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Blueberry Pancakes Recipe: Fluffy Blue Pancakes with Natural Color

GLUTEN-FREE VEGAN PANCAKES

These vibrant blue pancakes combine the nutty depth of buckwheat with light white rice flour. Butterfly pea flower powder adds a natural, striking blue–purple color without artificial dyes.

Serving suggestion: enjoy for breakfast or brunch topped with warm chocolate sauce and fresh blueberries.

Makes approximately 15 small pancakes.

MEET THE INGREDIENTS

A complete list of ingredients with exact amounts and instructions is included in the recipe card below.
  • Fine buckwheat flour
  • White rice flour
  • Agave syrup
  • Rice or almond milk
  • Butterfly pea flower powder
  • Baking powder

BUTTERFLY PEA FLOWER POWDER

Butterfly pea flower powder is made from dried, ground butterfly pea flowers and provides a beautiful natural blue-purple tint. It works well in pancakes, smoothies, rice, pasta, and raw desserts.

Fun tip: the powder changes color with pH. Add a splash of lemon or lime juice to shift it toward purple/pink; add a little baking soda to revert it toward blue. This makes it a playful ingredient to experiment with in recipes.

HOW TO MAKE BLUE PANCAKES

A complete ingredient list and full instructions are available in the recipe card below.

PANCAKES

  • In a medium bowl, combine buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder.
  • Add 160 ml of rice or almond milk and agave syrup. Mix briefly with a hand mixer until smooth. Taste and adjust the sweetness if needed.
  • If the batter feels too thick, stir in an extra tablespoon of milk to reach a pourable consistency.
  • Lightly brush a nonstick pan with coconut oil and preheat over medium-low heat.
  • Spoon the batter into small circles (about 1 tablespoon per pancake for small, stackable pancakes). When bubbles form on the surface and the underside is lightly browned, flip and cook briefly on the other side. Repeat until all batter is used.

CHOCOLATE SAUCE

  • Melt dark chocolate with 1 tablespoon coconut oil in a small pot over low heat, stirring until smooth. Allow to cool slightly.
  • Combine the melted chocolate with thick coconut cream and 1–2 tablespoons agave in a blender and blend briefly until smooth and glossy.

SERVING SUGGESTION

  • Serve the blue pancakes warm with chocolate sauce, fresh blueberries, and a few mint leaves for contrast.
NOTE ON COCONUT CREAM

Use full-fat canned coconut milk and chill it overnight. The solidified cream will separate from the liquid and can be scooped out easily; this is what you want for a rich chocolate sauce or whipped topping.

BLUE PANCAKES ARE:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Simple to prepare
  • Colorful and fun
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If you enjoyed this recipe, try these other favorites:

  • Fluffy Vegan Banana Pancakes
  • Chickpea Flour Chocolate Pancakes
  • Buckwheat Flour Chocolate Pancakes
  • Sour Cherry Pancakes

Thank you for stopping by! If you try this recipe, please leave a comment below and share your experience. If you post on Instagram, tag @alltheworldisgreen — we love to see your remakes.

Blue Pancakes

Blue Pancakes

Nensi Beram

Vegan and gluten-free blue pancakes colored with butterfly pea flower powder. An easy pancake recipe for any day of the week.
Prep Time
10 mins
Cook Time
30 mins
Cuisine
Gluten-free, Vegan
Servings
0

Ingredients

Pancakes

  • 80 g fine buckwheat flour
  • 80 g white rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons butterfly pea flower powder
  • 6-7 tablespoons agave syrup
  • 160 ml rice or almond milk

Chocolate sauce

  • 60 g coconut cream (thickened from full-fat canned coconut milk)
  • 50 g dark chocolate (around 85% cacao)
  • 1 tablespoon coconut oil
  • 1-2 tablespoons agave syrup

Instructions

Pancakes

  • Place buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder in a medium bowl.
  • Add 160 ml milk and agave syrup, then mix briefly until well combined. Adjust sweetness to taste.
  • If the batter is too thick, add one extra tablespoon of milk.
  • Brush the pan with coconut oil and preheat over medium-low heat.
  • Spoon the batter into small circles. When bubbles appear and the bottom is lightly browned, flip and cook briefly on the other side.

Chocolate sauce

  • Melt the dark chocolate with 1 tablespoon coconut oil over low heat and stir until smooth. Allow it to cool slightly.
  • Blend the melted chocolate with coconut cream and agave until glossy and smooth.

Serving suggestion

  • Serve pancakes warm with chocolate sauce, fresh blueberries, and mint leaves.

Notes

NOTE ON COCONUT CREAM

Chill a can of full-fat coconut milk overnight to separate the thick cream from the liquid. Scoop the solid cream for use in the chocolate sauce or as a topping.

Did you make this recipe?
Please leave a comment below and let us know how it turned out — your feedback is appreciated.

* Nutritional information is calculated automatically and should be considered an estimate.

Keyword
blue pancakes, butterfly pea flower recipes, easy pancake recipe, gluten-free blue pancakes