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Blueberry Whole Wheat Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Serves: 7 servings
  • 2 Cups whole wheat flour
  • 1/4 Cup natural sugar
  • 2 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 2 Cups low-fat buttermilk
  • 1/2 Cup low-fat margarine, melted
  • 2 Packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired
  • 2 large eggs
  • Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.

    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.

    Preheat oven to 200°F. 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. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
Calories 477
Total Fat 18.56 g
Saturated Fat 9.27 g
Cholesterol 26.08 mg
Sodium 654 mg
Total Carbohydrates 86.36 g