Baking & Pastries/ Breakfast/ Lunch/ Sweet

Super easy and healthy Whole-wheat & Kefir Blueberry Pancakes

4 October 2020

I love these fluffly little pancakes, so easy and healthy at the same time. This recipe is super simple, as soon as you’ve made it a few times you won’t need a recipe anymore. Pancakes being pancakes, they’re super versatile. This is a great way to use up any fruit which is lying around and almost too ripe to eat just as is. In the past I’ve used apple, bananas, pears, raspberries, mango, pineapple, all yummy!

Super easy and healthy Whole-wheat & Kefir Blueberry Pancakes

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Breakfast, brunch, lunch
By Saffron Serves: 8 small pancakes
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes


  • The basis of the pancakes is easy to remember: 7 x 1!
  • 1 Cup of (whole-wheat) flour (see notes)
  • 1 egg
  • 1 cup of yoghurt - or buttermilk, or what I had in the fridge: kefir (see notes)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla essence (optional)
  • 1 pinch of salt
  • 1 cup fruit of choice, I used blue berries (see notes)



Mix all ingredients together well before adding the fruit.


Heat your pan to a medium heat and add a drop of oil. I like to use a cast iron skillet, I feel the outside texture becomes nice and crispy, but a non stick frying pan will work too.


Add a small ladle (±1/4 cup) full of the mixture in the hot pan and let is spread out into a small pancake (± 8cm in diameter).


Fry for about 3 minutes, you’ll know when it’s ready to flip when the edges have started to set and small air bubbles appear in the pancake.


Flip and fry for another minute.


While making the rest, I like to keep the pancakes warm on a plate in the oven (120 C) covered with some aluminium foil.


When ready to serve drizzle with a dollop of your yoghurt of choice (we always have low-fat yoghurt) and a drizzle of honey. Enjoy!


  • Whole wheat flour tends to soak up moisture more than regular flour. After adding 1 cup of buttermilk or other fluid, check the consistency. The batter should be thin enough to pour easily and spread to just over half a cm thick.
  • You can also use just plain yoghurt, kefir, milk and even soy milk.
  • If using banana, slice or mash them. If using apples or pears, grate them. If using pineapple, chop or slice them. If using forest fruit, I like to keep them whole.

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