Blueberry Whole Wheat Pancakes
Time: 30 minutes
Serves: 4 servings
Adding plump, juicy blueberries to whole wheat pancakes makes them (even more) healthy and delicious! It's a satisfying way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners' sugar.
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
4 servings
Perfect for:
Afternoon Snacks
Breakfast in Bed
Blueberry Pancakes
Blueberry Pancakes and Waffles
Ingredients
- 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 Large eggs
- 2 Cups buttermilk
- 1/2 Cup (1 stick) butter or margarine, melted and cooled to warm temperature
- 2 Packages (6 ounces each) Driscoll's Blueberries
Directions
- PREHEAT oven to 175°F.
- PREHEAT a nonstick griddle or skillet over medium heat.
- PLACE 2 cups whole wheat flour into a medium bowl.
- ADD 1/4 cup sugar.
- ADD 2 ½ teaspoons baking powder.
- ADD 1/2 teaspoon baking soda.
- ADD 1/2 teaspoon salt.
- WHISK to combine and SET ASIDE flour mixture.
- CRACK 2 large eggs into a separate medium bowl and WHISK thoroughly.
- ADD 2 cups buttermilk and WHISK to combine.
- ADD buttermilk mixture to flour mixture and STIR just until combined. Do not over mix.
- ADD 1/2 cup (1 stick) melted butter or margarine and STIR just until combined. Do not over mix.
- DROP a few drops of cold water onto hot skillet. Skillet is ready when water bounces and glides over surface.
- POUR 1/3 cup batter onto skillet and DROP several blueberries onto pancake.
- COOK until bubbles form on pancake surface and begin to remain without disappearing.
- FLIP pancake and COOK 1 minute longer.
- PLACE onto a heatproof platter and PLACE into warm oven until needed.
- REPEAT with remaining batter.
- GARNISH with additional blueberries and SERVE immediately.
