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Home » Recipes

Blueberry Buttermilk Pancakes (whole-wheat)

With only a couple of weeks left of school, hopefully we'll have some lazy mornings soon! But, even if that's not in your future, make a double batch of these Whole-Wheat Blueberry Buttermilk Pancakes on the weekend so they'll be easy to grab and go before you run out the door to wherever you need to be. You will also love our Lemon Blueberry Bread and these Blueberry Cheesecake Bars!

A stack of homemade whole-wheat blueberry buttermilk pancakes with maple syrup on a plate.

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How to Freeze Pancakes

These pancakes also hold up really well in the freezer if you'd rather not use the extras right away. Simply layer them between sheets of wax or parchment paper (or first freeze them for a few hours in a single layer on a baking sheet), and then throw them into a freeze-safe ziplock bag!

How to Reheat Pancakes

The easiest way to reheat these buttermilk blueberry pancakes is to pop them in the microwave. Times will vary depending on your microwave oven and the number of pancakes on the plate, but a good place to start is about 20 seconds per pancake. Be careful (especially with young children) as the blueberries can get quite hot.

Try another berry if desired! Read about the different types of berries or try these Healthy Blueberry Pancakes!

Other Freezer-Friendly Pancake Ideas

Here are some other freezer-friendly pancake recipes that are perfect for lazy mornings or for when you need a quick grab-and-go meal.

  • Fluffy Whole-Wheat Banana Pancakes
  • Whole-Wheat Cheese Blintz Pancakes
  • Whole-Wheat Buttermilk Pancakes
  • Healthy Almond Flour Pancakes
  • Filled Pancakes (a.k.a. Whole-Wheat Ebelskivers)
  • Banana Protein Pancakes
  • Almond Milk Pancakes

Blueberry Buttermilk Pancakes (whole-wheat)

These Whole-Wheat Blueberry Buttermilk Pancakes are perfect for either a lazy weekend or those busy mornings when you need a quick breakfast. Make a double batch and freeze to have plenty on hand!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: Breakfast
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 5 makes about 18 4″ pancakes
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Ingredients
  

  • 2 cups whole-wheat pastry flour ((can sub regular whole-wheat flour))
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¾ cups buttermilk
  • 2 eggs
  • 2 tablespoons melted butter ((slightly cooled), plus extra for cooking)
  • 2 tablespoons pure maple syrup (plus extra for serving)
  • 1 ½ cups frozen blueberries ((no need to defrost))

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Make a well, or hole, in the center of the flour mixture and pour in the buttermilk, eggs, butter, and syrup. Whisk together until just combined, do not overmix. Fold in the blueberries.
  • Heat a griddle to 350 degrees F or a large skillet over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup ladle, add one ladleful of batter per pancake.
  • When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry. Transfer to a plate and repeat until no batter remains.
  • Top with a little pat of butter and serve with warm syrup.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Blueberry Buttermilk Pancakes (whole-wheat)
Amount Per Serving
Calories 328 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 87mg29%
Sodium 886mg39%
Potassium 366mg10%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 14g16%
Protein 12g24%
Vitamin A 402IU8%
Vitamin C 4mg5%
Calcium 230mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jesica says

    May 29, 2021 at 12:43 pm

    Can this recipe be used as a baked pancake?

    Reply
    • 100 Days Admin says

      June 01, 2021 at 9:19 am

      We haven't tried this specific one, but here's an oven pancake recipe that you could try: https://www.100daysofrealfood.com/recipe-whole-wheat-oven-pancake/
      -Nicole

      Reply
  2. Dani says

    May 20, 2021 at 2:29 am

    I've made similar with buckwheat flour, but I like the idea of including buttermilk.
    And it never occurred to me to freeze pancakes. Mind blown!

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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