Whole Wheat Blueberry Pancakes

Growing up, I would equate jumping out of bed for blueberry pancakes as exciting as grabbing an ice cream cone after soccer practice. It was a rare (though more frequent than ice cream) occasion, usually confined to the summertime. Usually these were mornings just after hot afternoons spent picking (and gorging on) blueberries with mom—the afternoons that led to the mornings I can still vividly remember today.

Though I’m out on my own now and could make them whenever I please, pancakes still feel like a luxurious and special occasion. In my kitchen, summer is still the only time they’re generally found on the griddle because for me, like corn and watermelon, pancakes have a season of their own. Blueberry has always been my favorite kind, and summer’s the only time of year that the berries are fresh enough for a touch of maple syrup to be added for its flavor, not sweetness.

I whipped up this particular recipe for dinner. Talk about luxury. I love breakfast for dinner but for some reason seldom put that idea into action. So when I do, it feels like a novelty. With peaches and walnuts on hand, I can say it truly was.

Whole Wheat Blueberry Pancakes

Yield: Makes about 10 pancakes


  • -1 3/4 cups whole wheat flour
  • -2 Tbsp. brown sugar, packed
  • -2 tsp. baking powder
  • -1/2 tsp. baking soda
  • -1/4 tsp. salt
  • -1 tsp. cinnamon
  • -1 large egg
  • -2 - 2 1/2 cups buttermilk*, depending on desired thickness
  • -3 Tbsp. canola oil
  • -1 1/2 cups blueberries, plus more for topping


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a medium bowl, whisk together egg, buttermilk and oil. Make a well in the dry ingredients and stir in wet ingredients, mixing just until moistened (lumpy batter is what you're looking for). Adjust milk to desired thickness. Gently stir in blueberries.
  3. Heat large skillet or griddle and lightly coat with oil. Once oil is hot, pour batter onto pan. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under and bubbles begin to form on to. Flip and cook the other side for a minute or two. Cook until golden brown on both sides. Serve immediately, topped with syrup and any other desired additions.


*You can use soy milk to make buttermilk, if desired, by adding 1 Tbsp. lemon juice per cup of soy milk. Stir and let sit for 10 minutes, until milk begins to thicken.



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  • Reply
    July 24, 2012 at 11:04 pm

    These look delicious! I love the simplicity of your photography- it truly makes your food look very appetizing.

  • Reply
    The Candid RD
    July 27, 2012 at 5:40 am

    Sounds fastastico!! I’ll save this recipe for a weekend 🙂 I’m always looking for new pancake recipes.

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