These Healthy Blueberry Pancakes are a delicious part of breakfast. Using whole wheat flour and your choice of milk for fluffy pancakes that will be a wholesome family favorite. Make ahead and freezer friendly, too!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
Make sure to check out our favorite blueberry recipes including blueberry crumb bars, blueberry oatmeal muffins, blueberry overnight oats, and almond flour blueberry muffins.
Why You’ll Love This Recipe
If you’ve been looking for a good blueberry pancake recipe, I hope you’ll try these! They are fluffy, bursting with berries and are meal prep friendly. Here’s why we love them:
- Sneaks in a dose of whole grains thanks to whole wheat flour – your kids will never know!
- Fresh and fruity, with pops of blueberries running throughout the batter.
- Easy to make ahead, with freezing and reheating instructions included!
Ingredients You Will Need
The ingredient list for these homemade pancakes is mostly pantry staples. Gather together:
- unbleached all purpose flour – regular all-purpose flour achieves the classic pancake texture we’re looking for.
- whole wheat flour – whole wheat flour adds a nice boost of fiber, nutrients and subtle nutty flavor.
- granulated sugar – for a touch of sweetness and to achieve those sought-after crispy edges.
- baking powder + baking soda – for lift and to aid in browning.
- ground cinnamon – for warmth and to compliment the blueberries.
- fine sea salt – to enhance all those sweet flavors.
- egg – to help bind and lift the batter.
- unsweetened cashew milk – I used cashew milk, since that’s what I had on hand, but any non-dairy milk like almond milk or coconut milk, or even regular dairy milk will do. Just be weary of using protein milk, as it’s thicker and tends to absorb the dry ingredients more.
- vinegar or lemon juice – this helps facilitate rising and adds a special pop of acidity for a well-rounded pancake batter.
- melted butter – for richness. Melted and cooled coconut oil can also be used.
- vanilla extract – for sweet vanilla essence.
- frozen blueberries – the beauty of frozen blueberries makes this a year-round recipe – and bonus – there is no need to thaw! Feel free to use fresh blueberries during the summer months when blueberries are in peak season.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Whole wheat blueberry pancakes are simple to make, by mixing the wet into dry ingredients for a standard pancake recipe. The real trick is allowing the batter to sit on the counter for at least 15 minutes, which allows the flour and dry ingredients to truly absorb the wet ingredients, and will get you a better lift in the pancakes.
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. Leave this aside while you whisk the wet ingredients.
Mix Wet Ingredients & Make Batter
In a medium mixing bowl, whisk together egg, milk, vinegar or lemon juice, cooled melted butter and vanilla.
Pour into the bowl of dry ingredients, mixing the batter until a few pockets of flour remain – be careful not to over-mix! Then fold in blueberries.
NOTE: It’s best to allow the pancake batter to rest for 15 minutes – this will give you fluffier pancakes!
Preheat Griddle
Preheat a stovetop griddle during the last 3 minutes of resting time.
Cook Pancakes in Batches
Add butter (or coconut oil) to the griddle. Use a 1/4 cup measuring cup to scoop batter and pour gently onto griddle. Make sure to leave enough room for flipping.
Cook pancakes on one side until you bubbles appear and pancakes begin to rise, about 3 minutes. Then gently flip and continue cooking for approx 2 more minutes. Use a flat spatula to transfer to a plate or warm oven (200ºF).
TIP: Set your oven to 200ºF. Place the cooked pancakes on a wire rack set inside a baking sheet and keep warm in the oven while you continue with the remaining pancake batter.
Inspiring Topping Ideas
Nothing says a stack of pancakes more to me than a warm drizzle of maple syrup, a few pats of butter and plenty of coffee to wash it all down. Stick to tradition or add some fun pizazz to your morning with toppings such as:
- Favorite nut butter, like peanut butter, almond butter, cashew butter or coconut butter
- Toasted nuts – great crunch factor!
- Preserves or jam, like strawberry chia jam
- Fresh fruit, including blueberries, raspberries, blackberries or bananas
- Greek yogurt or skyr, for some added protein
Serving Suggestions
Blueberry pancakes from scratch deserve a celebration. I love to serve them as:
- Breakfast / Brunch: Whip up a fresh batch on a Saturday or Sunday morning and watch your family jump out of bed!
- Afternoon Treat: I sometimes sneak a pancake or two as a snack between meals. Goes perfect with your afternoon cup of joe.
- Pancake Bar: Go all out and make these for holidays, celebrations or any special occasion. Set them up pancake bar style with bowls of fresh fruit, nuts, chocolate chips, nut butters, jams, jellies and plenty of maple syrup for drizzling.
How to Store, Freeze & Reheat
Pancakes with blueberries will keep in an airtight container in the fridge for up to 4 days.
Freezer Instructions: Place pancakes on a sheet pan, without touching (make sure the pan is small enough to fit in your freezer). Put them in the freezer for 30 minutes, until frozen. Then, transfer to a plastic freezer storage bag with pieces of parchment paper between each pancake (to prevent further sticking).
Reheating Individual Pancakes: Place pancake in a toaster or toaster oven set to medium setting. Reheat until warmed through.
Reheating a Batch of Pancakes: Spread the pancakes into one even layer on a parchment-lined baking sheet and lightly tent with foil. Reheat in 350 degree F oven for 5-10 minutes, or until warm
Recipe Tips & Notes:
- Allow the batter to sit for at least 15 minutes. This makes for thicker, diner-style pancakes.
- Gently fold in the blueberries. I like to do this while the blueberries are still frozen so they don’t bleed into the batter. That being said, if your blueberries defrost, a fun marbled effect never hurt either.
- Watch for bubbles. Bubbles are an indication the pancake is cooked on one side – and creates pockets of air for fluffy pancakes!
More Pancake Recipes You’ll Love:
If you make this Healthy Blueberry Pancakes recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Healthy Blueberry Pancakes
Ingredients
- ⅔ cup unbleached all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 large egg
- 1 cup unsweetened cashew milk, or milk of choice
- 2 tablespoons vinegar or lemon juice
- 1 tablespoon melted butter, plus more for griddle
- ½ tablespoon vanilla extract
- 1 cup frozen blueberries
Instructions
- Mix dry ingredients: In large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.
- Mix wet ingredients & combine: In a medium bowl whisk egg with milk, vinegar, melted butter and vanilla. Pour into large bowl of dry ingredients, whisking until almost combined, then fold in blueberries. Allow mixture to sit for 15 minutes.
- Preheat griddle: During the last 3 minutes of the batter resting, preheat the griddle
- Cook pancakes in batches: Add butter (or coconut oil) to griddle and use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 minutes or so. Then carefully flip and continue cooking for about 2 more minutes. Use flat spatula to transfer to plate or warm oven (200ºF).
- Serve: Top with your favorite toppings like maple syrup, fruit, peanut butter etc. Serve immediately and enjoy!
Leave a Reply