Recipe

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A delicious recipe for whole wheat blueberry pancakes that stack up high and have the right texture.

Here, I share all my tips so your blueberry pancakes turn out fluffy when only using whole-wheat flour.

stack of five whole wheat blueberry pancakes topped with fresh blueberries

Whole Wheat Pancakes with Fresh Blueberries

My whole-wheat pancakes from scratch are so good that when blueberries are in season, I whip up this version! I also add them to my whole-wheat banana pancakes because they are phenomenal too!.

Who am I kidding? I also use the berries from my freezer stash to make a winning breakfast stack. Your girl needs something to wake up for on weekends, you know?

Ingredients

The exact amounts are below, but before you make any swaps and sacrifice your batch, here are a few notes on what you’ll need:

Whole-Wheat Flour: 100% stone-ground whole wheat or white whole wheat will work for this recipe. It also works with flour milled at home, make sure to set your grain mill to very fine.
Baking Powder: it's what will give your whole wheat pancakes a fluffy texture and help them rise.
Salt: to enhance the flavor of the other ingredients.
Sugar: just enough to make these pancakes lightly sweet and give your pancakes a crisp, golden exterior.
Milk: this recipe works with dairy and non-dairy milk.
Egg: to bind the ingredients and help the pancakes hold together. I've not been satisfied with the texture of whole wheat flour and an egg substitute for pancakes.
Butter: a little, which you can omit, but it adds a delicious buttery flavor to the batter.
Blueberries: added to the batter at the very end give you sweet tidbits in every bite of these tasty blueberry pancakes.

Using Frozen Blueberries

You can absolutely use frozen blueberries in this recipe. I add them frozen directly into my whole wheat pancake batter, and they’re just as juicy and sweet -and thawed out by the time they reach my plate.

closeup of a stack of whole wheat blueberry pancakes with blueberries on top

How to Make Blueberry Whole Wheat Pancakes

Making these is a breeze; however, if you’ve had some whole wheat flops in the past, here are a few tips for each step:

Measure
Whole-wheat flour is denser than traditional all-purpose flour, so using the scoop-and-fill method or sifting the flour helps ensure you don’t add too much and get dense pancakes. Then, add the other dry ingredients and mix. Add the wet ingredients to the bowl and combine. Add the blueberries and fold.
Cook
Heat your surface first, then grease it well with oil or butter. Then pour abot ¼ of batter, ensuring you grab blueberries from the bowl, and cook each side for 2 minutes over medium heat.
Serve
Stack the blueberry pancakes high and enjoy warm.

Keep Them Fluffy

Not having enough baking powder and over-measuring are the usual suspects that give whole wheat flour pancakes a bad reputation. This recipe has 1 tablespoon of baking powder (3 teaspoons!), enough to make your pancakes fluffy. Measure lightly without overpacking your cup, and you’ll be fine!

Epic toppings

If toppings are your thing, you’ll want to load up your pancakes with extra blueberries, some butter, and some syrup for pancakes. If you’ve got a ton, whip up this epic blueberry pancake syrup, and you’ll be in heaven! Or, check my epic list of toppings and load them up till your heart explodes.

Fluffy Whole Wheat Blueberry Pancakes

stack of whole wheat pancakes topped with blueberries

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

A delicious recipe for whole wheat blueberry pancakes that stack up high and have the right texture.

5 from 7 votes

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Ingredients

1 ½ cups whole wheat flour
1 tablespoon aluminum-free baking powder
1 tablespoon sugar, or honey
½ teaspoon salt
1 ½ cups milk
2 eggs
1 tablespoon butter, melted
1 cup blueberries, fresh or frozen

Instructions

Make the batter:

In a large bowl, sift the flour, baking powder, sugar, and salt. Sifting will help your whole-wheat pancakes have a lighter texture.
Make a well in the middle of the dry ingredients and pour in the eggs, milk, and melted butter. Use a fork to break up the eggs, then whisk the wet ingredients, incorporating them from the outside of the bowl in, until the batter is no longer lumpy.
Add the blueberries into the bowl, and using a spatula, gently fold the blueberries into the batter.

Cook the pancakes:

Heat a non-stick pan over medium-high heat. Once hot, spray or melt butter on the hot surface.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until bubbles form and the edges begin to look defined. Flip the pancakes and cook for one more minute on the other side. Do not press down with a spatula. Remove from the pan onto a plate and cook the remaining pancakes.

Serve:

Stack them high and enjoy them warm topped with syrup, fresh blueberries and your favorite toppings.

Notes

You can use traditional whole-wheat flour or “white whole-wheat” also known as whole-wheat pastry flour. The latter will yield fluffier pancakes since it’s been ground finer.
Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.