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  1. Blueberry-Wholewheat Pancakes

Blueberry-Wholewheat Pancakes

00:30:00 4 servings, 3 pancakes (176 g) each
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6 4 Reviews
Prep Time
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4 servings, 3 pancakes (176 g) each

Our Blueberry-Wholewheat Pancakes are studded with beautiful blueberries! The whole wheat flour adds extra fibre to this delicious breakfast favourite.

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What You Need

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Make It

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  • Combine first 4 ingredients.
  • Whisk egg, milk, vanilla and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet brushed with some of the remaining oil, using 1/4 cup batter for each pancake and brushing griddle or skillet with remaining oil between batches as needed. Immediately sprinkle 2 Tbsp. blueberries over batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
  • Serve topped with remaining berries, Cool Whip and maple syrup.


Substitute fresh raspberries for the blueberries.

How to Keep Pancakes Warm

Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.


  • 4 servings, 3 pancakes (176 g) each

Nutritional Information

Serving Size 4 servings, 3 pancakes (176 g) each
Calories 350
% Daily Value
Total fat 11g
Saturated fat 2.5g
Cholesterol 50mg
Sodium 600mg
Carbohydrate 58g
Dietary fibre 5g
Sugars 31g
Protein 8g
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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