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Blueberry Pancakes

Serves

Serves Icon

6

Cost/Serving

Cost Per Serving Icon

$0.41

Serving Size: 2 pancakes

Ingredients

  • 1 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 cup nonfat milk
  • 1 cup fresh blueberries

Instructions

  1. Mix flour, sugar, baking powder, and baking soda together with a fork in a medium bowl.
  2. Beat egg and milk together in a small bowl.
  3. Add the wet ingredients to the dry ingredients. Stir until just combined.
  4. Gently fold in blueberries.
  5. Heat a skillet over medium low heat. Spray with nonstick cooking spray.
  6. Pour pancake batter into the skillet using a 1/4 cup measuring cup. Cook until the pancakes have bubbles on the top and the edges are slightly dry, about 4 minutes. Flip pancakes and cook for about 3 minutes more.

Tips

Use frozen blueberries when fresh ones are out of season. Thaw the frozen blueberries and drain off the juice. Stir in 2 teaspoons of whole wheat flour.

Top pancakes with warm fruit instead of pancake syrup.

Print Recipe

Print Recipe

Nutrition Facts

6 servings per recipe
Serving Size: 2 pancakes
Amount Per Serving

Calories 120

 
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 0g
0%
Trans Fat 0g
 
Cholesterol 30mg
10%
Sodium 160mg
7%
Total Carbohydrates 22g
8%
Dietary Fiber 3g
11%
Total Sugars 7g
 
Includes 2g Added Sugars
4%
Protein 5g
 
Vitamin D 1mcg
6%
Calcium 108mg
8%
Iron 1mg
6%
Potassium 167mg
4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.