This healthy whole-grain blueberry pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Stacy Fraser
Source: EatingWell Magazine, January/February 2014


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing--it will make the pancakes tough.

  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.


Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

174 calories; protein 6.2g; carbohydrates 26.9g; dietary fiber 3.1g; sugars 6.5g; fat 5.2g; saturated fat 0.8g; cholesterol 28.7mg; vitamin a iu 77.1IU; vitamin c 3.3mg; folate 7.4mcg; calcium 144.4mg; iron 3.8mg; magnesium 8.5mg; potassium 142.1mg; sodium 377.5mg; added sugar 2g.

Reviews (2)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent! I didn't have any white whole wheat flour so I just used regular whole wheat. I also made it with the sour milk (milk & vinegar) option and I didn't have an orange so no zest At first it looked like the batter was too thin but after sitting for 15 minutes it was perfect. BF cleaned his plate which never happens! Read More
Rating: 4 stars
Filling Tasty Pancakes I subbed coconut oil for the canola and 1/2 C of oats for the WW flour. (I didn't have the white WW but the regular WW worked great.) I also added ground flax seed and finely chopped walnuts. Family devoured them! Read More
Rating: 4 stars
Delicious!! I went to the pantry to get out the heart-smart Bisquick and found it was expired...oops... So I searched for a healthy low fat blueberry pancake recipe and found this one. It was sooooo delicious! So much better than the usual box mix ones I made in the past. I used regular unbleached flour as I didn't have any whole wheat flour also left out the orange zest as no oranges here but those were the only changes I made. So good!! This will be my go-to fruited pancake recipe going forward. Read More