This easy breakfast recipe is perfect for busy mornings. With just about 10 minutes worth of effort, you can have a piping hot stack of lightly sweetened Blueberry Pancakes that you will love.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 6 · 6 Blueberry Pancakes
  • Category: Breakfast
  • Cuisine: American, World

Ingredients

  • 1 cup whole wheat flour (or sub all-purpose or preferred gluten-free flour)
  • 1.5 teaspoons baking powder (- aluminium free)
  • 1 pinch salt
  • 2 tablespoons raw sugar (or sub coconut sugar, palm sugar, jaggery or maple syrup)
  • 1 cup Almond Milk (or any unsweetened alternative milk)
  • 1 tablespoon sunflower oil (or any neutral flavored oil or preferred butter (softened))
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (- fresh or frozen blueberries, thawed)
  • 2 to 4 tablespoons sunflower oil (or any neutral flavored oil, add as required)

Method

Make Batter

  1. In a mixing bowl, take whole wheat flour, raw sugar, baking powder and salt. Mix these dry ingredients thoroughly using a wired whisk.
  2. Add almond milk, sunflower oil, apple cider vinegar and vanilla extract to the mixed dry ingredients.
  3. Using a wired whisk mix to a smooth batter. The batter should have a medium-thick or medium consistency that is flowing and pourable. If the batter looks very thick or thick, add a bit more of the almond milk.Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
  4. Add the blueberries and gently fold them into the batter with a spatula.

Make Blueberry Pancakes

  1. Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil.
  2. Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.
  3. Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges.
  4. Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that pancakes will puff up while cooking.
  5. When both side are golden and evenly cooked, remove with a spatula and serve hot or warm.
  6. Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.
  7. Serve blueberry pancakes hot or warm drizzled with maple syrup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.