These blueberry pancakes are healthy, with just the right amount of sweet, juicy blueberries in them. They are perfect for a weekend breakfast!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 18 pancakes
- 3 tablespoons unsalted butter
- 2 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups milk whole milk works best
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries fresh or frozen
Melt the butter in a small bowl. Set aside to cool slightly.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder and salt.
In a medium bowl, whisk together the eggs, milk, honey and vanilla. Pour in the melted butter and whisk until well combined.
Pour the wet ingredients into the dry and stir until just combined. Try not to over-mix the batter.
Heat an electric griddle to 325 degrees F. You can also cook your pancakes in a skillet on the stove over medium heat. You will need to melt some butter in the skillet or spray it with cooking spray so the pancakes won't stick.
When the pan is hot, pour a small circle of batter for each pancake. Sprinkle a few blueberries on top of each pancake.
Let the pancakes cook on the first side for 2-3 minutes, until the bottoms are golden brown. Flip the pancakes and cook them on the second side for 2-3 minutes, until they are golden brown.