Whole Living Gal

Ah-mazing Blueberry Pancakes

I will admit – in my family, we love pancakes and waffles. But we are always trying new recipes to health them up. My all-time favorite pancake is blueberry – that burst of berry in the middle of a pancake … love it!

My husband, David, found this recipe last weekend for blueberry pancakes and I am in love (with him and the pancakes, of course). These pancakes truly are extraordinary. The recipe calls for buttermilk, which we didn’t have (and they were fine – maybe more crumbly than they would have been otherwise) – I think he used soy (which we’re starting to phase out…more on that in another post).

The recipe is from wholefoodsmarket.com, which I think is a great resource for recipes.


Extraordinary Blueberry Pancakes

Serves 6 to 8

No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and lots of pure maple syrup.


1 1/3 cups unbleached flour
2/3 cup whole-wheat pastry flour
1/4 cup yellow cornmeal
1/2 cup rolled oats, finely ground in a food processor or blender
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 tablespoons peanut or safflower oil
1 1/2 cups buttermilk, more if needed
2 cups blueberries (fresh or frozen)


In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt. In a separate bowl, whisk eggs and oil together. Stir in buttermilk. Stir together liquid and dry ingredients until just combined. Do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto a lightly greased, pre-heated griddle (325—350°F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.

*For more even distribution of blueberries, try dropping 8 to 10 blueberries onto each pancake, and then cover lightly with additional batter.


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