Are whole wheat pancakes healthy?

The use of whole-wheat flour and blueberries certainly add more health benefits to these pancakes, but like with anything, moderation is key!

Is it better to use fresh or frozen blueberries in pancakes?

You can use either! Keep in mind that frozen blueberries will make the pancakes take longer to cook through.

Can I make these ahead of time?

You can store leftovers in a resealable container or bag, and then reheat your pancakes in the microwave for 40 seconds each.

How do I know when to flip pancakes?

Pancakes are ready to flip when the bottoms are browned (simply lift them up and take a peek) and are set slightly along the edges. The batter will look dry along the edges. If your batter makes a lot of bubbles as they cook (this one doesn't) wait for them to mostly pop before flipping them over. Allow the pancakes to cook through on the second side. You can press your fingertips down on the center of each pancake to see if they are set up. If they feel squishy, let them cook for an additional minute.

What is a good substitute for buttermilk?

If you cannot find fresh buttermilk or don't have it on hand, simply pour 1 tablespoon of lemon juice into the bottom of your 2-cup measuring cup. Then fill to 1 1/3 cup line with regular milk. Let it sour for a minute and you have a great substitute for buttermilk! (White vinegar works too if you don't have a lemon.) I also keep dried buttermilk powder on hand for moments like this and I add it to my Ranch Dressing and Ranch Dip for concentrated buttermilk flavor. It keeps for months in the fridge.

Healthy Whole Wheat Blueberry Pancakes

Description

You’ll adore these fluffy whole-wheat blueberry pancakes. They are bursting with fresh blueberries and made entirely with whole-grain goodness! They are the perfect healthy way to start your morning.

Ingredients

Scale

2 cups white whole-wheat flour or whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 1/3 cup buttermilk

2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 1 teaspoon for griddle

1 dry pint blueberries, rinsed and any stems discarded

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Instructions

Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.)
While griddle heats, whisk flour, baking powder, baking soda and salt in a medium bowl.
Whisk eggs in a medium bowl. Beat in buttermilk and 2 tablespoons oil.
Add dry ingredients and stir to combine. Batter will be lumpy. Add blueberries and stir.
Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes.
Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.

Notes

Ingredient Note: Frozen blueberries can be substituted. Add them to the batter while frozen. The pancakes will take slightly longer to cook.

Tip: This recipe can be made in a large non-stick skillet. Make sure to regulate the temperature of the pan between batches as it will get hotter and hotter as you go. Brush with additional oil as necessary.

Make-Ahead: Store leftovers in a resealable container or bag. Can be reheated for 40 seconds per pancake in the microwave.

Active Time: 20 mins
Cook Time: 20 mins
Category: Breakfast
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 315 cals
Sugar: 10 g
Fat: 9 g
Carbohydrates: 46 g
Fiber: 8 g
Protein: 11 g