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.

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, 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.

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: 12-14 pancakes
  • 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


  1. Jessica @ Citrus Blossom Bliss says:

    I’m loving the influx of healthy recipes! Not that cookies aren’t the best or anything (they totally are), but it’s nice to switch things up a bit and still have them taste great. I’d love to try these with a warm fruit compote 🙂

  2. Averie @ Averie Cooks says:

    King Arthur flour is 100% the best, period. I cannot bake (or will not bake) without it!

    That opening pour shot with the syrup…NICE. Please tell me you had help b/c when I try to do the one-handed syrup with 10lb camera/lens in the other, I end up with syrup all over my table and none on my pancakes and 100 images of blurry food. Total.mess. lol

    Love these, gorgeous images too!

    1. Hahaha I’m not good at pouring shots! I did it with a timer on my camera on my tripod. And I still managed to pour syrup on my table during the process…

  3. These look so good.

    Meg |

  4. That looks so delicious! Do you think I could substitute wholegrain spelt flour?

    1. That *should* be ok. The pancakes may be slightly dense, Elia. Let me know how they turn out.

    2. Sometimes separating your eggs and whipping up the whites and then folding the whites in at the end can help the lighten the heaviness of spelt. I know more work but worth it sometimes.

  5. Emma {Emmas Little Kitchen} says:

    What a great recipe to have up your sleeve for the weekend! Can’t wait to give these a try!

  6. Kerry at Kerry Cooks says:

    Yum! I’m definitely giving these a go Sally – the coconut oil and wheat flour will make me feel slightly less bad about eating a massive stack of pancakes!

  7. Definitely melted PB on top. It’s the best way to eat pancakes ever!
    Love how fluffy these get. And you used the “M” word. I’m very proud of you. My best friend still can’t say that anything is moist.

    1. Hahaha I have no problem saying it but anyone I seem to know cringes at the word!!

  8. I.LOVE.pancakes. They’re awesome and these look awesome! I love that they’re wheat AND blueberries. Win win! Pinning

    And I totally read the KAF catalog cover to cover every time I get one. They rock!

  9. Saturday morning pancakes are a tradition in our family; that’s one tradition I don’t want to let go! 🙂

  10. My heart skipped a beat this am when I saw you had a new pancake recipe posted! I’m obsessed with your whole wheat oatmeal pancakes and was about to make another batch this weekend. Well, well, it looks like I’m making blueberry pancakes!

    Your blog has taught me so much about the baking process and I feel like I’m ten times a better baker now because of it. Do you recommend any cooking blogs that are detailed and informative about the cooking process as you are? Uh, I could really use some help in that area. LOL.

    Thanks Sally!

    1. Hey Jamie Lee! I’m a HUGE fan of Cook’s Illustrated– you should buy “The New Best Recipe” cookbook.


      It’s over 1,000 pages of detailed explanations how and why certain recipes work and the recipes are always outstanding. It’s both cooking and baking. They have several cookbooks. I’m dying for more to add to my collection.


      1. Thanks Sally! Your quick responses and the way you care for your readers is one of the many things that make you so amazing!!!

  11. Usually I’m more of a waffle person than pancake lover, because I love the texture of waffles, but I bet adding the whole wheat makes these have a wonderful texture! I love blueberries, and I think I would sub in lemon yogurt because that’s one of my favorite flavor combinations. Beautiful photographs, especially the shiny, drizzly syrup 😉

    1. lemon yogurt! love all your suggestions for my recipes, Caley.

  12. I am not normally a “pancake person” (wha?) but these pictures have me slobbering! They look SO delicious! And your pictures…I can actually see you gently dipping the bottoms of those two blueberries on the plate in a droplet of syrup so they are sitting in their own wee little pool of goodness in the photo! 🙂

    I agree with a previous comment, I have learned so much baking science from you! 🙂

  13. Katrina @ Warm Vanilla Sugar says:

    I love blueberry pancakes soooo much! Definitely need to try this whole wheat version.

