Whole Wheat Blueberry Granola Pancakes
Start your day right with these fluffy Whole Wheat Blueberry Granola Pancakes packed with nutrition!
Servings: 4 servings
Ingredients
For the Pancakes:
- 2 cups whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup canola oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup granola (your favorite kind)
- Butter and maple syrup for serving
Instructions
Preparation Steps:
- In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, eggs, canola oil (or melted coconut oil), and vanilla extract until smoothly combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries and granola into the batter.
- Preheat your griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with butter and a drizzle of maple syrup.
Equipment
- Large Mixing Bowl
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring cups and spoons
- Mixing spoon
Notes
- For extra fluffiness, let the batter rest for about 10 minutes before cooking.
- If using frozen blueberries, add them directly to the batter to prevent color bleeding.
- For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.