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.
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.
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.
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
- 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
- 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!
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How many carbs are in each serving? Looking forward to trying them!
Not sure, but feel free to calculate it using myfitnesspal or similar 🙂
Best pancakes! All the best ingredients, yummy and healthy! Thank you!
😀 Thank you, Lina!
These came out really good AND they are easy to make! Will make again this weekend!!
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🤍
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??