Berry Good Pancakes

Berry Good Pancakes
Pancake stack with raspberry jam
Yield: Makes 8 servings
  • 2 eggs
  • 1 ½ cups low-fat or fat-free milk
  • 2 Tablespoons vegetable oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 Tablespoons baking powder
  • 2 Tablespoons sugar
  • 1 cup blueberries, fresh or frozen
  • Fruit sauce or berry jam for topping (optional)


  1. Wash hands with soap and water. Break eggs into a clean, large bowl. Be sure to wash your hands after handling the raw eggs. Add milk and oil. Mix well.
  2. Add the whole wheat flour, all-purpose flour, baking powder, and sugar to the milk mixture. Stir just enough to wet the flour.
  3. Gently mix in the blueberries. Cook pancakes on a lightly greased griddle or frying pan.
  4. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Though pancakes taste best fresh from the griddle, they can be held briefly as you make others by placing them in a single layer on a baking sheet in a 200 °F oven.

Nutrition Information:

  • Calories 190
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 45mg
  • Sodium 400mg
  • Total Carbohydrates 31g
  • Fiber 3g
  • Total Sugars 7g, includes 3g Added Sugars
  • Protein 7g
  • Vitamin D 6%
  • Calcium 20%
  • Iron 10%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor