Whole Wheat Blueberry Pancakes

whole wheat blueberry pancakes | the foodwright

I hereby present you with…the fluffiest pancakes in the whole world.

These friends of mine just so happen to be 100% whole wheat.

This is defs reason for celebration 😃 👏 🎉

whole wheat blueberry pancakes | the foodwright

Growing up, my dad made whole wheat pancakes every Saturday morning. I’d wake up to the sound of him grinding the wheat in the basement and run down to help make breakfast. (Or sometimes I’d keep sleeping…)

My family actually has this super awesome tradition of breakfast in bed for every single birthday and it’s my FAVORITE. Always the best part of my birthday. Sometimes it was pancakes, sometimes crepes, and sometimes your own box of Reese’s Puffs. Seriously. When I was back home a few months ago, we went to the grocery store and got a box of Reese’s Puffs for each person at the house. Now, my family is NOT a sugary cereal family, so that’s a pretty big deal. Reese’s Puffs is our jam, yo.


This base recipe is my new favorite and will probably be my go-to for a very very long time. You can take out the blueberries and just have plain old pancakes, OR you could substitute in bananas or apple chunks or chocolate chips – THE POSSIBILITIES!! Vast and endless.

whole wheat blueberry pancakes | the foodwright

whole wheat blueberry pancakes | the foodwright

This is my second blueberry recipe in a row because I bought 2 1/2 lbs of blueberries all at once and these pancakes used a bit of that haul. Oh, what a predicament to have so much fruit (said no one ever).

These pancakes make me so very happy and I hope they make you happy, too! I think that they are simply the bestest, and I hope that when you try them, you’ll agree. Lemme know, babes. Tell me about all the things you cook all the time. LET’S BE FRIENDZ.

whole wheat blueberry pancakes | the foodwrightMakes 10-12 pancakes 


2 c whole wheat flour

2 t baking powder

1/2 t baking soda

1/2 t salt

2 c low-fat buttermilk

1/2 c 1% milk

1/4 c sugar

2 eggs

1 t vanilla

1/4 c unsalted butter, melted & slightly cooled

1 c blueberries, plus more for sprinkling!


In a large bowl, mix together the dry ingredients and set aside.

In another bowl, whisk together the buttermilk, milk, eggs, vanilla, and butter, and pour into the dry ingredients. Slowly mix until just combined. IT WILL BE LUMPY – and das okay. Fold in the blueberries.

Heat a skillet over medium heat and coat with nonstick cooking spray or BUTTER! More butter. Always more butter. Drop desired amount of batter (~1/4-1/3 cup) onto the pan and add more blueberries if desired. Cook until bubbles form, 1-2 minutes, then flip and cook for another 1-2 minutes. Continue until the batter is gone, regreasing the pan as needed.

Dig in with some pure maple syrup & more butter.

xo, Lucia

whole wheat blueberry pancakes | the foodwright

{recipe adapted from sally’s baking addiction}



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  • Reply
    July 21, 2015 at 10:22 am

    I love this recipe! Thank you Lucia for posting this. I love the addition of buttermilk. Blueberries are like magic fairy dust. So good.

    • Reply
      July 22, 2015 at 2:47 pm

      Thanks, dad 🙂

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