Blueberry Flax Pancakes

Blueberry Flax Pancakes

Freckles 7

"Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake."

Ingredients 5 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Set a nonstick skillet over medium heat.
  2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
  3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Tips & Tricks
Buttermilk Pancakes II

Using buttermilk gives these pancakes a nice tang and makes them fluffy.

Low-Fat Blueberry Bran Muffins

These muffins are so moist and flavorful, you won't believe they're healthy, too!

Rate recipe

Your rating


Reviews 80

  1. 102 Ratings


These were really good! Instead of using a boxed pancake mix from the store I used the homemade pancake mix recipe from this site. I followed the recipe as stated and did use frozen berries. I put flax in many different bread and muffin recipes I make from allrecipes, and now pancakes!


My husband and I loved these. I used a multigrain pancake mix by Bob's Red Mill. The batter was really thick, I added more liquid, plus it thickened even more while standing (flax will do that!). It was more like biscuit or muffin batter. But I used the recommended measure and spread it out in the pan. I used a little lower heat to account for the thickness. Although thick and clunky looking, they were moist and light to eat. I cooked some frozen blueberries with spenda for a compote topping that was light in calories. Fiber, Omega-3, Antioxidants...and flavor. What more do you want for breakfast!


I followed another user's advice and used Bob's Red Mill multigrain pancake mix. However, instead of using milk I used lowfat buttermilk and subbed egg replacement for the eggs. This is even more exceptional with the addition of chopped pecans or walnuts and a blueberry compote (a couple handfuls of blueberries and enough sugar to lightly coat, simmered over medium heat until most of the berries burst and emit their juices).