Vegan Blueberry Muffin Pancakes

I know what you are thinking. Is it a muffin inside a pancake or a pancake inside a muffin? What do you call it, a paraffin or a pancake? A muffcake?

These beauties are the best pancakes I have ever made. This fluffy vegan pancake tastes just like a blueberry muffin. Not lying.

This recipe has a simple base: vegan pancake batter topped with blueberries. It takes about 30 minutes to make them, and they’ll be the best investment you’ve made in your kitchen.

When I say that they taste just like a blueberry muffin with streusel, I really mean. John will confirm my claim. What’s more? He didn’t even like them; he almost hated them. Yet he ate all of the pancakes. He took a small sample and then ran off with the entire stack.

You could make these for brunch, weekend breakfast, or to get your children out of bed during the week. After reading this post and looking at the pictures again, I decided to make these pancakes tomorrow. I think that having muffin pancakes on a Wednesday for breakfast is a great idea.

These are quite indulgent in terms of nutrition, but you can easily satisfy your sweet tooth by splitting the stack into two. Below is the estimated nutritional value for the entire stack. You can do what you want with this information and these pancakes. Don’t judge at all.



  • 1 Tbsp flaxseed meal (to make flax egg)*
  • Use 2 1/2 tbsp of water to make flax eggs
  • We like Earth Balance oMiyoko’so’s vegan butter.
  • 1 cup unsweetened Almond Milk
  • 1 Tbsp agave nectar (or maple syrup)
  • 1 tsp of baking powder
  • 1/2 tsp baking soda
  • One pinch of salt
  • 1/2 tsp pure vanilla extract
  • Half a cup of whole wheat pastry flour OR all-purpose unbleached*
  • 1/4 cup fresh or frozen blueberries


  • 2 Tbsp raw sugar
  • 2 1/2 Tbsp unbleached all-purpose flour*
  • 1 Tbsp of vegan butter


  • Preheat the oven to 350 degrees F. In a small bowl, mix in a small bit of vegan butter and vegan butter. Then combine well. Spread the mixture on a baking tray and bake it for 5 to 7 minutes or until a light brown color is achieved. Remove from the oven and place aside. There will be leftover streusel.
  • PPreheatan electric grill (or a large skillet) on the stovetop to medium heat. The grill should be filmy but not scalding hot, and oil shouldn’t start to smoke when it comes in contact with the surface. Do you get my drift?
  • Add flaxseed flour and water to the same large bowl and allow it to sit for about a minute. Add melted vegan butter to the bowl. Then, add baking powder, baking soda, and salt.
  • Add flour next and mix until combined. Next, add blueberries and gently fold them in. Let the mixture rest for 5-10 minutes.
  • Grease your skillet lightly and pour 1/4 cup of batter onto it. Sprinkle streusel on top and flip the pancakes when bubbles form in the middle of the pancake and the edges are slightly dried. Then cook for another 1-2 minutes on the second side. Top with maple syrup, vegan butter, and an extra sprinkle of streusel.

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