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

Healthy Whole Wheat Blueberry Pancakes

  • Author: Katie Webster
  • Total Time: 20 mins
  • Yield: 4-5 servings 1x


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.



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


  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.


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


  • 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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