Fluffy Whole-Wheat Blueberry Pancakes

For breakfast lovers, it doesn’t get any better than these “berry” good pancakes. Drenched in their own separate recipe for home-made blueberry syrup, J. Collins , R.N., included lots of other fun details in her Healthy Careers contest entry—like how to speed up the cooking process with a milk and vinegar trick that makes the pancake batter bubble up.




1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
2/3 cup skim milk
1 tablespoon vinegar
1 cup blueberries, fresh or frozen
1/2 cup sugar-free maple syrup - for Syrup
2 cups blueberries - for Syrup
  • Stir together dry ingredients.  In a small bowl, microwave the milk and vinegar on high for about 2 minutes until hot; add this mixture to the flour.
  • In a separate bowl, beat the eggs; then add them to the flour.
  • Stir together until just blended, but still slightly lumpy.
  • Fold in the blueberries into your pancake mix.
  • If using a griddle, turn temperature to 300 degrees; turn stovetop to high.  Measure 1/4 measuring cup of pancake mix onto griddle or in skillet. Cook until bubbles appear and flip to cook the other side to a nice golden brown.
  • For the syrup, place blueberries in a small pot and heat on high.  Cook for 8-10 minutes or until blueberries are soft, and break open. Mix in the maple syrup. Ladle enough syrup to drizzle (or pour) over pancakes.
Prep Time: 
15 minutes
Cook Time: 
15 minutes
with syrup, about 115 per pancake
Filed Under: 
healthy recipes
Blueberry Pancakes
maple syrup
recipe contest
whole-wheat pancakes