A stack of blueberry whole wheat pancakes

Description

Adding plump, juicy blueberries to whole wheat pancakes makes them (even more) healthy and delicious! It's a satisfying way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners' sugar.

  • 2 Cups whole wheat flour
  • 1/4 Cup natural sugar
  • 2 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 2 Large eggs
  • 2 Cups buttermilk
  • 1/2 Cup (1 stick) butter or margarine, melted and cooled to warm temperature
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  1. PREHEAT oven to 175°F.
  2. PREHEAT a nonstick griddle or skillet over medium heat.
  3. PLACE 2 cups whole wheat flour into a medium bowl.
  4. ADD 1/4 cup sugar.
  5. ADD 2 ½ teaspoons baking powder.
  6. ADD 1/2 teaspoon baking soda.
  7. ADD 1/2 teaspoon salt.
  8. WHISK to combine and SET ASIDE flour mixture.
  9. CRACK 2 large eggs into a separate medium bowl and WHISK thoroughly.
  10. ADD 2 cups buttermilk and WHISK to combine.
  11. ADD buttermilk mixture to flour mixture and STIR just until combined. Do not over mix.
  12. ADD 1/2 cup (1 stick) melted butter or margarine and STIR just until combined. Do not over mix.
  13. DROP a few drops of cold water onto hot skillet. Skillet is ready when water bounces and glides over surface.
  14. POUR 1/3 cup batter onto skillet and DROP several blueberries onto pancake.
  15. COOK until bubbles form on pancake surface and begin to remain without disappearing.
  16. FLIP pancake and COOK 1 minute longer.
  17. PLACE onto a heatproof platter and PLACE into warm oven until needed.
  18. REPEAT with remaining batter.
  19. GARNISH with additional blueberries and SERVE immediately.
Calories 477
Total Fat 18.56 g
Saturated Fat 9.27 g
Cholesterol 26.08 mg
Sodium 654 mg
Total Carbohydrates 86.36 g
Dietary Fiber 4.33 g
Protein 17.1 g