Blueberry Flax Pancakes Recipe

Name: Blueberry Flax Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1.5 cups dry pancake mix; 0.5 cup flax seed meal; 1 cup skim milk; 2 eggs; 1 cup fresh or thawed frozen blueberries

Cook Time: 10 minutes

Blueberry Flaxseed Pancakes

This delicious recipe is perfect for breakfast or brunch. With a mix of pancake batter, flaxseed meal, and fresh blueberries, these pancakes are a healthy and satisfying option. Enjoy them warm with your favorite syrup or a dusting of powdered sugar!

Ingredients (4 servings)

1 cups dry pancake mix
cup flaxseed meal
1 cup skim milk
2 large eggs
1 cup fresh or thawed frozen blueberries

Directions

Place a large nonstick skillet over medium heat.
In a large bowl, stir together the pancake mix and flaxseed meal.
In a separate measuring cup, whisk together the milk and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until the batter is just moistened (don't overmix!).
Spoon cup of batter onto the hot skillet, spreading it into a round shape.
Sprinkle a generous handful of blueberries over each pancake.
Cook the pancakes until bubbles appear on the surface, then flip them over and cook until golden brown on the other side.
Repeat with the remaining batter and blueberries, adjusting the heat if necessary to prevent burning.
Serve warm with your favorite toppings!

Nutrition Facts (per serving)

Nutrition Information	Amount	% Daily Value
Calories	332
Total Fat	10g	12%
Saturated Fat	1g	7%
Cholesterol	94mg	31%
Sodium	791mg	34%
Total Carbohydrate	51g	18%
Dietary Fiber	5g	17%
Total Sugars	7g
Protein	12g	25%
Vitamin C	4mg	4%
Calcium	356mg	27%
Iron	3mg	16%
Potassium	353mg	8%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

History of Blueberry Flax Pancakes

Blueberry pancakes have been a staple of American breakfasts for decades, known for their sweet, fruity flavor and fluffy texture. The incorporation of flax seeds into pancakes, however, is a more modern adaptation, aligning with the growing trend towards healthier, more nutritious ingredients in everyday meals. Flax seeds, long revered for their health benefits, are rich in omega-3 fatty acids, fiber, and antioxidants, making them a perfect addition to breakfast dishes. The combination of blueberries and flax creates a nutritious, heart-healthy option that has gained popularity in health-conscious communities.

Regional Features

While pancakes are enjoyed throughout the United States, blueberry pancakes are particularly popular in the northeastern regions, especially in Maine, where wild blueberries grow in abundance. Flaxseed, on the other hand, has origins in the Middle East but is now widely cultivated in North America, particularly in Canada. The fusion of these ingredients in the Blueberry Flax Pancakes highlights the blend of regional ingredients and the move toward healthier, more functional foods.

How It Differs from Similar Dishes

What sets Blueberry Flax Pancakes apart from traditional blueberry pancakes is the addition of flaxseed meal. This not only enhances the nutritional profile, adding fiber and omega-3s, but also changes the texture of the batter, making it thicker and slightly heartier than its more traditional counterpart. While standard pancakes typically rely on refined flour, the flaxseed meal provides a more wholesome base that supports digestive health. In comparison to other fruit-infused pancakes, Blueberry Flax Pancakes are a great choice for those looking for a more fiber-rich, energy-boosting breakfast.

Where It Is Typically Served

Blueberry Flax Pancakes are a popular choice in health-conscious cafes and breakfast spots, especially those that emphasize whole foods and clean eating. They are commonly found on brunch menus in places that offer organic and nutritious options. You might also find them served at home, particularly for those who enjoy a wholesome, high-fiber breakfast. They are perfect for family meals, meal prep, or any occasion where a filling, healthy breakfast is needed.

