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Easy Blueberry Pancakes Recipe

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Dive into breakfast perfection with our mouthwatering Homemade Blueberry Pancakes! This easy-to-follow recipe combines the art of the griddle with the sweetness of plump blueberries, creating a stack of fluffy delights that will make your mornings extraordinary. This whole wheat blueberry pancakes recipe makes pancakes that are light and fluffy with just the right amount of sweetness from the blueberries.

Blueberry pancakes and syrup.

These pancakes are perfect for a weekend breakfast or brunch. Serve them with some fresh berries and maple syrup, and you’ll have a meal that everyone will love!

They’re made with whole wheat flour, so they’re healthier than your average pancake. Plus, they’re easy to make – you can have them on the table in no time!

 Let’s take a look at how to make this breakfast staple.

Ingredients

Blueberries, milk, flour, sugar, baking soda, and oil.
  • Whole wheat flour Whole wheat flour gives pancakes a hearty, nutty flavor. It also provides some extra fiber and nutrients.
  • Brown sugar – Brown sugar helps to sweeten the pancakes and gives them a slight caramel flavor.
  • Baking powder and baking soda – These leveners help pancakes to rise and gives them a light, fluffy texture.
  • Blueberries – Fresh blueberries add sweetness and a pop of color to these pancakes along with vitamins and minerals.

How To Make Pancakes

In a medium-sized bowl, combine whole wheat flour, regular flour, sugar, baking powder, baking soda, and salt, and whisk until well blended.

In a separate bowl, whisk together milk, oil, egg, and vanilla.

Whole wheat flour, flour, and baking soda whisked together in a bowl.

Form a well in the center of the dry ingredients and pour the wet ingredients into the center of the well. Stir together until just combined. 

Blueberries being added to pancake batter.

Gently fold in the blueberries. If the batter seems too thick, stir in 1 or 2 tablespoons of milk.

Prepare a large nonstick skillet or griddle with cooking spray, and heat over medium heat until the skillet is hot.

Blueberry pancake batter on a nonstick griddle.

Form pancakes by pouring about ¼ cup of batter for each onto the pan. 

Cook Time

Cook for about 1 ½ to 2 minutes or until large bubbles form on top and the bottom is browned. Turn with a spatula and cook for about 1 minute more.

To serve, sprinkle with confectioners’ sugar or drizzle with syrup or honey. Makes 9 to 10 pancakes.

Serving Size

This batch of blueberry pancakes should make 8 to 10 pancakes. Two pancakes make a serving.

Variations

  • If you don’t have blueberries, you can substitute other fruits like chopped strawberries, raspberries, or bananas. You could also add some chocolate chips to the batter for a delicious twist!
  • Nuts would be a great addition as well – try chopped pecans, almonds, or walnuts.
  • For savory pancakes, leave out the sugar and fruit and add some shredded cheese to the batter. Sliced green onions and cooked bacon bits would be good in savory pancakes as well.
  • These pancakes are delicious as is, but if you want to dress them up a bit, here are some ideas: Top with a dollop of whipped cream or yogurt and some fresh berries or drizzle with chocolate sauce or caramel sauce.

Tips

  • Use a nonstick skillet!
  • Don’t over-mix! When you’re mixing the batter, be careful not to overdo it. If you mix too much, the pancakes will be tough. Just stir until the ingredients are combined – you don’t need to worry about getting all the lumps out.
  • For best results, use fresh berries. If you’re using frozen berries, be sure to thaw them first and drain any excess liquid. Otherwise, your pancakes will be soggy and the batter could turn blue or purple!
  • Cook on a hot griddle or skillet. Be sure to heat your griddle or skillet before adding the pancakes. If it’s not hot enough, the pancakes will take longer to cook and could end up being dry.
  • Test the skillet by sprinkling a few drops of water on it. If the water sizzles and evaporates immediately, it’s ready to use. Use a ¼ cup measuring cup or ladle to pour the batter onto the skillet so that all pancakes are uniform in size. If you’re making pancakes ahead of time, place them on a cooling rack set over a baking sheet and keep them warm in a 200°F oven.
  • When the pancakes are ready to flip, you’ll see large bubbles on the surface and the edges will start to look cooked. Use a spatula to carefully flip them over and cook for another minute or so.
Syrup being poured over a stack of blueberry pancakes.

