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Healthy Blueberry Pancakes with Whipped Cream
Amanda Peterson

Healthy Blueberry Pancakes with Whipped Cream

Start your morning with a nutritious, fuel-packed breakfast that tastes like an indulgence. These healthy blueberry pancakes with whipped cream offer the perfect balance of fluffy, buttery texture and fresh, bursting blueberry flavor. By using the gentle leavening power of baking soda and vinegar, we create a light, airy crumb that stays moist without being heavy. These pancakes provide a clean energy boost, making them the perfect star for a weekend brunch or a meal-prep friendly breakfast for the whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 1/2 cups whole milk
  • 1 tablespoon white vinegar
  • 1 cup fresh or frozen blueberries
  • 1 cup heavy whipping cream (for garnish)

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the egg, melted butter, milk, and vinegar.
  3. Gently pour the wet ingredients into the dry ingredients and fold just until combined; do not overmix.
  4. Gently fold in the blueberries.
  5. Heat a lightly greased non-stick pan over medium heat.
  6. Pour 1/4 cup of batter for each pancake onto the pan.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  8. Whip the heavy cream until stiff peaks form and serve atop the pancakes.

Notes

If using frozen blueberries, do not thaw them first to keep the batter from turning blue. For a dairy-free alternative, use almond milk and a vegan butter substitute. Serve immediately for the fluffiest texture.