can back me up on this one.

What’s more? He doesn’t like pancakes – as in nearly detests them – and he ate the entire stack. I gave him a sample bite, and the next thing I knew, he’d run off with them.

Stack of Blueberry Muffin Pancakes topped with vegan butter and streusel

These would make a lovely brunch or weekend breakfast item, or something special during the week to lure your kids out of bed with. In writing this post and oogling at the photos once more, I’ve decided to make them again tomorrow. Yes, muffin pancakes for breakfast on a Wednesday – sounds like a brilliant plan to me.

Grabbing a bite of Vegan Blueberry Muffin Pancakes on a fork

Bite of Vegan Blueberry Muffin Pancakes speared with a fork

Nutritionally speaking these are a bit on the indulgent side, but if you split the stack in two it’s plenty to satisfy a sweet tooth. I’ve included the nutritional estimate for the whole stack below. Do with that information (and these pancakes) what you will. I’m not judging one bit.

Plate with a stack of vegan Blueberry Muffin Pancakes with a bite removed

Vegan Blueberry Muffin Pancakes

The fluffiest, most flavor vegan pancakes I have ever made. The best part? They taste just like a blueberry streusel muffin.
Author Minimalist Baker
Print
Top down shot of a stack of Vegan Blueberry Muffin Pancakes with fresh blueberries
4.89 from 26 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 1 (generous serving)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1-2 Days

Ingredients

PANCAKES

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written // or chicken egg if not vegan)
  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp agave nectar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup whole-wheat pastry flour OR unbleached all-purpose
  • 1/4 cup blueberries (fresh or frozen // slightly thaw frozen berries in the microwave)

STREUSEL

  • 2 Tbsp raw sugar
  • 2 1/2 Tbsp unbleached all-purpose flour
  • 1 Tbsp Earth Balance

Instructions

  • Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
  • Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?
  • To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
  • Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
  • Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 generous serving Calories: 545 Carbohydrates: 76 g Protein: 10 g Fat: 21 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 6.6 g Sugar: 17 g

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  1. Heidi says

    These are such a hit with my husband and friends–none of whom are vegan. Thank you for this incredible recipe!

  2. Tyria says

    These are AMAZING and will be my go-to pancake recipe!! I love how fluffy and perfect they turned out! Only substitution I made was coconut milk instead of almond because that’s what we had but these were a win for the whole family!!! Thank you for sharing!!! ☺️

  3. Amanda says

    Omg these are vegan no way made them with the the exception of a powder egg supplement and off the charts delish oh also fried mine with vegan butter as well.

  4. Mikro says

    Everyone loves these pancakes! Vegan or non-vegan – makes no difference. I triple the recipe for family brunch and they are always the first thing gone. I make it exactly according to the recipe. I’ve given the recipe out to several people. Enjoy!

  5. Julia Walton says

    These pancakes are HEAVENLY!!!!!!!!
    My friend and I made these with gluten free flour mix and they turned out amazing!!!! We made a double batch and not a single pancake remained by the end of it.

  6. Shay says

    These are my new go-to pancake. The texture is soft and moist and the flavor is not too sweet. I like to modify the recipe just a little bit. I add 1/4 tsp almond extract instead of vanilla and double the blueberries. Sometimes I skip the strudel if its a hot day and I don’t want the oven on. And they are delicious with our without it. Thanks for sharing.

  7. Ana says

    This recipe is so quick and effortless, and it’s a nice twist on traditional blueberry pancakes. I’ve made this three or four times already, the only change I make is I add some extra blueberries into the batter.

  8. Ashley S says

    I made this recipe for my family of 3 and everyone enjoyed it! I made this GF by substituting the 1/2 c of wheat flour for 1/2 c of bobs red mills 1:1 gluten free baking flour blend. I also used 1 chicken egg instead of the flax egg. It turned out perfectly. By far my favourite GF pancakes I’ve tried yet! Thank you

  9. Ashley S says

    This recipe turned out perfectly and everyone in my house enjoyed it! I wanted to comment as I made this recipe GF by substituting the 1/2 c of wheat flour for 1/2 c of Bob Red Mills 1:1 GF baking flour blend. I also used a chicken egg vs. a flax egg. These were by far my fave GF pancakes I have tried yet, thank you!

