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

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

Prep Time15 mins

Course: Breakfast

Cuisine: American

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

Servings: 4 servings

Calories: 513kcal

Author: Jessica Fisher

Ingredients

Dry Team (can go in ziptop bag)

• 3/4 cup whole wheat flour
• 1/2 cup unbleached, all-purpose flour
• 1/2 cup cornmeal
• 1/3 cup rolled oats
• 3 tbsp granulated sugar brown sugar, or sucanat
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Team (can be added prior to cooking)

• 2 cup buttermilk
• 1/3 cup neutral oil
• 2 egg
• 1 cup blueberries

Instructions

• 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.

Notes

To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.

Alternatively, you can freeze cooked and cooled pancakes. Just wrap short stacks in plastic wrap and place in a ziptop freezer bag.

Nutrition

Calories: 513kcal | Carbohydrates: 65.2g | Protein: 13.3g | Fat: 23g | Saturated Fat: 3.9g | Cholesterol: 87mg | Sodium: 776mg | Potassium: 614mg | Fiber: 3.8g | Sugar: 16.5g | Calcium: 2780mg | Iron: 0.7mg