Whole Wheat Blueberry Pancakes
Wholesome and fluffy, these Whole Wheat Blueberry Pancakes combine the goodness of whole grains, protein-rich Greek yogurt, and juicy blueberries. Quick to make and naturally sweetened with maple syrup, they’re a nutritious, satisfying breakfast or brunch option for the whole family.
Equipment
- Large mixing bowls (2, preferably with pour spout)
- Whisk (1)
- Griddle, electric griddle, or shallow skillet/pan (1)
- Measuring cups and spoons – as needed
Ingredients
- 2 cups 260 g whole wheat flour or white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 cup 248 g plain Greek yogurt, room temperature
- 1 1/4 cups 300 ml milk, room temperature
- 1/4 cup 60 ml pure maple syrup, room temperature
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons 42 g coconut oil, melted (or vegetable oil, or melted butter)
- 1 3/4 cups 245 g fresh or frozen blueberries
- Nonstick cooking spray or butter for cooking
Instructions
- Prepare Dry Ingredients: In a large mixing bowl (preferably one with a pour spout for easy handling), add the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to thoroughly combine them. This ensures the leavening agents are evenly distributed and the cinnamon is spread throughout the batter, giving every pancake a subtle warm spice. Set this bowl aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate large bowl, add the Greek yogurt, milk, maple syrup, eggs, and vanilla extract. Whisk these ingredients together until smooth and fully incorporated. The yogurt adds creaminess and protein, while the eggs help bind the batter. Once combined, whisk in the melted coconut oil (or your choice of vegetable oil or melted butter) to provide healthy fats and keep the pancakes moist.
- Mix Wet and Dry Ingredients: Create a well in the center of the dry ingredients and gently pour in the wet mixture. Using a spatula or whisk, stir gently just until all the dry ingredients are moistened. Be careful not to overmix—the batter should be thick and may have small lumps, which is normal. Overmixing can make the pancakes dense and tough instead of fluffy.
- Fold in Blueberries: Add the fresh or frozen blueberries to the batter. Using a spatula, fold them in gently to avoid crushing the berries, especially if frozen, as they can bleed color and change the batter’s hue. Folding ensures that blueberries are evenly distributed throughout each pancake without breaking them up.
- Let Batter Rest: Allow the batter to sit for 5 minutes while you preheat your cooking surface. Resting gives the baking powder a chance to activate fully, helping your pancakes rise better. During this time, the batter may thicken slightly, which is perfect for cooking.
- Preheat Griddle or Skillet: Place a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. A properly heated pan is essential: to test, sprinkle a few drops of water onto the surface; they should sizzle and evaporate quickly. This ensures the pancakes cook evenly and develop a golden-brown exterior without sticking.
- Cook the Pancakes: Using a 1/4 cup measuring cup, scoop the batter onto the preheated griddle or skillet. Leave some space between pancakes to allow spreading. Cook the first side for about 2 minutes, or until the edges look set and small bubbles form and pop on the surface.
- Flip Carefully: Use a spatula to flip the pancakes gently. Cook the other side for another 1–2 minutes until golden brown and fully cooked through. If needed, lightly grease the pan with more butter or cooking spray between batches to prevent sticking.
- Keep Pancakes Warm: As each batch finishes cooking, transfer pancakes to a preheated oven at 200°F (93°C) to keep them warm. This ensures that all pancakes are served hot and fluffy at the same time without losing moisture or texture.
- Serve and Enjoy: Serve immediately with your favorite toppings such as maple syrup, fresh fruits, yogurt, or nut butter. These pancakes are perfect for a healthy breakfast, brunch, or even a make-ahead meal prep option.
- Store Leftovers Properly: Allow leftover pancakes to cool completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, pancakes can be frozen for up to 3 months. To reheat, microwave briefly or warm in a 350°F (177°C) oven for 6–8 minutes, covered with foil, until heated through.
Notes
- Batter Consistency: The pancake batter should be thick but pourable. Small lumps are normal and help create a fluffy texture. Avoid overmixing, which can make pancakes dense.
- Blueberry Tips: Use fresh or frozen blueberries. If frozen, fold gently to avoid bleeding color into the batter. You can increase the amount up to 2 cups (280 g) for extra bursts of berry flavor.
- Temperature Matters: Room temperature eggs, milk, and yogurt help the batter combine smoothly and cook evenly. Cold ingredients can slow cooking and affect pancake texture.
- Griddle Preparation: Always preheat your pan and lightly grease before each batch. This prevents sticking and ensures even browning.
- Sweetener Flexibility: Maple syrup can be substituted with honey, coconut sugar, or brown sugar with no change in texture.
