Fluffy Whole Wheat Blueberry Pancakes

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

A delicious recipe for whole wheat blueberry pancakes that stack up high and have the right texture.

5 from 7 votes

In a large bowl, sift the flour, baking powder, sugar, and salt. Sifting will help your whole-wheat pancakes have a lighter texture.
Make a well in the middle of the dry ingredients and pour in the eggs, milk, and melted butter. Use a fork to break up the eggs, then whisk the wet ingredients, incorporating them from the outside of the bowl in, until the batter is no longer lumpy.
Add the blueberries into the bowl, and using a spatula, gently fold the blueberries into the batter.

Heat a non-stick pan over medium-high heat. Once hot, spray or melt butter on the hot surface.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until bubbles form and the edges begin to look defined. Flip the pancakes and cook for one more minute on the other side. Do not press down with a spatula. Remove from the pan onto a plate and cook the remaining pancakes.

Stack them high and enjoy them warm topped with syrup, fresh blueberries and your favorite toppings.

You can use traditional whole-wheat flour or "white whole-wheat" also known as whole-wheat pastry flour. The latter will yield fluffier pancakes since it's been ground finer.
Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.