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Wholewheat Pancakes with Blueberry Sauce

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A healthier version of a decadent breakfast - these pancakes are made with whole wheat flour and are a great way to add some fruit into the breakfast without too much fuss.

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Rate this recipe 3.2/5 (136 Votes)

Ingredients

  • For the pancakes:
  • Whole wheat Flour (atta) - 1 cup
  • Baking Powder - 1 teaspoon
  • Egg - 1
  • Cinnamon Powder - 1/4 teaspoon
  • Milk - 1 1/3 cups
  • Melted butter - 1 teaspoon for batter and 2 teaspoons for cooking the pancakes
  • For the Blueberry Sauce:
  • Blueberries - 1 cup
  • Honey - 6 tablespoons
  • Water - 1/4 cup -

Details

servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Place all the pancake ingredients in a bowl and use a whisk to blend everything. Add the 1 teaspoon melted butter to the batter. It doesn't matter if there are a few lumps in the batter.

Step 2

Heat a frying pan until it gets hot and put a little butter and pour a small ladle of pancake batter and let it sizzle. The pancake should be around 2 1/2 inches in diameter.

Step 3

Let it cook on one side and then flip it to cook the other side. Remove and continue to make the remaining pancakes.

Step 4

To make the blueberry sauce - place all the sauce ingredients in a sauce pan and bring it to boil. Let it simmer till the blueberries have burst and the syrup becomes a lovely purple colour and slightly thick. Let the syrup cool before serving.

Step 5

To serve - make a stack of pancakes and spoon the blueberries and drizzle the sauce from the top.

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Try adding fresh blueberries in the pancake batter or even chocolate chips to make them more appealing to children. -

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