Blueberry pancakes are one of my favorite types of pancakes. I love the way the warm berries pop in your mouth when you take a bite and the color of the juice on a bright white plate (which I unfortunately did not capture in a photo because I was too busy eating). The fruit is such an easy addition, and always makes me feel like I’m making them a little healthier too! This recipe can easily be doubled or tripled, based on how many people you’re feeding. If you’re in a pinch Trader Joe’s Multigrain Baking and Pancake mix is a good backup to keep in the pantry too!
Whole Wheat Blueberry Pancakes, makes 5
adapted from allrecipes.com
Ingredients
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 1/4 cup skim milk
- 1/2 teaspoon salt
- 1 tablespoon honey
- 3/4 cup blueberries
Directions
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and honey in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- 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.
These look great. I usually have buttermilk on hand, so I might use that instead. The blueberries here are wonderful now.
Buttermilk would be a nice substitute. I just got more blueberries at the farmers market today – might have to make these again for Sunday breakfast!