Whole Wheat Blueberry Pancakes

Name: Whole Wheat Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 15
Ingredients: 2 ¼ cups of whole wheat flour; 1/3 cup of granulated sugar; 1 ½ tablespoons of baking powder; 1 teaspoon of baking soda; ½ teaspoon salt; 2 eggs; 1 ½ cups of skim milk; 1 cup of buttermilk; 2 ½ teaspoons vanilla; 1/3 cup of melted butter; 1 tablespoon vinegar; 2 cups of blueberries; 3 – 4 tablespoons butter or cooking spray

Whole Wheat Blueberry Pancake stack, with a pad of butter, syrup, and fresh blueberries on a cyan plate, wood plank table and fork.

This recipe came from our desire to include more whole grains in our everyday meals. My husband and I both love pancakes — they’re comforting, nostalgic, and always a favorite on slow mornings. These Whole Wheat Blueberry Pancakes bring that familiar comfort but with a wholesome twist. The nutty, earthy flavor of whole wheat flour pairs beautifully with the sweet-tart burst of fresh blueberries, creating a breakfast that feels both fulfilling and joyful.

They’re a wonderful way to bring more balance to the morning — a reminder that food can be both simple and nourishing without losing its sense of comfort.

Is Whole-Wheat Flour Good for Pancakes?

Absolutely! Whole-wheat flour gives pancakes a heartier texture and a more grounded, earthy flavor. They’re slightly denser than classic pancakes but still soft and tender when balanced with buttermilk and a touch of vanilla. If you enjoy a bit more substance to your breakfast, these will be a perfect fit. Personally, I love the comforting flavor the grains bring — it’s cozy, familiar, and deeply satisfying.

Equipment to Make Whole Wheat Blueberry Pancakes

Spatula
Griddle or large non-stick pan
Ice cream scoop (optional, for even portions)

How to Store or Freeze Whole Wheat Blueberry Pancakes?

Store leftovers in an airtight container in the refrigerator for up to 3–5 days. For longer storage, freeze in a labeled, airtight container for up to 3 months. Reheat in a toaster or oven for a fresh, just-made texture

Whole Wheat Blueberry Pancakes

Holly Swearingen

Servings

15

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

2 ¼ cups of whole wheat flour
1/3 cup of granulated sugar
1 ½ tablespoons of baking powder
1 teaspoon of baking soda
½ teaspoon salt
2 eggs
1 ½ cups of skim milk
1 cup of buttermilk
2 ½ teaspoons vanilla
1/3 cup of melted butter
1 tablespoon vinegar
2 cups of blueberries
3 – 4 tablespoons butter or cooking spray

Directions

Heat your griddle or pan over medium to low heat.
In a large bowl, mix all dry ingredients.
In another bowl, whisk together wet ingredients.
Combine wet and dry ingredients, stirring gently until just blended.
Fold in the blueberries (make sure they’re dry so they don’t add extra liquid to the batter).
Lightly butter or spray your cooking surface.
Pour batter onto the griddle — an ice cream scoop works great for even portions.
When the surface is mostly covered in bubbles, flip and cook for a few seconds more.
Remove and repeat, allowing the batter to rest briefly between batches so it thickens slightly.