Whole-Wheat Blueberry Pancakes

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Whole Wheat Blueberry Pancakes

Blueberry season is sadly almost over, and I’ve been buying them every chance I get. Yesterday I got these gorgeous, fat, juicy blueberries and immediately knew I was going to make blueberry pancakes this morning. There’s something about hot, fluffy pancakes dotted with gooey, juicy, sweet blueberries that is just so good, so comforting. These whole-wheat blueberry pancakes are so good when warm, straight off the griddle, that no maple syrup, and certainly no butter, are needed.

Whole-Wheat Blueberry Pancakes
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Brunch
Yield: 18 pancakes
  • 2 cups white whole-wheat flour
  • ½ teaspoon salt
  • 1½ tablespoons fresh baking powder
  • 2 large eggs
  • 2 cups whole milk
  • ¼ cup pure maple syrup
  • 2 tablespoons melted butter
  • 1 tablespoon pure vanilla extract
  • Olive oil cooking spray
  • 1 cup fresh blueberries
  1. In a large bowl, whisk together the flour, salt and baking powder.
  2. In a medium bowl, lightly beat the eggs. Add the milk, maple syrup, melted butter and vanilla, whisking after each addition.
  3. Pour the liquids onto the flour mixture. Mix with a spatula, just until combined. Don't over mix - allow batter to remain lumpy.
  4. Heat a nonstick double-burner griddle, or 2 large nonstick skillets, over medium heat, about 3 minutes. Lightly spray with cooking spray. Pour ¼ cup batter per pancake onto the griddle. By now the batter should have thickened, so pancakes should remain fairly contained rather than spreading out too much.
  5. Scatter a few blueberries on top of each pancake, gently pressing them in with a spatula.
  6. Cook the pancakes 2-3 minutes on the first side. When bubbles begin to appear on their surface and the edges seem a bit dry and curl away from the griddle, it's time to flip them to the other side. Cook them on the other side 2-3 more minutes, until puffed, golden-brown and set.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 323; Fat: 9g; Carbohydrates: 49g; Sugar: 15g; Sodium: 660mg; Fiber: 6g; Protein: 10g

Whole Wheat Blueberry Pancakes

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