Whole Wheat Blueberry Cinnamon Pancakes
Start your morning with a stack of irresistible whole wheat blueberry cinnamon pancakes—an ultimate blend of wholesome and indulgent flavors. Crafted with a combination of whole wheat and all-purpose flours, these pancakes offer a hearty texture while staying light and fluffy. Infused with the warm spice of ground cinnamon and naturally sweetened with honey or maple syrup, every bite bursts with the juicy pop of fresh blueberries. Quick and easy to prepare, this recipe comes together in just 30 minutes, making it perfect for busy weekdays or leisurely weekends. Serve them piping hot, topped with extra blueberries, a drizzle of syrup, and a sprinkle of cinnamon for a breakfast that’s both nutritious and comforting. Perfect for health-conscious foodies searching for whole wheat pancakes or blueberry cinnamon creations!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.25 cups Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh blueberries
- 1 tablespoon Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, and salt.
In a separate medium bowl, whisk together the milk, egg, honey or maple syrup, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Spoon 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter into a circle, if needed.
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set. Gently flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with additional blueberries, a drizzle of honey or maple syrup, and a dusting of ground cinnamon if desired. Enjoy!
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 62.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 495 mg | 38% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1209 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.
