Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes


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Recreate a breakfast favorite this season with a fruitful twist. Infused with fresh blueberries, everyone is sure to love these pancakes as a first meal of the day.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 2 cups whole wheat flour
  • 4 1/2 tsp baking powder
  • 2 cups + 2 tbsp milk
  • 2 tsp vanilla extract
  • 1 cup of blueberries + 1 cup of halved blueberries
  • cooking spray
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 tsp sugar
  • 2 large eggs

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Mix all dry ingredients in a bowl before adding the wet ingredients. Combine wet ingredients to the same mixing bowl and mix well with a spoon until there are no more dry spots. Be sure to not over-mix.
Heat a large skillet that has been lightly oiled on medium heat. Pour in 1/4 cup of pancake batter cooking two at a time. When the pancake starts to bubble, you may add the halved blueberries. When the edges begin to set, flip the pancakes to the other side. Repeat with the remainder of the batter letting each pancake cool, serve with whole blueberries and enjoy.

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