Blueberry Whole Wheat Pancakes
Start your morning with a stack of irresistible Blueberry Whole Wheat Pancakes—fluffy, wholesome, and bursting with juicy blueberries in every bite. This easy recipe combines the nutty goodness of whole wheat flour with a touch of all-purpose flour for the perfect balance of heartiness and softness. Lightly sweetened and enhanced with vanilla, these pancakes are brought to life by vibrant pops of fresh or frozen blueberries. Ready in just 25 minutes, they’re a nutritious yet indulgent option for breakfast or brunch. Serve them hot off the griddle with a drizzle of pure maple syrup or a sprinkle of powdered sugar for a comforting and delicious start to your day. Perfect for families or meal preppers, this recipe will turn any morning into a special occasion!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Using a 1/4 cup measuring cup, pour the batter onto the skillet to form pancakes. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, extra blueberries, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 56.1 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 472 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
