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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 Whole Wheat Flour, Sugar, Flour, Dry Milk, Milk, Almond Milk, Blueberry, Blueberries, Eggs, Frozen Berries, Frozen Blueberries, All-Purpose Flour, AP Flour, Wheat Flour, Pancakes, Whole Wheat
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