Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes

490
brossettelewis 1

"The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids."

Ingredients

13 m {{adjustedServings}} servings 160 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
  2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Footnotes

  • Note
  • You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
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Reviews

490
  1. 652 Ratings

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I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/...

Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" an...

I use this recipe almost every weekend! It is so versatile that I can make different kinds with whatever I have on hand. I've used ripe bananas, blueberries, blackberries, and even used just c...