Fluffy, soft whole wheat buttermilk pancakes studded with juicy blueberries — a healthy, delicious weekend breakfast that’s easy to make and freezes well.
*Please note* this post was originally published in 2017. The text has been updated but the recipe remains the same.
Pancakes are a staple in our house — we often have them a few times each week. They’re quick, versatile and always crowd-pleasing. These whole wheat buttermilk pancakes stay light and tender thanks to buttermilk and melted butter, while whole wheat flour adds fiber and a nuttier flavor. Blueberries add bursts of juicy sweetness without extra fuss.
Why use buttermilk in pancakes?
Buttermilk makes pancakes extra tender, moist and slightly tangy. The acidity reacts with baking soda to give lift and softness, producing a thicker, richer batter and fluffier pancakes. If you don’t have cultured buttermilk on hand, you can easily make a quick substitute by mixing milk with lemon juice or white vinegar and letting it rest for a few minutes (see notes in the recipe).
How to prepare the batter
The batter comes together quickly. For convenience, mix the dry ingredients the night before and keep the wet ingredients measured in the fridge so you can assemble the morning-of. When ready, melt the butter and let it cool slightly. Whisk dry ingredients in a large bowl. In a separate bowl, whisk eggs with buttermilk, brown sugar and vanilla, then stir in the cooled melted butter. Combine wet and dry just until incorporated — do not overmix — then gently fold in the blueberries.
Fresh or frozen blueberries?
Fresh blueberries are great, but frozen work fine too. If using frozen, add them at the end and fold gently to avoid turning the batter blue. A light hand keeps the berries intact and prevents color bleed.
Whether you cook them on a griddle or a skillet, these whole wheat buttermilk blueberry pancakes are a reliable favorite. Make a big batch and freeze extras for quick breakfasts — they reheat beautifully.
Whole Wheat Buttermilk Pancakes
- Author: Katherine
- Total Time: 35 minutes
- Yield: 14–16 pancakes
Description
Fluffy whole wheat buttermilk pancakes dotted with juicy blueberries. A healthier pancake that still tastes light, tender and delicious — perfect for weekends or batch-making for the week.
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 2 cups buttermilk*
- 1/4 cup packed brown sugar
- 1 tsp pure vanilla extract
- 1/4 cup butter, melted and slightly cooled (plus more for cooking)
- 1 1/2 cups blueberries*
Instructions
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, whisk the eggs with the buttermilk, brown sugar and vanilla. Stir in the cooled melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the blueberries.
- Heat a griddle or nonstick skillet over medium heat and add a pat of butter to coat the surface. Using about 1/3 cup batter per pancake, drop batter onto the griddle. Cook until bubbles form on top, about 2 minutes, then flip and cook another 1–2 minutes until golden and cooked through. Repeat, adding more butter as needed. Keep finished pancakes warm in a 175°F oven on a baking sheet until ready to serve. Serve with maple syrup, extra blueberries or whipped cream if desired.
Pancakes store in an airtight container in the refrigerator for 2–3 days or in the freezer for up to 2 months.
Notes
- To make a quick buttermilk substitute: measure 2 cups milk and stir in 2 tablespoons lemon juice or white vinegar. Let stand 5–10 minutes before using.
- Frozen blueberries work fine; add them at the end and fold gently to avoid turning the batter blue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: pan fry
Pin the pancakes 🙂
Today’s tools
Hamilton Beach 38500 Step Savor Skillet/Griddle Combination
Pyrex mixing bowls
Whisk
Measuring cup