UACES Facebook Blueberry Pancakes
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Blueberry Pancakes

by SNAP-Ed Staff - January 25, 2022

Blueberries are a great source of fiber, immune-boosting vitamin C, and antioxidants. Why not try adding them to your pancakes? This recipe works well with fresh or thawed blueberries.

Serves 8

  • 2 eggs
  • 1 ½ cups low-fat or fat-free milk
  • 2 tablespoons vegetable oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 cup blueberries, fresh or frozen
  • Fruit sauce or berry jam for topping (optional)
  1. Wash hands with soap and water. Break eggs into a clean, large bowl. Be sure to wash your hands after handling the raw eggs. Add milk and oil. Mix well.
  2. Add the whole wheat flour, all-purpose flour, baking powder, and sugar to the milk mixture. Stir just enough to wet the flour.
  3. Gently mix in the blueberries. Cook pancakes on a lightly greased griddle or frying pan.
  4. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.

Nutrition Facts per serving
Calories 190
Fat 5g
Protein 7g
Fiber 3g
Sodium 400mg
Carbohydrate 31g