This blueberry pancake recipe uses simple and wholesome ingredients that yield thick and fluffy pancakes every single time! No flour, no dairy, and no eggs!
There’s nothing more satisfying than a stack of fresh pancakes drenched in your favorite topping on a Sunday morning! Or perhaps a loaf of freshly baked banana bread or these cookies with a tall glass of milk.
While we love our traditional calorie-rich brunch recipes, we often crave comforting, healthy breakfast meals. Our favorites include protein oats, quiche, cinnamon rolls, and these antioxidant-rich blueberry pancakes.
Why you’ll love this recipe
This blueberry pancake recipe is a spin on our healthy banana pancakes. The addition of blueberries gives it a fabulous burst of blueberries and a gorgeous color.
- They are quick and easy. This recipe is entirely hassle-free. You can make this recipe with minimal planning, equipment, and simple ingredients.
- It’s healthy. This recipe is so nutritious and filling! It has the goodness of oats, antioxidants from blueberries, and natural sweetness from bananas. It is like your favorite overnight oats took pancake form.
- It’s tasty. Because of the tart blueberries and vanilla, these banana pancakes have a beautiful balance of sweet, sour, and warm flavors.
- It has the most perfect texture. Like protein pancakes, you get the same fluffy texture and mouthfeel as the classic pancakes without the added guilt.
Ingredients Needed
You only need a few pantry staples, bananas, and blueberries to make scrumptious pancakes. Here’s what you’ll need:
- Rolled oats. We prefer rolled oats as you can blend them easily with the rest of the ingredients. Feel free to use instant or quick oats; ensure they are not flavored. Using steel-cut oats could be tricky as they have a slightly tough structure.
Gluten free substitute
To make this recipe gluten-free, you can also use gluten-free oats to make these pancakes.
- Milk. You can use any milk of your choice for this recipe.
- Banana. The more ripe banana, the softer and sweeter it’ll be. I always choose the ones with more brown and less yellow skin.
- Baking powder. To make light and fluffy pancakes.
- Apple cider vinegar. It helps the action of baking powder.
- Maple syrup. I have used maple syrup in this recipe but feel free to swap it out with your preferred sweetener. You can also omit it altogether if you have sweet, overripe bananas.
- Vanilla extract. For the warm, classic flavor. If you use vanilla-flavored milk, you can skip adding the extract.
- Blueberries. We understand that it is difficult to get fresh blueberries all the time. So, you may use frozen blueberries for this recipe.
How to make the best blueberry pancakes
No whisking, no making buttermilk, and no long wait times! Follow these four simple steps to make instant, filling, and healthy pancakes.
Step 1- Prep the batter
Add oats, milk, banana, maple syrup, apple cider vinegar, vanilla extract, and baking powder to a high-speed blender or a food processor until you get a thick batter. Once done, fold in blueberries to finish the batter.
Step 2- Rest the batter
Let the batter rest for 10 minutes before making your first pancake.
Step 3- Cook the pancakes
Heat the pan on medium heat and grease it lightly with oil or butter. Once ready, pour one-fourth cup of batter into the pan.
Cook until you see the edges darkening and tiny bubbles on top. Then flip the pancakes and cook them on the other side for a few minutes. Repeat the process for the rest of the batter.
Tips to make the best recipe
- Don’t overheat the pan. If the pan is too hot when you pour the batter, the pancake will burn on one side without being cooked. It’ll result in an unpleasant taste and texture.
- Be patient. Wait for the bubbles. If you flip the pancakes too soon, they will be too fragile to handle and will break. Also, always cook them on medium heat.
- Use coconut oil. Grease your pan with coconut oil. It has a higher smoking point that helps to achieve crisp brown edges.
Flavor variations
Like any good pancake recipe, you can adapt it to suit your favorite flavors and mix-ins or even give it a protein boost. Here are some ideas.
- Add your favorite spices. Warm spices like cinnamon, nutmeg, and ginger powder are superb additions to this lovely recipe.
- Add protein powder. Add a scoop or two of your favorite protein powder to the batter to make these pancakes more filling (like we do with our vegan protein pancakes).
- Finish them with your favorite toppings. We love our pancakes drizzled with nut butter or topped with a compote or Greek yogurt. Add chopped bananas, fresh berries, and roasted almond, coconut, or chocolate shavings for an additional crunch.
- Use other berries. Instead of blueberries, you can also use raspberries or strawberries in this recipe.
- Have them for dessert. Add whipped coconut cream, Nutella, or a scoop of ice cream on warm pancakes for a comforting dessert.
