Print

Blueberry Pancakes

Blueberry Pancakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 24 reviews

These Whole Wheat Blueberry Pancakes are a wholesome and delicious breakfast option, made with 100% whole wheat flour, bursting with juicy blueberries and enriched with protein-packed Greek yogurt. Light, fluffy, and naturally sweetened with maple syrup, these pancakes come together quickly and are perfect served with your favorite toppings.

Ingredients

Dry Ingredients

  • 2 cups (260g) whole wheat flour or white whole wheat flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup (248g) plain Greek yogurt, at room temperature
  • 1 and 1/4 cups (300ml) milk, at room temperature
  • 1/4 cup (60ml) pure maple syrup, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (42g) coconut oil, melted (or vegetable oil, or melted butter)

Add-ins

  • 1 and 3/4 cups (245g) frozen or fresh blueberries

For Cooking

  • Nonstick cooking spray or butter

Instructions

  1. Mix dry ingredients. In a large bowl preferably with a pour spout, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
  2. Combine wet ingredients. In another large bowl, whisk the plain Greek yogurt, milk, pure maple syrup, eggs, and pure vanilla extract together until smooth and well combined. Then whisk in the melted coconut oil until evenly incorporated.
  3. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Gently whisk together just until no dry flour patches remain. The batter will be thick and may have some lumps, which is normal for pancake batter.
  4. Fold in the blueberries. Gently fold in fresh or frozen blueberries. If using frozen, fold lightly to avoid too much color bleeding into the batter.
  5. Let the batter rest. Allow the batter to sit for 5 minutes while you preheat your cooking surface. This resting time helps the batter thicken for fluffier pancakes.
  6. Cook the pancakes. Heat a griddle or large skillet over medium heat and coat generously with butter or nonstick cooking spray. Pour a heaping 1/4 cup of batter onto the hot surface. Cook until edges look set and holes form on the surface, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Re-grease the griddle if necessary for each batch.
  7. Keep warm and serve. Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all pancakes are finished. Serve immediately with your favorite toppings like maple syrup, fresh fruit, or butter.
  8. Store leftovers. Cover and store any leftover pancakes in the refrigerator for up to 5 days.

Notes

  • Make Ahead & Freezing: Pancakes freeze well for up to 3 months. Reheat in the microwave or in a 350°F (177°C) oven on a lined baking sheet covered with foil for 6–8 minutes until warmed through.
  • Night Before Preparation: Do not mix the batter the night before. Instead, store dry ingredients and wet ingredients separately in the fridge. Don’t add melted coconut oil until ready to cook to prevent solidifying.
  • Yogurt Options: Use any plain yogurt including regular or Greek, nonfat, low-fat, or full-fat. Flavored yogurts like vanilla or blueberry also work well. Sour cream is a good alternative too.
  • Milk Options: Any dairy or nondairy milk with any fat percentage can be used.
  • Sweetener Substitutes: Maple syrup can be replaced with honey, coconut sugar, or brown sugar without altering the recipe.
  • Blueberries: Use fresh or frozen blueberries. For extra blueberry flavor, increase quantity up to 2 cups (280g).

Nutrition

Find it online: https://recipethrive.com/blueberry-pancakes/