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    Home Recipes Breakfast

    Best Whole Wheat Pancakes with Blueberries

    Published: Feb 3, 2021 · Modified: Jun 7, 2022 by Kristi · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These incredibly easy and super delicious blueberry pancakes are a hit with kids! In fact, you may just want to double batch this recipe because your kids will likely eat more than two...or three!

    Stack of blueberry pancakes with piece cut out with a fork.

    I don't know about yours, but my kids could eat pancakes every day of the week! Now that they are older and eating more, I often double or triple this recipe so that we have leftovers.

    Thankfully, pancakes can easily be reheated on busy mornings. Simply heat them up in a microwave, toaster oven, or air fryer and you're set. And if your kids prefer pancakes cold, that's fine, too!

    If you are looking for another easy pancake recipe, try my Super Simple Pancakes recipe. It was one of my first posts, right in the midst of being faced with nearly empty grocery store shelves back in the Spring...of 2020. It is another kid favorite and the perfect recipe to whip up when you are in a pinch for ingredients!

    And, if your kids love blueberries as much as mine, you've got to make my lemon blueberry muffins!

    Jump to:
    • Why This Recipe is so Great
    • Ingredient Notes
    • Step-by-Step Instructions
    • Dietitian Tips
    • Expert Tips
    • Recipe FAQs
    • Other Delicious Breakfast Ideas
    • Best Whole Wheat Pancakes with Blueberries

    Why This Recipe is so Great

    Blueberries add fun color, natural sweetness, and anti-inflammatory properties to these pancakes. My kids enjoy these healthy blueberry pancakes by themselves or with a drizzle of pure maple syrup.

    • Easy from-scratch whole grain pancake recipe.
    • Simple, easy to find ingredients.
    • Plant-based.
    • Light and fluffy pancakes.
    • Uses white whole wheat flour which is a good source of dietary fiber. Fiber helps kids feel full longer.

    Ingredient Notes

    Blueberries in a glass bowl.
    • White whole wheat flour Unbleached, whole grain flour. It has the same nutritional value as whole wheat flour. And, because of the variety of wheat used to make it, white whole wheat flour has a milder flavor, a lighter color, and a softer texture.
    • White Vinegar The acidity of vinegar helps make these pancakes "fluffy". Can use lemon juice instead.
    • Milk Provides protein, calcium, and vitamin D. I use skim milk.
    • Egg Help with the consistency of the pancakes. Provides protein and other nutrients.
    • Blueberries Contain phytochemicals, including anthocyanins along with a variety of other nutrients. They also add lovely color and flavor.
    • Maple syrup Use pure maple syrup. Added for sweetness.
    • Vanilla Added for flavor.
    My White Whole Wheat Flour Pick
    This is a good quality, unbleached whole grain flour that is sourced from American farms.
    SHOP NOW

    Photo Credit: amazon.com

    Image of one bag of White Whole Wheat Flour by King Arthur Flour from amazon.com.

    Step-by-Step Instructions

    Three blueberry pancakes cooking on a skillet.

    Here’s a quick overview of the steps to make these blueberry pancakes. For the full list of ingredients and instructions, scroll down to the recipe.

    1. Rinse blueberries and set aside.
    2. Add all other ingredients to one bowl, in the order they are listed from (starting with vinegar and ending with the baking soda).
    3. Whisk batter well, until almost all lumps are gone.
    4. Pour batter on to a hot, greased square griddle pan. Top batter with about 5-8 blueberries per pancake.
    5. Once bubbles form and cover the top of the pancakes, flip the pancakes and continue to cook for an additional one to two minutes.

    Dietitian Tips

    Substituting all-purpose flour with white whole wheat flour is an easy way to increase fiber content without sacrificing taste.

    Also, consider giving your kids a few options of what to top their pancakes with. This will give them ownership of what they are eating.

    Kid-favorite pancake toppings include peanut butter, banana slices, berries, granola, and maple syrup.

    Expert Tips

    • Use cooking spray, avocado oil, coconut oil, or butter to grease the pan. This will keep the pancakes from sticking.
    • Blueberries are added at the end, after the pancake batter is poured, to help ensure even cooking.
    • Blueberries add moisture to the recipe, so if they are mixed in with the batter, it may be more difficult to determine when the pancakes are fully cooked.
    • Grease each griddle pan with a small amount of butter or avocado oil to keep the pancakes from sticking.
    • Let the pancake batter rest for five minutes before pouring onto the pan. This will give the baking soda time to activate. If you don't do this, you may end up with flat pancakes.
    • About three pancakes can fit on a square griddle pan and still be easy to flip without mashing the others.
    • To cut cooking time in half, use two square griddle pans on the stovetop at the same time.
    • Mixing blueberries into the batter makes it more difficult to tell when the pancakes are done cooking. This is why I suggest placing blueberries on top of the batter, once poured.
    • Frozen blueberries can be used in place of fresh. Using frozen blueberries will increase cooking time slightly.
    • These pancakes freeze well.

