Stop for breakfast. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free pancake syrup for the maple syrup.
My Private Note
Units: US | Metric
- 1In medium bowl beat eggs well. Add milk and syrup. Add dry ingredients and combine well. Stir in melted butter.
- 2Pour onto hot, lightly greased griddle to form 3-inch cakes.
- 3Sprinkle blueberries on top of each pancake.
- 4When pancakes stop bubbling and are nicely browned on the bottom, turn.
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Nutritional Facts for Blueberry Whole Wheat Pancakes
Serving Size: 1 (38 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 60.5
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.1 g
- Cholesterol 19.1 mg
- Sodium 134.2 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 2.0 g