These delightful Blueberry Pancakes are made with whole-wheat flour and sweetened with honey.
Personally, blueberry pancakes are my favorite. They have a nostalgic vibe that reminds me of Sunday mornings at my family’s home in upstate New York.
If you have ever been lucky enough to visit Lake Minnewaska in the Hudson Valley or plan to, July is wild blueberry season, and you can pick an endless amount. These pancakes are not exactly traditional blueberry pancakes like Grandma used to make, but the taste is not too far off.
By replacing ready-made pancake mix and making them from scratch, you still get the homemade vibe but with no additives and fewer sugars. I love making these for my kids, and I just made them for Valentine’s Day breakfast with heart-shaped cookie cutters!
Are Blueberry Pancakes Healthy?
This recipe is not like other blueberry pancake recipes, because it’s made slightly better for you by substituting certain traditional ingredients with healthier options. Even better, you most likely have these ingredients at home already!
Whole-wheat flour provides fiber and a hearty texture, while honey replaces refined sugar with a touch of natural sweetness. Swapping out regular milk for almond milk keeps it dairy-free, and blueberries? They’re basically nature’s candy!
Want to level up the health factor? Use mashed banana instead of butter for a lower-fat option, or throw in some chia seeds for an omega-3 boost. You could even skip the honey or maple syrup and top them with a dollop of Greek yogurt for a creamy, protein-packed punch.
By replacing the butter with coconut oil and replacing the egg with a chia or flax seed “egg,” you have vegan blueberry pancakes! They may be a bit denser, but they’ll still be delicious.
The Lemon Juice Buttermilk Hack
This is the secret sauce of the recipe—or should I say, secret “buttermilk?” Mixing almond milk with lemon juice is like waving a magic wand over your pancakes. The acidity from the lemon juice reacts with the baking soda and powder, and mimics traditional buttermilk. Doing this simple trick adds a subtle tang while helping to create those soft, fluffy interiors you dream of.
Fun fact: This hack isn’t just for pancakes. Use it in muffins, cakes, or even cornbread to give them extra rise and a touch of that “can’t-quite-place-it-but-I-love-it” flavor. Plus, it’s a game-changer if you’re catering to lactose-free diets. Who says you need dairy to make something taste this good?
How To Make Ahead And Store
In the refrigerator, stack pancakes with parchment paper between each one and place them in an airtight container. They’ll stay fresh for up to 3 days. For freezing, let the pancakes cool completely, stack with parchment paper, and store in a freezer-safe bag for up to 2 months. Reheat in a toaster or skillet for best results.
Serving Suggestions
Blueberry pancakes rock because they are like a full meal by themselves. But, to spruce it up, pair them with this amazing Peanut Butter Board, or top with this super easy Coconut-Cashew Cream Sauce.
You can also use your pancakes to soak up the yolk from these Perfect Sunny Side-Up Eggs. To make a sweet and savory combo, let your oven do some of the work while you focus on flipping your pancakes with these Muffin-Tin Eggs and Bacon In The Oven.
Ingredients
- 3/4 cup almond milk unsweetened
- 1 tablespoon freshly squeezed lemon juice
- 1 cup whole-wheat flour
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 cup fresh blueberries
- Coconut oil or butter for cooking
Instructions
- Begin by combining the almond milk and lemon juice in a small bowl. Let this mixture sit for about 5 minutes to create a dairy-free “buttermilk.”
- In a separate bowl, whisk together the whole-wheat flour, honey, baking powder, baking soda, and salt.
- Crack the egg into the dry ingredients, then add the almond milk mixture and melted butter. Stir everything together until just combined. Be careful not to overmix, as this can lead to dense pancakes.
- Preheat a nonstick skillet over medium heat. Use a small amount of coconut oil or butter to lightly grease the pan, which will give the pancakes a delightful, light crust.
- Pour roughly 1/3 cup of batter onto the skillet for each pancake. Gently spread the batter into a round shape. Drop a handful of blueberries onto each pancake.
- Cook the pancakes until bubbles form on the surface and the edges appear set, about 2 to 3 minutes. Flip them carefully and cook for an additional 1 to 2 minutes, or until they are fluffy and cooked through.
- Serve these heavenly pancakes with a drizzle of honey, pure maple syrup, or a bit of Greek yogurt for added protein.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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