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stack of whole wheat blueberry pancakes with a syrup drizzle
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Single Stack Whole Wheat Blueberry Pancakes

This single stack pancake recipe works perfectly for one—or simply multiply it for the number of people you're cooking for!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: blueberries, pancakes, whole wheat
Calories: 322kcal

Equipment

  • Griddle, or flat griddle pan

Ingredients

  • 1 Tbsp butter plus extra for the griddle
  • 1 egg
  • 2 Tbsp unsweetened almond milk
  • 2 tsp maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 cup whole-wheat flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 Tbsp blueberries

Instructions

  • Melt the butter in the microwave for 30-45 seconds.
  • Whisk together the melted butter, egg, almond milk, maple syrup, and vanilla extract.
  • In a small bowl, whisk together the whole wheat flour, baking powder, and salt.
  • Sprinkle the dry ingredients into the wet ingredients, mixing until just combined (there may be lumps—that’s fine!).
  • Fold in the blueberries until just combined.
  • Let the batter sit for 15 minutes.
  • Prep your griddle to 300 degrees, or flat pan to medium-low heat.
  • Slide butter on the surface of the griddle. Scoop out 1/4 cup of the pancake batter for each pancake.
  • Let the pancakes cook for 2-3 minutes on each side. You’ll know the pancake is ready to flip when the surface is bubbly and easy to get a spatula under.
  • Serve with extra blueberries, maple syrup, nuts, seeds…whatever you would like!