These healthy (and super delicious!) blueberry pancakes are a hit with kids any day of the week! In fact, you may just want to double batch this recipe because your kids will likely eat more than two...or three!
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!
About This Recipe
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.
- Blueberries are added at the end, after the 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.
- I love this quote from an article published by the NIH (National Institute of Health), "...it is widely agreed that the regular consumption of tasty, ripe blueberries can be unconditionally recommended". I couldn't agree more, haha!
- The vinegar, baking powder, and baking soda work together to get the pancakes to rise (aka, get fluffy, lol). If you leave any of these ingredients out, your pancakes will be more dense.
- This recipe features white whole wheat flour which is a healthier option that is loved by kids!
- White whole wheat flour White whole wheat flour is unbleached. 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.
- Vinegar The acidity of vinegar helps make these pancakes more "fluffy".
- 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 Blueberries are super nutritious! They contain phytochemicals, including anthocyanins and also add lovely color and flavor.
- Maple syrup Use pure maple syrup. Added for sweetness.
- Vanilla Added for flavor.
- Baking powder Used for leavening (fluffiness)
- Baking soda Also used for leavening (fluffiness)
- Salt Added for flavor
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 square griddle pan. Top batter with about 5-8 blueberries per pancake. Once bubbles cover the top of the pancakes, flip and continue to cook for an additional one to two minutes.
Expert Tips and FAQs
- Grease each griddle pan with a small amount of butter or avocado oil to keep the pancakes from sticking.
- 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.
Questions You May Have
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.
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Healthy Blueberry Pancakes
- Griddle pan or large flat skillet.
- 1 cup white whole wheat flour
- 1 cup milk minus two tablespoons (step 1)
- ½ cup blueberries rinsed and drained
- 2 tbsp white vinegar can substitute with fresh lemon juice
- 1 tbsp maple syrup
- 2 tsp baking powder aluminum-free
- 1 egg whisked with a fork
- 1 tbsp olive oil extra virgin
- 1 tsp vanilla
- ¼ tsp salt
- 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.