These pancakes make for a delicious weekend breakfast, and since you add blueberries and whole wheat flour you can fool yourself into thinking you’re eating something kind of healthy. Until you pour on the syrup.
Blueberry Whole Wheat Pancakes
- 1-1/2 cups all purpose flour
- 1/2 cup whole wheat flour*
- 2 tbsp brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 cups buttermilk
- 3 tbsp oil
- 1 cup blueberries
* You could probably adjust the flour amounts so you use a cup of white and a cup of wheat. I was just a little hesitant to add too much wheat after some recent less-than-satisfactory breakfast cooking experiments.
Combine all of the dry ingredients in a medium bowl. If you’re using powdered buttermilk, add the powder to the dry ingredients. Whisk everything together.
In a large bowl combine two eggs, two cups buttermilk (or 2 cups water if you’re using the powdered stuff), and 3 tbsp oil. Whisk well.
Then add the dry ingredients to the wet ingredients. Whisk just until combined.
Get your blueberries ready. I used frozen ones, so I thawed them and rinsed them off. Make sure you dry them pretty well unless you want soggy pancakes.
Spray a griddle with cooking spray and heat it over medium-high heat. I used 1/4 cup batter for each pancake, and they were maybe 4″ around. You could certainly make larger ones, though.
Pour the batter on the griddle.
Right after you pour out the batter, throw some blueberries on top. I learned from my big brother Bobby that it helps to kind of throw them on with a little force so they kind of go into the middle instead of resting on the top. In decreases the chance of having burnt blueberries when you flip them over. I trust Bobby. He makes killer pancakes. And he makes delicious raspberry-rhubarb compote to eat them with. If you go to Portland to visit him, he just might make you some.
Wowsa. Look at all those berries.
Just in case you run out of blueberries, you might want to keep a few chocolate chips on hand.
After a few minutes, when the tops start to bubble, flip the pancakes and cook for another couple of minutes, or until the bottoms are golden.
I guess I should have taken into consideration how many pancakes this recipe would make and halved the recipe. Call me crazy, but this is just a few too many pancakes for two people to eat.
I took the giant chocolate chip pancake for myself as a reward for my time slaving over the hot stove. He brought his little blueberry friend along.
I’ve you’ve never had peanut butter on pancakes or waffles you should try it. I was introduced to this heavenly combination a few years ago in a little apartment in Brooklyn. It’s a little rich (I could only handle about half of the giant pancake), but it is soooo good.
