Blueberry Pancakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup whole-wheat flour
- ¾cup white flour
- 1teaspoon baking powder
- 2tablespoons sugar
- Pinch of salt
- 1egg
- 3tablespoons melted butter
- 1cup skim milk
- 1cup blueberries
- Warm maple syrup
Nutritional analysis per serving (4 servings)
321 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 9 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
- Step 2
Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
- Step 3
Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
- Step 4
Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.
Private Notes
Comments
Recommend resting the batter for 10-15 minutes before starting the cooking, to give a lighter pancake. For wild blueberries I had to up the sugar by a tablespoon.
The white to whole wheat flour ratio seems off. The pancakes were very dense. An 80/20 or 75/25 ratio would have made them lighter. I added more milk but they were still too heavy.
My pancakes did not turn out well with this recipe, but I struggle with making pancakes in general. These were very dense even after adjusing the whole wheat to white flour ratio, and also tasteless.
This was very dense and did not brown well at all. I used whole milk I had on hand, but whatever happened, it wasn’t good. Perhaps letting it rise for a bit would make them fluffier, but as is, it was very disappointing.
The white to whole wheat flour ratio seems off. The pancakes were very dense. An 80/20 or 75/25 ratio would have made them lighter. I added more milk but they were still too heavy.
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