Whole Wheat Blueberry Pancakes

Good morning, Sunshine! Start the day right with a short stack of delicious, whole wheat blueberry pancakes. They’ll come together quickly and easily with a homemade mix.

Pancakes can be ultimate comfort food. I mean, entire restaurants are dedicated to pancakes, and believe it or not, civilizations through the ages have enjoyed these delicious flat cakes. It’s even tradition that you should make pancakes for Mardi Gras.

Ancient Rome topped them with honey; Elizabethan England flavored pancakes with rosewater; Early American settlers poured on the molasses. Crepe, blin, johnny cake, panne-quaiques — they’re all good.

And they’re especially good when made with whole grains and dotted with juicy blueberries!

Can I Use Frozen Blueberries In Pancakes?

Absolutely! No need to thaw them.  Just add the frozen berries to each pancake once you have poured the batter into the griddle. Make sure you add the blueberries before you flip them over.

Do I Need To Use Whole Wheat Flour?

You don’t need to! You could definitely swap and use all purpose flour instead. I like using whole wheat flour in this recipe to make them more nutritious. I recommend keeping your whole wheat flour in the freezer. That way I can buy in bulk and extend their shelf life. And if you buy generic it’s another great way to save some money on your groceries. 

How To Make Pancakes Ahead Of Time

For over twenty years, pancakes have been a regular on our family menu. However, here’s a little secret, after awhile this mama got a little tired of measuring after being up all night with a baby and up early with hungry toddlers. I needed a way to make pancakes and keep my sanity, too.

Enter: the homemade pancake mix.

Yep, you read that right. I no longer mix up pancakes on the spot. I prep a bulk batch of pancake mixes to stash in the cupboard. I mark on the bag the wet ingredients that need to be added, so that I don’t even have to look up the recipe again.

It’s like having a boxed pancake mix at hand, only better. That way I can whip up this recipe, these whole wheat banana pancakes, or even these pancakes with apples and whipped maple butter. Whenever the pancake mood strikes!

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Whole Wheat Blueberry Pancakes

Prep Time

15 mins

 

Whole Wheat Blueberry Pancakes that you can prep ahead of time for an easy Sunday morning breakfast!

Course: Breakfast

Cuisine: American

Keyword: blueberry, healthy breakfast ideas, pancakes, whole wheat

Servings: 4 servings

Calories: 513 kcal

Author: Jessica Fisher

Ingredients

Dry Team (can go in ziptop bag)

• 3/4 cup whole wheat flour
• 1/2 cup unbleached flour
• 1/2 cup cornmeal
• 1/3 cup quick cooking oats
• 3 Tablespoons sugar brown sugar, or sucanat
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Team (can be added prior to cooking)

• 2 cups buttermilk
• 1/3 cup oil
• 2 eggs
• 1 cup blueberries

Instructions

1. In large mixing bowl, combine dry ingredients, whisking to combine. If it's already bagged and ready to go, just go to next step. In other bowl, combine wet team. Add dry team to wet ingredients and stir just until mixed. Some lumps are okay. Fry on hot, oiled griddle until brown and cooked through.
2. To make-ahead: prepare the recipe as a dry mix, adding the wet team on the day of serving. Alternatively, you can freeze cooked and cooled pancakes. Just wrap short stacks in plastic wrap and place in a ziptop freezer bag.

Nutrition Facts

Whole Wheat Blueberry Pancakes

Amount Per Serving

Calories 513 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 3.9g 20%

Cholesterol 87mg 29%

Sodium 776mg 32%

Potassium 614mg 18%

Total Carbohydrates 65.2g 22%

Dietary Fiber 3.8g 15%

Sugars 16.5g

Protein 13.3g 27%

Calcium 278%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.