The ultimate breakfast is whole wheat blueberry pancakes made from scratch with just a few simple ingredients from your pantry. A mix of whole wheat with all-purpose flour makes them nutty and healthy, and light and fluffy all at the same time.
What you should know first
The secret to these whole grain pancakes is an equal blend of whole wheat and all-purpose flour. This technique delivers hearty, toasty flavor without sacrificing the pillowy texture of a classic stack. Using 100% whole wheat flour alone would make the pancakes dense.
⏱ Total Time: 30 minutes. 🍽 Serves: 8 pancakes. 🧾 Ingredients: 11. 📊 Difficulty: Easy. 🥛 Dietary: Vegetarian.
- Avoid adding excess flour to the batter because it leads to dense, heavy pancakes. Fluff or sift your flour before measuring.
- This recipe can be made gluten-free. Full substitution details are in the article.
- Do not overmix the batter. Mix just until the wet and dry ingredients come together to keep the pancakes light and fluffy.
- Sprinkle blueberries on top of the batter on the griddle rather than folding them into the mix. This ensures even distribution in every bite.
- Serve with syrup. Use the included recipe for homemade buttery ginger syrup or classic store-bought maple syrup.
Generated with AI and experts from the Tara Teaspoon team.
Every so often we would have breakfast for dinner when I was growing up. That meant instead of a fairly rushed, school-morning bowl of cornflakes or hot cereal, we’d make a weekend-worthy spread for the weeknight meal.
We're talking a heavenly collection of carbs, bacon, and eggs with plenty of syrup. Sometimes it was fancy French toast, other times a rich, savory breakfast casserole and Dutch baby pancakes.
Why whole wheat makes blueberry pancakes better
My favorite addition to this type of meal was always a towering stack of made-from-scratch whole wheat blueberry pancakes, dripping with buttery syrup and piled high with fresh berries. Adding whole grain flour to the batter gives you a boost of fiber and a more satisfying, wholesome flavor. It's the best of both worlds.
With so many pancake mixes on the shelves, making pancakes from scratch might seem like overkill, but after one bite of these, you'll wonder why you ever settled for anything less.
As an expert recipe developer, I've made a pancake or two in my day. This recipe is designed to work perfectly every time. Here are a few more reasons to make a batch for breakfast, brunch, or dinner:
- The perfect flour blend: The secret to these pancakes is a balanced mix of whole wheat and all-purpose flour. The whole wheat brings nutty, hearty flavor while the all-purpose keeps every bite light and tender.
- Barely more work than a mix: Just 5 extra minutes of hands-on time separates these from-scratch hotcakes from anything in a box. Use simple pantry ingredients for a big flavor payoff.
- Light, fluffy, and tender: Despite the whole wheat flour, these pancakes are soft and pillowy with crisp, golden edges. They eat like a classic diner stack with a subtle nutty twist and a natural pop of sweetness from fresh blueberries.
Jump to:
- What you should know first
- Why whole wheat makes blueberry pancakes better
- Ingredients
- Make gluten-free pancakes
- How to make healthy blueberry pancakes
- Buttery ginger syrup recipe
- Tara's tips for the best whole wheat blueberry pancakes
- Flavor variations
- What to serve with whole wheat blueberry pancakes
- Equipment
- Storage
- FAQ
- More delicious breakfast recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
Delicious! I’ve been making them since I first discovered this recipe about a year ago. I make sure my freezer is always stocked. I double the recipe. My 5 yr old grandson loves them so I stock up for his house as well. Thank you so much!
- Elizabeth
Ingredients
Take a look at everything you'll need to make healthy blueberry pancakes. See recipe card for full list of ingredients and quantities.
- Whole wheat flour: Adds nutty flavor and fiber giving the pancakes a healthy edge.
- All-purpose flour: The key to light and fluffy whole-grain pancakes.
- Light brown sugar
- Baking powder and salt
- Whole milk: The fat content makes these pancakes tender and rich, coating the flour proteins for a soft crumb. Low-fat, no-fat, or non-dairy milk works too, but results will be leaner with a subtle shift in flavor.
- Large egg
- Melted butter
- Vanilla extract
- Blueberries: This recipe works well with fresh or frozen berries. You can also swap the blueberries with other mix-ins. See the variations below for ideas.
- Syrup: Use your favorite maple syrup or make my Buttery Ginger Syrup. For the homemade syrup you'll need pure maple syrup, fresh grated ginger, and butter.
Make gluten-free pancakes
This recipe can easily be adapted to be gluten free. Swap the ¾ cup all-purpose flour with Cup4Cup all-purpose gluten-free flour and the ¾ cup whole wheat flour with Wholesome Cup4Cup. The batter will be a little thinner, but it's best to use the full 1¼ cups milk so that the pancakes cook through nicely.
