Wholewheat Buttermilk Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 73.4
  • Total Fat: 1.5 g
  • Cholesterol: 31.7 mg
  • Sodium: 176.7 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Wholewheat Buttermilk Blueberry Pancakes calories by ingredient

Number of Servings: 7


    1/2 cup whole Wheat Flour plus 2 tablespoons
    1 teaspoon splenda
    1/2 teaspoon baking soda
    1/8 teaspoon salt
    1 cup lowfat buttermilk
    1 large egg
    1 teaspoon vanilla extract
    1 cup blueberries


In a medium, stir flour, sugar, baking soda and salt; set aside.

In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).

Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.

Number of Servings: 7

Recipe submitted by SparkPeople user SKINNYSOMEDAY1.