Seasonal Potluck: Whole Wheat Blueberry Pancakes

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


  • 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


  1. 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.
  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.

This entry was posted in Breakfast, Recipes, Seasonal Potluck and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Seasonal Potluck: Whole Wheat Blueberry Pancakes

  1. Greg says:

    These look great. I usually have buttermilk on hand, so I might use that instead. The blueberries here are wonderful now.

    • Kelley says:

      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!

Comments are closed.