Kay's Silky Mango Tartlets
◷ 11 min
BreakfastReader ratedQuick & Easy
Simple Whole Wheat Pancakes with Blueberries
Start your day with these fluffy, wholesome pancakes packed with juicy blueberries for a burst of natural sweetness. They’re easy to make and perfect for a cozy breakfast that everyone will love.
◷20 minTotal Time
♜4Servings
▥EasyDifficulty
Ingredients
4servings
Instructions
1
Blend Pancake Batter
Start by combining the flour, milk, eggs, melted butter, and baking powder in a blender. Blend everything together until the batter is smooth, which should take about 2 to 3 minutes.
2
Cook Pancakes with Blueberries
Next, heat a lightly oiled griddle or non-stick pan over medium-high heat. Once it’s hot, drop large spoonfuls of batter onto the surface. Sprinkle some blueberries on top of each pancake right away.
3
Cook and Flip Pancakes
Cook the pancakes until you see bubbles forming on the surface and the edges start to look dry, about 3 to 4 minutes. Then, carefully flip them over and cook for another 2 to 3 minutes until they’re golden brown on the other side.
4
Cook Remaining Batter
Keep going with the rest of the batter, adding a little more oil to the pan if needed. Serve warm and enjoy!
Why You’ll Love This Recipe
These pancakes are a wholesome and delicious way to start your day. Made with whole wheat flour, they offer more fiber and nutrients than regular pancakes. The burst of fresh blueberries adds natural sweetness and a touch of antioxidants, making each bite both tasty and good for you.
Serving Suggestions
Serve warm with a drizzle of maple syrup or honey. Add a dollop of yogurt or a sprinkle of chopped nuts for extra texture. Fresh fruit on the side complements the flavors and makes for a colorful breakfast plate.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, use a toaster or microwave until warm. For longer storage, freeze them separated by parchment paper and reheat directly from frozen.
