Blueberry Quinoa Pancake Recipe (2024)

This easy quinoa pancake recipe is hearty and satisfying! Plump, fresh blueberries are scattered perfectly in each pancake so that they burst into your mouth with every bite!

Serve these quinoa pancakes next to a Farmers Breakfast Casserole or a Spinach Frittata for the ultimate breakfast or brunch!

Every year I tell myself when the blueberry season comes around I am going to go to a U-Pick farm and gather as many fresh blueberries as possible! My family can eat their weight in blueberries and fresh (local) produce always tastes so good.

For whatever reason, it is really easy for me to lose track of when the blueberry season begins and when it ends. I always seem to miss it. And if I do actually catch the season, the picking hours seem to be extraordinarily early (because you have to beat the crowd) and I can’t seem to get out the door in time.

Alas, no freshly picked blueberries for me.

Thank goodness my grocery store never runs out because blueberries and pancakes are the best way to start the day. And if those pancakes also have quinoa, well even better.

What Is A Quinoa Pancake Recipe?

Quinoa pancakes are pancakes made with wheat flour and all the pancake essentials, but also have cooked quinoa mixed in. These are not gluten-free pancakes as they do contain wheat flour but they do have health benefits that you cannot find in most traditional pancakes recipes.

What Goes Into The Quinoa Pancake Recipe?

• Eggs
• Buttermilk
• Almond Extract
• Whole Wheat Flour (I used Bob’s Red Mill Whole Grain Ivory Wheat Flour)
• Baking Powder
• Sugar (granulated and brown sugar)
• Fresh blueberries

You can modify this by using vanilla extract or even lemon zest and a splash of lemon juice.

You can use all purpose flour

You can use all granulated sugar

You can add ricotta or Greek yogurt for part of the buttermilk.

How To Make This Quinoa Pancake Recipe

I like to start by preheating my griddle pan to medium heat. You want your pan hot and ready for that pancake batter!

In a bowl whisk together the eggs, buttermilk, and extracts. In a large bowl, combine the flour, baking powder, salt, and sugars. Pour the wet ingredients into the dry ingredients, and stir just until combined. Mix in the cooked quinoa and the melted butter.

I like to add about 3/4 cup to1 full cup of fresh blueberries to my batter.

Coat your griddle pan with butter and ladle about a ¼ cup of the batter onto your hot pan and place a few fresh berries onto the pancake.

Cook until bubbles appear, then carefully flip the pancake and continue to cook until you have golden brown, fluffy pancakes.

Repeat the process until you have used up the remaining batter.

Yes! We always make a double batch to freeze for busy mornings. Make sure your pancakes are completely cool.

Arrange the pancakes in a single layer on a baking sheet and place the baking sheet in the freezer. When pancakes have frozen, stack the pancakes with sheets of parchment paper in between in each pancake. Place the stack in a zip top bag. The pancake should keep for 1-2 months.

Pancakes can be reheated in the microwave, toaster, or in the oven,.

The Benefits Of Adding Quinoa

Quinoa IS gluten free and it is high in protein, fiber, and contains amino acids and has more vitamins and minerals than many other grains.

Adding quinoa to your pancakes adds a nutritional boost especially when coupled with the whole wheat flour and the antioxidant-rich blueberries!

More Fresh Berry Recipes:

Blueberry Coffee Cake Recipe

Blueberry Cupcakes with Brown Sugar Frosting

Mixed Berry Crumble

Pancake Recipes:

Easy Pancakes with Cinnamon and Bacon

Bananas Fosters Pancakes

Toasted Coconut Pancakes