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Whole Wheat Blueberry Pancakes Recipe

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4.3 from 6 reviews

Delicious and wholesome Whole Wheat Blueberry Pancakes made with Greek yogurt, whole wheat flour, and bursting with fresh or frozen blueberries. These pancakes are fluffy, lightly spiced with cinnamon, naturally sweetened with maple syrup, and perfect for a healthy breakfast or brunch.

  • Total Time: 25 minutes
  • Yield: 12 pancakes (approximately 3 servings)

Ingredients

Dry Ingredients

  • 2 cups (260g) whole wheat flour or white whole wheat flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup (248g) plain Greek yogurt, at room temperature
  • 1 and 1/4 cups (300ml) milk, at room temperature
  • 1/4 cup (80g/60ml) pure maple syrup, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • 3 Tablespoons (42g) coconut oil, melted (or vegetable oil, or melted butter)

Add-ins & Cooking

  • 1 and 3/4 cups (245g) frozen or fresh blueberries
  • Nonstick cooking spray or butter for cooking

Instructions

  1. Mix Dry Ingredients: In a large bowl preferably with a pour spout, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside.
  2. Combine Wet Ingredients: In another large bowl, whisk together the Greek yogurt, milk, pure maple syrup, eggs, and vanilla bean paste until smooth and fully combined. Whisk in the melted coconut oil until fully incorporated.
  3. Combine Wet & Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Gently whisk just until there are no visible patches of dry flour remaining; a few lumps are fine to ensure tender pancakes.
  4. Fold in Blueberries: Carefully fold in the blueberries using a gentle motion, especially if they are frozen, to minimize color bleeding and preserve the batter’s appearance.
  5. Let Batter Rest: Allow the batter to rest for 5 minutes while you heat your stove and griddle or skillet. This rest helps the batter thicken slightly for better texture.
  6. Heat & Grease Pan: Preheat a griddle or large nonstick skillet over medium heat. Generously coat the surface with butter or nonstick cooking spray to prevent sticking.
  7. Cook Pancakes: Pour heaping 1/4 cup portions of batter onto the hot griddle. Cook for about 2 minutes or until the edges look set and tiny holes appear on the surface near the edges. Flip the pancakes and cook for another 1 to 2 minutes or until golden brown and cooked through.
  8. Keep Warm: Place cooked pancakes on a baking sheet and keep warm in a preheated oven at 200°F (93°C) while cooking the remaining batter.
  9. Serve: Serve pancakes immediately with your favorite toppings such as maple syrup, fresh fruit, or butter.
  10. Storage: Cover and refrigerate any leftover pancakes for up to 5 days. Reheat gently before serving.

Notes

  • Room temperature ingredients help create a smooth and well-incorporated batter.
  • Using Greek yogurt adds protein and moisture, making the pancakes tender.
  • If frozen blueberries are used, fold them in gently to prevent the batter from turning purple.
  • Resting the batter for 5 minutes improves texture by allowing the flour to hydrate fully.
  • Cooking on medium heat prevents burning and allows pancakes to cook evenly.
  • The pancakes can be stored in the refrigerator for up to 5 days or frozen for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/whole-wheat-blueberry-pancakes-recipe/