Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes

brossettelewis

"The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids."
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Ingredients

13 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
  2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Footnotes

  • Note
  • You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.

Reviews

Read all reviews 512
  1. 678 Ratings

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Most helpful positive review

I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/...

Most helpful critical review

I'm sorry but i did not like these and am wondering what I did wrong because there where so mnay good reviews. I love whole wheat flour more than white too but these had a weird bitter taste to...

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I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/...

Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" an...

I use this recipe almost every weekend! It is so versatile that I can make different kinds with whatever I have on hand. I've used ripe bananas, blueberries, blackberries, and even used just c...

These were excellent. We used cane sugar instead of artificial, and 2 eggs instead of one. We also added a couple tablespoons of wheat germ and a little flax seed meal for some added nutrition. ...

Soooo good!! I did add 1/2 t of cinnamon and vanillaand doubled the blueberries (my family really love them). I was also a little leary of all the whole wheat , so I used 1/2c of white and 3/4c ...

I'm sorry but i did not like these and am wondering what I did wrong because there where so mnay good reviews. I love whole wheat flour more than white too but these had a weird bitter taste to...

since it's a little dry, adding blueberries, chocolate chips, or mashed bananas makes it so moist and delicious

It is a tiny bit dry, but worth 5 stars b/c it is afterall a whole wheat pancakes and the kids can't even tell. I mashed up strawberries to the mixture and the kids and hubby managed to finishe...

I thought these were pretty good. I didn't have blueberries so instead I made them "stuffed". I sliced each pancake almost in half and put in a dollop of homemade fat free raspberry lebneh mixed...

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