Berry Good Pancakes
blueberry pancakes
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.

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