Whole Wheat Blueberry Pancakes.

Fluffy ‘n light blueberry pancakes with nutty, whole wheat goodness. Positively packed with blueberries, a huge stack of these is another reason I love pancakes.

Whole Wheat Blueberry Pancakes on sallysbakingaddiction.com Fluffy, bursting with blueberries, healthy, and so good!

Have I told you before about my love for pancakes?

Probably.

Definitely.

Funfetti-y.

Yes.

I love them. And these whole wheat blueberry beauties are no exception. They’re fluffy and light and filling and pretty and oh-so-full of juicy blueberries. And in keeping with this week’s healthy recipe trend, they’re not so bad for ya. Let’s dig right in and learn how to make them, shall we? Grab your mimosa. What? It’s Friday.

Whole Wheat Blueberry Pancakes on sallysbakingaddiction.com Fluffy, bursting with blueberries, healthy, and so good!

Making the swap from all-purpose flour to whole wheat flour sounds pretty easy, doesn’t it? Just a simple, equal replacement. Well, it’s not always that simple. More often than not, your whole wheat baked good will taste a little heavy. Dense. Tough. Not at all the fluffy, rich, soft recipe you were expecting. Such is the case with whole wheat pizza crust. It took me two weeks to get that perfectly fluffy and flavorful whole wheat pizza crust recipe down just right, tweaking ingredients to make up for the heavy texture of whole wheat flour. And I couldn’t be more thrilled with the results! I know what you’re thinking, can’t I just use white whole wheat flour? Absolutely. But it’s not always readily available to everyone and it doesn’t provide that same nutty, wheat-y taste.

Into the kitchen I stumbled one recent Sunday morning. Determined, absolutely starving, and ready for some warm, comforting pancakes. The recipe begins with, duh, 100% whole wheat flour. I’m a total fangirl for King Arthur Whole Wheat Flour. Not a celebrity, not a singer, just a fangirl for… a flour company. I use a little baking powder and soda to give the pancakes some lift. Whole wheat flour tends to weigh things down, so I make sure to add just enough leavener to aerate the cooking batter without leaving any chemical aftertaste.

The results? Fluff city. Technical terms.

The pancakes are left moist (gasp! I typed it.) from plenty of ingredients. Heavy whole wheat flour is capable of making pancakes taste like dry hockey pucks, so let’s avoid any of that nonsense by loading the batter with just enough moisture. A mix of yogurt, milk, eggs, and coconut oil leave every bite tender. The coconut oil makes each bite taste a little rich and indulgent, exactly what we love about the taste of regular, less healthy pancakes. Canola or vegetable may be used instead of coconut oil, see notes in the recipe.

Ingredient - Whole Wheat Blueberry Pancakes on sallysbakingaddiction.com Fluffy, bursting with blueberries, healthy, and so good!

I like to use plain, nonfat Greek yogurt. Use your favorite brand. Sour cream, regular yogurt, vanilla, honey, low fat, or full fat works well here too. I’ve since made these whole wheat blueberry pancakes with nonfat blueberry flavored Greek yogurt and, as you can imagine, they are uh-mazing. Kevin goes “they’re pretty fruity.” Always so much excitement in that guy.

A kiss of cinnamon and a touch of vanilla give the pancakes brilliant flavor. Sweetening the pancakes is pure maple syrup. Yup, maple syrup isn’t just for topping! I put it inside the batter to amp up that cozy maple flavor.

As for toppings? I haven’t gotten too wild with these pancakes the few times I’ve made them. I suggest you try topping them with some melted peanut butter, a spread of almond butter, maybe some raspberry or blueberry jam? Honey, sliced banana, ricotta, or lemon curd. Wow, lemon curd. That would be fabulous. Now I need to make them again.

Whole Wheat Blueberry Pancakes on sallysbakingaddiction.com Fluffy, bursting with blueberries, healthy, and so good!

Whole Wheat Blueberry Pancakes on sallysbakingaddiction.com Fluffy, bursting with blueberries, healthy, and so good!

Mmm. A pile of healthy whole wheat carbs. The best kind of weekend fuel.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Whole Wheat Blueberry Pancakes

Fluffy 'n light blueberry pancakes with nutty, whole wheat goodness. Positively packed with blueberries, a huge stack of these is another reason I love pancakes.

Ingredients:

  • 2 cups (246g) whole wheat flour (or white whole wheat flour) (measured correctly)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 cup (248g) plain Greek yogurt1
  • 1 and 1/4 cups (300ml) milk2
  • 1/4 cup (60ml) pure maple syrup3
  • 2 large Eggland's Best eggs
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) melted coconut oil, canola oil, or vegetable oil (or butter)
  • 1 and 3/4 cups (315g) frozen or fresh blueberries4

Directions:

  1. If using coconut oil (or butter), microwave it until melted. Set aside to slightly cool. You absolutely do not want it piping hot.
  2. In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
  3. In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color.
  4. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
  6. Make ahead tip: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat to your liking.

