Sweet, inviting, and made for sharing, Whole Wheat Blueberry Pancakes is a non-vegetarian American breakfast made with whole wheat flour, baking powder, and salt. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 6 pancakes
- Category: Breakfast
- Cuisine: American
Ingredients
- 1.25 cups whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar
- ½ tsp vanilla extract
- 1 egg
- 1 tbsp oil
- 1 cup + 2-3 tbsp milk
- ¾ cup blueberries
Method
- In a bowl, whisk together whole wheat flour, sugar, salt and baking powder. Set aside.
- In another bowl mix together the wet ingredients: milk, oil, vanilla and egg.
- Mix wet ingredients into dry till everything is well incorporated. Do not overmix.
- Fold in the blueberries and leave the mixture to stand for 5-10 minutes.
- Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
- Use a round ladle to pour batter on the pan.
- Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
- Cook the other side for 1-2 minutes until light golden brown in color.
- Serve hot with butter, maple syrup and some fresh blueberries.
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.
