Print

Whole Wheat Blueberry Pancakes Recipe

Pancakes Recipe topped off with fresh whipped cream!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 990kcal
Author Chef Billy Parisi

Ingredients

For the Pancakes:

  • 3 cups of Bob’s Red Mill Whole Wheat Pastry Flour
  • 3 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1 1/2 teaspoons of baking soda
  • pinch of salt
  • 1 ½ cups of milk
  • 1 cup of Greek yogurt
  • ¼ cup of melted unsalted butter
  • 3 eggs
  • 2 teaspoons of vanilla

For the Toppings:

  • 4 tablespoons of unsalted butter
  • 2 cups of fresh blue berries
  • 1 cup of heavy whipping cream
  • 2 tablespoons of sugar
  • maple syrup for serving

Instructions

  • For the pancakes: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, milk, yogurt, melted butter, eggs and vanilla until completely combined.
  • Next, add a small amount of butter to a griddle or large frying pan over medium heat and add in 4 to 6 ounces of batter into the pan.
  • Next add 12 – 15 blueberries right on top of the batter in the pan.
  • Cook the pan cakes for 2 to 3 minutes or until it begins to bubble and is lightly browned on the other side and flip.
  • Cook for a further 2 to 3 minutes and then set aside. Repeat the process until the batter is gone.
  • For the toppings: Whisk the whipped cream and sugar in a bowl until medium peaks are formed.
  • To serve: Top off the pancakes with whipped cream, remaining fresh blueberries and maple syrup.

Nutrition

Calories: 990kcal | Carbohydrates: 107g | Protein: 24g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 277mg | Sodium: 644mg | Potassium: 742mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1945IU | Vitamin C: 7.5mg | Calcium: 371mg | Iron: 5.4mg