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Pancakes and waffles

Fluffy Wholegrain Blueberry Pancakes

Light and fluffy and filled with fruit and fiber. You can use frozen blueberries if you like, but don’t thaw them before using.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
347 calories per serving


> 3 eggs
> 1 cup white whole-wheat flour
> 1 tsp baking powder
> 2/3 cup 2% milk
> 2 tbsp sugar
> 4 tbsp butter + extra to serve
> 1/2 pint fresh blueberries
> maple syrup, to serve


Separate the eggs. Place the egg whites in a grease-free bowl and the yolks in a large mixing bowl.
Sift the flour and baking powder over the egg yolks, add the milk and beat with a whisk until you get a smooth batter. Whisk in the sugar.
Beat the egg whites until stiff, about 5 min. Fold the egg whites gently into the batter.
Melt 1 tbsp butter in a large skillet and ladle in 3 3-inch diameter pancakes. Top each pancake with a few fresh blueberries.
Cook over medium heat 2-3 min. Flip and continue cooking an additional 2-3 min. Repeat with remaining batter (you should get 16 pancakes). Serve with butter and syrup.

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