    Recipe FAQs

    Can I use buttermilk in place of the milk and vinegar?

    Yes. Vinegar reacts with the milk to create a 'sour milk' that is similar to buttermilk.

    How do you freeze pancakes?

    Let the pancakes cool, stack the pancakes, and place them in a resealable bag before freezing.
    To make it so that the pancakes are easier to pull out one at a time, place parchment paper between each pancake as you stack them, before placing them in a resealable bag to freeze.

    How do you reheat frozen pancakes?

    These pancakes are easily reheated in a toaster oven or microwave.

    Other Delicious Breakfast Ideas

    • Mango overnight oats with a spoon in a glass jar.
      Mango Overnight Oats
    • Four pumpkin waffle pieces overlapping on a white plate.
      Ultimate Homemade Whole Wheat Pumpkin Waffles
    • Apple baked oatmeal with cranberries in a square white bowl.
      Apple Oatmeal Bake
    • Banana baked oatmeal with strawberries and chocolate chips in a white baking dish.
      Easy Banana Baked Oatmeal with Strawberries

    Did you try this Healthy Blueberry Pancake Recipe? Tell me how it went! Leave a comment below.

    Follow me on Pinterest for more healthy, kid-friendly recipes and meal inspiration!

    Blueberry Pancakes. Piece of pancake cut out with a fork

    Best Whole Wheat Pancakes with Blueberries

    Kristi
    These easy and delicious blueberry pancakes are a hit with kids! They will love these so much that they will be asking for more!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    Servings 8 pancakes
    Calories 99 kcal

    Equipment

    • Griddle pan or large flat skillet.

    Ingredients
      

    • 1 cup white whole wheat flour
    • 1 cup milk minus two tablespoons (step 1)
    • ½ cup blueberries rinsed and drained
    • 2 tablespoon white vinegar can substitute with fresh lemon juice
    • 1 tablespoon maple syrup
    • 2 teaspoon baking powder aluminum-free
    • 1 egg whisked with a fork
    • 1 tablespoon olive oil extra virgin
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Instructions
     

    • Add vinegar to the bottom of a one cup liquid measuring cup. Add milk to the one cup line and let sit for 5 minutes.
    • While the milk and vinegar are sitting, mix together all other ingredients.
    • Add vinegar and milk mixture to the batter. Wisk until all ingredients are incorporated. Batter should still be a little lumpy.
    • Heat a well-oiled skillet over medium heat.
    • Let batter sit for 3-5 minutes to let the baking powder activate, while the griddle is heating up.
    • Pour batter onto a hot square griddle. About 3 pancakes should fit on one square griddle.
    • Place 5-8 blueberries on top of each pancake as the bottom cooks. Cook until bubbles cover the top of the pancake, about 2-3 minutes.
    • Flip pancakes and cook for an additional two minutes, or until the pancakes are cooked through. Remove pancakes from griddle and keep warm on a separate plate.

    Notes

    This recipe is easily doubled.
    You can substitute the milk and vinegar with store-bought buttermilk.
    Be sure to heat the griddle pan first, before pouring the batter.
    If you do not let the batter sit for a few minutes before cooking, the first pancakes you make will be very flat.
    To make pancakes fast, use two griddle pans to make more pancakes at the same time.

    Nutrition

    Calories: 99kcalCarbohydrates: 15gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 174mgPotassium: 90mgFiber: 2gSugar: 4gVitamin A: 101IUVitamin C: 1mgCalcium: 131mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Isabelle

      April 24, 2022 at 10:51 am

      5 stars
      Yummy recipe! Secret ingredient makes them fresh and tasty.

      Reply
      • Kristi

        April 24, 2022 at 7:34 pm

        Thank you! I agree, it's so fun to add extra ingredients to change up the flavor!

        Reply

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    Welcome to Carrots & Cookies! I'm registered dietitian and busy working mom of three on a mission to provide you with easy recipes and tips to make every minute you spend in your kitchen count! More about me...

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