Healthy Blueberry Pancakes

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.

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.

The full recipe card is below, but here’s a simple step-by-step for how to make these pancakes:

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!

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.