Interesting Facts

Flaxseeds are one of the oldest cultivated crops, dating back to ancient Egypt, where they were valued not just for their nutritional benefits but also for their medicinal properties.
Blueberries are known for their high antioxidant content, which helps protect the body from oxidative stress and supports brain health.
The combination of blueberries and flax seeds provides a potent source of fiber, which aids in digestion and can help regulate blood sugar levels.
Blueberry Flax Pancakes are often chosen by athletes or those who follow a fitness regimen due to their nutrient-dense profile, providing long-lasting energy without the sugar crash of traditional pancakes.
This recipe is a perfect option for those looking to make pancakes ahead of time, as the pancakes freeze well and can be reheated for a quick and nutritious breakfast.

FAQ about Blueberry Flax Pancakes Recipe

Yes, you can make these pancakes ahead of time. Allow them to cool completely, then store them in an airtight container or resealable plastic bag. They will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.

To reheat, place the frozen pancakes directly into a toaster or toaster oven until warmed through. You can also microwave them for about 30–45 seconds, or warm them in a skillet over low heat for a crispier texture.

It’s best to use flax seed meal (ground flax seeds) for this recipe. Whole flax seeds are not easily digested and won’t thicken the batter the same way. If you only have whole seeds, grind them in a blender or coffee grinder before use.

Yes. Any milk or milk alternative can be used, including almond, soy, oat, or whole milk. The flavor and texture will vary slightly, but the recipe will still work well.

Flax seed meal naturally absorbs liquid and causes the batter to thicken over time. If the batter becomes too thick, stir in an additional tablespoon or two of milk until it reaches the desired consistency.

Yes. You can replace blueberries with other fruits like diced apples, strawberries, raspberries, or even mashed bananas. Just keep in mind that different fruits may slightly change the texture or moisture level of the pancakes.

This recipe is not automatically gluten-free because it uses a traditional pancake mix. However, you can make it gluten-free by substituting a certified gluten-free pancake mix and ensuring your flax meal and other ingredients are also labeled gluten-free.

Yes. You can substitute the eggs with 1 tablespoon of flax seed meal mixed with 3 tablespoons of water per egg (let the mixture sit for 5 minutes before using). This will create a vegan-friendly alternative that still holds the pancakes together.

Preheat your oven to 200°F (93°C) and place cooked pancakes on a baking sheet lined with parchment paper. Keep them in the oven until all pancakes are done to maintain warmth without drying them out.

Absolutely. Try adding a teaspoon of vanilla extract, a pinch of cinnamon, or a tablespoon of sugar or honey to the batter for extra flavor. These additions pair nicely with the blueberries and flax.

Comments

Margaret Johnson

10/06/2025 01:52:54 PM

Everyone said it was amazing.

Lookin2Cook4GoodLookin

07/10/2009 12:10:07 PM

I, too, used Bob's Red Mill 10 grain pancake mix, and followed the entire recipe exact, doubling it so that we'd have leftovers. The mix quickly got very thick, and was almost impossible to flatten out. I increased the milk a bit but still had a bit of a time with the consistency of the batter, but nevertheless, they turned out delicious. I may try whipping the egg whites and making waffles out of them next!

Sarah Jo

01/25/2011 05:26:28 AM

I made a double batch of this. I used my own homemade whole wheat pancake mix, lowfat buttermilk, organic eggs and last summer's frozen blueberries. These came out fluffy and we just loved them! This recipe was just perfect for me to make a healthy, filling breakfast for my boys today and freeze a couple meals worth for busy mornings I won't have time to make a hot meal. NOTE: For those who are like me and want to freeze additional for later breakfasts, just stick them in ziplock bags and for easy warm up, stick them in the toaster!

