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.
Blueberries and maple syrup add natural sweetness and flavor to the pancakes, making them delicious and enjoyable to eat. You can further customize this pancake recipe by adding ingredients like chopped nuts, seeds, or even mashed bananas. This allows you to tailor the recipe to your taste preferences and dietary needs.
How to make Blueberry Whole Wheat Pancakes:
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.
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.
Finally, Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
More Breakfast Recipes you will Enjoy!
Dark Chocolate Buckwheat Waffles
Berry Baked Oatmeal
Tiramisu Overnight Oats
Whole Wheat Pancakes
Chocolate Peanut Butter Overnight Oats
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Blueberry Whole Wheat Pancakes
Ingredients
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups kefir
- 1 egg
- 2 tablespoons maple syrup
- 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.