Blueberry Whole Wheat Pancakes

A stack of Blueberry Whole Wheat Pancakes overflowing with fresh Blueberries and syrup is a delicious way to start your morning! They are beautiful with blueberries dropped onto each pancake while cooking on the griddle. Serve with more blueberries, Kerrygold Butter, and warm syrup! These Blueberry Whole Wheat Pancakes are worthy of the finest Bed and Breakfast.

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Blueberry Whole Wheat Pancakes
Blueberry Whole Wheat Pancakes

Whole Wheat Pancake Mix

This recipe requires only a few ingredients so be sure to purchase quality Whole Wheat flour and fresh, plump blueberries! If your only option is frozen blueberries, then feel free to substitute them. The pancake batter is thicker which holds up nicely when adding the blueberries. If you are not comfortable with using Whole Wheat Flour consider using White Whole Wheat Flour that is lighter, milder tasting flour. My preference is King Arthur Flour. Their White Whole Wheat Flour claim to fame is “Identity-Preserved Wheat”. Their wheat is grown from certified seeds, using sustainable farming practices, and traceable from field to flour.

The finished Blueberry Whole Wheat Pancakes stacked beautifully! In fact, the recipe makes so many pancakes that I could not stack all of them!

Blueberry Whole Wheat Pancakes Stacked
Blueberry Whole Wheat Pancakes

How to Make Blueberry Pancakes

Blueberry pancakes are easy to make. Start by rinsing and drying the fresh blueberries in preparation for making the pancakes. Sift together the dry ingredients into a large bowl. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until incorporated. Preheat the oven to its warm setting. I like to place my pancakes in the oven to stay warm while I am making them. Prepare your griddle with a non-stick spray and pre-heat on medium heat. The griddle is ready when a drop of water or pancake batter sizzles.

Blueberry pancakes batter and blueberries
Blueberry Pancake Mixture

Pour the batter onto the griddle and add about 8 blueberries to each pancake. Cook about 3-minutes or until the bubbles start to pop. Carefully check the underside of a pancake to see if it is brown. Then turn over the pancakes to cook for about another minute. Look how the pancakes rise during cooking with the delicious batter surrounding the blueberries!

Place the whole wheat flour pancakes into the oven on a baking sheet to keep them warm. Don’t they look beautiful with the blueberries baked into the pancakes! Makes 12 to 16 depending upon the size. Serve your stack of Whole Wheat Blueberry Pancakes with your favorite toppings.

Freeze Ahead and Enjoy Later

The Blueberry Whole Wheat Pancakes can be made ahead of time and placed in the freezer. Before freezing, cool pancakes completely to avoid moisture. Place in a freezer safe Ziploc bag using wax paper as a divider between each pancake. When ready to enjoy thaw the desired amount of pancakes overnight in the refrigerator. You can either microwave about 15 to 30 seconds or reheat in a 350 degree oven for about 10-minutes.

Blueberry Whole Wheat Pancakes Plated
Blueberry Whole Wheat Pancakes with Warm Syrup

Blueberry Whole Wheat Pancakes

A stack of Blueberry Whole Wheat Pancakes overflowing with fresh Blueberries and syrup is a delicious way to start your morning! They can be made ahead of time and placed in the freezer to enjoy later! Makes 12 to 16 depending upon the size.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Pancakes
Cuisine: American
Keyword: Blueberry Whole Wheat Pancakes
Servings: 16 servings
Calories: 172kcal
Author: Bernice

Ingredients

Dry Ingredients

  • 3 1/2 cups Whole Wheat Flour
  • 1 tbsp. Baking Powder
  • 1 cup sugar
  • 1 tsp. Salt
  • ½ tsp. Cinnamon

Wet Ingredients

  • 3 Eggs
  • 1 3/4 cup Milk 2%
  • 1 tsp. Vanilla

Toppings

  • 1 ½ cup Blueberries fresh
  • Kerrygold Butter
  • Warm Syrup

Instructions

  • Preheat oven to its warm setting. I like to place my pancakes in the oven to stay warm while I am making them.
  • Rinse and dry the fresh blueberries.
  • Sift the dry ingredients into a large bowl. Whisk wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients and mix.
  • Prepare the griddle with a non-stick spray and pre-heat on medium heat. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready.
  • Pour batter (1/4 to 1/2 cup) onto the griddle and add about 8 blueberries to each pancake.
  • Cook about 3-minutes or until the bubbles start to pop.
  • Then turn over and cook for about another minute.
  • Place in the oven on a baking sheet to keep them warm.
  • Serve your stack of Whole Wheat Blueberry Pancakes with your favorite toppings.

Notes

Calories are approximate based upon how many pancakes you make and the toppings.

Nutrition

Serving: 16g | Calories: 172kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 32mg | Sodium: 144mg | Potassium: 246mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1.6% | Vitamin C: 1.6% | Calcium: 8.7% | Iron: 6.8%

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Other Recipes That You May Enjoy!

Cranberry Apple Muffins
Blueberry Almond Muffins
Whole Wheat Buttermilk Pancakes
Apple Cinnamon Pancakes
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Author: Bernice

Cooking has always been a passion of mine with trying new recipes or adding a twist to an existing recipe. This blog contains some of our favorite healthier recipes but also contains decadent desserts and delicious meals that may not consider calorie count! So grab your favorite Supper Plate and enjoy our Cooking Adventure!

45 thoughts

    1. Thank you! I love these pancakes especially with dropping the blueberries onto the batter. Sounds like you will be making a few blueberry dishes! 🙂

      1. Sent you an email. My weekend was very busy (as it typically is). I know there are a lot of free resources online. It just depends upon what you are looking for.

  1. The pancakes look so fluffy and delicious, Bernice. I like that they are made with whole wheat flour too.

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