CUPSPINNER

02/19/2006 07:02:10 AM

My husband and I loved these. I used a multigrain pancake mix by Bob's Red Mill. The batter was really thick, I added more liquid, plus it thickened even more while standing (flax will do that!). It was more like biscuit or muffin batter. But I used the recommended measure and spread it out in the pan. I used a little lower heat to account for the thickness. Although thick and clunky looking, they were moist and light to eat. I cooked some frozen blueberries with spenda for a compote topping that was light in calories. Fiber, Omega-3, Antioxidants...and flavor. What more do you want for breakfast!

robin

06/09/2019 06:28:27 PM

My three fussy boys and one fussy husband loved these! I had to purée the blueberries and mix them in for the fussiest of the fussy but they were a big hit!

Jessica Gonzalez

11/16/2008 10:57:29 AM

Literally amazing ❤️

Duckball

04/09/2008 08:09:03 AM

Excellent! Like others, I'm trying to get more flax in our diets. :) I did an eighth-size batch of the Homemade Pancake Mix by Wendy to make a half-batch of these pancakes. I then used 1/4 cup flax (I ground up some flax seeds that I purchased in bulk for like 57 cents a pound instead of a store-bought seed meal!), more like 3/4 cup milk, 1 egg, and around 3/4 cup sliced up and thawed frozen strawberries. Excellent! My four-year-old scarfed them down and wanted more! Thanks for sharing, Freckles!

hardrockgirl

02/24/2008 01:01:49 PM

These were definitely thick. We added at least another 1/2 cup of milk, it was necessary. I also used Bob's Red Mill whole grain pancake mix. They were filling and delicious, but would probably be a bit more tasty with a tbsp. or two of sugar added to the batter. Excellent with real maple syrup!

jenluvs2cook

10/14/2007 08:45:41 AM

I used a egg substitute which made the batter a little watery so I added an extra tablespoon of pancake mix. I also dropped a couple blueberries on each pancake while on the griddle. They came out great! I boiled some extra blueberries with a little sugar and I served the pancakes drizzled with the blueberry "syrup". Excellent and good for you!

VanderMeides

09/07/2013 09:30:17 AM

We have tried a lot of pancake recipes and my husband said, please print this out and save it. This is my favorite we have tried. I added 2 mashed bananas when I added the wet ingredients because I wanted more fruits in it for my kiddos. I love anything with flax, so I was excited to try this recipe!

Cindy Banaszewski

08/13/2007 06:25:55 AM

My kids looked at the pancakes and asked what was wrong with them. But, I threw in a few chocolate chips and they were a hit--even w/ my picky one. I used Bob's Red MIll 10 grain pancake mix and the same brand in flaxseed meal. They tasted very good and are very good for you (as healthy as a pancake can be). I will be making these in place of our usual pancake recipe. Thanks!

Loretta Dill

04/08/2021 03:21:44 AM

These came out nice and fluffy and delicious!

JoanM

11/16/2019 08:14:11 PM

Very good pancakes. I added some vanilla and cinnamon to them for added flavor.

Eva

07/01/2018 02:27:21 PM

This was a delicious pancake and an easy recipe to follow. It turned out well! I did however use other reviewers ideas, like making and adding a compote to it and I also Toasted some pecans to add a top of it as well.

Lola Rodriguez

03/07/2017 02:23:39 PM

Very good. Didn't make any changes. Hope they freeze ok

nicole

02/24/2015 08:59:19 AM

These were epic

JULIEUNC1

02/12/2014 01:16:08 PM

I have made these pancakes several times, and they have always turned out great. Healthy and delicious!

Jbooshey

12/30/2013 05:54:36 PM

Nice...never put flax in anything until this recipe and it worked fine and dandy. Wouldn't even notice it, but for the color.

alywest

10/01/2013 04:54:13 PM

Pretty good, could use a little more flavor in the pancake itself, like some sugar and lemon juice, but a solid breakfast recipe.

collegechef08

08/13/2013 07:57:03 PM

Very nice pancakes, just be sure to keep adding milk until you get the right consistency because the flax tends to readily suck up the liquid. A healthier version of pancakes that would work well with other berries; perfect for summertime. Thanks for sharing!

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