On weekend mornings, my husband's in charge in the kitchen. He considers it part of his fatherly responsibilities to make breakfast for the family, whether it's breakfast burritos, a frittata, waffles or these delicious blueberry pancakes. He's developed a recipe that calls for whole wheat flour and ground flax seed, so we don't have to feel quite as guilty dishing up seconds of these whole wheat pancakes!
Note: Most people, myself included, don't keep cartons of buttermilk on hand. But dried buttermilk powder keeps for ages in the refrigerator, and is a staple in many bread machine recipes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 cups white whole wheat flour (or 1 cup each whole wheat flour and all-purpose flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp light brown sugar
- 1/4 cup ground flax seed (also called flax meal)
- 2 eggs
- 1 1/2 cup buttermilk, plus more if needed (Fresh or reconstituted from powdered buttermilk)
- 1 tbsp butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen blueberries, unthawed
- Butter, maple syrup or blueberry compote for serving
- In a bowl, combine flour, baking powder, salt, brown sugar and flax seed, stir with a whisk to combine.
- In a second bowl, beat eggs with the whisk. Add buttermilk, melted butter and vanilla, and whisk to combine.
- Add the wet ingredients to the dry ingredients, and gently mix with a spoon just until combined. If the mixture seems too thick, add up to 1/2 cup more buttermilk.
- Heat an electric griddle to high heat. Spray the griddle with cooking spray (or brush with melted butter) and ladle batter onto griddle, making sure that pancakes don't touch when the batter spreads. Immediately sprinkle the batter with a few blueberries. Cook until edges of pancakes start to turn golden, and batter bubbles in the middle and looks dry, about 4 minutes. Check the underside and, when the pancakes are golden, flip them over. Cook for another 2 to 3 minutes, until the bottom is golden. Serve immediately, or keep warm in an oven set at 200˚F.
Serve warm with butter, maple syrup or blueberry compote.
Serves 3 to 4.