Healthy Whole Wheat Blueberry Pancakes are the perfect treat when you want to make something nutritious and delicious. These pancakes really fit the bill.
These whole wheat blueberry pancakes are a good source of vitamins and minerals, whole-wheat pancakes have higher levels of calcium, iron, phosphorus and riboflavin. There are many other benefits to these pancakes.
Breakfast is so important, find some more favorites to make.
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What We Love About This Recipe
These pancakes are so tasty they will be eating a decadent treat but will only be more like a treat, with the vanilla extract and juicy blueberries.
- 20 Minute Meal: Healthy and fast.
- Easy Ingredients: All found in pantry and a good way to use up blueberries.
- Family Friendly: Everyone will love this fresh healthy take on pancakes.
- Adaptable: No eggs so it is a vegetarian recipe.
- Makes Great Leftovers: Freeze and pull out when you need a special breakfast option.
Ingredient Notes
- Whole Wheat Flour: This recipe uses a wonderful healthy flour, full of fiber.
- Ground Flax Seed: Commonly used to improve digestive health.
- Rolled Oats: Texture and weight loss, lower blood sugar levels, and a reduced risk of heart disease.
- Fresh Blueberries: Frozen can be used if you do not have access to fresh. About one and a half cups blueberries.
Equipment Needed for Easy Blueberry Pancake Recipe
How to Make Whole Wheat Pancakes
These are the basic steps for making blueberry pancakes whole wheat. Please refer to the recipe card below for more detailed instructions.
STEP 1:Bowl Mix
First, whisk together the dry ingredients and then in a medium bowl, combine milk, vanilla and oil. Then add wet ingredients to dry ingredients. Batter will be thick and next carefully fold in blueberries.
STEP 2: Pour
Next, pour batter onto greased skillet or griddle using approximately 1/4 cup for each pancake on medium heat.
STEP 3: Flip
When bubbles form on the one side, flip pancake and cook on the other side.
Prep and Storage Tips for Fluffy Whole Wheat Pancakes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Make a large bowl of this batter and make all the pancakes. Store in the fridge for up to a week wrapped well.
HOW TO STORE THIS RECIPE
Wrap individual servings of pancakes in plastic wrap and then foil. take out what you need as you need them.
HOW TO FREEZE THIS RECIPE
Freeze for up to four months in an airtight container and wrapped well.
HOW TO REHEAT THIS RECIPE
Thaw overnight in the refrigerator and reheat on the stovetop, toaster oven or microwave.
Frequently Asked Questions about Blueberry Whole Wheat Pancakes
Dairy free milk can be used such as almond milk or oat milk.
Of course, you can use strawberries or blackberries or a combination for this recipe.
Indeed, simply adjust the recipe below and make as many pancakes or as few as you like. Cooked pancakes can be saved in the fridge or freezer.
Let the batter be lumpy. Do not overmix. See more tips and tricks here.
Expert Tips for Making This Whole Wheat Pancakes Blueberry Recipe
- Top: Top with pure maple syrup and butter.
- Protein: A bit of protein powder can be used for this recipe.
- Variation tip: Greek yogurt and fresh blueberries are wonderful on top of these whole wheat pancakes.
- Batches: Make in batches and keep warm in the oven to serve a large group.
- Lemons: A splash of lemon juice or lemon zest to taste in these pancakes really awakens the flavor.
What to Serve with Whole Wheat Blueberry Pancakes
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Whole Wheat Blueberry Pancakes
Ingredients
- 1 1/3 cup whole wheat flour
- 4 Tbsp ground flax
- 1/2 cup rolled oats
- 2 tsp cinnamon
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp vanilla
- 1 1/2 cups milk
- 4 Tbsp canola oil
- 1 1/2 cup fresh blueberries
Instructions
- Stir together dry ingredients.
- In a separate bowl, combine milk, vanilla and oil.
- Add wet ingredients to dry ingredients. Batter will be thick.
- Carefully fold in blueberries.
- Pour batter onto greased skillet or griddle using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Expert Tips
- Top: Top with pure maple syrup and butter.
- Protein: A bit of protein powder can be used for this recipe.
- Variation tip: Greek yogurt and fresh blueberries are wonderful on top of these whole wheat pancakes.
- Batches: Make in batches and keep warm in the oven to serve a large group.
- Lemons: A splash of lemon juice or lemon zest to taste in these pancakes really awakens the flavor.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Love the addition of the cinnamon here! Makes the whole pancake taste warm and comforting.
This tasted so amazing! Thanks a lot for sharing this super easy to make blueberry pie pancakes recipe! Fam really loves it! Will surely have this again! Highly recommended!
Even with all the whole grains these pancakes were tender and fluffy! Absolutely delicious! I love when a good for us recipe tastes fantastic. This one is a keeper. Thank you!
These sound so tasty! And look how thick they are. Blueberry pancakes are my favorite kind, although, I got crazy last Sunday and made blueberry chocolate chip pancakes and they were pretty good, too!
Those sounds great! I’ll bet my guys would love them with chocolate chips! Thanks for sharing! 🙂