Healthy Blueberry Pancakes
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My healthy blueberry pancake recipe yields light, fluffy pancakes bursting with vibrant blueberry flavor. They’re flourless, egg-free, AND dairy-free!
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.
The batter took a fair bit of testing to get right, because I opted to skip the eggs and traditional flour. The trick is to have a moist base (I’m using banana) and something that reacts with the baking powder (vinegar!) to mimic the structure that eggs provide. You’re left with thick, fluffy, pillow-like pancakes that are naturally sweetened and pack in plenty of blueberry flavor.
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★★★★★ REVIEW
“These came out really good AND they are easy to make! Will make again this weekend!!” – Anna
Key Ingredients
Here’s what goes into these pancakes, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- 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 ingredients except 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.
Step 4- Serve. Once the pancakes are cooked, stack them up and serve.
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 the center cooks through.
- 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. The hot air is trapped, which forces the pancakes to rise even more.
- 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.
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 the ingredients at high speed, the oats will turn into a fine powder and cook 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 they’re undercooked.
More healthy pancake recipes
✅ Nutrition reviewed
“These blueberry pancakes are a breakfast I recommend to clients who are looking for a filling and satisfying breakfast that is lower in fat and carbs than traditional pancakes. Using oats makes them extra filling.” – Felicia Newell, MScAHN, RD, CPT.
Healthy Blueberry Pancakes
Video
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 minutes for the batter to thicken slightly.
- Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter into the pan. Cover the pan and 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
- Vinegar swap: You can substitute this for lemon or lime juice.
- Tips: See my recipe tips for making the best blueberry pancakes.
- Leftovers: Keep in the fridge for up to 3 days or in the freezer for 3 months.
- 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.
Terima kasih, Arman…
So welcome, Inggrid- thanks for the comment and star rating 🙂
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!!
MMM eating these right now. So good didn’t even drizzle syrup on them, omg. Thanks Armand
You are so welcome, Jen- thanks for the lovely review and star rating!
Hello! Are the amounts for the baking powder and apple cider vinegar correct? 1 tablespoon of baking powder seems like a lot. And I’m not familiar with cooking with apple cider vinegar, so I wasn’t sure if 1 tablespoon would overpower the pancakes. Thanks a bunch!
Hello Aileen! Yes, they are. I know it does seem like alot, but it’s necessary for the structure and fluffiness of the pancakes (especially when using a non-conventional flour and no eggs).
Should the oats be floured? Or left as is?
Left as is- we blend everything together to make the batter 🙂
Hi there,
Is there a gluten free substitute for oats? Unfortunately I can’t have oats either.
Hi Shamani- yes! Buckwheat flakes or brown rice flakes work really well!
This is my “go-to” pancake recipe! My family loves these. For St. Patrick’s day, I added a handful of spinach for the healthy green color and now I do that every time for the extra healthy boost. I also add a tsp or 2 of flax and sometimes a dash of cinnamon. The kids gobble these up very time. I always make a double batch and enjoy left overs toasted up with either maple syrup or almond butter. Thanks for a great healthy recipe!
Thanks for sharing all of that with me, Janis- I love that it’s your family’s go-to recipe. What a fun twist to add for St.Patricks day (the batter is SO versatile). You are so welcome!
Very delicious! Next time I’m going to try it with e sweet potato.
Hi can these made into waffles?
Ps I love all your recipes. My kids love your zucchini bread recipe and have no idea it’s gf and vegan. They actually said it’s one of the top three desserts I have ever made.
Yes they can! I did a test batch in my waffle maker, and no adjustments need to be made 🙂 Aw, I LOVE that recipe- it’s my go-to when I have tons of zucchini leftover 🙂
Made these for breakfast today. Mind BLOWN! These will surely be added to our regular rotation. Thank you!
Best pancakes! All the best ingredients, yummy and healthy! Thank you!
😀 Thank you, Lina!
wait you are the person who made the recipe wow!!!!!
Haha, of course 🙂
I love this recipe, quick, easy and my kids and I love it. I love that it only involves the blender. So efficient for mornings.
How many carbs are in each serving? Looking forward to trying them!
14 grams of carbs per serving 🙂
These pancakes look amazing! I have to make them for my vegan nephew, he’ll love them!