Fitness / February 16, 2024

Blueberry Pancakes Recipe

These delightful Blueberry Pancakes are made with whole wheat flour and sweetened with honey and fresh blueberries. Enjoy the comfort of wholesome Blueberry Pancakes without the guilt.

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Did you know pancakes date back to ancient Roman Times? But blueberry pancakes, specifically, are from right here in the US. Supposedly there was a craze for all things blueberry in the early 1900s, and honestly, I’m all about that!

Personally, blueberry pancakes are my favorite. They have a nostalgic vibe that reminds me of Sunday mornings at my family’s home in upstate, New York.

If you have ever been lucky enough to visit Lake Minnewaska in the Hudson Valley or plan to, July is wild blueberry season and you can pick an endless amount.

So these are not exactly traditional blueberry pancakes that Grandma made, but the taste is not too far off. By replacing packaged, premade pancake mix and making them from scratch you still get the homemade vibe, but with fewer calories and sugar.

I love making these for my kids and I feel better about what I am serving them. I just made them for Valentine’s Day breakfast and used heart cookie cutters to make them festive!

Are Blueberry Pancakes Healthy?

Blueberries themselves are packed with nutrients, antioxidants and often considered a superfood! These little guys have fiber, vitamins C & K and manganese. They also can improve your cardiovascular health and brain function. So yes, they are amazing for you!

Technically, no, pancakes are not healthy. However, this version is! First, by not using processed, store-bought mix you are already doing your health a favor. The healthy substitutes in this recipe make it sugar-free and vegetarian-friendly. You will be using honey, instead of sugar; whole wheat flour, instead of AP; and almond milk, instead of cow’s milk. Also, cooking them in coconut oil is a healthier option and gives it that hint of coconut.

Why is This The Best Recipe for Blueberry Pancakes?

This recipe is unlike other “healthy” Blueberry Pancake recipes since it does not veer off from a traditional pancake recipe. It simply substitutes items with healthier options. Even better, you most likely have these ingredients at home already and they are ready in, like, ten minutes!

You’ll feel great feeding these blueberry pancakes to your family since they have healthier alternatives. You can also double the batch and host a great health-conscious brunch. Since they do have eggs in the recipe you’ll get a dose of protein, but feel free to make it with Simple Baked Eggs to add more. Even better, use these blueberry pancakes to soak up some runny yolk with Perfect Sunny Side-Up Eggs. Yummm!

INGREDIENTS

3/4 cup almond milk unsweetened
1 tablespoon lemon juice
1 cup whole wheat flour
2 tablespoons honey
1 teaspoon baking powder I recommend picking an aluminum-free one
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg free-range, organic
2 tablespoons unsalted butter melted (grass-fed preferred)
1 cup fresh blueberries organic if possible
Coconut oil for cooking a healthier alternative to butter

INSTRUCTIONS

Prepare

Transform almond milk into a homemade “buttermilk” by adding lemon juice. Combine your dry ingredients in a separate bowl for a fluffy pancake base.

Mix

Create your pancake batter by adding an egg, the “buttermilk,” and melted butter to the dry mix. Stir until just combined for the perfect consistency.

Cook

Heat your skillet with a touch of coconut oil, pour in the batter, and dot with fresh blueberries. Cook until bubbles form, then flip to achieve golden perfection.

Serve

Offer these fluffy delights with a touch of maple syrup or Greek yogurt for a balanced, delicious breakfast experience. Enjoy your healthy and fluffy blueberry pancakes, perfect for a West Coast American woman in her 20s or early 30s who values a nutritious start to her day!

Devour!

FAQs & Tips

How to Make Ahead and Store?

I recently discovered you can actually just freeze pancake batter for up to a month. If you have some left over and don’t feel like standing at the stove anymore (been there!) just put the mix into a large ziplock bag and place in the freezer.
Even better though. Make the pancakes and freeze them. I pop them right in the toaster on weekday mornings and boom – wholesome, warm breakfast on a weekday with ZERO MESS.

Can you use frozen blueberries?

Yes! You don’t even need to thaw them.

How can I make this vegan?

By replacing the butter with coconut oil and replacing the egg with a chia or flax seed “egg” you have vegan blueberry pancakes! They may be a bit more dense, but still delicious.

Tip & Trick 1:

Did you ever try to use those pancake shape-maker, molds for a cute spin on your breakfast & ended up really reaching when swearing to your three-year-old that it is an Easter Bunny?? Same. Use COOKIE CUTTERS! I made bite-sized hearts on Valentine’s Day and my daughter ate more than she normally would if it was a semi-round pancake.

Tip & Trick 2:

Between batches or each pancake (depending how large your pan is) remove any blueberries that snuck out and stuck to the pan and wipe with a damp paper towel. This removes any batter or oil that is stuck and can make your pancakes too dark or give them an overdone taste.

Serving Suggestions

I feel like Blueberry Pancakes rock because they are like a full meal themselves. But, to fancy it up, pair them with this amazing Peanut Butter Board or top with this super easy Coconut Vegan Cashew Cream Sauce.

You can also use your pancakes to soak up yolk from Perfect Sunny Side-Up Eggs To make a nice sweet and savory combo, let your oven do some work while you focus on flipping your pancakes with these Muffin-Tin Eggs or make Bacon in The Oven.

Blueberry Pancakes Recipe

These delightful Blueberry Pancakes are made with whole wheat flour and sweetened with honey and fresh blueberries. Enjoy the comfort of wholesome Blueberry Pancakes without the guilt.

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 153kcal

Author FoodFaithFitness

Ingredients

3/4 cup almond milk unsweetened
1 tablespoon lemon juice
1 cup whole wheat flour
2 tablespoons honey
1 teaspoon baking powder I recommend picking an aluminum-free one
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg free-range, organic
2 tablespoons unsalted butter melted (grass-fed preferred)
1 cup fresh blueberries organic if possible
Coconut oil for cooking a healthier alternative to butter

Instructions

Begin by combining the almond milk and lemon juice in a small bowl. Let this mixture sit for about 5 minutes to create a dairy-free “buttermilk.”
In a separate bowl, whisk together the whole wheat flour, honey, baking powder, baking soda, and salt. This blend of dry ingredients will help achieve a fluffy texture while keeping things wholesome.
Crack the egg into the dry ingredients, then add the almond milk mixture and melted butter. Stir everything together until just combined. Be careful not to overmix, as this can lead to dense pancakes.
Preheat a nonstick skillet over medium heat. Use a small amount of coconut oil to lightly grease the pan, which will give the pancakes a delightful, light crust.
Pour roughly 1/3 cup of batter onto the skillet for each pancake. Gently spread the batter into a round shape. Drop a handful of blueberries onto each pancake.
Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip them carefully and cook for an additional 1-2 minutes, or until they are fluffy and cooked through.
Serve these heavenly pancakes with a drizzle of pure maple syrup or a bit of Greek yogurt for added protein.