Whole Wheat Blueberry Pancakes and Blueberry Maple Syrup

Breakfast is serious business. So there are times, like Saturday mornings, when I don’t mind putting a little extra effort into making some really delicious blueberry pancakes.  Fortunately, they really aren’t that hard to make.  And they are significantly better than anything you’ll get out of a box or shakeable bottle

You might be somewhat suspicious of these being both delicious and whole wheat.  Trust me, you’ll never miss the white flour here.

These pancakes have become a household favorite, especially with our 2 year old son, who can eat a surprising number of pancakes.

This is based on the Whole Wheat Pancakes recipe from Fifteen Spatulas which had the brilliant idea of lightly curdling milk with vinegar rather than using buttermilk.

If you can plan ahead a bit here, it does pay off to give the milk a good half hour to curdle and then let the batter rest for another half hour before actually making the pancakes.  But if you need to make it and go, that’s not a problem either.  I’ve found that extra time does lead to fluffier pancakes….

As far as the syrup goes, as I’ve pointed out in my Banana Nutella French Toast recipe, please use real maple syrup, if it’s possible.  You’ll use far less of it than you would the sticky sugar water that’s sold as syrup, so the bottle will last longer than you think.

 

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Whole Wheat Blueberry Pancakes
Light and fluffy blueberry pancakes. You’ll never guess that they’re whole wheat.
Prep time:
15 minutesCook time:
10 minutes

Total time:
25 minutes

Yield: 8 Pancakes

Ingredients
  • 1 Cup
    Milk
  • 2 Tablespoons
    Apple Cider Vinegar
  • 1
    Egg, lightly beaten
  • 4 Tablespoons
    Melted Butter
  • 1 Teaspoon Pure Vanilla
  • 1 Cup
    Whole Wheat Flour
  • 2 Tablespoons
    Sugar
  • 1 Teaspoon
    Baking Powder
  • 1/2 Teaspoon
    Baking Soda
  • 1/4 Teaspoon
    Salt
  • 1/4 Cup
    Maple Syrup
  • 1 Cup
    Blueberries
  • Dash of Cinnamon
Instructions
For the Syrup

  1. In a glass measuring cup, microwave the blueberries until they just start to pop. Reserve half for the pancakes, keep the other half in the cup
  2. Gently mash the blueberries with a fork
  3. Add the maple syrup and 2 tablespoons of butter to the blueberries
  4. Microwave for 30 seconds.  Keep a very close eye on it!  It will boil over and make a sticky mess the instant you look away.  You want to see it just start to bubble, and then stop the microwave.

For the Pancakes

  1. Combine the milk and apple cider and mix well (let this rest for at least 10 minutes)
  2. Add 2 Tablespoons of the butter, egg and vanilla to the milk
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt
  4. Add the milk mixture to the dry ingredients and lightly whisk together. There shouldn’t be any dry mix visible, but don’t whisk out all of the lumps
  5. If possible, let this rest for about 15 minutes
  6. Using an ice scream scoop, or small ladle, pour the batter onto a hot griddle. Place a couple of blueberries in the poured pancake
  7. Flip when bubbles start to rise to the surface, cook to completion

3 Comments

  1. I love Blueberries and going to prepare this recipe. Thanks a lot for sharing. Cheers 🙂

  2. we've been making your blueberry syrup since you made it for us. I love it! i need to get Marcus to try the whole wheat pancakes. We buttery buttermilk pancakes from Martha (ughh!!! i can't stand her) and though i hate to admit, they were so delicious.

  3. Very cool! Glad you found the blueberry syrup trick to be helpful.

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