Fluffy Whole Wheat Blueberry Pancakes

A stack of blueberry pancakes topped with butter, syrup and fresh berries with a large bite removed.

4.67 from 6 votes

Fluffy Whole Wheat Blueberry Pancakes

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 and all-purpose flour makes them nutty and healthy, and light and fluffy all at the same time.

Prep Time10

Total Time30

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, pancakes, whole wheat pancakes

Servings: pancakes

Calories: 211kcal

Author: Tara Teaspoon

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

Buttery Ginger Syrup*

Make homemade syrup to serve with blueberry pancakes.

¾ cup pure maple syrup
½ teaspoon fresh grated ginger
1 tablespoon butter

In a small saucepan over medium-high heat stir together pure maple syrup, fresh grated ginger, and butter. Stir until mixture is simmering, then remove from heat.

Let cool slightly and serve with pancakes. Store in the fridge for up to a week. Reheat to serve.

Flavor Variations

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