Whole Wheat Blueberry Pancakes
These blueberry pancakes are so light and fluffy, you'll never want to go back to regular pancakes again!
Servings: 4
Calories: 307kcal
Equipment
- nonstick skillet
Ingredients
- ¾ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon brown sugar or honey
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ tablespoon baking soda
- 1 cup fat-free or 2% milk
- 2 tablespoons vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup blueberries
Instructions
- In a medium-size bowl, place flours, sugar, baking powder, salt, and baking soda, and whisk until well blended.
- Whisk together milk, oil, egg, and vanilla into a small bowl.
- Form a well in the center of the dry ingredients, pour wet mixture into the center of the well. Stir together until just combined. It’s OK to have a few lumps remain – do not overmix.
- Gently fold in blueberries. If batter seems too thick, stir in 1 or 2 tablespoons of milk.
- Prepare a large nonstick skillet or griddle with cooking spray, and heat over medium heat until hot.
- Form pancakes by pouring about ¼ cup of batter for each onto the pan. Cook about 1 ½ to 2 minutes or until large bubbles form on top and bottom is browned. Turn with spatula and cook about 1 minute more.
- To serve, sprinkle with confectioners’ sugar or drizzle lightly with syrup or honey. Makes 9 to 10 pancakes.
Video
Notes
Recipe by Father Dominic Garramone, OSB and excerpted from Baking Secrets from the Bread Monk, 2nd edition, copyright 2022. Reprinted with permission.
- Use a nonstick skillet!
- Don’t over-mix! Just stir until the ingredients are combined – you don’t need to worry about getting all the lumps out.
- For best results, use fresh berries. If you’re using frozen berries, be sure to thaw them first and drain any excess liquid. Otherwise, your pancakes will be soggy and the batter could turn blue or purple!
- Cook on a hot griddle or skillet. Be sure to heat your griddle or skillet before adding the pancakes. If it’s not hot enough, the pancakes will take longer to cook and could end up being dry.
- Test the skillet by sprinkling a few drops of water on it. If the water sizzles and evaporates immediately, it’s ready to use. Use a ¼ cup measuring cup or ladle to pour the batter onto the skillet so that all pancakes are uniform in size. If you’re making pancakes ahead of time, place them on a cooling rack set over a baking sheet and keep them warm in a 200°F oven.
- When the pancakes are ready to flip, you’ll see large bubbles on the surface and the edges will start to look cooked. Use a spatula to carefully flip them over and cook for another minute or so.
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 37g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 543mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
