Brunches & Lunches · Sweet Treats

A Stack of Fluffy, Vegan Pancakes with Blueberry Sauce

It’s Sunday brunch. You’ve got non-vegans staying. You need to impress – all they can think about is a hot bacon sandwich. Whip out these blueberry pancakes and they will quickly forget about anything else and will be amazed how you whipped up such light and airy pancakes with no milk and no eggs.

These are American style thick pancakes and are light and airy due to a touch of bicarb of soda (alkali) mixed with a little lemon juice (acid). My A-level chemistry finally came in use to tell me mixing these two together will make lots of bubbles.

Serve these up in a tall stack. I love to coat mine in a blueberry sauce but feel free to go wild. Drizzle with maple syrup, top with your favourite dairy free ice cream or cover in fresh strawberries and soy yoghurt.

Stack of vegan blueberry pancakes

  • Servings: Serves 2, Makes 10 small pancakes
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Blueberry Pancakes


  • 110g plain flour
  • 200ml soy milk
  • Juice of 1/4 lemon
  • 1 heaped tsp bicarbonate of soda
  • 1 tbsp caster sugar (double if you want a sweeter pancake)
  • A large handful fresh blueberries


  1. Stir together the soy milk and lemon juice. Leave to stand for 5 minutes.
  2. Whisk in the sugar, flour and bicarb until the batter is light and fluffy.
  3. Heat a small amount of oil in a frying pan on a medium heat.
  4. Add the batter to the pan in small circles. Cook until lightly browned on one side and then flip and cook on the other side until lightly browned also. Continue until all the mixture is used up. Leave the pancakes to keep warm in a low oven.
  5. Add the blueberries to the pan (with a sprinkle of sugar if desired). Add a splash of water. Cook until the blueberries and soft and the sauce is thickened.
  6. Stack up the pancakes and pour over the blueberry sauce.

Serve and enjoy this delicious Layered brunch.