Blueberry Whole Wheat Pancakes Recipe

Blueberry Whole Wheat Pancakes

Average Rating:5 Stars 1 Review
Prep Time:10 minutes
Cook Time:3 minutes
Servings:7 servings

Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners' sugar.


  • 2 cups whole wheat flour
  • 1/4 cups natural sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 1/2 cups low-fat margarine, melted
  • 2 packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired
  1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.

    In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.

    Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.

Serving Size:

Total Fat:18.56g
Saturated Fat:9.27g
Total Carbohydrates:86.36g
Dietary Fiber:4.33g
5 Stars
Based on 1 Review
Tell us what you thought!

5 Stars

I made these this morning, hubby and I thought they were very good. I didn't add the blueberries until I ladled out the batter and topped them with some blueberries. The extra batter I like to just make them plain they keep better in the fridge.

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