Whole Wheat Blueberry Buttermilk Pancakes

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Fiber-rich whole wheat pancakes are ideal for more leisurely mornings.   The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.

Makes 10-12 medium pancakes     Serve 4


Ingredients:

Butter, for greasing the griddle, about 1-2 tablespoons or butter flavor spray 

For the Flour Mixture:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 4 tablespoons wheat germ
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt

For the Buttermilk Mixture: 

  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1 12-oz package frozen blueberries, thawed, or about 1 1/2 cups fresh blueberries

  • For the Garnish:
    •  Pure maple syrup, for serving (optional)
    Fresh blueberries, for serving (optional)

Directions:

  1. In a large bowl whisk together the flours, wheat germ, sugar, baking powder, baking soda, spices and salt. Set aside.
  2. 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.
  3. Heat your griddle or heavy skillet over medium heat and lightly grease with butter. 
  4. Use 1/4 cup of batter for each pancake, cooking 1-2 pancakes at a time.  Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes, until underside of the pancake is golden brown (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 to 3 minutes on the other side.
  5. Serve with syrup and berries, if desired, or transfer to a baking sheets, and keep warm in oven heated to 200 degrees F.  
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. To reheat them, place the pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees F for 5 to 10 minutes. you can also microwave them.

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