How to make healthy blueberry pancakes
Whole grain blueberry pancakes come together quickly. Follow this step-by-step tutorial to see how they're done. See recipe card for comprehensive directions.
- Step 1: Whisk together the flours, brown sugar, baking powder, and salt. Set the bowl aside.
- Step 2: Whisk together the milk, melted butter, egg, and vanilla.
- Step 3: Pour the liquid mixture into the flour mixture.
- Step 4: Mix until just combined, and don't over-mix. (Small clumps of flour are okay.)
- Step 5: Pour ¼ cup scoops of batter onto a hot, buttered griddle or skillet, and gently spread them into 4-inch circles. Sprinkle the tops with blueberries.
- Step 6: The tops of the pancakes will bubble. When the bubbles pop and stay open, flip the pancakes and cook for about 2 more minutes.
Buttery ginger syrup recipe
Make a homemade ginger syrup to serve over blueberry pancakes! It will make them taste like blueberry muffins.
- In a small saucepan over medium-high heat stir together ¾ cup pure maple syrup, ½ teaspoon fresh grated ginger, and 1 tablespoon butter.
- Stir continuously until the mixture is simmering, then remove it from the heat.
- Let the syrup cool slightly before serving.
Tip: If you don't have pure maple syrup, you can also use imitation maple syrup, dark agave, or coconut syrup.
Tara's tips for the best whole wheat blueberry pancakes
Fluff or sift your flour: Scooping flour straight from the container packs it into the measuring cup, which means you end up with more flour than the recipe calls for. Instead, fluff the flour with a spoon first, then lightly spoon it into the measuring cup and level it off to prevent it from becoming too dense. If you like to weigh your flour, I use 128g/cup when I test recipes.
Mix the dry ingredients first: Whisking the dry ingredients together before adding any liquid helps distribute the salt and leavening evenly throughout the batter. This ensures every pancake rises consistently and tastes perfectly seasoned.
Whisk the wet ingredients separately: I like to whisk the eggs and milk with the melted butter before adding them to the dry ingredients. This breaks up the eggs evenly so everything comes together quickly without any risk of overmixing.
Don't over-mix the batter: Overmixed batter develops too much gluten and leads to tough, chewy pancakes. To get the lightest, fluffiest pancakes, stir the wet and dry ingredients together until just combined. Perfectly mixed pancake batter should have a few dry streaks or even small lumps in it.
Sprinkle on the blueberries: Instead of folding the berries into the batter, scoop the batter onto the griddle first and then sprinkle the blueberries directly on top of each pancake. This way you can distribute the berries evenly so that every bite has the perfect amount.
Flavor variations
These half whole wheat and half all-purpose flour pancakes are easy to customize with a variety of other mix-ins. Here are some ideas for how to swap out the blueberries:
- Whole wheat chocolate chip pancakes: Use ¾ cup chocolate chips in place of the blueberries.
- Raspberry pancakes: Swap blueberries for 2 cups of raspberries. You can use fresh or frozen.
- Whole wheat banana pancakes: Replace the blueberries with 1¾ cups sliced or diced banana.
- Nutty pecan pancakes: Chop 1 cup pecans and sprinkle nuts on pancakes in place of blueberries.
What to serve with whole wheat blueberry pancakes
Classic maple syrup or your favorite mock maple syrup is divine on these fruity, whole grain pancakes.
That being said, my favorite way to serve them is with a ginger butter syrup. It only takes a few minutes to make and will give the pancakes the flavor of fresh blueberry muffins.
If you'd like to serve your fluffy blueberry pancakes as part of a larger breakfast spread, try classics from my breakfast and brunch recipe collection along with a side of crispy bacon. Here are a few ideas to get you started:
Equipment
I love using an electric griddle to make pancakes.
Storage
Refrigerate: Cooked pancakes can be cooled and stored in the fridge for up to 2 days. Reheat briefly in the microwave. If you decide to make the homemade ginger syrup, it can be stored in the fridge for up to a week. Just reheat it gently over medium heat on the stovetop or in the microwave before serving.
Freeze: I've never tested freezing the pancakes, but reader comments say they are successfully frozen.
FAQ
Whole wheat pancakes are a more nutritious choice than traditional all-purpose flour pancakes because whole wheat flour retains the bran and germ of the grain, giving you more fiber, vitamins, and minerals in every bite. That said, pancakes are still a treat and the other ingredients like butter, eggs, and syrup all factor in. I like to think of these as a feel-good breakfast. Wholesome enough to enjoy, but still every bit as delicious as the fluffy, buttery stack you grew up loving.