  10. Aisha says

    Another delicious recipe! I used spelt flour, rice malt syrup, organic butter, chicken egg and rapdura sugar. Worked perfectly. Thanks!

  11. Sharon says

    I am interested in making this recipe, but I have a quick question. Where it says “To the same large mixing bowl add flaxseed and water and let set for a minute or two,” is ir referring to the flaxseed egg and how much water do you add? I didn’t see that listed in the ingredients.

    Thank you!

    • Callie says

      You actually do gluten free conversions by weight! So make sure the flours weigh the same amount, and you should be A-ok

  12. Jessica says

    We love these in our house, best pancakes ever!! I’m making these for some friends next weekend during a trip to the coast, do you think it would be possible to make the batter ahead of time so all that needs to be done is cooking them?

  13. Caitlin Buckspan says

    Hands down the best pancakes I’ve ever had. Made them for a 4th of July brunch topped with homemade strawberry syrup (red white and blue!). People couldn’t stop talking about them! Thanks for sharing.

  14. VeggieMom says

    Has anyone ever tried to freeze them for a quick breakfast for the kiddos? I wonder how they would hold up. I’m looking for a pancake and waffle recipe I can freeze so that my kiddos can throw them in the oven in the early AM before I go to work. If anyone has attempted to freeze them let me know :) Thanks!

  15. Becca says

    Holy cow, these are amazing! My husband is a breakfast food (especially pancake) fiend, so I’ve been trying to branch out what we make. These are by far my favorite! I don’t love syrup or toppings much, so the streusel was the perfect sweet topping. I even omitted the sweetener from the pancakes because the topping had so much and we used sweetened almond milk. So so good. We will be making these again and again!

  16. Bernadette says

    Made these today! LOVE. 3servings. Used oat flour instead of white flour, used 1 chicken egg + 2 flax eggs.

  17. Anna Lee says

    I just made these for breakfast. They were fantastic! I didn’t make the streusel as I was a little short on time, but they were delicious regardless! I didn’t even wait for them all to be done; I was eating them one by one as they came off the skillet. Great recipe!

  18. Sara says

    These are not only the best pancakes I’ve ever made, they are probably the best pancakes I’ve ever eaten, vegan or not! So happy you and this recipe exist!

  19. Laura E. says

    You are the best! Our family made the switch to a full on vegan diet a few months ago and sadly to say for a while I stopped baking/making yummy tasty things like pancakes. I’ve made tons of stuff from your site and they are always the best!

    These are greatt!!! We’ve been eating a lot of the whole wheat pancakes recipe from the site but I really craved fruity pancakes so we chose this recipe. We used coconut oil instead of the butter and the wheat/oat flour mix from the whole wheat pancakes (I just love their taste!). Either way, they are delicious.

  20. Veronique says

    I make these almost every Sunday and it never disappoints!!!! So yummy and fruity!
    I love all your recipes!! Thank you xo

  21. Brandi says

    These were awesome! I was looking for a great recipe for my husband’s birthday. They were delicious and I was really happy to use the whole wheat pastry flour instead of refined white. Thanks so much!!

  22. Eunice says

    AWESOME! I just baked them like cupcakes instead and I used Apple sauce instead of flaxseed. WHat can I do to make them fluffier when baking?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add a bit more leavener to help them fluff up! Also, be sure not to overmix the batter and let it rest 10 minutes before cooking. Hope that helps!

  23. Stephanie says

    My boyfriend and I made these for Breakfast on Saturday and smothered them in coconut whipped cream. It was amazing!

