Go Back
+ servings
side image of stack of blueberry pancakes with syrup and fresh blueberries
Print Recipe
5 from 2 votes

Fluffy Blueberry Pancakes

These blueberry pancakes are fluffy and mildly sweet, and made with wholesome ingredients you can feel great about feeding to your family.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 139kcal

Ingredients

  • ¼ cup coconut oil (52 g)
  • ¼ cup maple syrup (78 g; honey may be swapped)
  • 1 cup milk (232 g; non dairy milk works)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups white whole wheat flour (250 g; fluffed, spooned & levelled; all purpose flour may be used)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 lemon (zested)
  • 2 cups blueberries (fresh or frozen; see *)

Instructions

  • Melt coconut oil in microwave-safe bowl.
  • Stir in the maple syrup, milk, vanilla extract and eggs. If coconut oil solidifies, pop it back into the microwave and heat on 20 second increments.
  • Stir in the flour, baking powder and baking soda until just combined (do not over-mix)
  • Fold in the lemon zest and blueberries.
  • Heat a nonstick pan over medium heat. Spray with oil.
  • Cook ¼ cup sized pancakes; cook for around 2 minutes on the first side and 1 minute on the second side, or until golden and cooked through.
  • Enjoy pancakes with extra berries and maple syrup.

Storage

  • Pancakes may be prepared ahead and stored in an airtight container in the fridge for up to 4 days or freezer for up to 1 month. 
  • Reheat in the toaster or in a frying pan.

Notes

* frozen blueberries may be used but they will turn the batter purple

Nutrition

Serving: 1pancake | Calories: 139kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 108mg | Fiber: 2g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 0.6mg