These healthy blueberry pancakes are made using whole wheat flour and buttermilk for a super fluffy texture. Full of flavour and goodness these pancakes are so easy to make you can enjoy them any day.
Healthy blueberry pancakes ingredients
These blueberry pancakes are delicious as well as simple to make. They contain a combination of milk and buttermilk which always produces a light, fluffy texture. I used fresh blueberries and whole wheat flour as well as a little sugar and oil.
Can I use frozen blueberries
Yes, you can although for me personally fresh blueberries yield better results. Frozen blueberries are more likely to stick to one another once you add them into the batter. I find fresh blueberries easier to work with in this recipe.
Top tip
If, however, you prefer to use frozen add them into the flour mixture first and then combine with the wet ingredients.
Step-by-step recipe instructions
These whole wheat blueberry pancakes are a straightforward recipe and making the batter is a breeze!
1.Start by combining the flour, baking powder, baking soda, salt and sugar. Stir with a whisk and set aside.
2. In another bowl whisk together the egg, 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 teaspoons of oil (or mist with oil spray) 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 3 minutes, then turn over and cook for 2-3 minutes or until golden brown.
5. Remove from the heat and serve immediately.
Serving suggestions
These healthy blueberry pancakes are delicious with a knob of butter, drizzle of maple syrup and more fresh blueberries. You can also serve them with chocolate raspberry sauce or orange pancake sauce.
Optional extras
These blueberry pancakes with buttermilk are delicious as they are but you can add half a teaspoon of cinnamon, the same amount of vanilla bean extract or lemon zest into the batter for an added flavour twist.
Top tips
- 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 3 minutes (so they cook inside without becoming too brown) then turn over and cook for approx. 2-3 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.
Substitutions
- Use regular or white whole wheat flour, a combination of whole wheat and white or buckwheat flours or simply white flour if you prefer.
- A good substitute for buttermilk is kefir.
- Use melted butter instead of the oil if desired.
You might also like
- Whole Wheat Chia Pancakes
- Healthy Banana Pancakes Recipe (Whole Wheat)
- Polish Style Apple Pancakes
- Double Chocolate Banana Pancakes
Check out also this collection of easy vegetable breakfast recipes.
Keep in touch!
If you make this whole wheat blueberry pancakes I'd love to know how they turned out for you. Let me know in the comments below, thanks:)
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Healthy Blueberry Pancakes with Buttermilk
Equipment
- Large bowl and whisk
- Large non-stick pan
Ingredients
- 150 g (5.29 oz) blueberries
- 128 g (4.52 oz) whole wheat flour (1 cup) regular or white
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp sugar
- ⅙ tsp fine sea salt
- 1 large egg
- 100 g (0.42 cup) buttermilk
- 160 ml (⅔ cup) 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, bicarbonate of soda, salt 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 2 teaspoons of oil (or use oil spray) 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 3 minutes, then turn over and cook for approx. 2-3 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. If, however, you prefer to use frozen add them into the flour mixture first and then combine with the wet ingredients.
- Pancake Batter: It is important NOT to overstir the batter as the pancakes may end up being a little dense. Stop stirring once all the ingredients have been incorporated.
- How to fry the pancakes: It is important to fry these pancakes over a low heat for about 3 minutes (so they cook inside without becoming too brown) then turn over and cook for approx. 2-3 more minutes or until golden brown. Do not overcrowd the pan. Use 2 tsp of oil per batch (or oil spray).
- Best served immediately. Enjoy with a knob of butter, drizzle of maple syrup or more fresh blueberries.
- These healthy blueberry pancakes are delicious as they are but you can add half a teaspoon of cinnamon, the same amount of vanilla bean extract or lemon zest into the batter for an added flavour twist.
- 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.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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