PANCAKE RECIPE: Blueberry Flax Pancakes

Blueberry Flax Pancakes

These Blueberry Flax Pancakes are a delicious way to start the day with extra fiber, omega-3s, and antioxidants—without sacrificing flavor or fluffiness. Juicy blueberries burst into the batter while ground flaxseed adds a subtle nutty taste and wholesome texture.

Perfect for health-conscious breakfasts, family brunches, or meal prep, these pancakes are satisfying, comforting, and naturally nourishing.

Why Add Flaxseed to Pancakes?

✔ High in omega-3 fatty acids
✔ Rich in fiber
✔ Adds light nutty flavor
✔ Helps create tender texture
✔ Supports heart & digestive health

Tip: Always use ground flaxseed (flax meal)—whole flax seeds won’t digest properly.

Blueberry Flax Pancakes Recipe

Ingredients

1¼ cups all-purpose flour (or whole wheat flour)
¼ cup ground flaxseed (flax meal)
2 tablespoons granulated sugar or maple sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups milk (dairy or plant-based)
1 large egg (or flax egg for vegan)
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries

Instructions

In a large bowl, whisk together flour, ground flaxseed, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold in blueberries.
Let the batter rest for 5–10 minutes to allow flax to hydrate.
Heat a lightly greased skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles form and edges look set (about 2–3 minutes).
Flip and cook another 1–2 minutes until golden.
Serve warm.

Tips for Perfect Blueberry Flax Pancakes

Resting the batter is essential for texture
Toss blueberries lightly in flour to prevent sinking
Use medium heat to avoid burning
Flip gently—these pancakes are tender

Flavor & Diet Variations

Vegan Blueberry Flax Pancakes

Use a flax egg (1 tbsp ground flax + 2½ tbsp water) and plant milk.

Gluten-Free Version

Use a 1:1 gluten-free flour blend with xanthan gum.

Lemon Blueberry Flax Pancakes

Add 1 teaspoon lemon zest for brightness.

Extra-Protein Version

Add 1 tablespoon hemp seeds or chia seeds.

Best Toppings

Maple syrup
Fresh blueberries
Greek yogurt or coconut yogurt
Almond butter
Honey or agave

Make-Ahead & Freezing Tips

Freeze cooked pancakes up to 2 months
Store in parchment-lined stacks
Reheat in toaster or skillet for best texture

Nutrition (Per Pancake – Approximate)

Calories: 165
Carbohydrates: 23g
Protein: 5g
Fat: 6g
Fiber: 3g

Final Thoughts

These Blueberry Flax Pancakes strike the perfect balance between wholesome nutrition and comforting breakfast flavor. With juicy berries and the subtle nuttiness of flaxseed, they’re a feel-good recipe you’ll come back to again and again.

OTHER RECIPES

Pancake Recipe Ingredients

1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

Pancake Recipe Instructions

Set a nonstick skillet over medium heat. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs.

Pour the liquid into the dry ingredients, and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet.

Sprinkle with as many blueberries as desired.

Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Cool. Enjoy the Blueberry Flax Pancakes recipe !!!

Blueberry Flax Pancakes Video :

PANCAKE RECIPE