These are 100% whole wheat pancakes that are positively packed with juicy blueberries, protein-rich Greek yogurt, and whole grain goodness. They’re light and fluffy, taste wonderful with maple syrup and/or other pancake toppings, and best of all, the batter comes together in a snap!
- 2 cups (260g) whole wheat flour or white whole wheat flour (spooned & 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, at room temperature*
- 1 and 1/4 cups (300ml) milk, at room temperature*
- 1/4 cup (60ml) pure maple syrup, at room temperature*
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (42g) coconut oil, melted (or vegetable oil, or melted butter)
- 1 and 3/4 cups (315g) frozen or fresh blueberries*
- for cooking: nonstick cooking spray or butter
- In a large bowl preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla together until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Gently fold in the blueberries. If you are using frozen blueberries, you want to use a light hand when folding because they will bleed some juices and, therefore, some color.
- Let the batter sit for 5 minutes as you heat the stove in the next step. This gives the batter a chance to thicken.
- Meanwhile, heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.
- Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning. (But do not add the melted coconut oil until ready to cook, because that will solidify in the refrigerator.)
- Special Tools (affiliate links): Mixing Bowls | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
- Yogurt: You can use regular or Greek yogurt; plain, vanilla, blueberry, and honey-flavored yogurts work well. Nonfat, low fat, full fat—it’s your choice. I usually use 0% (nonfat) plain Greek yogurt. You could also use sour cream.
- Milk: You can use any type of milk, dairy or nondairy, and any fat percentage.
- Sweetener: Honey, coconut sugar, or brown sugar may be substituted for maple syrup in the batter with no other changes.
- Blueberries: If using frozen blueberries, no need to thaw. If you want even more blueberry goodness, increase blueberries up to 2 cups.
Keywords: whole wheat blueberry pancakes