Storage instructions
To store. Refrigerate the leftover blueberry pancakes in an airtight container for 2-3 days.
To freeze. Wrap cooled pancakes individually in plastic or place wax paper in between two pancakes and put them in freeze-safe containers/bags. Store them inside the freezer for up to 3 months.
To reheat. Pop the cold pancakes into a toaster or briefly heat them in a microwave before eating.
Recommended tools to make this recipe
- Non stick pan. A good quality frying pan makes all the difference when cooking pancakes.
- Spatula. Flip the pancakes perfectly without any scratching!
- Blender. My tried and tested blender to break down the ingredients to create the best pancake batter.
Frequently asked questions
No, that’s not necessary. First, all oats are pre-cooked to some extent. Second, because we’re blending all ingredients at a high speed, it’ll turn into a fine powder and cook with the remaining ingredients when we cook our pancakes.
Because they don’t contain refined flour, butter, oil, or processed sugar, these pancakes are better than their traditional counterparts.
Your pancakes may become soggy if you use too much banana or too little oats or don’t cook them thoroughly.
More pancake recipes to try
Blueberry Pancake Recipe
Ingredients
- 1 cup rolled oats gluten-free, if necessary
- 1/4 cup milk I used oat milk
- 1 medium banana approximately 1/2 cup
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar * See notes
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
Instructions
- In a high speed blender or food processor, add all your ingredients, except for the blueberries, and blend until a thick batter remains. Fold in the blueberries but do not blend.
- Let the batter sit for 5-10 minutes, for the batter to thicken slightly.
- Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup portions of the batter in the pan. Cook for 1-2 minutes, or until the edges start to brown and bubble. Flip and cook for a further minute or two. Repeat until all the batter is used up.
- Serve and enjoy!
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Hi, you forgot the vinegar and lemon in the print recipe 😉
I did your previous banana one, and even if it wasn’t perfect because it was my first, I absolutely LOVED it.
Also, how many serves with the whole recipe? I did ate the whole recipe, LOL but doing some research just the rolled oats alone are like 380 kcal, so the under 350 or 172 kcal you say I guess is just for one pancake, right?
Thanks, and keep up the good work! 😉
Hi Pablo- I amended it to include it! 🙂 I’m so glad you enjoyed those! This makes 2-3 servings, depending on your appetite and your toppings. A full cup of rolled oats is 300 calories (As per myfitnesspal) and nope- It makes 4-6 pancakes, so you’d get at least 2 large ones. Enjoy!
These look delicious! The article says Lemon Juice! How much is needed! It’s not listed in the ingredient listing! Thank you!
I’m so sorry- It was an error, it was supposed to be baking powder 🙂
These sound yummy! I didn’t see the ACV or lemon juice listed in the ingredients though but they were mentioned in your post…?
So sorry! The recipe has been amended, I accidentally wrote lemon juice instead of baking powder!
How many servings does this make?
Hi Kayla, 2-3 servings, especially if you load on the toppings!
These look awesome! I haven’t had pancakes in ages, but I could totally destroy a plate of these. I need a new blender first…..add it to my overflowing shopping list as we get closer to our move!
Hi Arman! Traveling man! I just HAD to see what a smoothie pancake was. Could you come make these for me? 🙂 Thanks!
These look amazing! It’s actually drizzling right now where I am, but I’m hoping the sun will come out this weekend! Otherwise, I’m still down to make these pancakes!!
You must be in the Midwest too, huh?
If I opted to use flour instead of rolled oats, would I use the same amount of flour as you used for oats?
Hi Kelli- I haven’t tried it with standard flour, but perhaps add a little bit more, as oat flour is quite dense.
Just made these for dinner and my 3 teenage boys think I am a rockstar! Absolutely delicious and guilt free…thank you! I doubled the recipe with no problems and still had to make an additional batch.
😀 LOVE IT! Thanks for the feedback, Gina!
Hello! Have you made this into muffins yet? I’m looking for a little bit smaller snack to take with my everyday and thought the muffins would be perfect. Thanks!
Hi Ashley! I haven’t, but let me know how they turn out!
I just made this for breakfast… WUT. Seriously the best pancakes ever! Thank you so much for your delicious recipes – there has not been one that has failed me!
🙂 You are so kind, Sydney!
These look Delish! Any substitutions for the apple cider vinegar?!?
It is needed for the fluffiness 🙂
What kind of maple syrup did you use?
Pure maple syrup or the monk fruit one 🙂
These pancakes look amazing! I have to make them for my vegan nephew, he’ll love them!