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!
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
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
- 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.
Photo Credit: amazon.com
Step-by-Step Instructions
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.
- Rinse blueberries and set aside.
- Add all other ingredients to one bowl, in the order they are listed from (starting with vinegar and ending with the baking soda).
- Whisk batter well, until almost all lumps are gone.
- Pour batter on to a hot, greased square griddle pan. Top batter with about 5-8 blueberries per pancake.
- 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
Yes. Vinegar reacts with the milk to create a 'sour milk' that is similar to buttermilk.
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.
These pancakes are easily reheated in a toaster oven or microwave.
Other Delicious Breakfast Ideas
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!
Best Whole Wheat Pancakes with Blueberries
Equipment
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.
Isabelle
Yummy recipe! Secret ingredient makes them fresh and tasty.
Kristi
Thank you! I agree, it's so fun to add extra ingredients to change up the flavor!