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. Love this pancake recipe. My favorite thing to have with pancakes in blueberries so will be trying this recipe out

  2. I got your cookbook for Christmas and I absolutely love it! I noticed you use pecans, peanut butter, and Nutella a lot but sadly I have a severe nut allergy. I cannot have anything with, around, or processed with nuts. I know for some recipes I can leave the nuts out but others the nuts are a main ingredient. So do you know a substitute I could use for pecans? Peanut butter? Nutella? Please let me know! 🙂 thanks!

    1. For peanut butter, sunflower seed butter would be fine. For pecans, I would just leave them out of a recipe. I don’t have any recipes in my cookbook that center around pecans (except for a granola) so leaving them out is OK. I’m unsure about Nutella; it would depend on the recipe.

      1. Thanks so much! I cant wait to make some nut free peanut butter recipes now! Haha I’ll definitly put sunflower seed butter on my grocery list and maybe I can use that for a Nutella substitute too? I’ll figure it out 🙂 thanks again!

  3. These look super delicious, Sally! We are always making pancakes here on the weekends since I’ve managed to hold back on a waffle iron! And I always love how generous you are in sharing your research and tips and alternatives. It’s awesome!

  4. Hi Sally
    What grade of maple syrup did you use in this recipe. a, b, etc.

    1. I usually use grade B

  5. Amy @ Amy's Healthy Baking says:

    What is with guys and their reviews of our recipe testing?? 😉 I get about the same level of excitement, if not a little less. (If he even tries them at all!) But hey, fruity pancakes sound like pure bliss to me. Blueberry ones were always my favorite!

    1. “These are good” is about as excited as they’ll ever get!

  6. tried the blueberry pancakes…. a big thank u.. my fly loved it…. 🙂

  7. Dorothy @ Crazy for Crust says:

    I could eat pancakes all day every day. Love that these are whole wheat, and I love the yogurt!!

  8. Amy @ Thoroughly Nourished Life says:

    I am a pancake lover for sure! Can’t believe I am reading this while sitting at my desk…perhaps we should have pancakes for dinner tonight….
    Who wants to be a grown-up anyway!
    These would be a perfect Sunday morning post-run reward!

  9. Laura (Tutti Dolci) says:

    I love how fluffy these pancakes look, the perfect weekend breakfast!

  10. 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!

  11. These look so good! Any idea for a sub for the yogurt? Thanks 🙂

  12. Laura @ Laura's Culinary Adventures says:

    Even though these are made with whole wheat flour, they look so fluffy!

  13. 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. 🙂

  14. 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.

  15. Katrina @ In Katrina's Kitchen says:

    Hey Sally! I made these for my family this morning and they were a BIG hit! Putting them in the rotation for keeps 🙂 xoxo- K

    1. Wonderful. Thanks Katrina!

  16. I am excited to try this! Could I add chocolate chips to this recipe?

    1. Absolutely! Good idea. 😉

  17. 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!

  18. 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!

    1. Thanks for reporting back Caterina!

  19. I just discovered your site through pinterest, specifically the breakfast cookie recipe. With school and work, I’m always looking to be able to grab something and run out the door, then eat it in the car on the way. Those cookies are DELICIOUS, but since I’ve been eating them for three weeks now I thought I should switch things up a little.

    Do you think these pancakes could be made in a grab and go muffin form? I was thinking I could make this recipe but put it in a muffin tin. Any idea if that would be doable, and if so, any ideas about cook times?

    Thank you for the delicious cookies, and I can’t wait to try out a ton more of your healthy breakfasts!

    1. Hi Katelynn! Yep, it’s definitely doable. I’m just unsure of the exact bake time. Let me know if you decided to try it. You might also like these muffins: https://sallysbakingaddiction.com/2013/03/17/skinny-banana-blueberry-muffins/

  20. Any tips on making these with coconut oil? I couldn’t get it to mix in because, of course, it turned solid as soon as is mixed with the cold ingredients. I tried to break up the chucks as best I could, but as the pancakes were cooking I could see it oozing out of them and onto my griddle, causing a frying effect. They still tasted great, but maybe next time I’ll try oil (grape seed?) and use less blueberries.

    1. Janice, the melted oil turned solid? Did you mix it in right away after melting it? Make sure it’s still melted and slightly warm so it won’t have time to solidify. And make sure the pancakes are cooked right away.

    2. I always melt my oil, mix my wet and dry ingredients together, then add the oil at the very end and I never have problems. This is the first time I’ve seen your site. Loved these pancakes! Could have done with 1 cup of blueberries and would have been perfect for our family, but that’s just a differing taste of blueberry ratios 😉 My raspberry loving daughter asked if we could make these with raspberries so think we will try that next. It’s a good base to play with and add other flavors/fruits to. My son asked if I would make these for his birthday breakfast coming up in a few weeks. Thanks for sharing. I will be passing this one on to friends and families.

  21. Dani @ DaniCaliforniaCooks says:

    Just went through and pinned pretty much all of your pancake recipes. Wishing it was time for breakfast and not dinner! 🙂

    1. you’re amazing. and hey, breakfast for dinner is OK!

  22. Who doesn’t love blueberry pancakes? Love that you made these with whole wheat but explained how you ‘lightened’ them up so they didn’t sit in your belly like a brick.

  23. I made these for Valentine’s Day breakfast, they went down a treat with him and I LOVED them too, amazing whole wheat recipe! Im also working my way through the muffin recipes, Skinny Tropical tomorrow yay!! Thank you Sally 🙂

  24. 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!

  25. 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!

  26. bakingaddict says:

    these pancakes are amazing! I made some minor tweaks and it was absolutely delicious. I’ve linked back to your blog as credit for the recipe http://themorethanoccasionalbaker.blogspot.co.uk/2015/04/blueberry-pancakes-with-maple-syrup.html

  27. 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!!

  28. 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.

    2. i had a problem with thin batter as well, even though I weighed out the white whole wheat flour I used. I simply added more flour to thicken it up. I would likely add more oil since I found they stuck to my sprayed nonstick griddle.

    3. This happened to me and I was very confused. The pancakes turned out okay,  although a bit squishy. Then I realized…I forgot the coconut oil! Aaaaaaagh

  29. Thanks!

    I’m new at the whole baking thing, so I didn’t strain and rinse my frozen blueberries.  I had purple batter! xD

    Otherwise, though, the recipe was great.  The pancakes were light and fluffy, but they weren’t as sweet as I expected.  Maybe because I used sour cream and fake maple syrup?  Maybe brown sugar would add a bit more sweetness.  Or, maybe the trick is to have pancakes that aren’t too sweet so you don’t feel bad pouring syrup and other goodness on them. 😉

  30. 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

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