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Homemade Whole Wheat Kefir Pancakes with Blueberry Sauce recipe photo

Whole Wheat Kefir Pancakes with Blueberry Sauce

Warm, fluffy, and wholesome! These Whole Wheat Kefir Pancakes with Blueberry Sauce offer a nutritious twist on a classic breakfast favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings

Equipment

  • Non-stick skillet or griddle
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Small saucepan
  • Serving plates and utensils

Ingredients
  

Pancake Batter

  • 1 cup whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 1 cup plain kefir plus 2 tablespoons
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Blueberry Sauce

  • 2 cups frozen blueberries
  • 2 tablespoons agave nectar or honey
  • 1/4 cup water
  • 2 teaspoons cornstarch

Instructions
 

Pancake Batter Preparation

  • In a large mixing bowl, sift together the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, whisk the kefir, canola oil, egg, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and gently fold together using a spatula or wooden spoon, mixing just until combined. A few lumps are okay.

Cooking Pancakes

  • Place your non-stick skillet or griddle over medium heat and lightly grease it with canola oil or butter.
  • Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
  • Flip carefully and cook the other side until golden brown, about 2 minutes more. Adjust heat as needed.

Blueberry Sauce Preparation

  • Combine frozen blueberries, agave nectar or honey, and water in a small saucepan over medium heat. Stir occasionally until blueberries break down and mixture simmers.
  • Dissolve cornstarch in a teaspoon of water, then stir it into the blueberry mixture. Continue cooking and stirring until sauce thickens, about 2-3 minutes. Remove from heat and let cool slightly.

Serving

  • Stack warm pancakes on plates and generously spoon blueberry sauce over the top. Optionally, add powdered sugar or fresh berries. Serve immediately.

Notes

  • Add chopped nuts or holiday spices like nutmeg for festive variations.
  • If batter is too thick, add more kefir or milk; if too thin, add flour.
  • Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 2 months.
Keyword Blueberry Sauce, Easy, Healthy, Kefir, Quick, Whole Wheat