Wholesome Whole Wheat Blueberry Flax Pancakes are fluffy and delicious even with all the whole grains. Fresh blueberries, whole wheat flour and ground flax are the stars of this simple breakfast recipe everyone will love!
Recipe originally published March 2015. Recipe and images updated February 2020.
Saturdays are for Pancakes
When we get a slow Saturday morning at home, pancakes are my go-to. There’s something comforting about a warm, fluffy stack piled high with butter and maple syrup.
I’ll admit I often reach for a pancake mix for convenience—I’m not above it. Still, I love the new whole grain and high-protein mixes that boost nutrition when you can’t lounge around all morning. The downside is cost: those mixes can be expensive to buy every week.
Thankfully, you can make satisfying whole grain flax pancakes from scratch without breaking the bank. They’re easy to prepare and deliver a wholesome, flavorful breakfast the whole family will enjoy.
Flax for the win
I keep ground flax in the pantry and use it in snacks like energy bites. It also works well in pancakes, adding fiber, healthy fats and a mild nutty flavor. Adding flax to your batter brings a little extra nutrition to the morning without changing the feel of classic pancakes.
Blueberries pair perfectly with the whole wheat and flax, adding bursts of juicy sweetness in every bite. These pancakes are wholesome but still tender and satisfying—ideal for a family breakfast.
Ingredients to make these Blueberry Flax Pancakes
- whole wheat flour
- ground flax
- blueberries
- milk
- butter
- egg
- vanilla extract
- baking powder
- sugar
- sea salt
- cinnamon
Can I make these Whole Wheat Blueberry Pancakes vegan?
Yes. Substitute oil for the butter and choose a dairy-free milk. For an egg replacement, use a flax egg: mix 1 tablespoon ground flax with 3 tablespoons water, let sit 15–20 minutes until thickened. I haven’t tested this version personally, so if you try it, note that texture may vary slightly.
Other pancake and breakfast ideas
- Blueberry Baked Oatmeal
- Dairy Free Buttermilk Pancakes
- Easy Greek Yogurt Cinnamon Raisin Bagels
- Zucchini Bread Pancakes
- Gluten Free Lemon Poppy Seed Pancakes
- Apple Cinnamon Oatmeal Pancakes
If you make this recipe, leave a comment and tell me how it went—I love seeing your results!
Whole Wheat Blueberry Flax Pancakes
Ingredients
- 1 c whole wheat flour
- 1/2 cup ground flax
- 1 egg or flax egg
- 1/2 – 1 T cinnamon
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 1/4 cup whole milk
- 3/4 cup blueberries
- 2 T butter, melted
- 2 T sugar
Instructions
- Combine all dry ingredients in a mixing bowl and stir to blend.
- Whisk together the wet ingredients. If the batter is too thick, add milk 1 tablespoon at a time until you reach the desired consistency; the batter should be somewhat thick.
- Gently fold in the blueberries.
- Add the wet ingredients to the dry and stir just until combined. Avoid overmixing; a few lumps are fine.
- Cook the pancakes on a griddle over medium heat until the edges bubble, then flip and cook until golden brown.
- Serve warm with extra berries and real maple syrup.
Nutrition
Carbohydrates: 17 g,
Protein: 5 g,
Fat: 7 g,
Fiber: 4 g,
Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?
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