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Blueberry Whole Wheat Pancakes
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5 from 1 vote

Blueberry Whole Wheat Pancakes

These Blueberry Whole Wheat Pancakes are absolute comfort and fluffiness on a plate to kick start your morning! Completely fluffy, soft, and naturally sweetened, these pancakes are truly irresistible—especially with the burst of blueberries and warm spices of cinnamon + nutmeg along with the tastiness of whole-grains. Made in just a few short steps and under 25 minutes TOTAL. Vegan and Oil-free options available.
Course Breakfast, Brunch
Keyword blueberry, breakfast, brunch, cinnamon, classic, dairy-free, easy, fluffy, food, healthy, homemade, hot cakes, indulge, natural, oats, pancakes, plant-based, recipe, soft, sweet, traditional, vegan, vegetarian, whole wheat
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea


  • 1 cup organic whole wheat pastry flour (I use Bob's Red Mill; See Notes!)
  • 1/2 cup organic rolled oats (I use Bob's Red Mill)
  • 1 cup blueberries, fresh or frozen (See notes!)
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 2 Tbsps vegan butter, melted
  • 1 cup Almond milk + 1 Tbsp ACV (Apple Cider Vinegar) (You can use your fave plant-based milk!)
  • 2-3 Tbsps Agave (Add less for less sweetness; See Notes!)
  • 1 tsp vanilla extract


  • Begin by adding the flour, oats, baking powder, cinnamon, nutmeg, and salt together in a large bowl and whisk until well combined. Set aside.
  • In a separate bowl, whisk together the milk, Agave, melted butter, and vanilla, until combined.
  • Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: **DO NOT OVERMIX**
  • Add blueberries and fold them into batter until well incorporated.
  • Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with fresh blueberries, your favorite nuts (I used walnuts), and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!


  • BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.
  • SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
  • TOPPINGS: Instead of using nuts, you can always top pancakes with CocoWhip, Dairy-Free Yogurt, Nut Butter, Vegan Caramel Sauce, etc.
  • FLOUR: If you don't have Whole Wheat or Whole Wheat Pastry Flour, then you can substitute with All-Purpose flour.