Healthy Blueberry Pancake Recipe

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Healthy Blueberry Pancake Recipe

Whole wheat blueberry pancakes are light, fluffy and made in just one bowl. Packed with fresh or frozen blueberries, it's a healthy, delicious, fun breakfast you can feel good about.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Keyword: blueberries, breakfast, easy breakfast recipe, easy brunch recipe, family friendly, freezer-friendly breakfast, homemade pancake mix, pancakes, whole wheat

Servings: servings

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Mixing Bowl
Whisk
Griddle or Skillet
Spatula

Ingredients

2 Eggs
2 Tablespoons Maple Syrup
1/4 cup Neutral Cooking Oil, like avocado, grapeseed, or vegetable
2 cups Lowfat Buttermilk (475 mL) (see note)
2 cups Whole Wheat Flour (or use white whole wheat flour)
2 Tablespoons Baking Powder
1/2 teaspoon Salt
2 cups Blueberries (fresh or frozen)

Instructions

Beat eggs and maple syrup in a mixing bowl with a wire whisk. Beat in the oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Scatter blueberries over the top. Flip and cook until both sides are golden brown.
Serve immediately, with butter and syrup.

Notes

Don't have buttermilk? Replace the 2 cups buttermilk with 1.5 cups skim milk + 1 Tablespoon white vinegar + 1/2 cup plain yogurt. (The yogurt and the vinegar give the milk substance and mimic the sour flavor of the buttermilk - it works great!)

Nutrition