Learn how to make healthy blueberry pancakes with this easy recipe!
Jump to RecipeIt’s always a good day for pancakes, right? They’re easy, quick, and so customizable that everyone can find a way to enjoy them!
But healthy? Eh, not usually.
While there’s nothing wrong with having your typical pancakes here and there, they definitely aren’t something that you probably want to have on your regular menu rotation.
So I came up with these healthy blueberry pancake recipe so we can enjoy tasty pancakes more often!
Made with half whole wheat flour and applesauce instead of oil, this healthy pancake recipe is stuffed with juicy blueberries and still delivers on taste! And at only about 60 calories a pancake, you can enjoy a whole stack without feeling weighed down the rest of the day!
Just watch how much syrup you’re adding, of course. 😉 Though, honestly, with all the juicy blueberries in these healthy pancakes, you really don’t need a ton of syrup to fully enjoy them.
While they make a great breakfast, we actually often have them with eggs and turkey bacon for dinner, much to my kids’ (and husband’s) delight.
Quick, easy, healthy, AND the whole family likes it?! That’s my kind of meal!
For more healthy recipes, look here!
Just FYI, I adapted this from Betty Crocker’s classic pancake recipe.
Let’s get making!
Jump to RecipeHow to Make Healthy Blueberry Pancakes
First, set your griddle to medium heat so it can warm up while you make the pancake batter.
Then beat two eggs in a large bowl until it’s fluffy.
Whisk in ¾ cup of milk, 3/4 cup of water, and 1/4 cup of unsweetened applesauce.
Then whisk in all the dry ingredients: 1 cup of all-purpose flour, 1 cup of whole wheat flour, 2 tablespoon of sugar, 1 tablespoon + 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix just until everything is incorporated. The batter doesn’t need to be perfectly smooth—if you mix the pancake batter too much, your pancakes will be less fluffy and more dense.
Stir in 2 1/2 cups of blueberries. Frozen blueberries work great.
Scoop a quarter cup of batter at a time onto your hot griddle. Once there are bubbles/ holes all over the pancake batter and the edges of the pancake are looking cooked, go ahead and flip over the pancake.
Let them continue to cook for about a minute, and then remove them from the griddle.
And you’re done! So easy, ya’ll!
Serve your tasty and healthy blueberry pancakes with syrup or jelly and any other fruit toppings you might enjoy with them. We like to add bananas and strawberries on ours.
Can you freeze these pancakes?
Yes indeed! Pancakes actually freeze great! So if you want a super quick and easy healthy breakfast on hand at all times, just make a big ol’ batch of these pancakes and freeze them in individual portions.
What’s your favorite easy and healthy breakfast recipe? Let me know in the comments!
Healthy Blueberry Pancakes (Making With Megan)
Equipment
- griddle
Ingredients
- 2 eggs
- 3/4 cup milk
- 3/4 cup water
- 1/4 cup unsweetened applesauce
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 Tbsp sugar
- 1 Tbsp + 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cup frozen blueberries
Instructions
- Turn the griddle onto medium heat, or about 350°F.
- Beat the egg in a large bowl until it's fluffy.
- Whisk in the milk, water, and applesauce.
- Mix in the dry ingredients: the flours, sugar, baking powder, and salt.
- Stir in the blueberries.
- Scoop about 1/4 cup of batter onto the hot griddle for each pancake. Once the pancakes are making bubbles and the edges look baked, flip the pancakes over and cook for about one more minute.
- Remove from the griddle and enjoy!
