These Whole Wheat Blueberry Buttermilk Pancakes are easy to make and packed with good-for-you nutrients in the form of whole wheat flour, wheat germ and blueberries. Buttermilk (which is lower in fat and calories than regular milk*) adds extra potassium, vitamin B12 and calcium. All in all, these pancakes are a nutritious breakfast. Spiced with cinnamon, nutmeg and vanilla, they are some of the most fragrant pancakes that will ever grace your stove top.
Making pancakes from scratch requires only a few simple ingredients and a little know-how, which is why I’m always surprised when people rely on those instant mixes found in grocery store aisles. I mean, I get the convenience, I really do, but those shake & mix pancakes will never compare to the fluffy, golden beauties you can make by mixing a bit o’ this and that at home. In fact, you can make your own instant pancake mix by whisking all the dry ingredients of a recipe together, then putting them in an airtight container. They can be stored like this for up to 3 months and when you decide you want pancakes all you have to do is add the liquid ingredients, then get cooking. Want to make things even easier? Make a batch of pancakes, allow them to cool, then store them in the freezer by separating each pancake with a piece of wax paper and putting them in an airtight container. To reheat them, place the pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees F for 5-10 minutes. You can also microwave them, but I prefer the oven.
To make perfect pancakes there are a few simple things you should keep in mind. First, before you ladle batter onto your griddle lightly grease it with butter, then use a folded paper towel to wipe off any excess. This will help your pancakes achieve a beautiful golden color. Second, mix your batter with a whisk but don’t over-mix it! Never mix pancake batter until it’s smooth because the lumps of dry ingredients will actually make your pancakes fluffier. I know this is completely counter intuitive, but trust me. Finally, flip your pancakes just as the surface of the batter begins to bubble. If you wait until all the bubbles have burst you’ll lose some of the lift that comes from the air trapped inside the batter.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 4 tablespoons wheat germ
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup olive oil
- ½ teaspoon pure vanilla extract
- 1 12-oz package frozen blueberries, thawed, or about 1½ cups fresh blueberries
- Butter, for greasing the griddle, about 1-2 tablespoons
- In a large bowl whisk together the flours, wheat germ, sugar, baking powder, baking soda, spices and salt. Set aside.
- In a medium bowl whisk together the buttermilk, eggs, olive oil and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
- Heat your griddle or heavy skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel. You shouldn’t be able to see the fat on the griddle.
- Use ¼ cup of batter for each pancake, cooking 1-2 pancakes at a time. Once the batter is on the griddle sprinkle blueberries on top and gently press them into the batter with your fingers. Cook about 2 minutes, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 1-2 minutes on the other side.
- Serve immediately, or if you are making pancakes for more than one person and want to enjoy the fruits of your labor together, keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees F.
- Serve with maple syrup, fruit or whatever else floats your boat! When using fresh berries I like to sprinkle any remaining berries over the pancakes.
- Extra pancakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. Place pieces of wax paper between the pancakes to keep them from sticking together and put them in an airtight container.
* In case you’re wondering why I said buttermilk is lower in fat/calories than regular milk, the answer is this: buttermilk is the liquid left over from the process of making butter, so all the fat has already been removed. It’s called “buttermilk” only because of the manner in which it’s made, not because it’s particularly decadent. Shocking no? I was surprised when I learned this.