How do I store pancakes?

Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Pancakes will also freeze well for up to 2 months. Be sure to wrap them tightly so they don’t dry out.

Can I make pancakes ahead of time?

Pancakes are best served fresh, but you can freeze leftovers for up to 2 months. Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer pancakes to a freezer-safe bag or container and label with the date.

There you have it! A delicious and easy pancake recipe that is sure to please everyone at the table. So, what are you waiting for? Give it a try today! And, if you’re looking for more breakfast recipes, be sure to check out our collection which includes tasty treats like maple donuts, biscuits and gravy, blueberry muffins, and cinnamon babka!

Blueberry pancakes and syrup.

Whole Wheat Blueberry Pancakes

These blueberry pancakes are so light and fluffy, you'll never want to go back to regular pancakes again!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 307kcal

Equipment

  • nonstick skillet

Ingredients

  • ¾ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ tablespoon baking soda
  • 1 cup fat-free or 2% milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup blueberries

Instructions

  • In a medium-size bowl, place flours, sugar, baking powder, salt, and baking soda, and whisk until well blended.
  • Whisk together milk, oil, egg, and vanilla into a small bowl.
  • Form a well in the center of the dry ingredients, pour wet mixture into the center of the well. Stir together until just combined. It’s OK to have a few lumps remain – do not overmix.
  • Gently fold in blueberries. If batter seems too thick, stir in 1 or 2 tablespoons of milk.
  • Prepare a large nonstick skillet or griddle with cooking spray, and heat over medium heat until hot.
  • Form pancakes by pouring about ¼ cup of batter for each onto the pan. Cook about 1 ½ to 2 minutes or until large bubbles form on top and bottom is browned. Turn with spatula and cook about 1 minute more.
  • To serve, sprinkle with confectioners’ sugar or drizzle lightly with syrup or honey. Makes 9 to 10 pancakes.

Notes

Recipe by Father Dominic Garramone, OSB and excerpted from Baking Secrets from the Bread Monk, 2nd edition, copyright 2022. Reprinted with permission. 
  • Use a nonstick skillet!
  • Don’t over-mix!  Just stir until the ingredients are combined – you don’t need to worry about getting all the lumps out.
  • For best results, use fresh berries. If you’re using frozen berries, be sure to thaw them first and drain any excess liquid. Otherwise, your pancakes will be soggy and the batter could turn blue or purple!
  • Cook on a hot griddle or skillet. Be sure to heat your griddle or skillet before adding the pancakes. If it’s not hot enough, the pancakes will take longer to cook and could end up being dry.
  • Test the skillet by sprinkling a few drops of water on it. If the water sizzles and evaporates immediately, it’s ready to use. Use a ¼ cup measuring cup or ladle to pour the batter onto the skillet so that all pancakes are uniform in size. If you’re making pancakes ahead of time, place them on a cooling rack set over a baking sheet and keep them warm in a 200°F oven.
  • When the pancakes are ready to flip, you’ll see large bubbles on the surface and the edges will start to look cooked. Use a spatula to carefully flip them over and cook for another minute or so.

Nutrition

Serving: 1 | Calories: 307kcal | Carbohydrates: 37g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 543mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
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Bite of pancake and blueberry on a fork.

Be sure to come back and tell us how your pancakes turned out!


Baking Secrets From the Bread Monk

This recipe for Whole Wheat Blueberry Pancakes is by Father Dominic Garramone and is taken from Baking Secrets from the Bread Monk: Tips, Techniques & Bread Lore, 2nd edition. Fr. Dominic is affectionately known as the Bread Monk and is the author of several books on bread baking and has even had his own television show on PBS (Breaking Bread with Father Dominic).

What I love about Baking Secrets is that it is a light read with helpful tips, techniques, and a few recipes with some fun bread facts sprinkled in between. Though I have been baking for quite some time, there were some tips that were new to me like pushing straight down when cutting biscuits (do not twist the cutter) to get better loft. I appreciated reminders about when and how to mix wet and dry ingredients.

I love that the book is an easy read and would recommend it to anyone, whether you are a beginner or an experienced baker. And, if you are looking for a fun gift for the baker in your life, this would make a great one!

Look for Baking Secrets from the Bread Monk at your favorite store or at Amazon.com.

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