Recipe Notes:

  1. Sour cream, regular plain yogurt, or vanilla, blueberry, and honey yogurts and Greek yogurts all work well. Nonfat, low fat, full fat, it's your choice. I typically use nonfat.
  2. I use skim milk, but any milk fat works. As does almond, soy, rice, and coconut milk.
  3. Honey, agave, or brown sugar my be substituted for maple syrup in the batter.
  4. If you are a total blueberry lover, increase blueberries up to 2 cups.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

These Whole Wheat Oatmeal Pancakes are another great choice.

Whole Wheat Oatmeal Pancakes

 

These Healthy Berry Streusel Bars are too!

Healthy Berry Streusel Bars

 

More whole wheat recipes.

More blueberry recipes.

=)

Eggland’s Best provided me with eggs to bring you this recipe.

115 Comments

Comments

  1. Jean on June 28, 2015 at 12:55 pm

    Well, I have never taken time to write a comment about a recipe.  But these were so, so perfect that I had to.  I run a bed and breakfast, and try constantly to find the balance between healthy and yummy.  I used white whole wheat, and plain Greek yogurt and fresh Willamette Valley blues (and put in a few extra).  Thought it was a big recipe, but the three guests gobbled every bite.
    Yum.  This will be a keeper.
    jean

    • Sally on June 28, 2015 at 2:37 pm

      Thanks for taking the time to report back, Jean!

  2. Chelsea on July 9, 2015 at 12:13 pm

    Super yummy! I usually eat really healthy and especially like to have a healthy breakfast to start my day positively, but this morning I was really craving blueberry pancakes & found this recipe. So good and fluffy! I like to keep my pancakes simple with just some syrup on top and these did not disappoint!

  3. Monika on July 12, 2015 at 7:52 pm

    These are the best whole wheat pancakes I’ve ever made, even though I realized afterward that I totally forgot to put maple syrup in the batter…

  4. Trisha on August 11, 2015 at 8:35 am

    My family loves these pancakes! I make them several times a week as my 2 year old asks for them every day.  They are amazing, with or without the blueberries.  Maple syrup is an optional bonus for us- they’re perfectly sweet as is.  Thank you for the recipe!

  5. Lauren on August 23, 2015 at 1:11 pm

    Any idea how almond flour may work( or not work) in this recipe? I LOVED it otherwise!!

    • Sally on August 23, 2015 at 3:48 pm

      That would require some recipe testing– let me know if you try anything!

  6. Nicole on August 30, 2015 at 10:44 am

    These were AWESOME! Whole wheat pancakes are usually too dense, but these were perfect! No one would know these were whole wheat if I didn’t tell them. My husband loved them, and he doesn’t like “healthy” pancakes. Great recipe! Thanks!!!

  7. Michelle on October 5, 2015 at 11:26 pm

    I love these. I made them for dinner today (yes, dinner) because my mom was too exhausted to come up with dinner. I just bought whole wheat flour and I’ve been craving pancakes for a while. I think I added just a pinch too much of baking soda, because there was a slight bitter aftertaste from my pancakes. Nothing a good slather of mixed berry preserves and pancake syrup couldn’t fix, of course.

    Thank you so much for posting this recipe! I might replace the eggs with one mashed banana since that also acts as a binder and would add a bit more sweetness to the batter. Have a great night/day, Sally.

  8. may on November 11, 2015 at 3:36 pm

    These turned out great…over ate!!  Do you have a good gluten free recipe coming anytime soon?  Buckwheat pancakes maybe?  Thanks again!

  9. Emily on January 22, 2016 at 12:46 pm

    I just discovered this recipe just last week (which is shocking in itself), and I have made them twice already and need to make them again.  They are amazing! I love all of your desserts and “Sally” is pretty much a housebold name in our home.  But these pancakes are awesome.  My kids love them!  My husband loves them! And of course I do too…They are super healthy which is a huge plus when your kids are eating them like cookies.  They get crisp, which is surpisingly great.  And they freeze well and are great with some peanut butter before school everyday.  I just wanted to take the time to thank you for this recipe!

    • Sally on January 22, 2016 at 5:23 pm

      Happy your whole family loves them, Emily thanks!

  10. Meena | AnchoredinSweets on January 27, 2016 at 3:10 pm

    Hi Sally,

    these pancakes look great.

    I recently came up with my own pancake recipe with some input from my brother-in-law. I use organic whole wheat flour, flaxseed meal, and wheat germ, or I have just used flaxseed meal and left out the wheat germ. What difference. It’s healthier and tastes great.

