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.
Great quick and easy, healthy egg-free pancake recipe. I followed the directions and swapped out lemon juice for the vinegar and piled on fresh blueberries.
Thanks for the lovely comment and star rating, Dogmom- swapping out the vinegar for lemon juice is a great alternative!
Delightful and easy prep!
Thanks for the lovely feedback and review, Lisa!
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!
Aw, thank you so much, Emily- that means alot!
Just made these for my husband and I and they put a smile on both of our faces. Followed the recipe without altering and they were perfecto 😋
That’s wonderful Shelly! So glad you enjoyed these pancakes, they’re always a great breakfast 🙂
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??