Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes

468 Reviews 26 Pics
  • Prep

    5 m
  • Cook

    8 m
  • Ready In

    13 m
Recipe by  brossettelewis

“The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.”

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Adjust Servings

Original recipe yields 10 pancakes



  1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
  2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

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Reviews (468)

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I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!



Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" and add the wet. This way, we're all ready in the mornings!



I use this recipe almost every weekend! It is so versatile that I can make different kinds with whatever I have on hand. I've used ripe bananas, blueberries, blackberries, and even used just cinnamon/nutmeg/cloves/vanilla when I didn't have any fruit. You can sub some or all while flour if you are running low or have picky eaters. I even use vanilla soy milk to add that hint of vanilla and sweetness. I use Splenda instead of packet sweeteners and find that 1/4c of Splenda does the trick. These are so good you can eat them without any syrup! I usually make a double batch and put the extras in the fridge or freezer. Just pop in micro or toaster and you are good to go! You don't even have to worry about overly juicy fruit, like if you use frozen, because I usually end up using more than the cup of milk and the juice makes up the difference. I absolutely love this recipe and it is SO easy to mix, match, change, add and still I have yet to have a bad batch! I even keep them warm in the oven while cooking other items and they still turn out great! Top with some sugar free syrup and it is the best "healthy" breakfast that the kids won't even notice there's no added sugar!

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Amount Per Serving (5 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 464 mg
  • 19%

Based on a 2,000 calorie diet



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Whole Wheat, Oatmeal, and Banana Pancakes


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Todd's Famous Blueberry Pancakes