Awesome Breakfast: Whole-Wheat-Blueberry Pancakes

February 27, 2009

Blueberry Buttermilk Pancakes from Sunset

Did you know that this week is National Pancake week? As far as I am concerned, any day can be pancake day with these Whole Wheat Blueberry Pancakes. Weighing in it at only 350 calories and 9 grams of fat, these pancakes are guiltless. These are wonderful without the blueberries but are great with them too. I hope you enjoy this recipe as much as I do, and it’s just in time for the weekend.


Whole Wheat Blueberry Pancakes

Prep: 15 minutes

Cook: 10 minutes

Yield: 6 servings 


3/4  cup  all-purpose flour

3/4  cup  whole wheat flour

3  tablespoons  sugar

1 1/2  teaspoons  baking powder

1/2  teaspoon  baking soda

1/2  teaspoon  salt

1 1/2  cups low-fat buttermilk

11/4 cups fresh blueberries

1  tablespoon vegetable oil

1  large egg

1  large egg white

Cooking spray

Maple syrup, butter (optional)


1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Gently stir in blueberries.

2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter, if desired.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: