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Whole Grain Blueberry Pancakes with a Glass of Milk Recipe

by AI Chef
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blueberry pancakes recipe

Get your day started with a power-packed breakfast, featuring our Whole Grain Blueberry Pancakes. Combining the natural sweetness of fresh blueberries, the earthy taste of whole grains, and the light, fluffy texture that makes pancakes universally loved, this dish is an absolute treat to your taste buds. The pancakes are simple to make, and yet deliver a sophisticated palate that makes them ideal not just for regular breakfasts, but also for leisurely brunches.

the batter being mixed in a large bowl

Whole grain pancakes offer an excellent source of fiber and nutrients, and the blueberries add a sweet burst of antioxidants and vitamins. Paired with a glass of milk for a calcium boost, this breakfast is delicious and incredibly nutritious. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is straightforward and enjoyable.

Let’s get started on your new favorite breakfast!

Whole Grain Blueberry Pancakes with a Glass of Milk Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 250 calories 5g fat


For the Whole Grain Pancakes:

  • 2 cups of whole-grain flour
  • 1 teaspoons baking powder
  • 2 tablespoon honey or any sweetener of your choice
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil, plus extra for frying
  • 1 teaspoon of pure vanilla extract
  • 1 cup fresh blueberries

For Serving:

  • Additional blueberries
  • Pure maple syrup (optional)
  • 1 glass of milk per serving
  • Powdered sugar for dusting



Pancake Batter Preparation:

  1. In a large bowl, combine the whole grain flour, baking powder, and salt. Mix together until well blended.
  2. In a separate bowl, combine the honey or maple syrup, beaten eggs, milk, and vanilla extract. Stir until thoroughly mixed.
  3. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; it's okay if the batter is a bit lumpy.
  4. Gently fold in the fresh blueberries.

Pancake Cooking Instructions:

  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Lightly grease with cooking spray or a small amount of butter.
  3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
  4. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
  5. Repeat with the remaining batter, greasing the skillet as needed.
  6. Serve the pancakes warm with additional blueberries, a drizzle of maple syrup or honey, a dusting of powdered sugar (if using), and a glass of milk.

Assembly and Presentation

Stacking and Garnishing Pancakes:

  1. Stack the cooked pancakes on a plate. You can stack them as high as you like, but a stack of 2-3 pancakes usually works well.
  2. Top the stack with a small handful of fresh blueberries.
  3. Drizzle your choice of maple syrup or honey over the top of the pancakes and blueberries, letting it cascade down the sides of the stack.
  4. Optional: Sprinkle a light dusting of powdered sugar over the top for an extra touch of sweetness.

Serving Suggestions:

  1. Place the stacked and garnished pancakes in the center of the plate. You want them to be the star of the show.
  2. Pour a cold glass of milk to serve on the side. The cool, creamy milk complements the warm, fluffy pancakes perfectly.
  3. Serve immediately while everything is still fresh and warm. Enjoy the balance of the hearty whole grain pancakes with the sweet and tangy blueberries, all brought together by the rich syrup or honey and balanced out by the milk.

Storage and Serving Suggestions

  1. If you have leftover pancakes, allow them to cool completely before storing them. They can be stored in airtight containers in the refrigerator for up to 3 days.
  2. You can also freeze the pancakes for longer storage. Place a piece of parchment paper between each pancake to prevent them from sticking together, then store in a zip-top freezer bag. They can be frozen for up to 3 months.
  3. To reheat the pancakes, you can microwave them for about 20-30 seconds, or until warm. If frozen, you can heat them directly from the freezer, adding about 15-20 more seconds to the reheating time.
  4. Serve reheated pancakes with a fresh batch of blueberries and a glass of milk for a quick and healthy breakfast.

Tips And Tricks

  1. When making the batter, don’t overmix it. Mixing until just combined will result in fluffier and softer pancakes.
  2. To ensure your pancakes are all the same size, use an ice cream scoop or measuring cup to portion the batter.
  3. Wait until your pan is properly heated before starting to cook the pancakes. A good test is to drop a small amount of water onto the pan. If it sizzles and evaporates, the pan is ready.
  4. Don’t rush the cooking process. Lower heat and a bit more time ensures a well-cooked pancake that is golden brown on the outside and fully cooked on the inside.


Q: Can I use any other type of fruit in this recipe?
A: Absolutely! Although blueberries are a classic choice for pancakes, you can substitute them with other berries, sliced bananas, diced apples, or even chocolate chips.

Q: Can I make these pancakes gluten-free?
A: Yes, you can replace the whole grain flour with a gluten-free all-purpose flour. Just make sure to check the consistency of the batter, as you may need to adjust the amount of milk slightly.

Q: Can I use a different type of milk for this recipe?
A: You can definitely use other types of milk such as almond milk, soy milk, or oat milk. Each will give a slightly different flavor to your pancakes.

These Whole Grain Blueberry Pancakes are not only delicious, but they’re also full of nutritional goodness. Whether you’re serving them for a weekend brunch or a weekday breakfast, they’re sure to be a hit. Remember to serve them with a glass of milk for an extra protein boost. Enjoy the cooking process, and don’t forget to have fun while you’re at it!

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