These Whole Wheat Blueberry Pancakes are a delicious and nutritious way to start the day. While these pancakes are easy to make, they are also a great meal prep option.

Stack of Whole Wheat and Blueberry Pancakes.

Nothing beats a tall stack of pancakes on a Sunday morning.

Especially a big stack of fluffy and delicious Whole Wheat Blueberry Pancakes!

One of the best parts about making these pancakes is that they are incredibly easy to make. In addition, by using whole wheat flour it adds more nutritional value to your breakfast.

However, it doesn’t have to be Sunday to enjoy these pancakes.

They are delicious any day of the week and can be meal prepped for a busy morning!

Main Ingredients

Ingredients to make the whole wheat and blueberry pancakes.

Why Make THESE Blueberry Pancakes?

Everyone has their favorite part of eating pancakes or what makes the perfect pancake!

It could be the texture, flavor, thickness and of course, how easy they are to make.

In my humble opinion, these pancakes hit all the marks when it comes to making the perfect pancake.

These pancakes are both fluffy and light in the middle with perfectly crisp edges.

However, the flavor of these pancakes are a highlight as well.

The blueberries burst in your mouth with every bite. The whole wheat flour adds a delicious flavor in every bite while also adding nutritional value.

When topped with more fresh blueberries and maple syrup, there isn’t a more perfect bite!

Now, let’s talk about how easy these pancakes are to make.

How to Make Whole Wheat Blueberry Pancakes

  1. In a large mixing bowl, combine the egg, butter, milk, sour cream and vanilla extract 
  2. Mix until combined
  3. Fold in the flour, baking powder and baking soda (It is okay if there are a few lumps)
  4. Next, coat the fresh blueberries in 1 tbsp of cornstarch or flour
  5. Gently fold the blueberries into the batter until evenly distributed 
  6. Let the batter rest at room temperature for 20-30 minutes
  7. Heat a pan over medium heat
  8. When warm, spray the pan with nonstick or coat with butter
  9. Pour about 1/4 to 1/3 cup of pancake batter on the heated pan (I like to use a 2 oz cookie scoop to portion the batter)
  10. Flip the pancakes when bubbles have formed on the top of the batter and the pancake can be easily moved on the pan
  11. Repeat until all the pancake batter has been used (Make sure to spray pan with nonstick as needed)
  12. Stack up your pancakes
  13. Top with more fresh blueberries and a maple syrup drizzle
  14. Enjoy!
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Add all the wet ingredients to a bowl
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Mix until combined
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Add the dry ingredients
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Fold until just combined
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Add the blueberries
Making Blueberry Whole Wheat Pancake batter in a mixing bowl.
Gently fold into the batter
Making Blueberry Whole Wheat Pancakes in a pan.
Add the batter to a heated skillet
Making Blueberry Whole Wheat Pancakes in a pan.
Flip when ready
Stack of Whole Wheat Pancakes with Blueberries and maple syrup.
Top with extra blueberries and maple syrup
Stack of Whole Wheat Pancakes with Blueberries and maple syrup.
Enjoy!

Frequently Asked Questions

Do I have to use whole wheat flour?

Nope! You can use the same amount of regular all purpose flour.

Can I use any kind of milk?

You can! I have used regular whole milk or almond milk in this recipe.

How do I know when to flip the pancakes?

There should be bubbles on top of the batter. You should be able to easily move and flip the pancakes when they are ready.

How do I store any leftover pancakes?

Store in an airtight container in the fridge for up to 5 days.

Can I freeze these pancakes?

Yes! You can store in a freezer safe container for up to 1 month. These are great for a meal prep option and will taste just as delicious when reheated.

Stack of Whole Wheat Pancakes with Blueberries and maple syrup.
Stack of Whole Wheat Pancakes with Blueberries and maple syrup.
5 stars (3 ratings)

Whole Wheat Blueberry Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes
These Whole Wheat Blueberry Pancakes are a delicious and nutritious way to start the day. While these pancakes are easy to make, they are also a great meal prep option.
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Ingredients
 

  • 1 large egg
  • 2 tbsp salted butter, melted
  • 2 tbsp granulated sugar
  • 1 cup whole milk
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour, or regular all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup fresh blueberries , coated in 1 tbsp of flour or cornstarch

Instructions
 

  • In a large mixing bowl, combine the egg, butter, milk, sour cream and vanilla extract
  • Mix until combined
  • Fold in the flour, baking powder and baking soda (It is okay if there are a few lumps)
  • Next, coat the fresh blueberries in 1 tbsp of cornstarch or flour
  • Gently fold the blueberries into the batter until evenly distributed
  • Let the batter rest at room temperature for 20-30 minutes
  • Heat a pan over medium heat
  • When warm, spray the pan with nonstick or coat with butter
  • Pour about 1/4 to 1/3 cup of pancake batter on the heated pan (I like to use a 2 oz cookie scoop to portion the batter)
  • I make about 2-3 pancakes at a time
  • Flip the pancakes when bubbles have formed on the top of the batter and the pancake can be easily moved on the pan
  • Repeat until all the pancake batter has been used (Make sure to spray pan with nonstick as needed)
  • Stack up your pancakes
  • Top with more fresh blueberries and a maple syrup drizzle
  • Enjoy!

Nutrition

Serving: 1pancake, Calories: 131kcal, Carbohydrates: 17g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 131mg, Potassium: 138mg, Fiber: 2g, Sugar: 3g, Vitamin A: 194IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch
Cuisine: American
Keywords: banana breakfast recipe, Blueberry Pancake Recipe, Blueberry Pancakes, brunch, sweet breakfast

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