Healthy Blueberry Pancakes

My healthy blueberry pancakes recipe yields light and fluffy pancakes bursting with vibrant blueberry flavor. They’re flourless, egg-free, AND dairy-free!

Table of Contents

1. Ingredients needed
2. How to make healthy blueberry pancakes
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More breakfast recipes using blueberries
7. Healthy Blueberry Pancakes (Recipe Card)

Once blueberries are in peak season, my mind instantly goes to my healthy blueberry pancakes. They’re a quick and easy way to incorporate summertime fruit into my mornings, and nothing says ‘homemade’ quite like a stack of pancakes studded with juicy blueberries. 

These pancakes are super healthy too. They are naturally sweetened and pack in blueberries and bananas and are made in the blender.

Keen on more pancake recipes? Try my red velvet pancakes, savory pancakes, or protein pancakes next.

Ingredients needed

• Rolled oats. The base of the pancake batter. I prefer rolled oats, but since we’re blending them into flour, you can use quick oats instead. I’d avoid steel-cut oats as they can be difficult to blend.
• Milk. I used unsweetened almond milk, but any milk can be used. 
• Banana. The riper the banana, the sweeter the pancakes. 
• Baking powder. To give the pancakes rise. 
• Apple cider vinegar. Works with the baking powder to help the pancakes rise. White vinegar also works. 
• Maple syrup. For sweetness. You can also use agave nectar, or if you’d rather have naturally sweetened pancakes, skip it altogether. 
• Vanilla extract. A must for pancakes!
• Blueberries. Use fresh or frozen and thawed blueberries. 

How to make healthy blueberry pancakes

Step 1- Make the pancake batter. In a blender or food processor, add all of the ingredients, except for the blueberries, and blend until a thick batter remains. Fold in the blueberries but do not blend.

Step 2- Rest. Let the batter sit for 5-10 minutes to thicken. 

Step 3- Cook. Heat a greased skillet over medium heat. Once hot, pour ¼ cup portions of batter into the pan. Cook for 1-2 minutes or until the edges bubble and lift from the pan. Flip and cook for another minute. Repeat with the remaining batter. 

Arman’s recipe tips

• Don’t overheat the pan. If the pan is too hot when you pour the batter, the pancake will burn on the outside before cooking fully in the center. 
• Be patient. Wait for the bubbles to form before flipping the pancakes. Otherwise, they’ll be too fragile and break apart. 
• Keep the cooked pancakes warm. When I’m making a double batch, I like to store the cooked pancakes on a baking sheet in the oven at its lowest setting while I cook the rest. 
• Place the lid on the skillet. While optional, I usually like to cook the pancakes with the lid on, which helps them double in size. 

Storage instructions

To store: Store leftover pancakes in an airtight container in the fridge for 2-3 days. 

To freeze: Wrap the pancakes in parchment paper and place them in freezer-safe bags. Freeze them for up to three months. 

Reheating: Microwave the pancakes in 20-second intervals or pop them in the toaster.

Frequently asked questions

More breakfast recipes using blueberries

• Blueberry galette
• Blueberry donuts
• Blueberry oatmeal cookies
• Blueberry cinnamon rolls