Blueberry Whole Wheat Pancakes
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Blueberry Whole Wheat Pancakes

A stack of Blueberry Whole Wheat Pancakes overflowing with fresh Blueberries and syrup is a delicious way to start your morning! They can be made ahead of time and placed in the freezer to enjoy later! Makes 12 to 16 depending upon the size.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Pancakes
Cuisine: American
Keyword: Blueberry Whole Wheat Pancakes
Servings: 16 servings
Calories: 172kcal
Author: Bernice

Ingredients

Dry Ingredients

  • 3 1/2 cups Whole Wheat Flour
  • 1 tbsp. Baking Powder
  • 1 cup sugar
  • 1 tsp. Salt
  • ½ tsp. Cinnamon

Wet Ingredients

  • 3 Eggs
  • 1 3/4 cup Milk 2%
  • 1 tsp. Vanilla

Toppings

  • 1 ½ cup Blueberries fresh
  • Kerrygold Butter
  • Warm Syrup

Instructions

  • Preheat oven to its warm setting. I like to place my pancakes in the oven to stay warm while I am making them.
  • Rinse and dry the fresh blueberries.
  • Sift the dry ingredients into a large bowl. Whisk wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients and mix.
  • Prepare the griddle with a non-stick spray and pre-heat on medium heat. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready.
  • Pour batter (1/4 to 1/2 cup) onto the griddle and add about 8 blueberries to each pancake.
  • Cook about 3-minutes or until the bubbles start to pop.
  • Then turn over and cook for about another minute.
  • Place in the oven on a baking sheet to keep them warm.
  • Serve your stack of Whole Wheat Blueberry Pancakes with your favorite toppings.

Notes

Calories are approximate based upon how many pancakes you make and the toppings.