Thick, fluffy, & hearty whole grain malted buttermilk pancakes exploding with fresh juicy blueberries and studded with dark chocolate chips. Finished off with decadent natural chocolate hazelnut spread, a smear of rich blueberry preserves, and a light drizzle of maple syrup for a wholesome and super satisfying breakfast.I’m cheating by re-using my favorite, tried and true blueberry pancake recipe. But why mess with perfection? The combination of buttermilk, Greek yogurt, egg white, almond oil, white whole wheat flour, and malted milk powder makes for pancakes that are super thick, soft, and fluffy, yet hearty and satisfying all at the same time. They taste like a decadent treat and deliver everything you want in a wholesome, whole food, protein-rich, low-refined sugar breakfast (without costly protein powders or alternative ingredients).

Why the updated post? I recently paired my go-to blueberry chocolate chip buttermilk pancakes with rich chocolate hazelnut spread and blueberry jam, and the result is so uniquely delicious that it deserves its own page.

The Blueberry Chocolate Chip Pancakes

A few special ingredients make these pancakes extra thick, soft, fluffy, hearty, filling, and satisfying.

White whole wheat flour or whole wheat pastry flour – For all the filling protein and fiber of whole wheat, but with a lighter taste and texture for fluffy pancakes.
Malted milk powder – Technically optional, but ideal for a special touch of nostalgic malty flavor.
Buttermilk and Greek yogurt – The buttermilk is magical for rise and taste, and Greek yogurt helps to thicken the batter while keeping the pancakes soft.
Almond oil – Or any neutral oil
Egg whites – Binds the batter, adds volume, and keeps the pancakes light. You can sub a whole egg for a slightly richer texture and added nutrients from the yolk.
Baking soda and powder – Baking soda reacts with and neutralizes the acidic buttermilk, while baking powder reacts when mixed in the batter and again during cooking.
Sweetener – For a convenient low-sugar option, I like to use stevia or monk fruit packets. Given the recent data showing an increased risk of thrombosis with erythritol (a natural sugar alcohol), I would avoid formulations that contain erythritol. (Check the ingredient list of any sugar substitute product, regardless of what is marketed as the main sweetener). You can also sub good ol’ natural cane sugar–you won’t need much to make these pancakes taste great.
Ground cinnamon, nutmeg or cloves, ginger – Just a pinch adds depth of flavor that sets these pancakes apart.
Blueberries – Use fresh blueberries in their peak season for the sweetest, richest blueberry taste and big pops of juiciness.
Chocolate chips – I love mini dark chocolate chips in these pancakes.

For a perfectly golden brown exterior and clean flip, use a good nonstick griddle/skillet and lightly grease with butter, coconut oil, or oil spray. I’m partial to a swirl of real butter for the yummiest taste and buttery aroma.

Each pancake is ready to flip when bubbles are rising to the surface, the edges are set, and the bottom is golden. Continue cooking until the other side is golden brown and there’s no wet batter coming from the middle. Some of the plump blueberries will start to explode as the juices heat up and pressure builds inside the berry. I mean look at those beautiful deep blueberries ooze (sorry for the word choice…)

The Toppings

Feel free to use whatever toppings you desire, such as:

maple syrup
blueberry preserves
almond butter (such as vanilla, maple, or chocolate flavored) + maple syrup
mascarpone/cream cheese mixed with maple syrup/honey and vanilla
chocolate hazelnut butter + blueberry preserves + maple syrup

For this recipe, I wanted to draw attention to the chocolate hazelnut-blueberry combo because it will blow your mind.

I promise I have nothing against Nutella–it definitely has its place in the realm of sweets. But for a big plate of pancakes, I recommend trying a natural chocolate hazelnut spread that’s lower in sugar to get real hazelnut flavor, heartier texture, and a richer dark chocolate flavor. Artisana and Wild Friends are both great. I also love Barney Butter’s chocolate almond butter as an almond alternative.

Finish that off with a light smear of blueberry jam or preserves (I just use about 1 tsp), and just a touch of maple syrup (again just need 1 tsp or less, and can omit if desired).