Whole Wheat Blueberry Pancake Recipe – Easy Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Blueberry Pancake Recipe – Easy Breakfast Idea

Hey everyone! If you’re anything like me, weekends are for slowing down and enjoying a good, hearty breakfast. And honestly, is there anything better than a stack of fluffy pancakes? I’m sharing my go-to recipe for Whole Wheat Blueberry Pancakes – they’re easy, healthy-ish, and absolutely delicious. I first made these when I was trying to sneak a little more whole grain into my family’s diet, and they were a hit! You won’t even miss the white flour, I promise.

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re using whole wheat flour for a boost of fiber and a slightly nutty flavor. Plus, bursting blueberries make every bite a little slice of sunshine. They’re quick to make – perfect for a lazy weekend morning – and easily adaptable to suit your preferences. Seriously, who can resist a warm, fluffy pancake with sweet blueberries?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.25 cup whole wheat flour (about 150g)
• 2 tbsp sugar (about 25g)
• 0.25 tsp salt (about 1.5g)
• 2 tsp baking powder (about 8g)
• 0.5 tsp vanilla extract (about 2.5ml)
• 1 egg
• 1 tbsp oil (about 15ml)
• 1 cup + 2-3 tbsp milk (about 240-270ml)
• 0.75 cup blueberries (about 75g)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour adds a lovely texture and a good dose of fiber. It’s a small change that makes a big difference. Don’t worry, it won’t make them heavy!

Now, about pancake thickness. In some parts of India, you’ll find dosa-like pancakes that are super thin, while others prefer them thick and fluffy. This recipe lands somewhere in the middle – a nice, satisfying thickness. Feel free to adjust the milk to get your desired consistency.

As for the oil, you can use any neutral-flavored oil like sunflower, canola, or even melted coconut oil. I personally love using a little ghee for extra flavor, but that’s totally optional!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, whisk together the whole wheat flour, sugar, salt, and baking powder. This ensures everything is evenly distributed.
2. In a separate bowl, whisk together the milk, oil, vanilla extract, and egg. Just until everything is combined.
3. Now, gently pour the wet ingredients into the dry ingredients. Mix until just combined. It’s okay if there are a few lumps – overmixing will make your pancakes tough. Trust me on this one!
4. Gently fold in those beautiful blueberries. Be careful not to crush them! Let the batter rest for 5-10 minutes. This allows the flour to absorb the liquid and results in fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil.
6. Pour about ¼ cup of batter onto the hot skillet using a ladle. Cook for 1-2 minutes, until bubbles start to appear on the surface and the edges look set.
7. Flip those pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve immediately with your favorite toppings!

Expert Tips

• Don’t overcrowd the skillet! Cook pancakes in batches to ensure they cook evenly.
• A good test to see if the skillet is hot enough is to flick a few drops of water onto it. If they sizzle and evaporate quickly, you’re good to go.
• For extra fluffy pancakes, separate the egg and whisk the egg white until stiff peaks form. Gently fold it into the batter at the very end.

Variations

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk and oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandma always added a dash of cardamom!
• Festival Adaptations: For a brunch spread, serve with a side of fruit salad, yogurt, and a sprinkle of chopped nuts. A little whipped cream never hurt anyone either!

Serving Suggestions

These pancakes are amazing on their own, but a little something extra never hurts! I love serving them with:

• Maple syrup (of course!)
• Fresh blueberries
• A pat of butter
• A dollop of yogurt
• A sprinkle of powdered sugar

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or toaster oven. They won’t be quite as fluffy, but still delicious!

FAQs

Q: What is the best way to prevent sticking when making pancakes?

A: Make sure your skillet is well-greased and hot enough before adding the batter. A non-stick skillet is your best friend here!

Q: Can I use frozen blueberries in this recipe?

A: Absolutely! No need to thaw them first, just add them directly to the batter. They might bleed a little color, but it won’t affect the taste.

Q: How can I make these pancakes fluffier?

A: Don’t overmix the batter! And letting the batter rest for a few minutes helps too.

Q: Can this batter be made ahead of time?

A: Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out a bit before cooking.

Q: What is a good substitute for egg in this recipe for a vegan version?

A: A flax egg works wonderfully! Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken.