You’ll adore these fluffy whole-wheat blueberry pancakes. They are bursting with fresh blueberries and made entirely with whole-grain goodness! They are the perfect healthy way to start your morning.

whole wheat blueberry pancakes with maple syrup poured overtop

Table of contents

Why We Love This Recipe For Whole-Wheat Blueberry Pancakes

As someone who makes their own small-batch maple syrup at home in Vermont, pancakes are in constant rotation in my household! Healthy Oatmeal Pancakes are one of my favorite breakfast staples of all time, and as I was whipping them up the other day I thought it was about time to incorporate whole-wheat flour into a classic blueberry pancake recipe!

Choosing whole grains over refined flour is an easy substitute that’ll make your pancakes healthier and heartier, and blueberries are positively packed with antioxidants. On top of these pancakes being fluffy, delicious, and bursting with blueberry juiciness, both whole grains and blueberries are associated with good heart health! As Hannah Montana would say, this is the best of both worlds.

I’ve made the whole-wheat swap before with other pancake recipes as I mentioned above, but even my Whole Wheat Crepes recipe went off without a hitch! These healthy blueberry pancakes are no exception, and I can’t wait for you to try them. Let me know what you think!

Key Ingredients for This Recipe

ingredients for blueberry pancakes made with whole wheat flour with text overlay

Blueberries

Blueberries are so good for you, so pile them on! Use frozen or fresh, it’s your choice! Just keep in mind that if you use frozen blueberries the pancakes will take a little longer to cook.

Whole-Wheat Flour

You can use either whole-wheat flour option for this recipe. They both have the same nutritional value and they only vary slightly in flavor. White whole-wheat flour is mild, and whole wheat has a slightly nutty taste.

Buttermilk

Buttermilk is widely used for baking and pancake batter because it is acidic. Once the wet ingredients are blended with the dry ingredients, the tart acidity in the buttermilk reacts with the baking soda and creates O2 gas, giving the pancakes lots of lift and fluffy texture.

Additional Ingredients

  • Baking Powder
  • Baking Soda
  • Salt
  • Eggs
  • Avocado Oil (or melted coconut oil, or organic canola oil)

Step By Step Instructions to Make This Recipe

preheat the griddle and combine dry ingredients

Step 1: Preheat

Preheat your pancake griddle to medium-high heat, or choose the pancake setting on an electric griddle. It’ll be about 400 degrees F.

Step 2: Combine Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a medium bowl while the griddle heats.

combine the wet ingredients and then add the dry ingredients and blueberries

Step 3: Combine Wet Ingredients

Whisk the eggs together and then beat in the buttermilk and oil. 

Step 4: Combine Mixture and Add Blueberries

Add the dry ingredients to the wet ingredients, and stir to combine with a silicone spatula or spoon. It’s okay if the batter is lumpy! Then fold your blueberries into the batter.

ladle batter onto griddle to cook and then flip until both sides are browned

Step 5: Oil Griddle and Cook

Lightly brush the griddle with oil and ladle ¼ cup of batter onto the heated surface at a time. Space them so they don’t run together, and cook them until they’re browned on the bottom. This should take about 2 to 4 minutes.

Step 6: Flip and Enjoy!

Carefully flip the pancakes over and continue cooking until they’re browned on both sides and cooked through. I like to press down gently in the center of the pancakes to see if they are still squishy. This will be able 2 to 3 minutes.Once they are set up, they are ready to enjoy! Pile them up on a plate and don’t forget the maple syrup!

a stack of whole wheat blueberry pancakes with a pat of butter and a bite missing

FAQs and Expert Tips

Are whole wheat pancakes healthy?

The use of whole-wheat flour and blueberries certainly add more health benefits to these pancakes, but like with anything, moderation is key!

How do I make these pancakes without a pancake griddle?

This recipe can be made in a large non-stick skillet. Make sure to regulate the temperature of the pan between batches as it will get hotter and hotter as you go. Brush with additional oil as necessary.

Is it better to use fresh or frozen blueberries in pancakes?

You can use either! Keep in mind that frozen blueberries will make the pancakes take longer to cook through.

Can I make these ahead of time?

You can store leftovers in a resealable container or bag, and then reheat your pancakes in the microwave for 40 seconds each.

How do I know when to flip pancakes?

Pancakes are ready to flip when the bottoms are browned (simply lift them up and take a peek) and are set slightly along the edges. The batter will look dry along the edges. If your batter makes a lot of bubbles as they cook (this one doesn’t) wait for them to mostly pop before flipping them over. Allow the pancakes to cook through on the second side. You can press your fingertips down on the center of each pancake to see if they are set up. If they feel squishy, let them cook for an additional minute.

What is a good substitute for buttermilk?

If you cannot find fresh buttermilk or don’t have it on hand, simply pour 1 tablespoon of lemon juice into the bottom of your 2-cup measuring cup. Then fill to 1 1/3 cup line with regular milk. Let it sour for a minute and you have a great substitute for buttermilk! (White vinegar works too if you don’t have a lemon.)
I also keep dried buttermilk powder on hand for moments like this and I add it to my Ranch Dressing and Ranch Dip for concentrated buttermilk flavor. It keeps for months in the fridge.

Additional Healthy Pancake Recipes to Try

Additional Blueberry Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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whole wheat blueberry pancakes with a pat of butter and syrup being poured on top

Healthy Whole Wheat Blueberry Pancakes

★★★★★

4.7 from 11 reviews
  • Author: Katie Webster
  • Total Time: 20 mins
  • Yield: 4–5 servings 1x
Print Recipe

Description

You’ll adore these fluffy whole-wheat blueberry pancakes. They are bursting with fresh blueberries and made entirely with whole-grain goodness! They are the perfect healthy way to start your morning.

Ingredients

Scale

2 cups white whole-wheat flour or whole-wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 1/3 cup buttermilk

2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 1 teaspoon for griddle

1 dry pint blueberries, rinsed and any stems discarded

Instructions

  1. Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.) 
  2. While griddle heats, whisk flour, baking powder, baking soda and salt in a medium bowl. 
  3. Whisk eggs in a medium bowl. Beat in buttermilk and 2 tablespoons oil. 
  4. Add dry ingredients and stir to combine. Batter will be lumpy. Add blueberries and stir. 
  5. Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes. 
  6. Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.

Notes

Ingredient Note: Frozen blueberries can be substituted. Add them to the batter while frozen. The pancakes will take slightly longer to cook.

Tip: This recipe can be made in a large non-stick skillet. Make sure to regulate the temperature of the pan between batches as it will get hotter and hotter as you go. Brush with additional oil as necessary.

Make-Ahead: Store leftovers in a resealable container or bag. Can be reheated for 40 seconds per pancake in the microwave.

  • Active Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 315 cals
  • Sugar: 10 g
  • Fat: 9 g
  • Carbohydrates: 46 g
  • Fiber: 8 g
  • Protein: 11 g

Keywords: whole wheat blueberry pancakes,healthy blueberry pancakes

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