Two things I always crave these days: pizza and pancakes.
I am annoyed that DoorDash doesn’t deliver the pizza I like, but the pancakes? Those I can take care of myself! Last week I was all about pumpkin pancakes, and this week, I’ve moved onto blueberry pancakes. This is mostly because we ran out of canned pumpkin and I had frozen blueberries in the freezer already.
Because I like to put all my frequently-used recipes on my blog for easy access, I am now adding this one! I’ve got it memorized for the moment because I made it three days in a row, but in case I ever get past this obsession and forget the proportions, I can now find it here. They feel healthyish (whole wheat!), take 5 minutes to mix together, and taste great! Enjoy!
P.S. I noticed that when I use butter in the pan before adding the batter, there is more texture across the top (right pancake), whereas using just the nonstick pan without butter yields a smoother surface (left).
————-
Whole Wheat Blueberry Pancakes
Slightly adapted from allrecipes.com
Ingredients
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1 tablespoon honey
- 1 cup blueberries
- 1 tablespoon butter
Instructions
- In a medium mixing bowl, mix together dry ingredients: flour, baking powder, salt.
- In a smaller mixing bowl, mix together wet ingredients: egg, milk, honey.
- Stir wet ingredients into dry ingredients until just combined, then fold in blueberries.
- Preheat a nonstick pan over medium heat. Melt a dab of butter on it. Pour ~1/3 cup of the batter into the pan for each pancake. Cook until bubbles appear on top, about 1.5 minutes. Flip and cook other side until golden brown.
Enjoy!
2 responses to “Whole Wheat Blueberry Pancake Recipe”
Meet JoEllen
Subscribe via Email
Top Posts & Pages
Categories
YUM!!!! Blueberries!!!!
That’s pretty much what my daughter says each time I feed em to her ;).