These fluffy blueberry pancakes are made with whole wheat flour, naturally sweetened and vegan! They’re filled with juicy, bursting blueberries and great for weekend brunch!
These blueberry pancakes prove that you can have it all. They’re fantastically thick and fluffy, oh-so-sweet, and just absolutely scrumptious. But they’re also made without eggs or dairy, and sweetened with ripe banana and maple syrup instead of sugar. Y’all, I don’t mean to pat myself on the back. But … I’m going to. These blueberry pancakes are freakin’ awesome!
The Swaps That Make These Blueberry Pancakes Wholesome and Delicious!
These pancakes are a breakfast win all around:
- Instead of all-purpose flour, we use whole wheat flour for some whole grain goodness.
- They’re naturally sweetened with mashed bananas so they’re refined sugar-free.
- Flax eggs make an affordable swap for egg to bind the pancakes together.
- Swapping out the canola or vegetable oil for coconut oil makes the pancakes extra tender (and free of seed oil).
What You’ll Need
Here’s everything you need to make these fluffy blueberry pancakes. Scroll down to the recipe card for exact measurements.
- Banana – Use a banana that’s speckled with brown spots or, even better, totally brown for the most sweetness.
- Maple syrup – For a touch of extra sweetness. Honey would also work if you’re not vegan.
- Flax eggs – A plant-based egg substitute that helps hold everything together.
- Unsweetened almond milk – Or another unsweetened, unflavored milk you have on hand.
- Vanilla extract – Adds warmth and enhances flavor.
- Coconut oil – This gives the pancakes a rich, tender crumb.
- White whole wheat flour – I like to use white whole wheat flour because it’s not as heavy as traditional whole wheat flour.
- Baking powder – Helps the pancakes rise and stay fluffy.
- Ground cinnamon – For some cozy flavor. Cardamom would be lovely too!
- Salt – Just a bit for balance.
- Fresh blueberries – If you choose to use frozen blueberries for this recipe, I’d recommend you thaw them first and pat them dry using a paper towel.
How to Make Blueberry Pancakes
These pancakes are easy to make and come together in just a few steps.
- Mix the wet ingredients. In a large bowl, combine the mashed banana, maple syrup, flax eggs, almond milk, vanilla extract, and melted coconut oil. Stir until smooth.
- Add the dry ingredients. Stir in the flour, baking powder, cinnamon, and salt until everything is combined.
- Fold in the blueberries. Gently fold in the fresh blueberries so they don’t burst.
- Heat the skillet. Warm a large skillet over medium-high heat and lightly grease it with cooking spray or coconut oil.
- Cook the pancakes. Pour about 1/3 cup of batter onto the skillet and gently spread it out (the batter will be thick). Cook for 2–3 minutes, until bubbles form and the edges set. Flip and cook another 1–2 minutes until cooked through.
- Serve. Stack them up and drizzle with maple syrup.
Tips for Perfect Pancakes
Whether you’re making these blueberry pancakes or another recipe, these tips will come in handy.
- Don’t overmix the batter. Stir just until combined to keep the pancakes light. Mixing too vigorously will give you dense pancakes.
- Use medium heat. This ensures the inside cooks through without burning the outside. If needed, lower the heat; I’ve noticed that near the end of the cooking time, I usually need to reduce the heat a bit because the outsides are starting too cook too fast.
- Be gentle with the blueberries. Folding them in carefully keeps them intact. This is especially important if you’re using frozen berries!
Serving Suggestions
What I totally love about these blueberry pancakes is that they’re sweet enough that you don’t even need to add anything else! But of course, a drizzle of maple syrup is always good. Here are a few more ideas:
- Add a dollop of yogurt or coconut whipped cream.
- Top with extra fresh blueberries or sliced bananas.
- Sprinkle with chopped nuts for a little crunch.
- Spread raspberry jam over the top or between the layers of your stack. Yum!
Storage and Reheating
- Refrigerator: Store blueberry pancakes in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- To reheat: Warm in the microwave, toaster, or skillet until heated through.
