Whole-Wheat Blueberry Pancakes Recipe

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Whole-Wheat Blueberry Pancakes
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  1. Combine first 4 ingredients (through blueberries).
  2. Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.
  3. Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup, and dust with some powdered sugar, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.68 Kcal (1799 kJ)
Calories from fat 163.93 Kcal
% Daily Value*
Total Fat 18.21g 28%
Sodium 600.19mg 25%
Potassium 239.98mg 5%
Total Carbs 55.5g 18%
Sugars 15.27g 61%
Dietary Fiber 5.03g 20%
Protein 8.5g 17%
Vitamin C 7.4mg 12%
Iron 1.8mg 10%
Calcium 223.4mg 22%
Amount Per 100 g
Calories 110.9 Kcal (464 kJ)
Calories from fat 42.31 Kcal
% Daily Value*
Total Fat 4.7g 28%
Sodium 154.91mg 25%
Potassium 61.94mg 5%
Total Carbs 14.32g 18%
Sugars 3.94g 61%
Dietary Fiber 1.3g 20%
Protein 2.19g 17%
Vitamin C 1.9mg 12%
Iron 0.5mg 10%
Calcium 57.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 11

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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