01
Step 1
Start by combining the flour, milk, eggs, melted butter, and baking powder in a blender. Blend everything together until the batter is nice and smooth, which should take about 2 to 3 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Next, heat a lightly oiled griddle or non-stick pan over medium-high heat. Once it’s hot, spoon the batter onto the griddle in large dollops. Sprinkle some blueberries on top of each pancake right after you drop the batter.
03
Step 3
Let them cook until you see bubbles forming and popping on the surface and the edges start to look set, about 3 to 4 minutes. Then carefully flip the pancakes and cook for another 2 to 3 minutes until the other side is golden brown.
04
Step 4
Keep going with the rest of the batter, adding a little more oil to the pan if needed. Serve warm and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh or frozen blueberries, but don’t thaw frozen berries to avoid making the batter watery.
- Preheat the pan properly to get a golden-brown crust without burning.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
Why you’ll love it
These pancakes are a perfect blend of wholesome whole wheat and sweet, juicy blueberries. They come together quickly, making them ideal for busy mornings. Plus, they offer a nutritious twist on a classic favorite without sacrificing flavor.
Serving ideas
Serve warm with a drizzle of maple syrup or honey. Add a dollop of Greek yogurt or a sprinkle of chopped nuts for extra texture. Fresh fruit on the side pairs wonderfully for a balanced breakfast.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave to keep them soft. For longer storage, freeze pancakes in a single layer with parchment paper between them, then transfer to a sealed bag.
