Whole Wheat Blueberry Pancakes Recipe
Pancakes Recipe topped off with fresh whipped cream!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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
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.
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