Healthy Blueberry Whole Wheat Pancakes
Start your morning with these soft and fluffy blueberry whole wheat pancakes. Made with wholesome whole wheat flour and juicy blueberries, they’re a delicious and nutritious breakfast that’s easy to prepare. Serve them with Greek yogurt, berry compote, or a drizzle of maple syrup for the perfect breakfast treat.
Ingredients
- ½ cup whole wheat flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- ⅛ tsp baking soda
- A pinch of salt
- ¼ cup fresh blueberries
- ⅓ cup milk
- 1 medium egg
- 1 tsp vanilla extract
- ½ tbsp melted butter
How to Make Blueberry Whole Wheat Pancakes
- In a bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- In a separate bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the blueberries carefully. Avoid overmixing to keep the pancakes light and fluffy.
- Heat a lightly greased pan over medium heat. Pour a ladle of batter onto the pan and cover with a lid.
- Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
- Serve warm with blueberry cream, Greek yogurt, vanilla ice cream, whipped cream, berry compote, or a drizzle of maple syrup.
Tips for Fluffy Pancakes
- Do not overmix the batter, as this can make the pancakes dense.
- Cook on medium heat for even browning.
- Fresh or frozen blueberries can be used. If using frozen berries, fold them in gently without thawing.
- Serve immediately for the best texture and flavor.
Why You’ll Love These Blueberry Whole Wheat Pancakes
These homemade pancakes are soft, fluffy, and packed with juicy blueberries. Made with whole wheat flour, they offer a wholesome twist on classic pancakes and are perfect for breakfast, brunch, or a weekend family treat.
