Blueberry Pancakes Recipe (Healthy & Fluffy)

stack of blueberry pancakes with blueberries on top at sides on a white plate.

5 from 5 votes

Blueberry Pancakes Recipe (Healthy & Fluffy)

This easy breakfast recipe is perfect for busy mornings. With just about 10 minutes worth of effort, you can have a piping hot stack of lightly sweetened Blueberry Pancakes that you will love.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, World

Diet: Vegan, Vegetarian

Difficulty Level: Easy

Servings: Blueberry Pancakes

Calories: 169kcal

Author: Dassana Amit

Ingredients

1 cup whole wheat flour or sub all-purpose or preferred gluten-free flour
1.5 teaspoons baking powder - aluminium free
1 pinch salt
2 tablespoons raw sugar or sub coconut sugar, palm sugar, jaggery or maple syrup
1 cup Almond Milk or any unsweetened alternative milk
1 tablespoon sunflower oil or any neutral flavored oil or preferred butter (softened)
1 teaspoon apple cider vinegar or white vinegar
1 teaspoon vanilla extract
1 cup blueberries - fresh or frozen blueberries, thawed
2 to 4 tablespoons sunflower oil or any neutral flavored oil, add as required

US Customary - Metric

Instructions

Make Batter

In a mixing bowl, take whole wheat flour, raw sugar, baking powder and salt. Mix these dry ingredients thoroughly using a wired whisk.
Add almond milk, sunflower oil, apple cider vinegar and vanilla extract to the mixed dry ingredients.
Using a wired whisk mix to a smooth batter. The batter should have a medium-thick or medium consistency that is flowing and pourable. If the batter looks very thick or thick, add a bit more of the almond milk.
Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
Add the blueberries and gently fold them into the batter with a spatula.

Make Blueberry Pancakes

Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil.
Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.
Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges.
Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw.
Note that pancakes will puff up while cooking.
When both side are golden and evenly cooked, remove with a spatula and serve hot or warm.
Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.
Serve blueberry pancakes hot or warm drizzled with maple syrup.

Notes

You can even use all-purpose flour in place of whole wheat flour.
If using frozen blueberries, then remember to thaw them before adding to the batter.
For a sweeter pancakes, feel free to increase the sugar up to ¼ cup.
Instead of almond milk, you can use any other unsweetened plant based milk.
If you don’t have sunflower oil, then you can use any other neutral flavored oil, a plant-based butter or even softened dairy-based butter.
You can cover the pan while cooking to prevent the blueberry juices from splattering on you.
The recipe can be scaled up easily to make for more servings.

Nutrition