Whole Wheat Blueberry Pancakes

Saturday morning pancakes don’t need a mile-long ingredient list to be great.

These are about as straightforward as it gets: whole wheat flour, baking powder, low-fat milk, eggs, a tablespoon of oil, and a cup of fresh blueberries. That’s it.

The whole wheat flour gives these pancakes a nutty, toasty flavour with real substance, so you actually stay full through the morning instead of crashing an hour later.

Blueberries burst as they cook, leaving little pockets of warm, jammy fruit throughout each golden pancake.

The batter makes 12 pancakes and comes together in about 5 minutes flat. Oil the pan, spoon, flip, done.

Variations

• Swap in raspberries or sliced strawberries when blueberries aren’t in season.
• Add a mashed banana to the batter for extra natural sweetness and a softer crumb.
• Toss in a handful of chopped pecans or walnuts for crunch.

Pro Tips

• Don’t overmix the batter. Lumps are your friend here. They keep the pancakes light instead of rubbery.
• Wait for bubbles to form on the surface and the edges to look set before you flip. One flip only.
• These freeze like a champ. Stack cooled pancakes with parchment between them, seal in a freezer bag, and reheat in the toaster for quick weekday breakfasts.