Whole-wheat blueberry pancakes
Whole-wheat blueberry pancakes are a hearty, modern twist on the classic American breakfast staple, made by incorporating whole-wheat flour and fresh or frozen blueberries into the batter. This dish typically features ingredients like eggs, milk, a touch of sweetener, and baking powder, with the blueberries adding bursts of juicy flavor. It's a popular choice in North American diners and home kitchens, often served stacked with maple syrup or a dollop of yogurt.
🍽️ Nutrition at a glance
These pancakes are moderately high in carbohydrates from the whole-wheat flour and natural fruit sugars, while also providing a good amount of dietary fiber and protein from the whole grains and eggs. They offer key nutrients like antioxidants from the blueberries, along with vitamins and minerals such as manganese and vitamin C. A typical serving of two medium pancakes contains roughly 250-350 calories, depending on added toppings and portion size.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 12 g |
| Carbs | 48 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 12 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Calcium | 180 mg |
| Potassium | 350 mg |
| Magnesium | 80 mg |
| Phosphorus | 220 mg |
| Vitamin B1 (Thiamin) | 0.4 mg |
| Vitamin B3 (Niacin) | 3.0 mg |
| Vitamin C | 4 mg |
Per 3 pancakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
What makes this dish culturally interesting is how it represents a health-conscious evolution of a traditional comfort food, blending nostalgic appeal with modern nutritional awareness. Nutritionally, the whole-wheat flour enhances the fiber content compared to refined versions, and the blueberries contribute powerful antioxidants that may support overall well-being.
