This is a print preview of "Whole Wheat Blueberry Pancakes" recipe.

Whole Wheat Blueberry Pancakes Recipe
by Julie

Whole Wheat Blueberry Pancakes

Nutritious and delicious, these pancakes have it all!

Microwaving the blueberries before they go in the batter is a quick tip for making the skins tender and the sweetness come to life!

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 8 Pancakes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 1/4 to 1 1/2 cups milk
  • 1 egg
  • 4 Tbsp brown sugar
  • 2 Tbsp wheat germ
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice (or cinnamon)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup blueberries + 1/2 for topping
  • 1/2 tsp sugar

Directions

  1. Mix dry ingredients then add all wet ingredients except blueberries.
  2. Put the 1 cup of blueberries in a small bowl and sprinkle with sugar, microwave for 1 minute.
  3. Add to the batter and stir lightly.
  4. Cook in a hot pan coated with a non-stick cooking spray.
  5. These pancakes are pretty dense. If you usually cook pancakes on an electric griddle at 350 degrees I would turn it down to 325 degrees and cook a little longer to make sure they are done all the way through.
  6. Put the remaining blueberries in a bowl and microwave for 20 seconds. These are for the top of the pancakes and will have syrup on them, no need for sugar.