Whole Wheat Blueberry Pancakes – a delicious recipe with All-purpose, Flour, Sugar, Baking Powder, Salt, Eggs. Easy to follow and perfect for any occasion.
In a separate bowl, whisk wet ingredients: eggs, milk, melted butter, vanilla, lemon zest.
3
Add wet ingredients to dry and mix with a rubber spatula until just combined. Don't over-mix, lumps are okay. Gently fold in blueberries.
4
Heat a large skillet over medium heat. Add 1 tablespoon butter. Once melted, scoop 1/3 cup of batter for each pancake onto skillet. Cook on first side until bubbles begin to form on the surface and the edges begin to firm. Flip and cook for about 2-3 minutes or until the middle of the pancakes puff up a bit. Transfer pancakes to a cookie sheet and keep in a 200u00b0F oven until ready to serve.
5
Top with butter, powdered sugar, maple syrup and more blueberries. Enjoy!
427
kcal
Calories
15
g
Fat
66
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, 3/4 cups Wheat Flour, 3 Tablespoons Sugar, 1-1/2 teaspoon Baking Powder, and more.
Yes, Whole Wheat Blueberry 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.
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