Healthy blueberry pancakes stacked on a plate with maple syrup and blueberries.
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Blueberry Pancakes

These blueberry pancakes are healthy, with just the right amount of sweet, juicy blueberries in them. They are perfect for a weekend breakfast!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, blueberry pancakes recipe, healthy blueberry pancakes
Servings: 18 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.