Cranberry and Blueberry Pancake

Deliciously thick and fluffy, these cranberry and blueberry pancakes are a healthy breakfast treat. The pancakes are made from scratch using whole-wheat flour and home frozen blueberries. The cinnamon butter is like an icing on the top!


It’s February and the mornings are still cold. A plate of warm blueberry pancakes with some melting cinnamon butter and drizzling maple syrup is just what weekends are for!

Sometimes they say that the thing you are doing on New Year’s Day will be the thing you will be doing most during the year. So far it is turning our true! We celebrated New Years’ on the road and since January we seemed to have developed wheels on our feet.

Last month we were both traveling for work, separately, so much that we hardly spent 5 days at home and that too not together. This was a weekend together after a very long time!

Yesterday, Sikander made a delicious egg casserole (which I call hidden eggs :D) for breakfast. It is a luxury I can easily get used to :-). So today morning, I decided to wake him up with the sweet smell of these delicious blueberry pancakes.

How to make healthy blueberry pancakes from scratch?

Ingredients for blueberry pancake mix

1. Flour: Use either whole-wheat flour or all-purpose flour or a mix of them.
2. Sweetener: Regular sugar or any other powdered sweetener.
3. Baking powder: I like adding some baking powder to the mix. They make soft and fluffy pancakes but it is optional.
4. Blueberries: Fresh or Frozen
5. Milk: You can use regular milk or any plant based milk. You can also use just water but milk makes for softer pancakes.
6. Fat to cook: Use butter or olive oil or a cooking spray.
7. Optional Flavours: Maple syrups, fresh fruits, extra add ons like cranberries, or spices like cinnamon.

Tools you will need to make pancakes

1. Basic utensils (spoons, forks, mixing bowl, flipper)
2. Measuring cups and spoons
3. Flat non-stick pan
4. Pancake mold or rings (optional)

Instructions for making blueberry pancakes from scratch

1. Mix all the ingredients (except butter or oil) to make a smooth batter.
2. Pour ladlefuls of batter on a hot greased pan.
3. Cook both sides, remove and repeat with remaining batter.

Blueberry Pancakes Calories

Usually, a pancake breakfast happens when we have our nieces or nephews visiting and then I mostly make them with all-purpose flour. Since this time it was just the two of us, I decided to go healthier by using whole-wheat flour instead. Each of these blueberry pancakes has only 88 calories. This is without the maple syrup added on top and the cinnamon butter. For lighter pancakes, use olive oil to cook the pancakes instead of butter.

You can make your own pancake mix in a larger quantity and store it in the pantry. With frozen blueberries being a must-have in my freezer, these blueberry pancakes have become quite a regular weekend feature! If you like this recipe, please take a moment to rate it and/or leave your feedback in comments. It will really encourage me to keep exploring, learning and improving.

5 from 1 vote

Save Pin Recipe
How to make Healthy blueberry Pancakes from scratch
Deliciously thick and fluffy, these cranberry and blueberry pancakes are a healthy breakfast treat. The pancakes are made from scratch using whole-wheat flour and home frozen blueberries.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American, Continental
Keyword: egg recipes, pancakes
Servings: 2 people (makes 5 pancakes)
Calories: 88kcal
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
Ingredients for Cinnamon Butter
• 2 tbsp  softened butter
• 1 tsp  cinnamon powder
Ingredients for homemade whole-wheat pancake mix
• 1 cup whole-wheat flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1 pinch salt
Other ingredients for blueberry pancakes
• 1 small egg
• ¾ cup almond milk
• ½ cup frozen blueberries , taken out of the freezer about 15-20 mins before
• 1 tbsp dried unsweetened cranberries
• Butter or oil to cook the pancakes
• Maple syrup to serve
Instructions
• For Cinnamon Butter: Mix butter and cinnamon together, wrap in a cling film and chill.
• Gently mash ½ of the blueberries with the back of a fork to get some juice and squishy pieces.
• Combine all the ingredients (except butter or oil) in a bowl. Whisk to mix well.
• Heat a flat non-stick pan. Add a little butter or oil.
• When the butter melts, ladle a big spoonful of batter on the pan and spread it evenly in a thick circle. If you are using a big pan, you may be able to spread 2 or 3 pancakes at the same time. You can also use a pancake mold or pancake rings to get even pancakes.
• When bubbles appear on top, flip the pancake. Cook evenly on both sides. Takes about a couple of minutes for each pancake. Remove from heat and repeat with remaining batter.
• Serve on a plate with some maple syrup, cinnamon butter, and more blueberries.
Notes
• The recipe makes 5 pancakes. Nutritional info is approximate information for 1 pancake without cinnamon butter and maple syrup.
• Pancake mix can be made and stored in the pantry. It really makes it easy to whip up pancakes as no last-minute measurements are required.
• Cinnamon butter goes great with regular toast and other baking also.
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