    Here is the link if you want to experiment. http://www.anchoredinsweets.com/chow/pancakes/

  11. Namrata on February 13, 2016 at 6:05 am

    Hi from the UK! I have never left a comment on a recipe before but these pancakes have turned out so well, I had to say thank you! They freeze really well too, so we’ve been having them for the last couple of weekends and have been such a hit with my boyfriend, he’s pleading we make some more soon. Ha ha! I also had to add a bit of extra flour to the batch to make sure the batter wasn’t too runny, as I definitely prefer fluffy ‘American’ pancakes to the more common thin crepe-style pancakes that seems to be more common here in the UK. Thank you… Will definitely be trying out some of your other recipes from your blog too. 

  12. Tracey on February 20, 2016 at 11:04 pm

    Any suggestions for making this diary free? A sub for the yogurt? Thanks!

  13. Mumsie Deva on February 21, 2016 at 10:37 am

    My niece and I made this recipe this fine Sunday morning. What a success! Delicious, nutritious and fun to make! Thanks.

  14. Julie on May 17, 2016 at 4:38 pm

    Question: Except for the blueberries, would it be okay to mix the batter using a stand mixer (Kitchen-Aid) on a very low setting?

    • Sally on May 18, 2016 at 11:03 am

      I can’t see why not!

      • Julie on May 18, 2016 at 7:04 pm

        Thank you for your exceptionally quick response! I’m going to try it out!



  15. Claire on May 21, 2016 at 11:06 am

    SALLY!!!!!!! (I think I am going to start leaving all of my comments like this! I feel like it conveys my true happiness!) I made these pancakes last night for my family and they were so good that I had 3… or 4… or maybe 4.5… I lost count. I guess this is what happens when you combine your delicious, sweet, fluffy pancakes with a hungry 15-year-old girl who has little self-restraint when it comes to your AMAZING recipes!!!! Ohhhhh these were sooooo good that I ate some more of them this morning for breakfast. Thank you for all of your awesome recipes Sally… I LOVE THEM!!! 🙂

    • Sally on May 22, 2016 at 1:16 pm

      I love your excitement!!

  16. Jessica on September 9, 2016 at 12:27 pm

    My family absolutely loves these pancakes!!! I usually triple or quadruple the recipe, then cook them all morning and freeze the extras so we have a quick breakfast available anytime we want for weeks. Sometimes I add a little more maple syrup or honey (much less messy than adding syrup on top) but they are delicious just the way the recipe makes them! We literally always have a supply of these on hand. My 2 year old adores them. Thank you so much for the recipe!!!!

  17. Niki Daugherty on March 21, 2017 at 9:15 pm

    Made these the other night for dinner (who doesn’t love breakfast for dinner?), and they were a hit! Ive never used yogurt in a pancake recipe before, and I was not disappointed! I also love that the batch was big enough for me to have some leftovers to freeze! Perfect for the morning were running behind 🙂

    • Sally on March 22, 2017 at 7:17 pm

      I’m glad you loved them! It’s been awhile since I made these, thanks for reminding me!

  18. Amanda O on July 24, 2017 at 6:00 pm

    My 3 year old rarely eats more than a tiny bit at a meal and she ate 3 2″ pancakes!! Definitely a keeper recipe! We used unsweetened plain coconut yogurt and unsweetened vanilla almond milk and they were absolutely delicious and perfect! I did have to use extra non-stick spray to keep them from sticking to the griddle, but thats it! Will definitely make these again!

  19. Diana on September 15, 2017 at 2:15 pm

    This recipes is completely accurate.I had no maple syrup and used honey.Also used almond milk as I am lactose intolerant.They were great.Saved some in a ziploc bag and microwaved for 1o seconds.They were still great.Thank you.

  20. Amanda on December 10, 2017 at 10:16 pm

    My 3 year old asked for pancakes for dinner so I said okay breakfast for dinner it is! I wanted to try something new and I automatically go to Sally for inspiration. I did not have yogurt and only a little sour cream left, like a quarter cup. But I did have Buttermilk! So I used the sour cream I had and about 2 cups of buttermilk (it was all I had). I used coconut oil and honey. They were amazing! I put white chocolate chips in and made a blueberry compote to go on to on top. The kids went nuts! I have to be honest…I ate 3 myself.

  21. OvenKittens on May 14, 2018 at 12:38 pm

    This recipe is great, but I have one question:
    I don’t have any baking soda, but I do have baking powder…
    Is it ok for me to just use baking powder as a sub for the soda?

    • Sally on May 15, 2018 at 8:45 am

      They two are not interchangeable in recipes. I strongly suggest sticking to the recipe for best results. Thank you!

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