Blender Lemon Blueberry Whole Wheat Pancakes
Fluffy whole wheat pancakes bursting with fresh blueberries and bright lemon flavor, made entirely in a blender for easy cleanup. The banana adds natural sweetness while almond milk keeps them light and tender. Perfect for weekend breakfast or brunch when you want something wholesome yet indulgent. The blender method ensures perfectly smooth batter without overmixing, creating consistently fluffy results every time.
Ingredients
- 1 ½ cups white whole wheat flour
- 1 cup fresh blueberries, or thawed from frozen
- 1 tablespoon lemon zest
- 1 medium banana
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened, plain almond milk
- 3 tablespoons honey
- 1 teaspoon lemon extract
- 3 tablespoons coconut oil, melted
Instructions
- 1
Place blueberries, banana, eggs, vanilla extract, almond milk, honey, and lemon extract in high-speed blender and blend on high until smooth
- 2
Add remaining dry ingredients to blender and blend on high until smooth
- 3
Add melted coconut oil and blend until smooth, adding splash more almond milk if batter is too thick
- 4
Heat skillet to medium heat and spray with coconut oil cooking spray
- 5
Pour batter using 1/4 cup scoop onto skillet and cook for 1 to 2 minutes until bubbles form
- 6
Flip pancakes and cook for additional 1-2 minutes
- 7
Serve immediately with favorite pancake toppings
Tips
Use a high-speed blender for smoothest results and to properly break down the banana without chunks
Don't overmix after adding dry ingredients - blend just until combined to keep pancakes tender
Let batter rest 2-3 minutes before cooking to allow flour to hydrate and create fluffier texture
Good to Know
Refrigerate leftover batter up to 2 days or cooked pancakes up to 3 days
Batter can be made night before and refrigerated, stir before cooking
Serve immediately while warm with maple syrup, butter, or fresh fruit
Common Mistakes
Blend dry ingredients briefly to avoid tough pancakes
Cook on medium heat to avoid burning while centers cook through
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these pancakes dairy-free?
Yes, they're already dairy-free using almond milk and coconut oil instead of butter or regular milk.
What if I don't have a high-speed blender?
Regular blender works but mash banana first and may need to blend longer for smooth consistency.
Can I freeze these pancakes?
Yes, freeze cooked pancakes up to 3 months, then toast or microwave to reheat for quick breakfast.