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Blueberry Wholewheat Pancakes

Today is National Blueberry Pancake Day, so we thought we'd share this tasty and healthy recipe from Driscolls to help mark the occasion!


  • 2 Cups whole wheat flour

  • 1/4 Cup natural sugar

  • 2 1/2 Teaspoons baking powder

  • 1/2 Tsp. baking soda

  • 1/2 Tsp. salt

  • 2 Cups low-fat buttermilk

  • 1/2 Cup low-fat margarine, melted

  • 2 Packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired

  • 2 large eggs


Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.

In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently. Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet.

Cook for 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.

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