Whole Wheat Blueberry Pancakes
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
4 minutes
Rating
4.9 out of 5 stars
(30)
Ingredients
12-14 pancakes
- 2 cups (260g) whole wheat flour or white whole wheat flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 cup (248g) plain Greek yogurt, at room temperature
- 1 and 1/4 cups (300ml) milk, at room temperature
- 1/4 cup (60ml) pure maple syrup, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (42g) coconut oil, melted (or vegetable oil, or melted butter)
- 1 and 3/4 cups (245g) frozen or fresh blueberries
- For cooking: nonstick cooking spray or butter
How would you rate this recipe?
Preparation
Chef’s notes
Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave or in a 350°F (177°C) oven.
Do not prepare the batter the night before as baking powder is activated once wet. You can mix dry and wet ingredients separately and refrigerate until morning, but do not add melted coconut oil until ready to cook.
You can use regular or Greek yogurt; plain, vanilla, blueberry, and honey-flavored yogurts work well.
Any type of milk can be used, dairy or nondairy, and any fat percentage.
Honey, coconut sugar, or brown sugar may be substituted for maple syrup.
If using frozen blueberries, no need to thaw. Increase blueberries up to 2 cups (280g) for more blueberry goodness.