Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/6
Why This Dish Is So Special
These pancakes are a wholesome twist on a breakfast classic. Using whole wheat adds fiber and nutrients, while blending the batter makes the process quick and easy. The blueberries bring a burst of natural sweetness and antioxidants in every bite.
Pro Cooking Tips
- Use fresh or frozen blueberries, but if frozen, add them last to avoid turning the batter blue.
- Preheat the pan well and lightly grease it to prevent sticking.
- Avoid overmixing the batter to keep pancakes fluffy and tender.
- Preheat the pan well and lightly grease it to prevent sticking.
- Avoid overmixing the batter to keep pancakes fluffy and tender.
Step 1
Ad the flour, milk, eggs, melted butter, and baking powder to your blender. Blend everything together until the batter is smooth, which should take about 2 to 3 minutes.
Step 2
Heat a lightly oiled griddle or non-stick skillet over medium-high heat. Once hot, spoon large dollops of batter onto the surface. Sprinkle some blueberries on top of each pancake right away.
Step 3
Cook the pancakes until you see bubbles forming and popping on the surface and the edges look set, about 3 to 4 minutes. Carefully flip them over and cook for another 2 to 3 minutes, until the other side is golden brown.
Step 4
Keep going until you’ve used all the batter, adding a little more oil to the griddle if needed. Serve warm and enjoy!
Serving Options To Try
Serve warm with a drizzle of maple syrup or honey. Add a dollop of Greek yogurt or a sprinkle of chopped nuts for extra texture. Fresh fruit on the side makes a colorful and healthy addition.
Food Storage Guide
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes in a single layer with parchment paper between them, then transfer to a freezer bag.
268
people cooked this recipe
