Healthy Recipes: National Blueberry Pancake Day

Happy National Blueberry Pancake Day! We can not think of a better way to celebrate than to try out these recipes for your breakfast or brunch, courtesy of our Registered Dietitian Katie Kissane. Simple, healthy, delicious. ENJOY!

Blueberry Pancakes

  • 1 ½ cups whole wheat flour
  •  2 teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 large egg
  • 1 ½ cups buttermilk
  • 1 tablespoons of butter
  • 1 tablespoon of sugar
  • 2 teaspoons of orange zest
  • 1 teaspoon of vanilla extract
  • 1 cup fresh (or frozen) blueberries


  • Mix flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, butter, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing—it will make the pancakes tough.
  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the pancakes tender.
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

High Protein Pancake Recipe with Blueberries

Dry ingredients for basic pancake mix:

  • 1 1/2 cups oat flour
  • 2/3 cup buttermilk
  • 1/2 cup whey protein powder
  • 1/2 cup coconut flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 2 teaspoons of xanthan gum
  • Wet ingredients:
    • Milk
    • ½ cup fresh or frozen blueberries
  • Mix all the dry ingredients together in a large bowl. This will make about 3-5 servings. I take about 1 cup of mix from this mixture and I will place the remaining pancake mixture into a container to make pancakes another day. I usually store the remaining pancake mix in the fridge. Place the 1 cup of mixture into a separate bowl.
  • Heat a large skillet or flat pan on medium heat and add about 1-2 teaspoons of oil, butter, or non-stick cooking spray.
  • Take the 1 cup of the dry mixture and add 3/4-1 cup of milk (depending on how thick or thin you enjoy your pancakes).
  • Mix gently using a large spoon, stir in blueberries, and let stand for 5-10 minutes.
  • Once the pan or skillet is heated and oil or butter is melted, make sure oil is covering the pan. Add a large spoonful of pancake mixture to the pan (spread out the mixture to desired thickness). If you have a large pan you can cook several pancakes at once.
  • Cook one side until the pancakes is browned. If you are having trouble getting the spatula under the pancake to flip, cook for another minute or two. Flip the pancake using the spatula and cook on the other side until lightly browned and the pancake is cooked all the way through.
  • Place pancakes on a 9″ plate. Top with slivered almonds or walnuts for a little crunch.. I use a small amount of real maple syrup on top of my pancakes, but this is not necessary.