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.
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.
Tried this recipe?Let us know how it was!
