Blueberry-Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 2.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 384.8 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Blueberry-Wheat Buttermilk Pancakes calories by ingredient
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Whole Wheat Blueberry Buttermilk Pancakes Whole Wheat Blueberry Buttermilk Pancakes
Number of Servings: 4


    1 1/4 cups whole wheat flour
    1/2 tsp baking soda
    1 tsp baking powder
    1 tbs (3 tsp) Splenda or other sweetener
    1/4 cup wheat germ
    1 1/2 cups lowfat buttermilk
    2 egg whites or 1/4 cup egg replacer (or 1 egg)
    1/4 cup water
    1 cup frozen blueberries


Combine all dry ingredients in a large bowl.

Add in buttermilk and eggs, stirring until mixed, but slightly lumpy.

Add in frozen blueberries.

If the batter is thick (a personal preference) add about 1/4 cup water to thin it.

Heat a lightly oiled nonstick or iron skillet on the stove over medium heat. Scoop batter into pan and cook, flipping when the first side is golden brown. (About 2-5 minutes).

Makes 16 small (1/8 cup batter), or 8 large (1/4 cup) pancakes.

Number of Servings: 4

Recipe submitted by SparkPeople user JPETRUCCELLI.

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