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Blueberry Sunrise Pancakes

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Blueberry Sunrise Pancakes

Warm blueberries and a touch of cinnamon help to make these honey-sweetened whole wheat pancakes a great hot breakfast for the holidays.
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Course: Breakfast
Cuisine: American
Keyword: Blueberry Sunrise Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 2-3 pancakes
Calories: 316kcal


  • 1 none cooking spray
  • 1 cup flour, whole wheat
  • 1 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger, ground
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup blueberries, frozen
  • 1 1/3 tablespoon butter, unsalted
  • 4 tablespoon maple syrup, pure


  • Spray a large skillet or griddle with cooking spray. Heat on medium-high.
  • In a mixing bowl, whisk together flour, baking powder, cinnamon, and ginger. In a separate bowl, whisk together the milk, egg, oil, vanilla, and honey, then add to flour mixture. Mix well; batter may be a bit lumpy. Fold in blueberries.
  • Pour 1/4 cup of batter onto hot griddle. Cook until pancake begins to bubble. Flip and cook for 1 minute longer. Repeat until all batter has been used.
  • Serve pancakes topped with butter and maple syrup.
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Serving: 1g | Calories: 316kcal | Carbohydrates: 49g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 50mg | Fiber: 5g | Sugar: 23g

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