Lately I’ve been going ALL OUT with breakfast!
My Other Half is definitely the breakfast maker in our little family, which he inherited from his dad, but I’m the pancake maker (he normally does bacon and eggs and things). Since we stopped buying pancake mix a long time ago (in our effort to cut out processed, pre-packaged foods) I’ve been looking for some unique pancake ideas.
These were totally different from most pancakes I make, because they’re whole wheat and really fluffy. I think it’s because there is baking soda AND powder in them. Blueberry pancakes are seriously the BEST. We topped them off with lots of butter and real maple syrup… just yum!
If you’re looking for a regular, non-whole wheat pancake recipes, these are awesome. I make those most often, and they’re flawless every single time. BUT, if you’re looking for something different (and a bit more healthy), these whole wheat blueberry yogurt pancakes are awesome! My Other Half loved them.
- 1 cup whole wheat flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup plain yogurt
- 1 egg
- 3 tbsps honey
- 2 tsps vanilla
- 3/4 cup blueberries (I used frozen)
- Whisk together the four, baking soda and powder, cinnamon and salt. In another bowl, whisk together the milk, yogurt, egg, honey and vanilla. Add wet ingredients to dry, and mix to make the batter.
- Heat a large frying pan (if not non-stick, spray with cooking spray before each round of pancakes). Using a 1/4 cup measure, scoop batter onto frying pan leaving a couple inches between pancakes. Sprinkle each with a few blueberries. When bubbles form all over the top, flip.
- Serve pancakes with butter and maple syrup.
- Adapted from the cookbook Seriously Delish