It is Saturday and I decided to try another pancake recipe – this time with fresh blueberries! The batter is thicker making a denser pancake, which means I could not stack all of the pancakes in the above picture. They made for a hardy breakfast especially if you add a side of eggs or other protein you will be set for the morning! Do not forget to make extras and freeze them for another day. I do not mix the blueberries into the pancake mixture. Instead I add them once I pour the batter onto a hot griddle. These make a beautiful pancake for a brunch since they present so nicely with the blueberries showing.
Today will be a typical busy Saturday for me as I try to pack in as many things as humanly possible! Luckily the pancakes will provide some energy to get through my busy day. Hope everyone is having a fabulous weekend!
3 1/2 cups Whole Wheat Flour
1 tbsp Baking Powder
1 cup sugar
1 tsp Salt
1 3/4 cup Skim Milk
1 tsp Vanilla
1 ½ cup Blueberries, fresh or thawed frozen
Preheat oven to its warm setting. I like to place my pancakes in the oven to stay warm while I am making them. Mix dry ingredients together in a large bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients and mix.
Preheat the griddle on medium heat. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready. Pour batter onto the griddle and add about 8 blueberries to each pancake. Cook about 3-minutes or until the bubbles start to pop. Then turn over and cook for about another minute. Place in oven to keep them warm.
Serve your stack of Whole Wheat Blueberry Pancakes. You can add more blueberries when serving the pancakes.
Other pancake recipes you might enjoy: