These Healthy Blueberry Pancakes are a delicious part of breakfast. Using whole wheat flour and your choice of milk for fluffy pancakes that will be a wholesome family favorite. Make ahead and freezer friendly, too!
why you'll love it
blueberry pancake
ingredients
Mix wet ingredients. Whisk together egg, milk, vinegar or lemon juice, cooled melted butter and vanilla.
step one
Make batter. Pour in the bowl of dry ingredients, mixing the batter until a few pockets of flour remain – be careful not to over-mix!
step TWO
Add blueberries. Then fold in blueberries. Allow the pancake batter to rest for 15 minutes – this will give you fluffier pancakes!
step three
Cook pancakes. Cook pancakes on one side until you bubbles appear and pancakes begin to rise, about 3 minutes. Then gently flip and continue cooking for approx 2 more minutes.
step four
Nothing says a stack of pancakes more to me than a warm drizzle of maple syrup, a few pats of butter and plenty of coffee to wash it all down.
• Favorite nut butter• Toasted nuts – great crunch factor!• Preserves or jam• Fresh berries or bananas• Greek yogurt or skyr, for some added protein
toppings
Pancakes with blueberries will keep in an airtight container in the fridge for up to 4 days.
storage
Place pancakes on a sheet pan, without touching. Put them in the freezer for 30 minutes, until frozen. Transfer to a plastic freezer storage bag with pieces of parchment paper between each pancake.
freezing
Spread the pancakes into one even layer on a parchment-lined baking sheet and lightly tent with foil. Reheat in 350 degree F oven for 5-10 minutes, or until warm.
reheating
Healthy Blueberry Pancakes pack a punch to your morning thanks to whole wheat flour and blueberries!