Whole Wheat Blueberry Buttermilk Pancakes Recipe

Name: Whole Wheat Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Milk; 1-1/2 teaspoon Lemon Juice; 1-1/2 cup White Whole Wheat Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 whole Egg; 1 Tablespoon Coconut Oil; 1 teaspoon Vanilla Extract; 2 Tablespoons Honey; 1-1/2 cup Blueberries

Servings: persons

1-1/4 cup Milk
1-1/2 teaspoon Lemon Juice
1-1/2 cup White Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 whole Egg
1 Tablespoon Coconut Oil
1 teaspoon Vanilla Extract
2 Tablespoons Honey
1-1/2 cup Blueberries

1
Preheat a griddle to medium heat or 350u00b0F.
2
Combine the milk with the lemon juice and allow to sit for 5-10 minutes.
3
In a medium bowl, combine flour, baking powder, baking soda, and salt. In a small bowl, combine all of the wet ingredients (excluding blueberries). Add wet ingredients to dry and stir just to combine. Fold in blueberries.
4
Pour out about 1/4 cup of mix onto the griddle for each pancake and cook for 3-4 minutes or until bubbles start to form on the edges and it pulls away from the grill. Flip and cook for another 1-2 minutes. Remove from grill and serve.
5
Top with syrup, butter, nut butter, fruit, coconut, nuts, etc. if desired.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cup Milk, 1-1/2 teaspoon Lemon Juice, 1-1/2 cup White Whole Wheat Flour, 1 teaspoon Baking Powder, and more.

Yes, Whole Wheat Blueberry Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Blueberry Buttermilk Pancakes

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