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pouring syrup over blueberry pancakes
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Whole Wheat Blueberry Pancakes

Whole wheat blueberry pancakes are light, fluffy and made in just one bowl. Packed with fresh or frozen blueberries, it's a healthy, delicious, fun breakfast you can feel good about.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Keyword: blueberries, family friendly, pancakes, whole wheat
Servings: 6 servings
Calories: 356kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Mixing Bowl
  • Whisk
  • Wooden Spoon
  • Griddle or Skillet


  • 2 Eggs
  • ¼ cup packed Light Brown Sugar
  • ¼ cup Canola Oil
  • 2 cups Buttermilk (475 mL) (see note)
  • 2 cups Whole Wheat Flour (or use white whole wheat flour)
  • 2 tablespoon Baking Powder
  • ½ teaspoon Salt
  • 2 cups Blueberries (fresh or frozen)


  • Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
  • Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Scatter blueberries over the top. Flip and cook until both sides are golden brown. Serve immediately, with butter and syrup.


Don't have buttermilk? Replace the 2 cups buttermilk with 1.5 cups skim milk + 1 Tablespoon white vinegar + ½ cup plain yogurt. (The yogurt and the vinegar give the milk substance and mimic the sour flavor of the buttermilk - it works great!)


Serving: 4g | Calories: 356kcal | Carbohydrates: 51g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 306mg | Potassium: 728mg | Fiber: 6g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 298mg | Iron: 2mg