Whole Wheat Blueberry Pancakes

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Good morning, Sunshine! Start the day right with a short stack of delicious, whole wheat blueberry pancakes. They’ll come together quickly and easily with a homemade mix.

Stack of whole wehat blueberry pancakes with bowls of fruit

Pancakes can be ultimate comfort food. I mean, entire restaurants are dedicated to pancakes, and believe it or not, civilizations through the ages have enjoyed these delicious flat cakes. It’s even tradition that you should make pancakes for Mardi Gras.

Ancient Rome topped them with honey; Elizabethan England flavored pancakes with rosewater; Early American settlers poured on the molasses. Crepe, blin, johnny cake, panne-quaiques — they’re all good.

And they’re especially good when made with whole grains and dotted with juicy blueberries!

Can I Use Frozen Blueberries In Pancakes?

Absolutely! No need to thaw them.  Just add the frozen berries to each pancake once you have poured the batter into the griddle. Make sure you add the blueberries before you flip them over.

Do I Need To Use Whole Wheat Flour?

You don’t need to! You could definitely swap and use all purpose flour instead. I like using whole wheat flour in this recipe to make them more nutritious. I recommend keeping your whole wheat flour in the freezer. That way I can buy in bulk and extend their shelf life. And if you buy generic it’s another great way to save some money on your groceries. 

Plate of Whole wheat blueberry pancakes

How To Make Pancakes Ahead Of Time

For over twenty years, pancakes have been a regular on our family menu. However, here’s a little secret, after awhile this mama got a little tired of measuring after being up all night with a baby and up early with hungry toddlers. I needed a way to make pancakes and keep my sanity, too.

Enter: the homemade pancake mix.

Yep, you read that right. I no longer mix up pancakes on the spot. I prep a bulk batch of pancake mixes to stash in the cupboard. I mark on the bag the wet ingredients that need to be added, so that I don’t even have to look up the recipe again.

It’s like having a boxed pancake mix at hand, only better. That way I can whip up this recipe, these whole wheat banana pancakes, or even these pancakes with apples and whipped maple butter. Whenever the pancake mood strikes!

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stack of pancakes on breakfast table
Whole Wheat Blueberry Pancakes
Prep Time
15 mins

Whole Wheat Blueberry Pancakes that you can prep ahead of time for an easy Sunday morning breakfast!

Course: Breakfast
Cuisine: American
Keyword: blueberry, healthy breakfast ideas, pancakes, whole wheat
Servings: 4 servings
Calories: 513 kcal
Author: Jessica Fisher
Dry Team (can go in ziptop bag)
  • 3/4 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1/2 cup cornmeal
  • 1/3 cup quick cooking oats
  • 3 Tablespoons sugar brown sugar, or sucanat
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Team (can be added prior to cooking)
  • 2 cups buttermilk
  • 1/3 cup oil
  • 2 eggs
  • 1 cup blueberries
  1. In large mixing bowl, combine dry ingredients, whisking to combine. If it's already bagged and ready to go, just go to next step.

  2. In other bowl, combine wet team.

  3. Add dry team to wet ingredients and stir just until mixed. Some lumps are okay.

  4. Fry on hot, oiled griddle until brown and cooked through.

Recipe Notes

To make-ahead: prepare the recipe as a dry mix, adding the wet team on the day of serving. Alternatively, you can freeze cooked and cooled pancakes. Just wrap short stacks in plastic wrap and place in a ziptop freezer bag.

Nutrition Facts
Whole Wheat Blueberry Pancakes
Amount Per Serving
Calories 513 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3.9g24%
Cholesterol 87mg29%
Sodium 776mg34%
Potassium 614mg18%
Carbohydrates 65.2g22%
Fiber 3.8g16%
Sugar 16.5g18%
Protein 13.3g27%
Calcium 2780mg278%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

whole wheat blueberry pancakes

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Jenifer Samaha says

    When you prep this recipe for the freezer, are you freezing the wet ingredients together or do you just throw them together on your cooking day?

    • Jessica says

      I just mix them up on cooking day.

  2. Jessika says

    Made these for dinner tonight adding in some flaxmeal and almondmeal. We ommitted the berries b/c I was too lazy to clean the residue off my pan tonight. Nice, fluffy and filling and oh so easy!

  3. I’m going to make some of these today. Thank you 🙂

  4. Melissa says

    I’m going to make these for breakfast tomorrow. I freeze leftovers usually. Can I do that with the blueberry pancakes or will the blueberries make the pancake unappealing after thawing? Thanks so much. Tomorrow I have two of your recipes on the menu. 🙂

    • Jessica says

      @Melissa, I think it should be fine.

      • Melissa says

        Awesome, thanks!

        • Melissa says

          These were delicious! I didn’t have to worry about leftovers. I made the batch times 1 1/4 because of the amount of blueberries I had. I made 11 very good size pancakes. Thanks again for the recipe.

  5. Mamawolfe says

    I just finished making these and my husband said to throw away every other pancake recipe- these are the best ever!

  6. Carol Gosney says

    I love the multigrain pancakes at IHOP Pancake House and these are the closest I have found! Didn’t have fresh blueberries, so I added currants and sunflower seeds. Scrumptious!!

  7. Ailene says

    How do you reheat baked pancakes that you have frozen? Microwave? Oven? Hot sidewalk? 🙂 Thanks!

    • I don’t recommend the hot sidewalk. We usually microwave though the kids have used the toaster oven as well.


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