More Pancake Recipes
Thick & Fluffy Blueberry Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8–10 pancakes 1x
- Category: Pancakes/Waffles, Breakfast, Kid Friendly, Vegan, 30 Minute Meal
- Method: Stove
- Cuisine: American
Description
These fluffy blueberry pancakes are everything you want in a cozy breakfast: soft, flavorful, and packed with wholesome ingredients!
Ingredients
- 1 banana, mashed
- 2 tablespoons maple syrup
- 2 flax eggs, 2 tablespoons of ground flax seed + 6 tablespoons of water
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons of coconut oil, melted
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
- Add dry ingredients to the bowl and stir to combine everything.
- Gently fold in the blueberries to the batter.
- Heat a large skillet to medium high heat.
- Spray skillet with cooking or rub down with coconut oil.
- Pour about 1/3 cup of batter onto the hot skillet and spread it flat (the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
- Serve with maple syrup on top.
Nutrition
- Serving Size: 2 pancakes
- Calories: 279
- Sugar: 11 g
- Sodium: 171 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 g
19 comments on “Thick & Fluffy Blueberry Pancakes”
Great recipe; great flavor! I had never heard of “flax eggs”. Is that what the 2 Tblsp of ground flax plus 6 Tblsp water is supposed to be? I just used regular eggs but did add the 2 Tblsp ground flax seed also (but not the 6 Tblsp water). I used olive oil instead of coconut oil just because I didn’t have any coconut oil on hand. The batter was SUPER thick but I added another 1/4 cup of almond milk and it thinned it out enough to scoop out in a 1/3 cup measuring cup and spread out in my skillet. We added fresh blueberries on top before pouring the maple syrup on top. Overall, DELICIOUS recipe! Thank you!
By the way, we will be making these again! My hubby and I love them!
Yippie! So glad you both enjoyed this recipe!
Love that you made it work with what you had, Angel! Flax eggs are 1 Tbsp ground flax + 3 Tbsp water (so 2 flax eggs = 2 Tbsp flax + 6 Tbsp water) — they act as an egg substitute. Glad they turned out delicious! 🫐
I know these are supposed to be thick, but mine came out SUPER THICK. As in, I could not “pour” the batter out, or “spread” it easily. The only things I changed is that I used real egg instead of flax egg, and instead of coconut oil, I used avocado oil and a little bit of flax.
Yes, they did taste good, but just too thick and filling for our preference.
Hey Melinda, these are definitely on the thicker filling side so if that’s not your jam I’d suggest using less of the flour and not adding the flax then it will be smoother for you. 🙂
These were great!! I added 2 Tablespoons of chia seeds and only used 1 cup of fresh ground hard white wheat. Delicious!
thanks marie, glad you liked them!
These pancakes were thick and gummy. I dont know what went wrong. I was expecting them to taste better and have a different texture. My husband was not pleased and he didn’t understand why the batter was supposed to be that thick.. Will not be using this recipe again.
Hey Shelby, the recipe does say thick. 🙂 But if you want something lighter you could use 2 eggs instead of the flax seed egg I use in this recipe and that will lighten these pancakes up. I hope that helps!
These pancakes look so good and would fit perfectly into out weekend brunch menu on Sunday!
Yes please, I love pancakes for breakfast! I need to try this healthy recipe with blueberries. Thank you!
Looks delicious and so easy to make! What a great way to start the day!
What a great fluffy treat for breakfast! These would be perfect with my morning cup of coffee!
So fluffy and delicious! LOVE the addition of the fresh blueberries!
I’m so ready for a stack of these pancakes with my coffee right this moment!
I can’t wait to try these!! They look SO fluffy and delicious!!
Blueberry pancakes are the best! These look so soft and fluffy, I can’t wait to try them!
These pancakes look hearty and delicious , my question is why coconut oil? I have read that it is not a good fat because it is a saturated fat. What are your thoughts?