This post may contain affiliate links. See my disclosure policy.
My healthy blueberry pancakes recipe yields light and fluffy pancakes bursting with vibrant blueberry flavor! They’re flourless, egg-free, AND dairy-free!
Keen on more pancake recipes? Try my red velvet pancakes, savory pancakes, or lemon ricotta pancakes next.
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.
Table of Contents
Why I love this recipe
- Quick and easy. So long as you have blueberries and a few pantry staples, you can make these pancakes whenever inspiration strikes!
- It’s healthy. The oats offer fiber, and the blueberries and bananas add antioxidants and potassium. That means they’re basically a health food, right?
- Made with only your blender. And you know what that means? Only one dish to wash!
- Works with fresh or frozen blueberries. When blueberries are in season, I prefer fresh, but frozen blueberries do just as good of a job.
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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Variations
- Serve with toppings like nut butter, chocolate sauce, fresh fruit, or whipped cream.
- Add protein. Fold in 1-2 scoops of protein powder, or swap the banana for Greek yogurt.
- Use different berries. Try strawberries, raspberries, or a mixture of all three.
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
No, that’s not necessary. Because we’re blending all ingredients at a high speed, the oats will turn into a fine powder and get cooked with the other ingredients when we make our pancakes.
Your pancakes may be soggy if you use too much banana, not enough oats, or if the pancakes are undercooked.
More breakfast recipes using blueberries
Healthy Blueberry Pancakes
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 the rolled oats, milk, banana, baking powder, apple cider vinegar, maple syrup, and vanilla, 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!
Thanks for this recipe! Dealing with some autoimmune kids and hard to find eggless breakfast recipes. Have tried tried several of your recipes and all been great!
Made this today. A little messy in food processor. Lots of cleanup. Very tasty but the recipe says “8 servings”. My yield was 4 medium pancakes and little one. Lucky I was the only one eating breakfast. I liked the blueberries and the way they browned in the pan. Used almond milk. Substituted corn syrup for maple which I don’t like that taste flavor. Measured everything exactly as written. Why was my yield so small??
I’ve been making these for a few weeks now and they are my favorite recipe for pancakes. I’ve adjusted the recipe slightly for my area and taste. Instead of one tablespoon baking powder, I add two teaspoons (high altitude). I always use lemon juice instead of ACV (taste preference). I almost never have almond milk, so I just use almond butter and water. I’ve made it with banana/blueberries (great), just banana (still good), and with sweet potato/blueberries when I’m out of banana (my personal favorite) and also with just sweet potato (still great).
Having to change the foods I eat for medical reasons has been hard, but your website has help me to find ways to eat healthy and love the taste! Thank you🤍
These came out really good AND they are easy to make! Will make again this weekend!!
Best pancakes! All the best ingredients, yummy and healthy! Thank you!
😀 Thank you, Lina!
How many carbs are in each serving? Looking forward to trying them!
Not sure, but feel free to calculate it using myfitnesspal or similar 🙂
These pancakes look amazing! I have to make them for my vegan nephew, he’ll love them!
SO good! Just made them for 4th of July and got my Red, White and Blue (yay berries!) for breakfast 🙂 I subbed honey for the syrup and they tasted great. Thanks for the recipe!
What kind of maple syrup did you use?
Pure maple syrup or the monk fruit one 🙂
These look Delish! Any substitutions for the apple cider vinegar?!?
It is needed for the fluffiness 🙂
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!
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!
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!
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.
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?
Hi Arman! Traveling man! I just HAD to see what a smoothie pancake was. Could you come make these for me? 🙂 Thanks!
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!
How many servings does this make?
Hi Kayla, 2-3 servings, especially if you load on the toppings!
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!
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 🙂
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!