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Whole Wheat Pancakes with Blueberries and Maple Syrup

480 kcal · 20 g protein · 10 minutes · 3 servings

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Whole Wheat Pancakes with Blueberries and Maple Syrup

Fluffy whole wheat pancakes bursting with juicy blueberries, served with a drizzle of sweet maple syrup. This wholesome breakfast is perfect for a nutritious start to your day, combining fiber-rich grains and antioxidant-packed berries.

480 kcal 20 g protein 10 minutes

Ingredients

  • Whole wheat pancake mix 120 g
  • Blueberries 74 g
  • Maple syrup 40 g
  • Egg 1 large
  • Skim milk 120 ml

Method

  1. Prepare your ingredients. Gather all your ingredients. Make sure the egg and milk are at room temperature, as this helps create a smoother batter.
    Tip: If your blueberries are frozen, rinse them quickly under cold water and pat dry to prevent excess moisture in the batter.
  2. Mix wet ingredients. In a medium-sized bowl, crack the egg and whisk it gently. Then add the skim milk and whisk until combined.
    Tip: Use a whisk or fork to beat the egg and milk together well for an even texture.
  3. Combine pancake mix with wet ingredients. Gradually add the whole wheat pancake mix to the wet ingredients. Stir gently with a spoon or spatula until just combined. The batter should be slightly lumpy but without dry flour patches.
    Tip: Avoid overmixing to keep pancakes fluffy.
  4. Add blueberries to the batter. Gently fold the blueberries into the batter, distributing them evenly without crushing them.
    Tip: If you prefer, you can also sprinkle blueberries on the pancakes after pouring batter on the pan.
  5. Heat the pan. Place a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or cooking spray.
    Tip: Test the pan temperature by sprinkling a few drops of water; if they sizzle and evaporate, the pan is ready.
  6. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through.
    Tip: Use a thin spatula to flip pancakes gently to avoid breaking.
  7. Serve with maple syrup. Stack the pancakes on a plate and drizzle with maple syrup. Serve immediately while warm.
    Tip: Add extra fresh blueberries or a dollop of yogurt for extra flavor.

Pro tips

  • Use room temperature ingredients to help the batter mix smoothly.
  • Do not overmix the batter to keep pancakes light and fluffy.