These healthy blueberry pancakes are made using whole wheat flour and buttermilk for a super fluffy texture. Full of flavour and goodness these pancakes make a delicious weekend brunch recipe.
These healthy blueberry pancakes are fluffy and delicious as well as simple to make. They contain a combination of milk and buttermilk, which always produces fantastic results (see also my healthy pumpkin pancakes as well as quinoa pancakes).
Can I use frozen blueberries
Yes, you can although for me personally fresh blueberries yield better results. Frozen blueberries are more likely to form clusters once you add them into the batter. I find fresh blueberries easier to work with in this recipe.
How to make healthy blueberry pancakes: step-by-step
This is a pretty straightforward recipe and making the batter is a breeze!
1.Start by combining the flour, baking powder, baking soda and sugar. Stir with a whisk and set aside.
2. In another bowl whisk together the eggs, buttermilk, milk and oil until smooth.
3. Add the blueberries into the 'wet' ingredients and stir. Then add the flour mixture and stir just to combine. Do not overmix.
4. Heat up the pan with 1 tablespoon of oil then lower the heat right down and start ladling the batter onto the pan spreading a little to form large round pancakes. Cook gently over a low heat for about 4 minutes, then turn over and cook for 3-4 minutes or until golden brown.
5. Serve with fresh blueberries, a drizzle of maple syrup and knob of butter.
Top tips for making whole wheat blueberry pancakes
- Blueberries: You can use either fresh or frozen blueberries although frozen can clump together in the batter so fresh are easier to work with. I used fresh blueberries to make these pancakes.
- Pancake Batter: It is important not to overstir the batter as the pancakes may be a little dense. Stop stirring once all the ingredients have been incorporated.
- How to fry the pancakes: Fry these pancakes over a low heat for about 4 minutes (so they cook inside without getting too brown) then turn over and cook for approx. 3 more minutes or until golden brown. Do not overcrowd the pan. Use either oil (2 tsp per batch) or oil spray.
- Best served immediately. Leftover pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
More healthy pancake recipes
- Simple Whole Wheat Chia Pancakes
- Healthy Banana Pancakes Recipe (Whole Wheat)
- Healthy Apple Cinnamon Pancakes with Yogurt
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch
If you make this blueberry pancake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Healthy Fluffy Blueberry Pancakes with Buttermilk
Ingredients
- 150 g blueberries
- 128 g whole wheat flour
- 1 ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tbsp sugar
- 1 medium egg
- 100 g buttermilk
- 160 ml milk
- 1 tbsp vegetable oil plus more for frying (2 tsp per batch) or use oil spray
Instructions
- In a bowl combine the flour, baking powder, soda and sugar. Stir thoroughly using a whisk.
- In a separate bowl whisk together the egg, milk, buttermilk and oil until smooth. Stir in the blueberries.
- Combine both mixtures and stir using a spoon only until the dry ingredients are no longer visible.
- Heat up 1 tablespoon of oil then lower the heat and ladle the batter onto the pan spreading a little to form large round pancakes. Cook over a low heat for about 4 minutes, then turn over and cook for approx. 3 more minutes or until golden brown.
Notes
- Blueberries: You can use either fresh or frozen blueberries although frozen can clump together in the batter so fresh are easier to work with. I used fresh blueberries to make these pancakes.
- Pancake Batter: It is important not to overstir the batter as the pancakes may be a little dense. Stop stirring once all the ingredients have been incorporated.
- How to fry the pancakes: Fry these pancakes over a low heat for about 4 minutes (so they cook inside without getting too brown) then turn over and cook for approx. 3 more minutes or until golden brown. Do not overcrowd the pan. Use 2 tsp of oil per batch.
- Best served immediately. Leftover pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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