Whole Wheat Blueberry Pancake Recipe

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A healthy breakfast with whole wheat fills the belly and nourishes the body. This 100% Whole Wheat Blueberry Pancake recipe is my go to for a healthy pancake breakfast for the family. All of my children have sensory sensitivities that include aversions to food taste and texture. As 75% of my children will eat these pancakes (I have one who won’t eat any pancakes), I consider this whole wheat blueberry pancake recipe a keeper.

This recipe makes about 16 pancakes.

Whole Wheat Blueberry Pancake Recipe


2 1/4 cup 100% whole wheat flour

1/2 cup powdered milk

1/4 cup sugar

2 1/4 teaspoons of baking powder

1 teaspoon baking soda

2 tablespoons of ground flax seed

1/4 cup of oil

2 1/2 cups of water

1 cup of blueberries (optional)


Mix the dry ingredients in a bowl with a whisk. Pour in the water and oil and stir until mixed. Next stir in the blueberries. Cook in a greased pan over medium heat. Turn when the pancakes bubble. Cook 1-2 minutes more after flipping. whole wheat blueberry pancake recipe with a bubbling pancake ready to flipwhole wheat blueberry pancake recipe with cooked pancakes on a plate

Eat with syrup or whipped cream.

Store leftovers in the refrigerator. Can be reheated in a toaster oven or microwave. This recipe is easy to half if you only want a batch of 8 pancakes.

  • If you do not have ground flax seed, you can reduce the water by 6 tablespoons and use 2 eggs instead.
  • The powdered milk can be substituted by replacing the water with liquid milk.
  • If you are new to whole wheat, you may want to use half white flour instead of 100% whole wheat.
  • The blueberries can be replaced with chopped strawberries or any other soft fruit cut into blueberry size pieces.

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