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Homemade Blueberry Pancakes
These pancakes are the perfect way to start your morning. With fresh blueberries in full swing this summer, take advantage of their incredible flavor with a stack of these homemade pancakes.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast
Servings 8
Ingredients
- 2 cups buckwheat flour or another high-fiber grain pancake mix
- 2 cups skim or 1% milk
- 1 egg
- 1/2-1 cup water
- 2 tsp cinnamon
- 2 tsp wheat germ
- 1-2 cups frozen or fresh raspberries and blueberries
Optional Toppings
- low-fat yogurt
- natural maple syrup
Instructions
- In a large mixing bowl, whisk together flour, milk, water, eggs, cinnamon, and wheat germ.
- Lightly spray the pancake griddle with cooking spray and place over medium heat. Once the griddle is hot, pour about 1/8 cup of batter onto the griddle, leaving about 1" space between each pancake.
- Add fruit pieces to the pancake batter on the griddle. Make sure to spread the fruit evenly over the pancakes.
- When air bubbles begin to form, flip the pancake over and cook for an additional minute or until golden brown. Serve warm with maple syrup and/or 2 tbsp of low-fat yogurt.
- To store, allow pancakes to cool and freeze individually in Ziploc bags or a Pyrex dish. Frozen pancakes can easily be defrosted and heated in the microwave for about one minute.
Keyword blueberry pancakes, buckwheat flour, healthy breakfast, high fiber breakfast, homemade
Tried this recipe?Let us know how it was!