These blue pancakes might just be the best Sunday breakfast out there! They’re fluffy, easy to make, and absolutely delicious. And, they’re dyed naturally using blue spirulina which makes them a beautiful, vibrant blue.
I don’t know why, but something about adding color to food just immediately makes it more exciting. Pancakes? Exciting. Blue pancakes? Super exciting. Plus, these pancakes taste as good as they look! They’re perfectly fluffy, take just minutes to whip up, and require minimal ingredients.
For an extra blue touch, you can pair with an easy and delicious blue spirulina latte. Because what’s better than pancakes and a hot drink?!
WHY BLUE SPIRULINA
This blue powder packs a powerful punch! Phycocyanin is the main active component which provides both antioxidant and anti-inflammatory benefits. You can buy blue spirulina at your local health food store or on Amazon.
I love using it as a natural food dye because it’s easy to use, lasts forever, and is actually good for you! A win-win.
You can even make super fun ombré pancakes by adjusting the amount of blue spirulina you add to the batter. The options are endless.
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WHY YOU’LL LOVE THIS RECIPE
Simple Ingredients – These vegan pancakes require simple pantry ingredients you most likely have on hand. The only special ingredient is blue spirulina, which is what is used to turn these pancakes blue! You can buy it here.
Naturally Dyed – By using blue spirulina, these pancakes are able to be bright blue without using food dye. Instead, you get a bright blue color and the anti-inflammatory benefits spirulina provides.
Easy to Make – Within 15 minutes, you’ll have delicious, fluffy pancakes that are sure to be a hit.
INGREDIENTS NEEDED (WITH SUBSTITUTIONS)
To make this delicious dairy-free blue pancake recipe you will need the following ingredients:
Non-Dairy Milk – Any dairy-free milk is fine to use in these pancakes. Almond milk, oat milk, and soy milk are all good options.
Apple Cider Vinegar – To create a buttermilk, we’re using a splash of apple cider vinegar. If you don’t have vinegar on hand, you can also use lemon juice.
All-Purpose Flour – These pancakes use all-purpose flour. However, you can also use a 1:1 gluten free flour blend if wanting to make them gluten free.
Cane Sugar – A bit of sugar is used to sweeten these pancakes. You can use any sweetener you have on hand. If using a liquid sweetener like maple syrup or agave, add with the wet ingredients.
Blue Spirulina – And, of course, the star of the show – blue spirulina. Blue spirulina is a flavorless natural dye that is made from blue-green algae.
Vanilla Extract, Salt, Baking Powder – Standard pancake ingredients for flavor and texture.
HOW TO MAKE THESE PANCAKES
Making these fluffy vegan pancakes is super easy! For full ingredients and instructions make sure to read the recipe card below.
Step 1: Begin by whisking together the apple cider vinegar and non-dairy milk, let sit for about 5 minutes.
Step 2: While the apple cider vinegar and milk mixture sits, mix together the dry ingredients (all-purpose flour, baking powder, salt, and sugar).
Step 3: Whisk together the blue spirulina, vanilla and buttermilk. Once combined, pour into the dry ingredients.
Step 4: Mix together the wet and dry ingredients, being careful not to over mix. If you over mix the batter, it will yield chewy, instead of fluffy pancakes. Let the batter sit for 5 minutes.
Step 5: While the batter rests, heat up a pancake griddle to medium heat. Grease the pan with oil or vegan butter.
Step 6: Add batter to the pan and flip once bubbles start to form. Let cook an additional 2-3 minutes, or until cooked through.
Step 7: Enjoy with fresh fruit and a drizzle of maple syrup!
STORAGE & REHEATING
These pancakes can be kept in an airtight container in the fridge for 3-4 days. When ready to enjoy, reheat in the microwave.
You can also freeze pancakes for 1-2 months. To do so, let the cooked pancakes come to room temperature. Place on a plate in the freezer for 30 minutes, or until semi-frozen. Then transfer to an airtight freezer-friendly container. When ready to enjoy, reheat.
While you can make these pancakes with just the below ingredients, you can also add in a bunch of other fun and tasty mix-ins. Here are some of my favorite ones to include:
- For extra protein, add in plain or vanilla protein powder.
- For an additional blue color, add in frozen or fresh blueberries.
- Add in bananas, berries, or other fresh/frozen fruit.
- Seeds such as hemp seeds, flax seeds, and/or chia seeds.
FREQUENTLY ASKED QUESTIONS (FAQ)
What is blue spirulina?
Not only is blue spirulina a great natural dye, but it’s also packed with nutrients and doesn’t have a flavor. It comes from blue-green algae and the main active component is phycocyanin – which provides both antioxidant and anti-inflammatory benefits! It can also help lower blood sugar, help improve muscle strength and more.
Where can I buy blue spirulina?
You can buy blue spirulina at your local health food store or on Amazon. While it is expensive, it lasts for a super long time! The shelf life is about 2 years when stored properly, although mine is going on 3 years and still works/tastes fine.
FAVORITE PANCAKE TOOLS
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If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.
- 1 cup + 3 tbsp almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 ½ cup all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 2-4 tsp blue spirulina
- Whisk together the almond milk, apple cider vinegar, and vanilla. Let sit for 5 minutes.
- In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
- Whisk the blue spirulina into the almond milk mixture.
- Add the wet ingredients into the dry and mix until just combined.
- Let the batter rest for 5 minutes.
- Heat up a griddle over medium heat and add a thin layer of coconut oil or vegan butter.
- Spoon 3-4 tbsps of batter onto the griddle. Cook until bubbles form, flip and cook an additional 2-3 minutes. Repeat until all the batter has been used.
- Drizzle with maple syrup and enjoy!