facebook pixel

Buttermilk Blueberry Pancakes


Breakfast is one of my favourite meals.  Aside from the nutritional benefits of having breakfast, I simply cannot start my day unless I have a wholesome breakfast.  My husband is an even bigger fan of breakfast – we usually talk about what we will eat for breakfast the night before.  Pancakes are usually a weekend pick, because who doesn’t want to start the weekend off with a stack of homemade pancakes?!

Up until a few years ago, I would opt for the pancake mix boxes because I thought pancakes from scratch were just too much work first thing in the morning.  When I started making my pancakes from scratch, I realized how quick and easy it is to whip up a batch in the morning.  The great thing about making your own pancakes is that you know exactly what is going in your pancakes.  I have a couple of go-to pancake recipes that I love.  This pancake recipe uses oats and whole wheat flour, packing in the fibre to help you feel full until you are ready for lunch.

These pancakes are:

– Free of refined sugar

– Fibre-filled

– Packed with protein (Tip: have a cup of milk with your pancakes for a complete breakfast)

Blueberry Pancakes

Print Recipe Pin Recipe
Makes: 6-8 pancakes
One serving: 3-4 pancakes 
Calories 305 kcal


  • 1 egg
  • ¾ cup buttermilk*
  • 1 Tbsp Canola oil
  • 1 Tbsp maple syrup
  • 1 cup whole wheat flour
  • ½ cup instant oats
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • ½ cup blueberries (I used frozen)


  • In a large bowl, whisk together egg, buttermilk, canola oil, and maple syrup until well blended.
  • Add whole wheat flour, oats, cinnamon, and baking powder to bowl and mix until combined (do not overmix). Add in blueberries and stir.
  • Let batter sit for 5-10 minutes.  In the meantime, heat griddle or pan at medium-high heat.
  • Pour batter in pan and flip when bubbles form on top of surface.  Cook on other side for 1-2 minutes or until light brown.
  • Enjoy with a drizzle of real maple syrup.


*Tip: If you don't have buttermilk, make your own by adding ¾ Tbsp of vinegar to ¾ cup of 1% milk and letting the mixture sit at room temperature for 5-10 minutes. 
If you make this recipe, don't forget to to share a picture and use the hashtag #nutritionbynazima on Instagram, Twitter, or Facebook.


Calories: 305kcalCarbohydrates: 49gProtein: 12gFat: 8gFiber: 7g
Course: Breakfast, Brunch
Cuisine: American Inspired
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!


Recent Posts

Postpartum Belly Binding

Postpartum Belly Binding

I recently gave birth to my third child two months ago, and I want to make sure I focus on my postpartum journey as much as I focus on baby's...


Submit a Comment