Whole Wheat Blueberry Pancakes

    Healthy and tasty blueberry pancakes made from 100% whole wheat flour
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    Pancakes are tasty but not always healthy. The ones we get to eat in restaurants are made from all purpose flour but you can make them healthier by making pancakes from whole wheat flour. I have grown to love the taste of whole wheat so much, I think it’s a taste that you acquire over time and then you get so used to it that you don’t like anything else. So for me  now it’s always whole wheat breads, pastas and pancakes.

    But still I wasn’t very sure of how whole wheat pancakes would taste but there is this one brunch place that we went to sometime back and they had whole wheat pancakes in their menu. So we ordered them and they turned out to be delicious. I was thus motivated to make these healthier pancakes at home.

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    These pancakes tasted really good and you can eat them as such without butter. I think I’m now going to stick with making whole wheat pancakes, they are tasty and healthy. What’s not to love?

    The amount of berries you add to the recipe depends on how much you love the fruit. 3/4 cup is what I added but if that sounds like a lot, you can cut down to 1/2 cup. Also, if you aren’t sure about the taste of 100% whole wheat pancakes you can probably do half-half, half of all purpose and half whole wheat. It would still be healthier than the ones at restaurants.

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    I was able to make 6 pancakes out of this batter, but I used a big round ladle and poured one full ladle for each pancake. So if you are using a smaller ladle, this would probably make around 10 pancakes. Use a ladle to pour the batter and then you can spread it with a spatula to get that perfect round shape. I don’t think I succeeded in making my pancakes perfectly round!

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    We all know how important it is to have a good breakfast and nothing like healthy and tasty pancakes to kick start your day. So here’s the recipe for 100% whole wheat blueberry pancakes.

    Yield: 6 regular size pancakes

    Ingredients

    Whole wheat flour: 1.25 cups

    Baking powder: 2 tsp

    Salt: 1/4th tsp

    Sugar: 2 tbsp

    Vanilla extract: 1/2 tsp

    Egg: 1

    Oil: 1 tbsp

    Milk: 1 cup + 2-3 tbsp

    Blueberries: 3/4 cup

     

    Method

    1. In a bowl, whisk together whole wheat flour, sugar, salt and baking powder. Set aside.

    2. In another bowl mix together the wet ingredients: milk, oil, vanilla and egg.

    3. Mix wet ingredients into dry till everything is well incorporated. Do not overmix.

    4. Fold in the blueberries and leave the mixture to stand for 5-10 minutes.

    5. Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.

    6. Use a round ladle to pour batter on the pan.

    7. Cook for a minute or two and flip the pancake when you see small bubbles on the surface.

    8. Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color.

    9. Serve hot with butter, maple syrup and some fresh blueberries.

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    * You can replace milk with buttermilk or do half milk and half buttermilk. Buttermilk definitely adds to the flavor.

    * The batter would be thick, but it should be pourable so adjust the consistency of the batter accordingly.

    * Add chocolate chips, cinnamon for added flavors.

    * The pancakes can be frozen for a month. When you want to eat them, just take them out and microwave.

    Whole Wheat Blueberry Pancakes

    Manali
    Healthy and tasty blueberry pancakes made from 100% whole wheat flour
    No ratings yet
    Course Breakfast
    Cuisine American
    Servings 6 pancakes
    Calories 169 kcal

    Ingredients

    • 1.25 cups whole wheat flour
    • 2 tsp baking powder
    • ¼ tsp salt
    • 2 tbsp sugar
    • ½ tsp vanilla extract
    • 1 egg
    • 1 tbsp oil
    • 1 cup + 2-3 tbsp milk
    • ¾ cup blueberries

    Instructions
     

    • In a bowl, whisk together whole wheat flour, sugar, salt and baking powder. Set aside.
    • In another bowl mix together the wet ingredients: milk, oil, vanilla and egg.
    • Mix wet ingredients into dry till everything is well incorporated. Do not overmix.
    • Fold in the blueberries and leave the mixture to stand for 5-10 minutes.
    • Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
    • Use a round ladle to pour batter on the pan.
    • Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
    • Cook the other side for 1-2 minutes until light golden brown in color.
    • Serve hot with butter, maple syrup and some fresh blueberries.

    Nutrition

    Calories: 169kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 31mgSodium: 127mgPotassium: 337mgFiber: 3gSugar: 8gVitamin A: 115IUVitamin C: 1.8mgCalcium: 131mgIron: 1.2mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

     Whole Wheat Blueberry Pancakes

    Whole-wheat-blueberry-pancakes-collage

    5 thoughts on “Whole Wheat Blueberry Pancakes

    1. Dear Manali,

      Tried this recipe today and it came out great. I replaced the egg with corn starch.
      Thanks for the recipe.

      Regards,
      Shree

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