Fluffy and tender Blueberry Whole Wheat Pancakes from scratch make the best weekend breakfast or brunch!
If you’re trying to make healthier choices for yourself or your family, then choosing whole wheat pancakes with blueberries is a way to enjoy a classic breakfast treat while still prioritizing nutritional value.
Blueberry Whole Wheat Pancakes are a delicious and nutritious twist on traditional pancakes. They are made using whole wheat flour, which provides more fiber and nutrients compared to refined white flour. The addition of blueberries adds natural sweetness and a burst of flavor, as well as antioxidants and vitamins.
How to make this Recipe:
- Mix pancake batter
First, in a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Next, add the egg, kefir, maple syrup, lemon, and lemon zest and whisk until the batter is just combined (be careful not to over-mix). Gently fold in the blueberries.
- Heat oil and add pancake batter
In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter.
- Cook
Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 – 4 minutes. Uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.
- Transfer to a plate and enjoy
Finally, transfer the pancakes to a plate and continue making pancakes until the batter is gone.
Blueberry Whole Wheat Pancakes: Frequently Asked Questions
Absolutely! Just make sure to fold them into the batter while still frozen to prevent too much bleeding. You can also rinse and pat them dry to minimize color streaks.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster, oven, or microwave.
Popular choices include:
– Maple syrup
– Greek yogurt
– Nut butter
– Fresh fruit
– Honey
More Breakfast Recipes you will Enjoy!
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Blueberry Whole Wheat Pancakes
Ingredients
- 1 ⅓ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups kefir
- 1 egg
- 2 tablespoons maple syrup
- 1 cup fresh blueberries
- ½ lemon (zested and juiced)
- Light olive oil for cooking
Instructions
- In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
- Add the egg, kefir, maple syrup, lemon, and lemon zest and whisk until the batter is just combined (be careful not to over-mix). Gently fold in the blueberries.
- In a large skillet, heat olive oil on medium heat. Once the oil starts to sizzle, add scoops of about 1/3 cup of the pancake batter. Cover the pan, and cook the pancakes until bubbles begin to form and the bottoms of the pancakes are lightly golden brown, about 3 – 4 minutes.
- Uncover and flip the pancakes with a spatula. Cover again and cook for another 2 to 3 minutes until lightly golden brown.
- Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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