Whole Wheat Blueberry Pancakes

4 years ago

Happy Friday!

This weekend something amazing is happening. We don't have any plans! It has been quite a while since we had a weekend free without commitments and I am looking forward to it! Weekends just go by too fast when you are going-going-going. I'm planning on relaxing and taking the time to do things I don't always get to do, like make a big Saturday morning breakfast of eggs, bacon, and some whole wheat blueberry pancakes!

Next to strawberry waffles, blueberry pancakes are my next favorite breakfast food. Sensing a pattern? Combine carbs and fruit and I've got a winning combination! Which kind of presents a problem when you are married to a savory breakfast lover. Michael would always rather have eggs and meat. Owlets, breakfast burritos, over easy eggs and bacon, etc. for breakfast. So to make sure everyone is happy, we just have both! Makes for a great start to the day, and lots of leftovers!!
Because I like my carb-y breakfasts, I try to put as much nutrition in them as I can. These pancakes are made with whole wheat flour and I added flax seed, wheat germ, and ground oatmeal. If you don't have that all on hand, you can substitute with extra whole wheat flour, but it adds lots of texture, flavor, and a big nutritional punch to these flapjacks.

This recipe calls for buttermilk and I didn't have any on hand. But do you know how easy it is to make buttermilk? Just squeeze the juice of one lemon into 2 cups of milk (I used non-fat) and let it sit for about 5 minutes. Voila! Instant buttermilk!

I like my blueberry pancakes loaded with blueberries. Grab 'em by the handful! I also like to use frozen blueberries because they warm through while the pancakes cook, but don't get so hot that they burst like fresh blueberries tend to do.

 Serve these up with some fresh squeezed OJ, some crispy bacon, and lots of maple syrup...and if you're my hubby, a big ol' fried egg on top! Have a great weekend!
Recipe adapted via Bon Appetit
Recipe: Whole Wheat Blueberry Pancakes
  • Ingredients

    • 1 cup whole wheat flour
    • 1/4 cup ground flaxseed
    • 1/4 cup oat bran
    • 1/2 cup oat flour (to make oat flour pulse oatmeal in a food processor until finely ground)
    • 2 tablespoons raw sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon kosher salt
    • 2 cups buttermilk
    • 3 large eggs, beaten to blend
    • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
    • about 2 cups frozen blueberries (or more!)
    • Nonstick vegetable oil spray
    • Maple Syrup


    1. Whisk first 7 ingredients in a large bowl. Whisk buttermilk, eggs, and butter in a medium bowl; add buttermilk mixture to dry ingredients and whisk just to combine (do not overmix; small clumps are okay).
    2. Heat a medium nonstick skillet over medium heat. Lightly coat bottom of skillet with nonstick spray. Using a 2 cup measuring cup (Pyrex works well) pour about 1/4 cup batter onto the skillet. Top with a handful of blueberries. Cook until pancake bottoms are golden brown and bubbles begin to form and pop on top, about 3 minutes. Flip pancakes and cook until golden brown and just cooked through, 1–2 minutes longer. Divide among serving plates and serve with maple syrup
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