Blueberry Almond Butter Pancakes - The Lemon Bowl
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5 from 8 votes

Blueberry Almond Butter Pancakes

These fluffy, protein-packed pancakes are filled with plump, juicy blueberries and creamy maple almond butter.
Course Breakfast
Cuisine American
Keyword almond butter pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 177kcal
Author Liz Della Croce


  • 1 1/2 cups whole wheat pastry flour I use Bob's Red Mill
  • 1/4 cup flax seed meal
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups low fat milk
  • 1/2 cup Stonyfield plain low fat yogurt
  • 3 tablespoons Justin's Maple Almond Butter
  • 2 teaspoons vanilla
  • 1 egg
  • 1/2 cup blueberries fresh or frozen
  • maple syrup to serve


  • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  • In a separate medium bowl, whisk together wet ingredients: milk through egg. Note: mixture will be slightly lumpy and that's ok!
  • Slowly pour the liquid mixture into the dry mixture and stir until ingredients are just incorporated, being careful not to over mix.
  • Gently fold in blueberries.
  • Pour batter on a pre-heated griddle, about 1/4-1/3 cup at a time. When bubbles start to form, it's time to flip. Continue cooking on the second side until golden brown. Repeat until all batter is gone.
  • Serve with warm maple syrup and extra berries.


These pancakes freeze beautifully! Check out my Easy Step-by-Step Guide to Freezing Pancakes to learn how.


Calories: 177kcal | Carbohydrates: 25.9g | Protein: 7g | Fat: 5.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 386mg | Fiber: 4.4g | Sugar: 1.9g