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. Made these on Saturday and I am in LOVE! I halved the recipe for my husband and I and we only had one leftover! When I make them again I think I will just do a whole batch and freeze as noted. These would be great (even without any toppings) to just grab on your way out the door- my husband actually rolled up our one leftover and ate in our way to church on Sunday. Thanks for another great recipe Sally, and I’m thoroughly enjoying healthy January!

  2. I just whipped up a batch of these for dinner and my blueberry-loving boy declared that they are AWESOME!! Thanks for giving a healthier alternative. I’ll be freezing some for quick breakfasts on school mornings. 🙂

  3. These wonderful, filled with flavour (and healthy) pancakes were breakfast for my 9 yr. old grandson and I this morning. I loved the maple/ cinnamon flavour and blueberries are a staple around here. The remainder are warming in the oven waiting for my son and daughter-in-law to arrive. This recipe is definitely a keeper, it will become a favourite at Grandma’s house.

  4. The pancakes are the best! I love your whole wheat oatmeal ones, but I do have to say that these are even better! They’re lighter, fluffier, more blueberry-y (?), but are still 100% whole wheat. Yum. I’m made them multiple times since I found the recipe and they are just so delicious! Seriously, I can’t even tell they’re healthy. I also really love the blueberries in them. I haven’t had blueberry pancakes in a really long time because I’ve always liked chocolate chips better, but I think you’ve converted me:) Thanks, Sally!

  5. Hi Sally,

    These are your best pancakes yet. I made these on Saturday morning and they were fluffy and perfect.
    Next up is another batch of your apple spice granola – my all time favourite granola recipe. Your recipes never disappoint!

  6. I just made these this morning and they were delicious! I have used so many different pancake recipes but these were definitely one of my favorites.I used the white whole wheat flour and almond milk.I will be making these again very soon.Thank you!

  7. Jessica Flory says:

    It’s my son’s first birthday today, and he LOVES blueberries. I wanted him to have a special breakfast that was still healthy since we’ll be eating salted caramel apple cupcakes (from your cookbook!) tonight. These pancakes were perfect. So delicious and fluffy! I loved them and so did my little one year old 🙂 Thanks for helping us celebrate!

  8. Abigail Sundberg says:

    They were so good! I was really impressed. I first browned both sides then put them into the oven to finish cooking. So many good calls on this recipe, coconut oil, maple syrup and whole wheat. Thanks for sharing!!

  9. Hi Sally, your pancakes looks amazing! I tried the recipe yesterday but it turned out to be very watery so I had some difficulty flipping the pancakes. The batter would spread out and become very thin, which makes it very hard to flip while keeping the pancake intact. If I waited till the edges were dry, the bottom would be very burnt. Any advice? Would mixing half wholemeal flour and half all purpose flour make the batter thicker? 

    1. You can try to add more flour, yes. Are you changing anything about the recipe? I can’t imagine why it would be so thin.

  10. Just made these without the blueberries because I didn’t have any on hand and they were soo fluffy and weren’t dense at ALL considering the fact that they are whole wheat! You can’t even taste the wheat and they taste just like regular pancakes except that they’re much healthier! Couldn’t be more pleased with this recipe

  11. 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.

  12. 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!

  13. 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!

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

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

  15. 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!!!

  16. 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!

  17. 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!!! 🙂

  18. 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!!!!

  19. Niki Daugherty says:

    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 🙂

  20. 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!

  21. A-MAZ-ING

  22. Just love these pancakes. They make a big batch but they all get gobbled up either at brekkie or morning tea. My 3.5 year old and 16 month old loves them. Thanks for sharing.

  23. I was looking for an alternative to my classic pancake recipe and this was perfect. The kids gobbled it up and now ask for this more than my original pancakes!!!

  24. These pancakes were perfect! Love the fact they have whole-wheat flour, yogurt and blueberries! Makes for a healthier pancake!! I love your recipes because of all the wonderful directions and you leave nothing to chance! Thanks!

  25. Hi Sally,
    This is the second pancake recipe I’ve tried of yours and they have now both become a family favourite. Fluffy, moist and full of flavour. I’ve tried other recipes and nothing compares. I will definetly be trying more of your recipes as they all look amazing. Thank you for sharing you’re mouth watering recipes and inspiring all of us moms that baking can be fun and tasty!

    Maria T (from Toronto, Canada)

  26. Hey Sally! Not sure if you will respond in time (or at all, since it’s an older recipe!) I make these literally all the time and am going to be making them for breakfast (currently mixing up the dry ingredients so I don’t have to in the AM) but I am out of yogurt! Do you have a sub for it? And is there a nondairy sub for the yogurt? I always follow the recipe as is with almond milk since my hubby is lactose intolerant but have been meaning to ask you for a while if there’s a non dairy sub I could use in place of the yogurt!

    1. Hi Stephanie, You can try using a non-dairy yogurt such as coconut or soy yogurt!

  27. Hi Sally! I love this recipe but have been concerned with the articles I’ve read about coconut oil being too high in saturated fat. For the pancake batter, do you think 3 tablespoons of olive oil would work in place of the coconut oil?

    Thanks in advance!!

    1. Olive oil has a distinct flavor. Instead of coconut oil I recommend canola oil, vegetable oil, or melted butter.

  28. Counselorchick says:

    Yummy! We sometimes like breakfast for dinner. I used sour cream in place of the yogurt. Delicious!

  29. These are the best whole wheat pancakes I’ve ever made/eaten! My son loved and I will definitely be making again!

  30. These were great! This is the first time I’ve ever made blueberry pancakes (and could probably count on one hand the number of times I’ve even made pancakes). YUM. Halved the recipe and still have plenty of batter left for tomorrow and probably the next day.

    While we’re all stuck at home, I will be checking out your other recipes and trying my hand at baking! Thanks.

    1. My whole family dubbed these “the best pancakes they’ve ever had.”
      So. Good!

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