  14. Sally! EVERYTHING you’ve been posting recently is right up my alley. I’ve been making pancakes for myself and my family since I was probably 8 years old. In high school even I would whip up a quick batch before school in the morning (I’m shocked I’m not 300 pounds). Anyway, always trying new healthy versions of my old faithful breakfast.

    Thank you!!

    – Amy

  15. In the words of Charlie Sheen, these pancakes are “winning”! I like regular all-purpose white flour, but I’ve been trying a lot of different flours lately and I love it. I made pancakes this morning using stone-ground all-purpose flour and they were great. Nice recipe Sally.

  16. Jennifer @ Show Me the Yummy says:

    Love!! These are so bright and cheery 🙂 Definitely something to look forward to on a cold, dreary morning!

  17. Kimberly | Chic & Sugar says:

    I’ll eat any pancake that resides in Fluff City! YUM.

  18. Oh yum!!! I didn’t even need to read the whole recipe to decide I am making these tomorrow morning to kick off our weekend right 🙂

  19. Shanna @ Basilico says:

    I never made healthy pancakes before, I think it’s time to do that now 😀

  20. Christina @ The Beautiful Balance says:

    Whole wheat flour is so finicky so I love that you nailed this pancake recipe…and pizza dough recipe…but seriously I want to hate you because I don’t want to eat anymore bread but I will because I need these pancakes in my life…and that pizza dough. The struggle is real.

  21. Karen @ On the Banks of Salt Creek says:

    Mmmm, blueberry pancakes. Is there anything better? I have stopped making pancakes though 🙁
    We moved to our farm last spring and the stove is electric ( ee gads!). I use a cast iron griddle on the stove. Dang, I just keep burning the pancakes. I’m so used to gas which adjusts so quickly.
    We have plans of bringing gas to the house and then buying a gas stove…..but until then it is just too much of a frustration to make pancakes.
    I will, however keep this recipe 🙂

    PS: I love Cooks Illustrated too. That and Food Network, when they actually had cooking shows, taught me a lot.

    1. you know what I love Karen? Food network magazine. so many great recipes, how-to’s, and tips!

  22. Robyn Stone | Add a Pinch says:

    I love that these are whole wheat. They look delicious!

  23. Phillip || SouthernFATTY.com says:

    I’m totally going to make these and not care at all because whole wheat seems to give me an excuse to claim they aren’t “real” carbs! For the win 🙂

    1. Hahaha I love your justification.

  24. Ramona @ The Merchant Baker says:

    I love a good healthy whole wheat pancake recipe. And blueberry are one of my faves!

  25. I always find white whole wheat flour to be tricky at times, too. Especially in chocolate chip cookies. I mix it usually 1:1 with all-purpose but it still gets a bit of a denser texture to it! I always like swapping out greek yogurts in recipes with the flavored ones to give them a little suttin’, suttin’. 😉

    1. yeah! sometimes there is little room for swaps in choc chip cookies. have a great weekend laur! xo

  26. I love that you made these with 100% whole wheat flour. I have been working to eat mostly whole grains, so whole grain flour is my new best friend. I do struggle with the heaviness that comes along with it. I have been trying to find a really good whole grain pancake recipe, but so far have come up empty handed. I can’t wait to give this one a shot!

  27. I’m obsessed with your whole wheat banana pancakes and I can’t wait to try these for breakfast tomorrow. I just got the wheat grinder attachment for my Kitchen Aid and I think I’ll grind some wheat just for these. 🙂 (I made your whole wheat pizza dough earlier this week with freshly ground wheat too and OMG it was delicious)

  28. I love blueberry pancakes! Perfect timing because now I can make these tomorrow for breakfast and they’re healthy too!

  29. I’ve been craving pancakes for weeks now and I’m taking this as a sign. And because they’re healthier, I can eat a whole batch, right?
    They look delicious and I hope mine turn out half as well as your pictures!

  30. Wow, I love blueberry pancakes- these are typically american for me! And it’s so great that you provide a healty version- I’ll certainly try that recipe tomorrow 🙂

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