These blueberry pumpkin pancakes are made with whole-wheat flour, lightly sweetened and bursting nutrition from pumpkin and blueberries!
I’m proud to partner with the U.S. Highbush Blueberry Council for this post. All opinions are my own and I appreciated your support!
Adding blueberries to pancakes is not only one of the most delicious ways to eat more blueberries, but it’s also an easy way to add more nutrition to your weekend brunch!
Blueberry pumpkin pancakes make for a perfect weekend breakfast any time of year! The pumpkin puree contributes to their moist and fluffy texture, while the blueberries add a burst of flavor to each bite!
I love topping these pancakes with a drizzle of maple syrup or a little bit of melty, unsweetened peanut butter!
Nutrition Benefits of Blueberries
Blueberries are a good source of vitamin C and other vitamins and minerals like vitamin K, manganese, and fiber. A serving of blueberries (a handful or a cup) contains 3.6 g of fiber. Fiber aids in digestion and contributes to feelings of satiety after a meal.
Most of us are not getting enough fiber, so grabbing a handful of blueberries or adding them into pancakes batter like in this recipe, is an easy way to up the fiber in our daily diet!
Let’s go back to vitamin C for a second. One serving of blueberries (a cup or a handful) provides 16% of the daily recommended amount of vitamin C. Vitamin C is an antioxidant that helps the immune system work properly and is needed for growth and repair of tissue all over the body.
Vitamin C also helps the body absorb iron from plant-based foods. Plant-based foods that contain iron are veggies like spinach, and broccoli and things like lentils and beans. Add a handful of blueberries to your favorite salad, or grain bowl with beans to boost your iron absorption!
Are fresh or frozen blueberries more nutritious?
Trick question! BOTH fresh and frozen blueberries contain beneficial vitamins and minerals. Like fresh blueberries, frozen blueberries are a good source of fiber and only 80 calories per cup.
Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. I always have a bag in my freezer that I especially like using for smoothies because of the awesome texture the frozen blueberries give a thick smoothie!
Research on Blueberry Health Outcomes
Blueberries may promote good health in additional ways. Investigators are currently pursuing five tracks to better understand the role they may play — cardiovascular health, brain health, exercise, insulin response, and gut health. For more information on blueberry research check out this link.
Blueberry Pumpkin Pancakes
- 1 cup whole wheat flour
- 1 cup fresh or frozen blueberries
- 3/4 cup pumpkin puree
- 3/4 cup unsweetened almond milk plus a little more if needed
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/4 tsp. nutmeg
- 1/4 teaspoon ginger
- 1 egg lightly beaten
- 1 tbsp. coconut oil
- 1 tbsp. pure maple syrup
- 2 tsp. vanilla extract
- In a large bowl, whisk together flour, baking powder, salt and spices.
- In a medium bowl, combine pumpkin puree, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in blueberries.
- Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
- After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
- Cook until bubbles appear on the edges, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes.
- Repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning especially with the 4th and 5th pancakes!
- Top with extra blueberries and enjoy!
Looking for more recipes with pumpkin puree or blueberries?! Be sure to check out this post for paleo blueberry shortbread bars and this post for pumpkin blueberry muffins!
2 thoughts on “Blueberry Pumpkin Pancakes”
I need to use gluten free or almond flour. Has anyone tried it?
I don’t think almond flour would hold up well but gluten free flour should work!