Healthy Blueberry Pancakes

blueberry pancakes stacked on plate with blueberries all around and glass of milk in background

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Healthy Blueberry Pancakes pack a punch to your morning thanks to whole wheat flour and blueberries! It’s a healthy, wholesome, nutritious meal that celebrates the comfort of breakfast. Make ahead and freezer friendly, too!


  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  •  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


  1. Mix dry ingredients: In large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.
  2. 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.
  3. Preheat griddle: During the last 3 minutes of the batter resting, preheat the griddle
  4. 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).
  5. Serve: Top with your favorite toppings like maple syrup, fruit, peanut butter etc. Serve immediately and enjoy!


Freezing 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).

Reheat Individual Pancakes: Place pancake in a toaster or toaster oven set to medium setting. Reheat until warmed through.

Reheat 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.