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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.

stack of whole wheat blueberry pancakes topped with maple syrup and fresh blueberries on a pink plate

Have I told you before about my love for pancakes?





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.

stack of whole wheat blueberry pancakes topped with maple syrup and fresh blueberries on a pink plate with a fork

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.

ingredients for whole wheat blueberry pancakes including containers of Fage yogurt and milk

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, strawberry topping, or raspberry sauce. Maybe even honey, sliced banana, ricotta, or lemon curd. Wow, lemon curd. That would be fabulous. Now I need to make them again.

stack of whole wheat blueberry pancakes topped with maple syrup and fresh blueberries on a pink plate with a fork

stack of whole wheat blueberry pancakes topped with maple syrup and fresh blueberries on a pink plate

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. 

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stack of whole wheat blueberry pancakes topped with maple syrup and fresh blueberries on a pink plate with a fork

Whole Wheat Blueberry Pancakes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 45 minutes
  • Yield: 1214 pancakes 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American


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.


  • 2 cups (246g) whole wheat flour or white whole wheat flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 cup (248g) plain Greek yogurt*
  • 1 and 1/4 cups (300ml) milk*
  • 1/4 cup (60ml) pure maple syrup*
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (45ml) melted coconut oil, canola oil, or vegetable oil (or butter)
  • 1 and 3/4 cups (315g) frozen or fresh blueberries*


  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.


  1. Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat to your liking.
  2. Yogurt: 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.
  3. Milk: I use skim milk, but any milk fat works. As does almond, soy, rice, and coconut milk.
  4. Sweetener: Honey, agave, or brown sugar my be substituted for maple syrup in the batter.
  5. Blueberries: If you are a total blueberry lover, increase blueberries up to 2 cups.

Keywords: blueberry pancakes, whole wheat blueberry pancakes

These Whole Wheat Oatmeal Pancakes are another great choice.

stack of whole wheat oatmeal pancakes topped with raspberries and maple syrup on a white plate

Reader Questions and Reviews

  1. Made exactly as written. These pancakes are perfect and delicious in every way!

  2. They turned out wonderfully! I used plain yogurt and whole milk. All your recpies rock, thank you Sally!

  3. made these for my mom on mother’s day! she loved them – I used oat milk and agave, ran out of baking powder so I put in a little more baking soda – still turned out great!

  4. Hey Sally!

    Yesterday we made these pancakes and everyone said they were delicious! We wanted to ask if this could be a base healthy pancake recipe and then alternate the fruit from blueberries to whatever is in season? Like replace the blueberries with the same weight of banana or raspberry?

    Thanks again for the recipe! We looove this blog


  5. The whole family Loved these I subbed with coconut yogurt and yogurt for my son who doesn’t handle dairy well, and they were beyond delicious!

  6. They are an absolute bomb! Best pancake recipe ever! For real! Although we got about twice the amount of pancakes that we were expecting!

    Could we halve the recipe?

  7. Hi Sally, thank you for the healthy recipe!! Any chance you could give the baking soda and baking powder measurements in grams as well? In Europe I can’t get ahold of a proper teaspoon and tablespoon measure.

    1. Hi Camille, 1 teaspoon of baking powder is 4 grams, so you’d need 8 grams for this recipe. 1/2 teaspoon of baking soda is 3 grams. I hope this helps!

  8. can you substitute the whole wheat flour for buckwheat flour? or do half and half?

  9. OMG, I loved this recipe so much! Thank you, Sally! I loved the taste and the blueberries added so much flavor! I already made this recipe 2 times.

  10. These had great texture and flavor. Very hearty!

  11. Hello Sally,
    These look delicious! I’m planning on making these for my three kids tomorrow morning. Sadly, I’m out of butter. Also I don’t have any oil in my house, just olive oil. What is considered “vegetable oil” in the recipe?
    Thank you so much!

    1. Hi Maryia, Olive oil has a stronger flavor than vegetable or canola oil but in a pinch you can use it here.

    1. Hi Teeny, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

    1. Hi Chante, we haven’t, but let us know if you give either a try.

  12. Fantastic! These were so delicious and easy. I never want to use another pancake recipe again.

  13. My husband, who loves blueberries, really enjoyed these. Used light tasting olive oil since I didn’t have any coconut oil and wanted to avoid butter to keep these as healthy as possible.

  14. We absolutely love these pancakes! In fact, my husband requested them for his birthday breakfast this morning. I love pancakes but tend yo avoid them in an effort to eat healthy as they always leave me feeling uncomfortably full and sit heavy in my stomach. These are fluffy, flavorful and leave you satisfied without feeling bloated. So glad we found another one of your delicious recipes. Thank you!

    1. This recipe is just like my buckwheat recipe. I’ve found that subbing 1/4 of the flour with oat flour (I blend rolled oats) gives it more lift. Also, try subbing part WHITE buckwheat, if you want fluffier pancakes.

  15. Delicious! My teenage boys polished off a full batch of these! I love that it’s made with healthy ingredients, and nobody has to know.

  16. I loved these pancakes, and it was my first time using whole wheat flour. If I wanted to make them in a sheet pan rather than regular pancakes, what would you recommend for pan size and temperature/time? Will definitely make again!

  17. Loved these pancakes. If I were to,substitute with white flour what would the measurements be?

    1. Hi Gina, you can use the same amount of all purpose flour. Glad they were a hit!

  18. Easily the best pancakes I’ve made or had, hands down. Cannot WAIT to make them again! I used regular yogurt, since that’s what I had, and they turned out great.