Description
Simple and healthy whole wheat pancakes with fresh blueberries.
Ingredients
Scale
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup fresh blueberries
Instructions
- In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm.
Notes
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- You can substitute frozen blueberries for fresh, but do not thaw them before adding to the batter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Keywords: blueberry pancakes, whole wheat pancakes, healthy pancakes, breakfast recipe, easy pancakes