This recipe is developed and tested with part whole wheat flour, and I don't recommend using all whole wheat flour. Whole wheat flour is denser and heavier than all-purpose flour, and using it exclusively will result in pancakes that are flat, dense, and a little gummy. The half and half blend in this recipe is the sweet spot. You get all the nutty, wholesome flavor of whole wheat while the all-purpose flour keeps the pancakes light, fluffy, and tender.
Yes! Frozen blueberries work beautifully in this recipe. There is no need to thaw them first. Simply sprinkle them directly onto the batter on the griddle straight from the freezer. Keep in mind that frozen berries can bleed a little more color into the pancake than fresh ones, but the flavor is just as delicious. Fresh blueberries give you the cleanest presentation, so if you're serving these for a special occasion, fresh is the way to go.
There are a few common culprits. Overmixing the batter is the most frequent cause. Too much stirring develops gluten and results in tough pancakes. Mix just until the wet and dry ingredients come together and don't worry about a few lumps. Another common issue is using too much flour, which is why fluffing or sifting your flour before measuring makes such a difference. Finally, make sure your baking powder is fresh. Old or expired leavening won't give you the lift you need for a tall, fluffy stack.
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Make breakfast nutritious and delicious with these wholesome recipes from the blog:
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📖 Full Recipe
Fluffy Whole Wheat Blueberry Pancakes
Ingredients
- ¾ cup whole wheat flour (can use Wholesome Cup4Cup whole wheat gluten-free flour)
- ¾ cup all-purpose flour (can use Cup4Cup all-purpose gluten-free flour )
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups whole milk
- 1 large egg
- 4 tablespoons melted butter (plus more for greasing the griddle or pan)
- 1 teaspoon vanilla extract
- 1 pint blueberries (fresh or frozen)
- Syrup (store-bought or homemade*, for serving)
Instructions
- In a mixing bowl, whisk together flours, brown sugar, baking powder, and salt, set aside.
- In a separate bowl whisk together the milk, melted butter, egg and vanilla. Tip: For thicker pancakes, reduce milk to 1 cup.
- Stir milk mixture into the dry ingredients and combine until just mixed and only small clumps of flour remain. Do not over mix.
- Heat a griddle or large skillet over medium heat. Brush the surface with extra butter and scoop a generous ¼ cup of batter onto the skillet. Gently spread into a 4-inch circle and sprinkle with blueberries. When the bubbles on top pop and stay open, flip the pancakes and cook about 2 minutes more. Repeat for all pancakes.
- Keep pancakes hot in a warm oven if needed and serve with more blueberries, butter, and syrup.
Notes
- ¾ cup pure maple syrup
- ½ teaspoon fresh grated ginger
- 1 tablespoon butter
- Chocolate chips: Use ¾ cup chocolate chips in place of the blueberries.
- Raspberries: Swap blueberries for 2 cups fresh or frozen raspberries.
- Bananas: Replace the blueberries with 1¾ cups sliced or diced banana.
- Pecans: Chop 1 cup pecans and sprinkle in place of blueberries.
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
H Harvey says
I have a new favorite pancake recipe and may never use another one! They cooked up nice and fluffly. Just for fun, I tried different add-ins (mostly because I already had the ingredients on hand), so tried these: blueberry, raspberry, some with both berries, chocolate chips, some with chocolate chips and peanut butter chips, and a couple with almonds, chocolate chips, and dehydrated mini marshmallows (for a s’mores vibe). All were delicious, but if I’d had some finely chopped pecans I would have used those instead of almonds. I didn’t try the syrup recipe this time because I had some buttermilk syrup that needed to be used. These pancakes exceeded my expectations and are the best pancakes I’ve ever made! Can’t wait to make them for a ‘breakfast for dinner’ I’m planning for dinner guests in a couple of days.
Tara T. says
Those pancakes sound absolutely delicious! Thank you for sharing your twist on the recipe. Makes my heart happy when people get creative, thank you for letting me know.
Tara
Manuel Zeitlin says
These blueberry pancakes are so good they are dangerous!
Tara Teaspoon says
Haha! That's the truth! Glad you love them.
Lynn says
I am a blueberry, pancake, AND ginger lover- so these will be heaven! Just to clarify, is the calorie count serving size one pancake?
Tara says
They are divine! Yes, the program that calculates the calories does it for one pancake with some of the syrup. The entire recipe is divided by 8. So if you use less syrup than 1/8th it will be a few less calories!
Ruby Neff says
I thought I was a ginger fan before I tried this recipe... but wow! It truly is a game changer with the syrup.
Marie says
These Blueberry pancakes are so delicious, they could be dessert. I'm not a huge fan of ginger, but am so glad I tried this syrup. I think the ginger could just be the secret ingredient that puts this syrup over the top!
Moriah G says
We made these a few weeks ago with banana. The kids loved them!
Tara says
Yum, great fruit swap!
Mary Bench says
Well, aren't these gorgeous!?!