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Blueberry pancakes on a white and blue plate with a blue pitcher.
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Blueberry Pancakes

Course Breakfast
Cuisine American
Keyword All-Purpose Flour, Almond Milk, AP Flour, Blueberries, Blueberry, Dry Milk, Eggs, Flour, Frozen Berries, Frozen Blueberries, Milk, Pancakes, Sugar, Wheat Flour, Whole Wheat, Whole Wheat Flour
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 222kcal
Author Adapted from: My Recipes

Equipment

  • Stovetop
  • Medium Bowl
  • Large Bowl
  • Frying Pan

Ingredients

  • ¾ cup Flour All-purpose
  • ¾ cup Flour Whole wheat
  • 3 Tablespoons Sugar
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1½ cups Milk Or buttermilk; low-fat
  • 1 Tablespoon Oil Vegetable
  • 1 Egg Large
  • 1 Egg White Large
  • 1 cup Blueberries Fresh or frozen

Instructions

  • In a medium bowl, mix the flours, sugar, baking powder, baking soda, salt.
  • In a large bowl, whisk together the milk, oil, egg, egg white.
  • Add the dry mix to the wet mix, stirring until just moist.
  • Gently mix in the blueberries.
  • Coat a frying pan with cooking spray or butter.
  • Heat over medium heat.
  • For each pancake, spoon about ¼ cup of the mix onto the heated pan.
  • Turn the pancakes over when the tops are covered with bubbles and the edges looked cooked.
  • Serve with your favorite toppings.

Nutrition

Calories: 222kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 437mg | Potassium: 152mg | Fiber: 1g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg