Whole Wheat Blueberry Pancakes
These Whole Wheat Blueberry Pancakes are a delicious and nutritious way to start the day. While these pancakes are easy to make, they are also a great meal prep option.
Ingredients
- 1 large egg
- 2 tbsp salted butter, melted
- 2 tbsp granulated sugar
- 1 cup whole milk
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 1/4 cup whole wheat flour, or regular all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup fresh blueberries , coated in 1 tbsp of flour or cornstarch
Instructions
- In a large mixing bowl, combine the egg, butter, milk, sour cream and vanilla extract
- Mix until combined
- Fold in the flour, baking powder and baking soda (It is okay if there are a few lumps)
- Next, coat the fresh blueberries in 1 tbsp of cornstarch or flour
- Gently fold the blueberries into the batter until evenly distributed
- Let the batter rest at room temperature for 20-30 minutes
- Heat a pan over medium heat
- When warm, spray the pan with nonstick or coat with butter
- Pour about 1/4 to 1/3 cup of pancake batter on the heated pan (I like to use a 2 oz cookie scoop to portion the batter)
- I make about 2-3 pancakes at a time
- Flip the pancakes when bubbles have formed on the top of the batter and the pancake can be easily moved on the pan
- Repeat until all the pancake batter has been used (Make sure to spray pan with nonstick as needed)
- Stack up your pancakes
- Top with more fresh blueberries and a maple syrup drizzle
- Enjoy!
Nutrition
Serving: 1pancake, Calories: 131kcal, Carbohydrates: 17g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 131mg, Potassium: 138mg, Fiber: 2g, Sugar: 3g, Vitamin A: 194IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg