Rating: 4.5 stars
768 Ratings
  • 5 star values: 497
  • 4 star values: 183
  • 3 star values: 46
  • 2 star values: 22
  • 1 star values: 20

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.



Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.

Nutrition Facts

160 calories; protein 9.8g; carbohydrates 26.7g; fat 2.6g; cholesterol 41.1mg; sodium 464.1mg. Full Nutrition