Whole-grain blueberry pancakes
Whole-grain blueberry pancakes are a hearty, fluffy breakfast staple made with whole-wheat flour and juicy blueberries, offering a nuttier, more textured alternative to classic pancakes. They are a beloved morning dish across North America, often served stacked and drizzled with maple syrup or topped with fresh fruit.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and dietary fiber, with a moderate amount of protein and healthy fats. A single serving provides key nutrients like manganese, selenium, and antioxidants from the blueberries, with a rough calorie range of 350–450 kcal depending on size and toppings.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 65 g |
| Fat | 9 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 520 mg |
| Manganese | 2.5 mg |
| Selenium | 18 µg |
| Phosphorus | 220 mg |
| Magnesium | 85 mg |
| Iron | 3.2 mg |
| Vitamin C | 6 mg |
| Vitamin K | 12 µg |
| Potassium | 280 mg |
Per 3 medium pancakes (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, they represent a wholesome, modern twist on a classic American breakfast. Nutritionally, using whole grains significantly boosts the fiber and micronutrient content compared to refined-flour versions, and blueberries add a powerful dose of antioxidants.
