Healthy Blueberry Pancakes
Fluffy homemade pancakes always make the perfect weekend breakfast. These Healthy Blueberry Pancakes are full of sweet blueberry flavor and have a light and fluffy texture.
These wholesome and nutritious Blueberry Pancakes will keep you satisfied all morning long!
Healthy Blueberry Pancake Recipe
Healthy Blueberry Pancake recipe uses simple ingredients that easy to combine together to make delicious breakfast to serve all your family. These Blueberry Pancakes really turned out great packed with plenty of juicy blueberries and wonderfully soft and fluffy texture. Plus, they’re quite healthier than most.
To make these pancakes healthier, I used whole wheat Atta flour instead of all-purpose flour (about Atta flour I mentioned in this post). You can either make them with traditional whole wheat flour or a mix of whole wheat and some all-purpose flour.
These Blueberry Pancakes are made with no sugar, just a little erythritol – the natural sweetener without the calories and aftertaste that is safe for consumption and doesn’t cause side effects (based on studies). Definitely, you might choose to sweeten your pancakes with honey or whatever sweetener you like, but if you want to keep them lower in calories and simple carbs, erythritol or stevia work fine. Sometimes, I leave a sweetener out in my pancake recipes, then drizzle over maple syrup while serving. That’s my “secret” to cut extra calories))
This is a favorite healthy pancake recipe at our house. Healthy Blueberry Pancakes are an excellent way to start off your morning with a nutritious breakfast! So, there you have a step-by-step instruction on how to make them!
What to Serve with Healthy Blueberry Pancakes
Serve the Blueberry Pancakes topped with maple syrup, fruits, and berries with a scoop of Greek yogurt to make an enjoyable, healthy breakfast full of protein and fiber. You can get to the next level and serve the pancakes with this Blueberry Sauce for the extra blueberry flavor or this Chocolate Banana Spread because why not add some chocolate for breakfast!
If you have leftovers, they store beautifully in a fridge for up to five days and reheat in a microwave, oven, or toaster.
More Healthy Pancake Recipes that are also Good for Weight Loss
Low Carb Cottage Cheese Pancakes
Ultimate Breakfast with Whole Grain Pancakes
| Serving: | Prep time: | Cook Time: | Total Time: |
| for 6 people | 10 min | 20 min | 30 min |
Ingredients for Healthy Blueberry Pancakes
- 3 cups (445g) whole wheat flour (I used Atta flour)
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. (35g) erythritol or sweetener of choice
- 3 cups (690g) whole milk
- 2 to 3 Tbsp. white wine vinegar
- 1/4 cup (50g) unsalted butter, melted
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 lb (230g) fresh blueberries
How to Make Healthy Blueberry Pancakes
- In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and erythritol (if you use a liquid sweetener, mix it with the wet ingredients in the next step).
- Combine the milk and vinegar and let it sit for 3-5 minutes, allowing milk to curdle (that’s a simple method to make homemade buttermilk). Once the mixture curdled, add the eggs, melted butter, and vanilla and whisk together until well blended.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Add the blueberries and gently fold in.
- Heat a non-stick skillet or griddle on medium heat. Lightly brush with butter, ghee, or oil. Once hot, pour about 1/4 cup of the batter on the skillet. Cook on the first side until the edges look dry and the bottom is golden brown (about 2 minutes), then flip and cook on the second side for additional 1-2 minutes. Repeat with the remaining batter.
- Serve warm with your favorite toppings and enjoy!
How Many Calories in Healthy Blueberry Pancakes
| Calories (per 1 serve, 235g): 459 cal | Calories (per 100g ): 195 cal |
|---|---|
| Fat: 13.6 g | Fat: 5.8 g |
| Carbohydrates: 66.3 g | Carbohydrates: 28.2 g |
| Protein: 18.0 g | Protein: 7.6 g |
Healthy Blueberry Pancakes
Ingredients
- 3 cups 445g whole wheat flour (I used Atta flour)
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 Tbsp. 35g erythritol or sweetener of choice
- 3 cups 690g whole milk
- 2 to 3 Tbsp. white wine vinegar
- 1/4 cup 50g unsalted butter, melted
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 lb 230g fresh blueberries
Instructions
- In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and erythritol (if you use a liquid sweetener, mix it with the wet ingredients in the next step).
- Combine the milk and vinegar and let it sit for 3-5 minutes, allowing milk to curdle (that’s a simple method to make homemade buttermilk). Once the mixture curdled, add the eggs, melted butter, and vanilla and whisk together until well blended.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Add the blueberries and gently fold in.
- Heat a non-stick skillet or griddle on medium heat. Lightly brush with butter, ghee, or oil. Once hot, pour about 1/4 cup of the batter on the skillet. Cook on the first side until the edges look dry and the bottom is golden brown (about 2 minutes), then flip and cook on the second side for additional 1-2 minutes. Repeat with the remaining batter.
- Serve warm with your favorite toppings and enjoy!
Notes
| Calories (per 1 serve, 235g): 459 cal | Calories (per 100g ): 195 cal |
|---|---|
| Fat: 13.6 g | Fat: 5.8 g |
| Carbohydrates: 66.3 g | Carbohydrates: 28.2 g |
| Protein: 18.0 g | Protein: 7.6 g |
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