  24. Samantha says

    Mine were a mess! They completely stuck to the pan no matter what I did! I tried reducing the heat using different things to make them not stick and all of them stuck and fell apart. I am so sad! Any suggestions??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So odd! I haven’t had anyone face this issue. Did you make any ingredient changes? Did you butter or oil your griddle?

    • Josh Curtis says

      you may have an old griddle or pan. These do not work in stainless… I still oil the nonstick 12″ skillet I use to make these. It is probably the pan not the recipe, but low heat really helps as well.

      • Samantha says

        Thanx guys! I do have stainless steel which probably didn’t help but I also did not use the exact flour I thought I did until I checked after my pancake disaster! I haven’t had time to try again but can’t wait till I do!

  25. Robin says

    I’ve made several recipes from your website and have never had anything but success!
    Seriously though, best vegan pancakes I’ve ever made. I make vegan pancakes for myself once every couple weeks and they’ve never come out as fluffy and wonderful as these did! I was out of blueberries (heartbreaking!) so I used chopped dark chocolate instead and applesauce in place of oil/butter. Also didn’t use any egg or replacer and they turned out excellent! Thanks :)

  26. Kristen says

    Great recipe ! I used a mix of Teff and Chickpea flour in place of the wheat flour. I also used coconut oil instead of Earth Balance and omitted the “streusel topping.” It turned out delicious. Even my meat-eating hubby enjoyed it!

  27. Melissa MacDonald says

    You cannot call these vegan if you are suggesting people use eggs. I am sure you are trying to do a good thing, but suggesting eggs is not cool and NOT vegan at all.

    • Holly says

      The recipe clearly says use flax egg or chicken egg. In case others that are not vegan can enjoy them as we’ll if they wish to substitute the flax. Whereby also reducing question and answer time from others who wish to make them. It’s not “cool” to be condescending of others. Being vegan, if you are, I would think you appreciate the consideration of others.

  28. mamaraby says

    Just made these tonight for dinner and they were a *huge* hit with the kids. We’re not strictly veg so I made a few tiny ingredient changes. Otherwise I cut down the sweetener in the pancake recipe and made a quadruple batch. Using my scooper/muffin-thingy we ended up with 18 pancakes. These are super filing. Two was plenty for me and my three growing children ate the rest between them. I would say that a quadruple batch feeds four generously, five to six comfortably.

    So good and the streusel was a stroke of genius.

  29. Dani says

    I’ve been working my way through your recipes and this definitely ranks at the top as one of my favorites so far! I fed them to my husband before he left for work today and he said they were the best pancakes I’ve made to date. Your blog has inspired me to cook regularly, so thank you and please keep ’em coming! :)

  30. Anna says

    I make these all the time now! sometimes when I get lazy and I don’t have fresh fruit I’ll put in almond extract in place of the blueberries, and completely forgo the streusel. very great and very simple.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Glad you liked. I’ve seriously wanted to remake them ever since sharing the recipe. So delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Rhea, perhaps coconut flour or GF oat flour, though I haven’t tried them myself. With coconut flour I’d reduce the amount to half since it’s so absorbent.

  31. Moni Meals & Fitness says

    Oh WOW! These look simply AMAZING!! I hope to try them.
    I LOVE you site and wonderful pictures too. :)

  32. Laura says

    Oh my gosh, Dana. When I saw these, I knew I NEEDED to go to there. Streusel on anything = my jam. Gorg photos too, lady :)

  33. Alina @ My Yellow Umbrella says

    Ooooooooh BOY…om nom nom nom. I WILL be making these as soon as J gets back in town. I would be in BIG trouble if I made them without him.

  34. Jocelyn (Grandbaby Cakes) says

    These are seriously genius! Genius indeed. Two amazing things that I crave on a regular basis combined to make one absolutely amazing dish!

  35. Megan says

    Oh man-o-man. Let’s streusel top everything! I’m crazy hungry for these AND that apple pizza. I need a streusel-y morning super soon. <3