Whole Wheat Blueberry Pancakes

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The blueberries in these whole wheat pancakes are so sweet and moist that they don’t even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.


  • 1 ¼ cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 cup milk, plus more if necessary
  • ½ teaspoon salt
  • 1 tablespoon artificial sweetener
  • ½ cup blueberries


Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Prep time: 5 mins / Cooking time: 8 mins / Total time: 13 mins

Serving: 5 / Yield: 10 pancakes

Calories: 160.3

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