Whole Wheat Blueberry Pancakes

I have been searching for the best blueberry pancake recipe for a while now, and I am so excited to say that I have finally found my favorite. With each new recipe I hoped that it would be the one that I could post on the blog, but something was always not quite good enough. Until this recipe. And, as an extra bonus, it’s also the healthiest out of the bunch.

Whole wheat flour, not too much sugar or butter, and juicy blueberries all contribute to the healthfulness of these pancakes. Please don’t worry about the whole wheat flour in these pancakes; if I hadn’t mixed up the batter myself I never would have known it was there.

The pancakes cook up light and fluffy, and the juicy blueberries add a little pop of flavor to each bite. This recipe calls for a unique method of adding the blueberries to the pancakes. Instead of mixing them into the batter, you place a few on top of each pancake after ladling the batter onto the skillet. This prevents the blueberries from breaking up into the batter and also makes sure that each pancake gets its fair share of blueberries. :)

I hope you’ll try making some of these Whole Wheat Blueberry Pancakes for your next lazy weekend breakfast!

One year ago:  Zucchini and Chicken Salad

Whole Wheat Blueberry Pancakes

Printable Recipe

Makes 8-12, depending on size

Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 cups buttermilk, plus about 1/4 cup milk to thin the batter
  • 2 eggs, beaten
  • 3 tbsp butter, melted and cooled slightly
  • about 1/2 cup blueberries, plus extra for serving

Directions:

  1. Whisk the flours, baking powder, baking soda, sugar, and salt together in a medium bowl.
  2. In another bowl, stir the eggs, buttermilk, and melted butter together.
  3. Pour the wet ingredients into the dry ingredients and mix gently (it’s fine if the batter stays a little lumpy). Gently mix in enough milk to thin batter to desired consistency.
  4. Heat a griddle or large skillet over medium heat and spray with nonstick spray. Ladle a little batter onto the griddle, then sprinkle with a few berries. Let cook for a few minutes, until the bottom is golden brown. Flip and cook an additional minute or two. Repeat with remaining batter and berries. Serve with additional fresh berries.

Recipe adapted from Cate’s World Kitchen


Previous Post:
Next Post:

Comments

  1. This looks like a great recipe! I love blueberry pancakes- yum!

  2. Ooh, best food ever! I need to put blueberries in my pancakes next time…right now I’m more in a protein pancake phase, so I’ll put them in there!

    Thanks for the inspiration! Beautiful photos!

  3. Jennifer says:

    Your pancakes in the photo look amazing however I followed this recipe to a T today and also about 2 weeks ago and both times the pancakes didnt cook through even though they looked completely done on the outside AND they were flat and tough on the outside. I wanted to give it a second shot because they look so perfect and my girls and I LOVE great pancakes! I make them from scratch at least twice a week using different recipes I find and variations of flavors such as pumpkin, cinnamon streussel, whole wheat banana with maple pb syrup, etc. I am always trying to find something heathier then the next with low calories and wonderful taste! Unfortunately this recipe fell flat for lack of better descriptive words and I just dont know why! Do you have any ideas here? They just look so perfect above but you couldnt have used exactly what you listed…there has to be a mistake somewhere as I typically have great results and I LOVE to cook and find great recipes.

    • I’m sorry these didn’t turn out for you. I’m not sure why- I double checked the recipe and it is correct, and I’ve made these many times always with great results. I have had the problem of pancakes not cooking through in the center with other recipes, and when that happens, I usually try to make sure to spread the batter out a little when I pour it on the pan so it’s not too thick. Also, cooking over lower heat for a longer time sometimes helps the inside to cook through without burning the outside.

  4. These look like my kind of pancakes :)

  5. Adrianne says:

    We are sitting her admist of hot blueberry steamy goodness! 1 adult and 4 children all agree that these were delicious! I homemade the buttermilk, let the eggs come to room temp (as I always do with baked/bread goodies), used unsalted butter, dried the fresh blueberries really well and they turned out great; Tender and fluffy- as a pancake should be! I didn’t use the extra milk, but sometimes we like a thin pancake so next time I might. Thank you for the wonderful recipe!! Pinning it!

Trackbacks

  1. […] since I had blueberries on hand (added bonus:  blueberries are high in fiber).  I came across this recipe, which used both all-purpose and whole wheat flour.  They’re no buttermilk pancakes but […]

  2. […] with very little changing of the recipe! Once again, I’ve subbed some Greek yogurt into the original recipe for added protein, & flaxseed for fiber, omega-3s, & general awesomeness. If you still have […]

Leave a Comment

*