Fluffy & Healthy Blueberry Pancakes Recipe (2024)

By: KristaPublished: Apr 15, 2019Updated: Aug 30, 2020

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Rating★★★★★ 4.6 from 11 votes

TheseHealthy Blueberry Pancakesare made with whole wheat flour, naturally sweetened and vegan! The best thick pancake recipe I’ve ever made, filled with bursting blueberries and perfectly sweet. Great for weekend brunch!

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Healthy Blueberry Pancakes

Ok, in an effort to be truly transparent, pancakes, they are one of the few things I don’t make from scratch. There I said it. Gasp!

I usually go for the King Arthur Gluten Free Pancake Mix – it’s made with a combo of coconut flour and almond flour. I just love the flavor. So if you’re like me and do the “lazy man’s” version of pancakes it’s definitely a must try. Now, that being said, every once in a while I have a stroke of genius and/or motivation and I push myself! Today was one of those days, and pancakes were my focus.

Y’all. I don’t mean to pat myself on the back. But … I’m going to. These Blueberry Pancakes are freakin awesome!

Homemade blueberry pancakes are easier to make than you think.

I’m speaking to myself as I say this. I had to give myself a pep talk and say … “these will turn out.” There are a few basic ingredients for pancakes and honestly most of them you probably already have in your pantry. Flour, Oil/Butter, Eggs, Baking Powder and Salt. As long as you have those essentials you’re good to go. In order to make these “healthier” I did a few simple ingredient swaps.

How do you make blueberry pancakes healthy?

Swap whole wheat flour for all purpose flour.
Use natural sweetener – like maple syrup, honey or mashed bananas – instead of sugar.
To make it Vegan – use a flax egg instead of an egg.
Use coconut oil instead of canola oil, vegetable oil or butter.

Most of the time you’ll see recipes that call for you to use two separate bowls. One for dry ingredients and one for wet ingredients. To make it easier, just use one bowl. It honestly doesn’t make a difference in the outcome of your pancakes to have the dry ingredients mixed together before hand. Just dump it all in and have everyone join the party! Plus it’s easy clean up – ahem – one bowl! Woot Woot!

How do you make blueberry pancakes?

To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
Add dry ingredients to the bowl and stir to combine everything.
Gently fold in the blueberries to the batter.
Heat a large skillet to medium high heat.
Spray skillet with cooking or rub down with coconut oil.
Pour about 1/3 cup of batter onto the hot skillet and spread it flat(the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
Serve with maple syrup on top.

Can I use frozen blueberries in this recipe?

Absolutely. Blueberries have a season just like any other produce. If you choose to use frozen blueberries for this recipe I’d recommend you thaw them first and pat them dry using a paper towel.

If you live in my house there will certainly be no pancakes left behind. In fact, even our dog comes looking for a pancake when I’m cooking. (and of course I give her a little one.) However, I understand that sometimes a momma just needs to get ahead and make a big batch to have on hand. So, if that’s you … I got you girl!

Can you freeze blueberry pancakes?

Allow pancakes to completely cool.
Place pancakes on a parchment paper lined baking sheet. Line pancakes in a single layer and place baking sheet in the freezer for 30 minutes.
Remove from freezer. Pancakes will be harder. (which will help them not stick together) Place pancakes in freezer safe storage bag and put bag in freezer.
Pancakes will last for 3 months.

This Vegan Blueberry Pancake recipe is a little thicker than most pancake batters, partly because of the flax egg. So when you’re cooking them on the skillet just make sure you “flatten” the batter out. They will rise and leave you with thick fluffy deliciousness!

I cannot wait to hear what you think of them. If you make them be sure to take a photo and tag me on instagram!

Bon Appetit friends and happy Monday!

What to eat with blueberry pancakes:

Homemade Raspberry Jam to put on top to stick with the berry theme
Every sweet needs a savory counterpoint and these are perfect
Coconut Milk Thai Iced Coffee – because coffee is a must!

** This post does contain affiliate links. Thank you for supporting Joyful Healthy Eats.**

Fluffy & Healthy Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews

Author: Krista
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 8-10 pancakes 1x
Category: Pancakes/Waffles, Breakfast, Kid Friendly, Vegan, 30 Minute Meal
Method: Stove
Cuisine: American

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Description

Healthy Blueberry Pancakesmade with whole wheat flour, naturally sweetened and vegan! The best thick pancake recipe I’ve ever made, filled with bursting blueberries and perfectly sweet. Great for weekend brunch!

Ingredients

Scale

1 banana, mashed
2 tablespoons maple syrup
2 flax eggs, 2 tablespoons of ground flax seed + 6 tablespoons of water
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons of coconut oil, melted
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries

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Instructions

To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
Add dry ingredients to the bowl and stir to combine everything.
Gently fold in the blueberries to the batter.
Heat a large skillet to medium high heat.
Spray skillet with cooking or rub down with coconut oil.
Pour about 1/3 cup of batter onto the hot skillet and spread it flat(the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
Serve with maple syrup on top.

Nutrition

Serving Size: 2 pancakes
Calories: 279
Sugar: 11 g
Sodium: 171 mg
Fat: 7 g
Saturated Fat: 5 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 0 g

Filed Under:

Christmas
Healthy Breakfasts
Holidays
Kid Friendly
Pancakes, Waffles and French Toast
Vegan

More Pancake or Waffle Recipes:

Flourless Peanut Chocolate Chip Pancakes

Whole Wheat Lemon Blueberry Waffles

Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote

Chocolate Protein Pancakes

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Fluffy & Healthy Blueberry Pancakes Recipe (2024)

FAQs

What is the trick to fluffy pancakes? ›

The Single Best Step for Fluffier Pancakes

A quick resting period is great for pancake batter because it gives the flour a chance to absorb the liquid. That hydration is key for lighter, fluffier pancakes.

Know More ›

What makes pancakes rise and be fluffy? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Are blueberry pancakes good for you? ›

In this country, fruits have become a popular ingredient in pancakes. Blueberries contain a compound anthocyanin offering the blue color and a host of health boosting effects. Health benefits include lower blood pressure, improved insulin response and reduced risk of cancer.

Is baking soda or powder better for fluffy pancakes? ›

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

What is the most important ingredient in pancakes? ›

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Keep Reading ›

Why are my homemade pancakes not fluffy? ›

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

Get More Info ›

Does adding more baking powder make pancakes fluffier? ›

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

Read On ›

What is the healthiest way to eat pancakes? ›

First, you can make them with whole grains, like whole-wheat flour, which will add heart-healthy filling fiber. You can also add healthy toppings, like yogurt, nuts and fruit, to boost protein, vitamins and fiber to transform pancakes into a nutritious breakfast that will help you stay full through the morning.

Why are my blueberries turning green in my pancakes? ›

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

Show Me More ›

What does an extra egg do to pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Find Out More ›

What makes pancakes light instead of dense? ›

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

Read The Full Story ›

Why are my pancakes not light and fluffy? ›

TIP: Make sure your baking powder is not out of date, or your pancakes won't rise as well. Combine wet ingredients together in a separate jug – this step is more important than you might think. The less you mix the batter, the fluffier your pancakes will be.