These blueberry pancakes are healthy, with just the right amount of sweet, juicy blueberries in them. They are perfect for a weekend breakfast!
Every weekend I make pancakes for my family. I love adding blueberries to my pancakes, and this blueberry pancake recipe is one of my favorites. These blueberry pancakes are soft, light, and fluffy and that makes them taste delicious!
Since this recipe uses a griddle or skillet to cook the pancakes, kids might need a little help. Mixing up the batter is easy, and then it takes just a few minutes to cook the pancakes.
If you have leftover pancakes, you can let them cool and then keep them in your freezer for quick weekday breakfasts.
How to Make Blueberry Pancakes
First, melt the butter and set it aside. The butter will cool a little bit while you mix up the rest of the batter.
In a large bowl, mix together the white whole wheat flour, baking powder, and salt. In a medium bowl, mix together the egg, milk, honey, and vanilla. Slowly stir in the melted butter.
Pour the wet ingredients into the dry ingredients. Slowly stir the mixture together and be sure not to over-mix the batter. If you mix the batter too much, your pancakes could turn out flat or dense.
How to Cook Pancakes
Heat an electric griddle to 325 degrees F. If you are cooking the pancakes in a skillet, cook them on medium heat.
When the griddle is done heating, pour the pancakes into nice, round circles. Sprinkle some blueberries on each pancake.
Let the pancakes cook on the first side until the bottom is lightly golden brown. You will see tiny bubbles on the tops of the pancakes when they are ready to flip.
Then cook the pancakes on the second side until they are lightly golden brown.
When you are cooking these pancakes, you can make them into an art masterpiece! When you are pouring the batter, you can try to pour it into fun shapes. You can use blueberries or other fruits to make faces on your pancakes.
Tips for Making Pancakes
- When measuring flour, use a spoon to scoop the flour into your measuring cup. If you use your measuring cup to scoop the flour it could pack too much flour into the measuring cup. Spoon and level your flour for an accurate measurement.
- Be sure to use baking powder in this recipe, not baking soda. Baking powder and baking soda are not the same.
- If you don’t have fresh blueberries you can use frozen. You don’t have to thaw the frozen blueberries.
- You can use mini chocolate chips instead of blueberries.
What to Serve with Healthy Blueberry Pancakes
Serve pancakes with butter and maple syrup. You can also serve fresh fruit with your pancakes.
- 3 tablespoons unsalted butter
- 2 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups milk whole milk works best
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries fresh or frozen
- Melt the butter in a small bowl. Set aside to cool slightly.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder and salt.
- In a medium bowl, whisk together the eggs, milk, honey and vanilla. Pour in the melted butter and whisk until well combined.
- Pour the wet ingredients into the dry and stir until just combined. Try not to over-mix the batter.
- Heat an electric griddle to 325 degrees F. You can also cook your pancakes in a skillet on the stove over medium heat. You will need to melt some butter in the skillet or spray it with cooking spray so the pancakes won't stick.
- When the pan is hot, pour a small circle of batter for each pancake. Sprinkle a few blueberries on top of each pancake.
- Let the pancakes cook on the first side for 2-3 minutes, until the bottoms are golden brown. Flip the pancakes and cook them on the second side for 2-3 minutes, until they are golden brown.