Last Updated on November 11, 2021
Whole wheat blueberry pancakes are the solution for a healthy snack since pancakes served in cafes use all-purpose flour to make them. For this reason, you can make healthier pancakes with wheat flour at home. Although making a whole wheat pancake is not the same as making an ordinary pancake, This recipe will teach you quick and easy steps to achieve delicious and nutritious whole wheat blueberry pancakes. And the reason why I said it like that is that a lot of whole wheat versions of baked goods taste terrible, and this is an exception since these are 100% whole wheat pancakes that taste so good.
This whole wheat blueberry pancake recipe is the best because it is whole grain. You can easily make it on a weekday or a big bunch of it on the weekends. It is healthy, so you do not have to worry about being conscious when eating it, and you can have a lot of it when you like. Whole wheat blueberry pancakes have less sugar and have more nutrients than all-purpose flour. It may be a bit tricky and requires conciseness. This recipe will make it easier for you to make and enjoy. Wheat flour is heavy, so it is mostly mixed with all-purpose flour to have a lighter texture. But this recipe is not a mix of all-purpose flour and whole wheat flour. So if you want to live a healthy lifestyle, then whole wheat pancake is the recipe for you. A perfect formula to create soft, yummy, and appetizing pancakes.
Why is Whole Wheat Blueberry Pancakes the Best?
Whole-wheat flour is a good source of carbohydrates, like all whole grains. It will convert into glucose, which is the brain’s favorite energy source. In addition to that, this will help you stay alert and keep you in a good mood in the morning. Whole grains, both soluble and insoluble, are a rich source of fiber. Soluble fiber, which dissolves in the digestive system, allows the blood to slow sugar absorption and reduce cholesterol.
There is no breakdown of insoluble fiber, so it helps you prevent constipation. Except for B12, which is present in food from animal sources, whole-wheat flour is an excellent source of B-vitamins, so the eggs and milk in the pancakes contain B12, as well as vitamin E. While plain pancakes are a good source of vitamins and minerals, there are higher calcium, iron, phosphorus, and riboflavin levels in whole-wheat blueberry pancakes.
What You Will Need to Make Whole Wheat Blueberry Pancakes
Ingredients
- 1 ½ cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tbsp cinnamon powder
- ¼ tsp salt
- ½ tsp cream of tartar
- 2 tbsp vegetable oil (can also be coconut oil or butter)
- 2 tbsp honey
- ½ cup Greek yogurt
- 250ml fresh milk
- 2pcs medium-sized eggs
- 1 tsp vanilla
- 1 cup blueberries
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Hand mixer
- Rubber spatula
- Non-stick frying pan
- Flat cooking spatula
Sensarte Nonstick Skillet, Deep Frying Pan with Glass Lid
Step by Step Instructions to Make Healthy Whole Wheat Blueberry Pancakes
Step 1
If you are using coconut oil or butter, microwave it first until it melts.
Step 2
Mix the oil and honey, then add the yogurt, milk, and egg yolk. Set aside the egg whites for later.
Step 3
Then, add in the baking powder, baking soda, cinnamon powder, salt, and whole wheat flour. Whisk until smoothly combined.
Step 4
Gently fold in the egg whites and the blueberries right after.
Step 5
Pour a 1/4 cup of batter onto a non-stick pan and wait for 1-2 minutes before flipping to the other side.
Step 6
Stack pancakes on a plate, add blueberries for garnish, drizzle some maple syrup on top, serve and enjoy!
Tips and Tricks for Whole Wheat Blueberry Pancakes
Use Greek yogurt instead of plain yogurt because it contains more protein and has less sugar. Also, it is a high source of calcium. Beat the egg whites before mixing it with the batter to have a fluffy pancake. To know when to flip the pancakes, see if bubbles are popping from the surface, then, it is time to flip the pancake. You can replace honey with sugar or maple syrup if you want to add a hint of sweetness to your pancakes. It takes about half the time for the second side of the pancake to cook like on the first side. Flip the pancake only once. The perfect color for a perfectly cooked pancake is golden brown.
Whole Wheat Blueberry Pancakes Recipe
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Hand mixer
- Non-stick frying pan
- Flat cooking spatula
Ingredients
- 1 ½ cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tbsp cinnamon powder
- ¼ tsp salt
- ½ tsp cream of tartar
- 2 tbsp vegetable oil can also be coconut oil or butter
- 2 tbsp honey
- ½ cup Greek yogurt
- 250 ml fresh milk
- 2 pcs medium-sized eggs
- 1 tsp vanilla
- 1 cup blueberries
Instructions
- If you are using coconut oil or butter, microwave it first until it melts.
- Mix the oil and honey, then add the yogurt, milk, and egg yolk. Set aside the egg whites for later.
- Then, add in the baking powder, baking soda, cinnamon powder, salt, and whole wheat flour. Whisk until smoothly combined.
- Gently fold in the egg whites and the blueberries right after.
- Pour a 1/4 cup of batter onto a non-stick pan and wait for 1-2 minutes before flipping to the other side.
- Stack pancakes on a plate, add blueberries for garnish, drizzle some maple syrup on top, serve and enjoy!
Notes
Servings and Preparation Time
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.