Category: Recipography

Blueberry Whole Wheat Pancakes

When it comes to pancakes and breakfast, we like to stay somewhere in the Goldilocks zone, somewhere right in the middle. Not bland, not too crazy, not tough, not soufflé-like, interestingly addictive but not overly weird.

Our recipe for Blueberry Whole Wheat Pancakes is a healthier version of that same everyday recipe we use.

Blueberry Whole Wheat Pancakes: Serves 4

2 Cups Whole Wheat Flour
¼ Cups Unrefined Sugar
2 ½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 Cups Low-Fat Buttermilk
2 Large Eggs
½ Cup Low-Fat Margarine, melted
2 Pkgs. (6 oz. each) Blueberries, plus more for garnish if desired

1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
2. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries, and stir gently.
3. Preheat oven to 200°F.
4. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden.
5. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.

Thanks for reading and we hope you enjoy this recipe! To learn about the history of pancakes, click HERE for a great article for Smithsonian Magazine.


Members Only

The best rewards program in the metro! Join the club and save money EVERY time you shop.

Join Now